How do I keep my layered vanilla chocolate strawberry cake from drying out?

Make sure not to overbake the cake layers. You can also brush the layers with a simple syrup before frosting for added moisture and wrap tightly before serving.

Can I use frozen strawberries in my layered vanilla chocolate strawberry cake?

Yes, you can use frozen strawberries. Be sure to thaw and drain them well before incorporating them into the cake or frosting to avoid a soggy texture. Fresh strawberries will have a better flavor and texture, though.

What kind of frosting works best for this layered vanilla chocolate strawberry cake?

A light and fluffy frosting like whipped cream, cream cheese frosting, or a Swiss meringue buttercream pairs perfectly with the cake. The combination complements the lightness of the vanilla and strawberry layers while balancing the richness of the chocolate.

How long will leftover layered vanilla chocolate strawberry cake last in the refrigerator?

Properly stored, layered vanilla chocolate strawberry cake will last for 3-4 days in the refrigerator. Keep it in an airtight container to prevent it from drying out and absorbing other odors from the fridge.

Layered Vanilla Chocolate Strawberry Cake: 5 Amazing Secrets

Name: Layered Vanilla Chocolate Strawberry Cake: The BEST Neapolitan Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 1/2 cups granulated sugar; 3 1/2 teaspoons baking powder; 1 teaspoon salt; 3/4 cup milk; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup unsweetened cocoa powder; 1 cup fresh strawberries, pureed; 1/4 teaspoon pink food coloring (optional); 1 cup (2 sticks) unsalted butter, softened; 4 cups powdered sugar; 1/4 cup milk; 2 teaspoons vanilla extract

Description

A stunning layered vanilla chocolate strawberry cake recipe combining the classic Neapolitan flavors into a moist and delicious treat.

Ingredients

Scale

2 cups all purpose flour
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1/2 cup unsweetened cocoa powder
1 cup fresh strawberries, pureed
1/4 teaspoon pink food coloring (optional)
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour three 9 inch round cake pans.
Prepare the Vanilla Layer: In a large bowl, whisk together 2/3 of the flour, 2/3 of the sugar, 2/3 of baking powder and 2/3 of the salt. Add 2/3 of the milk, 2/3 of the oil, 2/3 of the vanilla extract, and 2/3 of the eggs. Beat until well combined. Pour one third of the batter into one prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Chocolate Layer: In a bowl, whisk together 2/3 of the flour, 2/3 of the sugar, 2/3 of the baking powder, 2/3 of the salt, and the cocoa powder. Add 2/3 of the milk, 2/3 of the oil, 2/3 of the vanilla extract, and 2/3 of the eggs. Beat until well combined. Pour another third of vanilla batter in a separate bowl and add cocoa mix. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Strawberry Layer: In a bowl, whisk together 2/3 of the flour, 2/3 of the sugar, 2/3 of the baking powder and 2/3 of the salt. Add 2/3 of the milk, 2/3 of the oil, 2/3 of the vanilla extract, pink coloring, and 2/3 of the eggs. Beat until well combined. Fold in the strawberry puree gently. Pour the last third of the original vanilla batter in a separate bowl and add strawberry puree. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Make the Vanilla Buttercream Frosting: In a large bowl, beat softened butter until light and fluffy. Gradually add powdered sugar, alternating with milk, until smooth and creamy. Stir in vanilla extract.
Assemble the Cake: Once cakes are completely cool, trim the tops to level them if needed. Place the vanilla layer on a serving plate or cake stand. Spread with a layer of buttercream frosting. Carefully place the chocolate layer on top of the vanilla layer and frost. Finally, top with the strawberry layer and remaining frosting.
Decorate: Garnish with fresh strawberries, chocolate shavings, or sprinkles, as desired. Chill for at least 30 minutes before serving. Serve and enjoy!

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 450
Sugar: 40g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg

Keywords: Neapolitan cake, strawberry, chocolate, vanilla, layer cake