Description
A delightful cake that combines the flavors of vanilla, chocolate, and strawberry, perfect for any celebration.
Ingredients
Scale
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 1/4 cup vegetable oil
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3 cups cake flour
- 1 cup buttermilk
- 1/3 cup strawberry preserves
- Pink food coloring
- 1/2 teaspoon kosher salt (for chocolate cake)
- 1 teaspoon baking soda
- 1/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/2 cup milk
- 1/2 cup very hot water
- 9 egg whites
- 2 1/2 cups granulated sugar (for buttercream)
- 3 cups salted butter, softened
- 2 tablespoons strawberry preserves (for buttercream)
- 2 ounces semi-sweet chocolate (for buttercream)
- 2 ounces semi-sweet chocolate (for ganache)
- 2 teaspoons light corn syrup
- 1/4 cup heavy cream
- 3 sugar cones
- Optional: cherries or strawberries for decoration
Instructions
- Preheat your oven to 350°F (175°C). Coat two 8-inch round cake pans with nonstick spray and line them with parchment paper.
- In a stand mixer, beat together the butter and sugar until smooth. Gradually add the oil, eggs, vanilla, baking powder, and salt.
- Alternate adding the flour and buttermilk, mixing until smooth. Split the batter in half. Add strawberry preserves and pink food coloring to one half.
- Pour the batters into the prepared pans and bake for 30-35 minutes. Allow them to cool completely.
- Prepare one 8-inch pan for the chocolate cake. Mix oil, sugar, eggs, vanilla, salt, baking soda, and cocoa powder. Combine with flour and milk, stirring in hot water. Bake for 25-30 minutes and cool.
- For the Swiss Meringue Buttercream, set up a double boiler. Whisk egg whites and sugar until dissolved, then beat until stiff peaks form. Gradually add softened butter and mix in the vanilla. Separate into two parts; add strawberry preserves and food coloring to one, and melt chocolate into the other.
- Level the cooled cakes. Stack the layers, adding frosting in between. Apply a crumb coat to seal the layers and chill the cake.
- To make the ganache, melt chocolate with light corn syrup and heavy cream. Pour ganache over the cake and decorate with sugar cones and optional cherries or strawberries.
Notes
For a gluten-free version, substitute the cake flour and all-purpose flour with a gluten-free flour blend. Adjust colors and flavors based on preference.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg
Keywords: cake, Neapolitan, dessert, birthday cake, celebration