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.
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.
Notes
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.