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Heavenly Chocolate Vanilla Strawberry Layer Cake in 5 Easy Steps

Chocolate vanilla strawberry layer cake
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A delicious three-layer cake combining vanilla, chocolate, and fresh strawberries with pink frosting.

Ingredients

Scale
  • For the Vanilla Cake Layer:
    • 1 1/4 cups all-purpose flour
    • 1 1/4 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 3/4 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup whole milk
  • For the Chocolate Cake Layers:
    • 1 1/2 cups all-purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 3/4 cup buttermilk
    • 1/2 cup hot coffee or hot water
  • For the Strawberry Filling:
    • 1 1/2 cups fresh strawberries, sliced
    • 2 tbsp granulated sugar
    • 1 tsp lemon juice
  • For the Pink Frosting:
    • 1 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 2 to 3 tbsp heavy cream or milk
    • 1 tsp vanilla extract
    • 2 to 3 tbsp strawberry puree
    • Pink food coloring, optional

Instructions

  1. Preheat your oven to 350°F. Grease and line three 6-inch round cake pans or two 8-inch pans.
  2. Make the vanilla cake layer. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla extract and mix well.
  4. Add the dry ingredients alternately with the milk, mixing just until combined. Pour the batter into one prepared pan.
  5. Make the chocolate cake batter. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  6. In a large bowl, beat the butter and sugar until fluffy. Add the eggs and vanilla extract. Mix in the dry ingredients alternately with the buttermilk. Stir in the hot coffee or hot water until smooth.
  7. Divide the chocolate batter evenly between the remaining pans.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake layers cool completely.
  9. For the strawberry filling, toss the sliced strawberries with sugar and lemon juice. Let them sit for 10 minutes.
  10. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the cream, vanilla extract, and strawberry puree until fluffy. Add a little pink food coloring if you want a brighter pink shade.
  11. Assemble the cake by placing one chocolate layer on a cake plate. Spread pink frosting over the top and add sliced strawberries.
  12. Add the vanilla cake layer, spread with more frosting, and top with more sliced strawberries.
  13. Place the final chocolate layer on top. Frost the entire cake with the pink frosting.
  14. Chill for 20 to 30 minutes before slicing for cleaner layers. Serve fresh.

Notes

  • Use room-temperature ingredients for best results.
  • Adjust frosting sweetness by adding more or less sugar.
  • Store leftovers in an airtight container in the fridge.

Nutrition

Keywords: Chocolate vanilla strawberry layer cake, Pink frosted cake, Chocolate strawberry cake, Vanilla and chocolate cake, Fresh strawberry birthday cake, Homemade layer cake recipe

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