Chocolate vanilla and strawberry cake is a layered dessert made featuring cocoa sponge, soft vanilla cake, and fruity strawberry sponge, finished using whipped cream frosting.
This chocolate vanilla and strawberry cake tastes rich, creamy, and fresh at the same time, making it deeply enjoyable. I made this chocolate vanilla and strawberry cake because my family loves layered flavors and colorful desserts.
I have baked this chocolate vanilla and strawberry cake many times for birthdays and gatherings, and it never fails to impress.
The recipe follows bakery style baking alongside slight homemade adjustments. I will now show step by step preparation clearly confidently.
About This Chocolate Vanilla And Strawberry Cake
This chocolate vanilla and strawberry cake features three distinct layers, each bringing a unique flavor. The chocolate layer is rich and moist, the vanilla layer is soft and tender, and the strawberry layer adds a fresh, fruity note.
The layers are filled and coated with lightly sweetened whipped cream, creating a smooth, airy texture. Fresh strawberries and chocolate shavings decorate the top, adding color and elegance.
This chocolate vanilla and strawberry cake is baked at home using a bakery-style approach while allowing small personal adjustments to flavor and sweetness.
The result is a visually appealing and delicious dessert that draws attention and delights the palate.
How To Prepare Chocolate Vanilla And Strawberry Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils
- 3 round cake pans (20 cm)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and scale
- Rubber spatula
- Cooling rack
- Offset spatula or knife
Ingredients
Chocolate Cake Layer
- 190 g all-purpose flour
- 100 g unsweetened cocoa powder
- 6 g baking powder
- 5 g baking soda
- 3 g salt
- 200 g granulated sugar
- 2 large eggs
- 120 ml milk
- 120 ml vegetable oil
- 5 ml vanilla extract
- 240 ml boiling water
Vanilla Cake Layer
- 190 g all-purpose flour
- 5 g baking powder
- 3 g baking soda
- 3 g salt
- 200 g granulated sugar
- 2 large eggs
- 120 ml milk
- 115 g unsalted butter, softened
- 5 ml vanilla extract
Strawberry Cake Layer
- 190 g all-purpose flour
- 5 g baking powder
- 3 g baking soda
- 3 g salt
- 200 g granulated sugar
- 2 large eggs
- 120 ml milk
- 115 g unsalted butter, softened
- 5 ml vanilla extract
- 80 g strawberry puree
Whipped Cream Frosting & Decoration
- 480 ml heavy cream
- 10 ml vanilla extract
- 60 g powdered sugar
- Fresh strawberries (for topping)
- Chocolate shavings (for garnish)
Instructions
1. Heat the oven to 180°C and get three round cake tins ready by greasing them and lining the bases with baking paper.
2. Begin with the chocolate layer. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add the eggs, milk, oil, and vanilla, then mix until everything comes together smoothly. Gradually stir in the boiling water; the mixture will be quite runny, which is normal. Pour the batter into one prepared tin and set it aside.
3. Next, make the vanilla cake. Beat the butter and sugar until soft and creamy. Add the eggs one by one, mixing well each time, followed by the vanilla. Add the flour, baking powder, baking soda, salt, and milk, and mix just until smooth. Pour this batter into the second tin.
4. For the strawberry layer, beat the butter and sugar until light and fluffy. Mix in the eggs and vanilla, and then add the dry ingredients and milk. Once smooth, gently fold in the strawberry purée so the batter stays light. Pour into the final tin.
5. Place all three cakes into the oven and bake for 30 to 35 minutes. They’re ready when a toothpick inserted in the center comes out clean.
6. Let the cakes rest in their tins for about 10 minutes after baking, then turn them out onto a wire rack and allow them to cool completely.
7. While the cakes cool, prepare the frosting by whipping the cream with powdered sugar and vanilla until soft peaks form and the cream is light and airy.
8. To assemble, place the chocolate cake on your serving plate and spread a layer of whipped cream over the top. Add the vanilla cake, frost again, then finish with the strawberry layer. Cover the entire cake with the remaining whipped cream.
9. Decorate with fresh strawberries and chocolate shavings, then refrigerate the cake for about 20 minutes before slicing for clean, neat layers.
Notes: Ensure all ingredients are at room temperature for better texture. Strawberry puree should be thick; drain excess liquid if needed. The cake tastes best when chilled slightly before serving, allowing the layers to set.
Nutrition Facts Of Chocolate Vanilla And Strawberry Cake
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 48 g |
| Protein | 6 g |
| Fat | 22 g |
| Sugar | 32 g |
| Fiber | 4 g |
Why You’ll Love This Recipe
You will love this chocolate vanilla and strawberry cake because it brings three classic flavors into one dessert, each layer distinct yet harmonious.
The chocolate layer is rich and deep, the vanilla layer soft and tender, and the strawberry layer adds a natural fruity sweetness.
Light whipped cream ties the layers together, keeping the cake moist and airy. The colorful layers and decorative topping make it look as good as it tastes.
Baking this chocolate vanilla and strawberry cake at home allows personal tweaks, creating a dessert that feels special, homemade, and impressive every time.
How It Works
This chocolate vanilla and strawberry cake works by baking three separate sponge layers, each with its own flavor, then assembling them with whipped cream in between.
The chocolate layer uses cocoa powder for depth, the vanilla layer relies on creamed butter and sugar for a tender crumb, and the strawberry layer includes fresh puree for natural sweetness and color.
Once baked and cooled, the layers are stacked, and whipped cream is spread between and around them. The frosting holds the layers together, while strawberries and chocolate shavings on top finish the cake, creating a balanced texture, flavor, and visual appeal.
Serving Suggestions
Serve the chocolate vanilla and strawberry cake chilled for the best texture and flavor. Slice it into even pieces using a sharp knife for clean layers.
Add extra fresh strawberries on the side or a few chocolate shavings on top for a decorative touch. You can also serve it with a small drizzle of chocolate sauce or a spoonful of fresh whipped cream on the plate.
Pairing the chocolate vanilla and strawberry cake with a cup of tea, coffee, or cold milk enhances the flavors and creates a more enjoyable dessert experience.
Professional Baking Tips
1. Prepare all ingredients and equipment before starting. Having everything ready keeps the process smooth and avoids mistakes.
2. Use room-temperature butter, milk, and eggs. This helps the batter combine better and creates a lighter, fluffier cake.
3. Fold the flour gently into wet ingredients instead of stirring aggressively. Overmixing can make the cake dense and heavy.
4. When making the strawberry layer, drain extra liquid from the puree if it’s watery to prevent a soggy cake.
5. Cool each cake layer completely on a wire rack. Frosting warm layers can melt the cream and ruin the finish.
6. Decorate after the cake has slightly chilled so toppings like strawberries and chocolate shavings stay in place.
Substitutions
➤ Flour: You can use whole wheat flour or gluten-free flour blends instead of all-purpose flour, keeping in mind the texture may be slightly different.
➤ Sugar: Replace granulated sugar with coconut sugar, brown sugar, or a natural sweetener like honey or maple syrup (adjust liquids slightly if using syrup).
➤ Butter/Oil: Unsalted butter can be swapped for vegetable oil, margarine, or dairy-free butter for a lighter or vegan version.
➤ Milk: Any plant-based milk like almond, oat, or soy milk works instead of cow’s milk.
➤ Strawberry puree: Substitute with raspberry, blueberry, or mango puree to create a different fruity flavor.
Cake Storage
Store the chocolate vanilla and strawberry cake in the refrigerator to keep it fresh. Cover it loosely with plastic wrap or place it in an airtight container to prevent the whipped cream from absorbing other fridge odors.
The cake can stay fresh for up to three days. For longer storage, you can freeze individual slices wrapped tightly in plastic and then in foil; thaw them in the refrigerator before serving.
Avoid leaving the chocolate vanilla and strawberry cake at room temperature for more than a few hours, as the whipped cream can soften and lose its texture.
Frequently Asked Questions
How do I keep cake layers from sticking to the pans?
Grease the pans well and line the bottom with parchment paper. This helps the layers come out clean and intact.
Why is my cake not rising evenly?
Check that the oven is fully preheated and distribute the batter evenly in the pan. Uneven heat or uneven batter can make layers rise differently.
How do I make my frosting smooth?
A thin initial layer of frosting (crumb coat) seals crumbs, then you can add the finishing layer smoothly.
Why does cake dome on top?
A dome may form when the edges cook faster than the center. This can happen if the oven temperature is too high or the batter is uneven.
How do I fix a sinking cake?
Under baking, incorrect leavening, or opening the oven too early can make a cake sink. Make sure to follow ingredient amounts and bake fully.
Conclusion
I enjoyed making this chocolate vanilla and strawberry cake and the results were truly rewarding. My guests liked the colorful layers, light whipped cream, and the balance of flavors, which made the dessert a highlight of the gathering.
Seeing everyone enjoy the cake gave me a sense of pride and happiness. The chocolate vanilla and strawberry cake was easy to follow, and the steps turned out successful without complications.
I am very happy with this outcome and hope to bake chocolate vanilla and strawberry cake again soon, creating more moments of joy and delicious treats for friends and family.
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Chocolate Vanilla And Strawberry Cake
Equipment
- 3 round cake pans (20 cm)
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and scale
- Rubber spatula
- Cooling rack
- Offset spatula or knife
Ingredients
Chocolate Cake Layer
- 190 g all-purpose flour
- 100 g unsweetened cocoa powder
- 6 g baking powder
- 5 g baking soda
- 3 g salt
- 200 g granulated sugar
- 2 large eggs
- 120 ml milk
- 120 ml vegetable oil
- 5 ml vanilla extract
- 240 ml boiling water
Vanilla Cake Layer
- 190 g all-purpose flour
- 5 g baking powder
- 3 g baking soda
- 3 g salt
- 200 g granulated sugar
- 2 large eggs
- 120 ml milk
- 115 g unsalted butter softened
- 5 ml vanilla extract
Strawberry Cake Layer
- 190 g all-purpose flour
- 5 g baking powder
- 3 g baking soda
- 3 g salt
- 200 g granulated sugar
- 2 large eggs
- 120 ml milk
- 115 g unsalted butter softened
- 5 ml vanilla extract
- 80 g strawberry puree
Whipped Cream Frosting & Decoration
- 480 ml heavy cream
- 10 ml vanilla extract
- 60 g powdered sugar
- Fresh strawberries for topping
- Chocolate shavings for garnish
Instructions
- Heat the oven to 180°C and get three round cake tins ready by greasing them and lining the bases with baking paper.
- Begin with the chocolate layer. In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, salt, and sugar. Add the eggs, milk, oil, and vanilla, then mix until everything comes together smoothly. Gradually stir in the boiling water; the mixture will be quite runny, which is normal. Pour the batter into one prepared tin and set it aside.
- Next, make the vanilla cake. Beat the butter and sugar until soft and creamy. Add the eggs one by one, mixing well each time, followed by the vanilla. Add the flour, baking powder, baking soda, salt, and milk, and mix just until smooth. Pour this batter into the second tin.
- For the strawberry layer, beat the butter and sugar until light and fluffy. Mix in the eggs and vanilla, and then add the dry ingredients and milk. Once smooth, gently fold in the strawberry purée so the batter stays light. Pour into the final tin.
- Place all three cakes into the oven and bake for 30 to 35 minutes. They’re ready when a toothpick inserted in the center comes out clean.
- Let the cakes rest in their tins for about 10 minutes after baking, then turn them out onto a wire rack and allow them to cool completely.
- While the cakes cool, prepare the frosting by whipping the cream with powdered sugar and vanilla until soft peaks form and the cream is light and airy.
- To assemble, place the chocolate cake on your serving plate and spread a layer of whipped cream over the top. Add the vanilla cake, frost again, then finish with the strawberry layer. Cover the entire cake with the remaining whipped cream.
- Decorate with fresh strawberries and chocolate shavings, then refrigerate the cake for about 20 minutes before slicing for clean, neat layers.