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Inspired by the classic Neapolitan ice cream, this layer cake brings the vanilla chocolate strawberry trio to life in a tender buttery crumb with silky vanilla buttercream so every slice hits all the flavors you actually want. Perfect for birthdays showers bake sales or a Sunday flex it slices clean looks like a party on a plate and delivers balanced sweetness without gimmicks.
I made this for a family gathering once and the colorful layers brought so much joy and conversation to the table I now bake it annually
Ingredients
- Unsalted butter: softened not melted ensures rich moist cake with a tender crumb
- Granulated sugar: provides the right sweetness and helps with light texture
- Large eggs: at room temperature for better emulsification and volume
- Pure vanilla extract: adds floral warmth choose a good quality French vanilla if possible
- All purpose flour: for structure choose a fine T45 or T55 from your local mill
- Baking powder: for lift make sure it is fresh for best rise
- Salt: balances sweetness and enhances flavor
- Whole milk: for moisture use full fat milk available in most French grocery stores
- Unsweetened cocoa powder: for the chocolate layer select a good quality like Valrhona if available
- Strawberry jam or purée: gives natural sweetness and a fresh fruit flavor
- Red or pink natural food coloring: optional for a vibrant strawberry layer
- Strawberry extract: optional but adds a lovely aromatic note
- Powdered sugar: for the frosting sifted for smooth creaminess
- Cream or whole milk: for frosting richness
- A tiny pinch of salt: to balance the sweetness in frosting
Instructions
- Prep pans and oven:
- Heat your oven to 175 degrees Celsius and position a rack in the center. Grease three eight inch round cake pans lightly flour the sides and line bottoms with parchment. If you own cake strips soak and wrap them around pans to keep your layers flat and even.
- Cream butter and sugar:
- In a stand mixer fitted with a paddle attachment beat three sticks of soft unsalted butter with 2.25 cups granulated sugar on medium high speed until the mixture becomes very light pale and fluffy about three to four minutes. Be sure to scrape down the bowl so no butter or sugar hides and the batter remains uniform.
- Add eggs and vanilla:
- Lower the mixer speed to medium and add six large eggs one at a time letting each egg fully incorporate before adding the next. This prevents the batter from breaking and keeps it smooth and well emulsified. Then add one tablespoon of pure vanilla extract and beat briefly until glossy.
- Combine dry and wet:
- In a separate bowl whisk together three cups all purpose flour one tablespoon baking powder and half a teaspoon salt. Add these dry ingredients to the butter mixture in three separate additions alternating with two portions of one cup whole milk starting and ending with the dry ingredients. Mix just until combined do not overmix to avoid tough cake layers.
- Portion the batter:
- Weigh your bowl and batter together then subtract the bowl weight to find the batter weight. Divide this weight by three to portion equally across three bowls. This ensures your layers bake evenly and look consistent.
- Flavor the chocolate portion:
- Mix 1/4 cup unsweetened cocoa powder with two tablespoons milk to create a paste. Fold this evenly into one bowl of batter until no streaks remain gently mix to avoid toughening. A short 10 second mix on low speed is enough.
- Flavor the strawberry portion:
- Add two tablespoons strawberry jam or purée to the second bowl with a few drops of red or pink coloring for vibrancy. If you have strawberry extract add half a teaspoon for extra aroma. Fold gently to preserve airiness.
- Leave the vanilla portion plain:
- The remaining bowl remains the vanilla layer simply give it one gentle fold to equalize texture with the other batters.
- Fill pans and bake:
- Divide each flavored batter into its prepared pan. Use an offset spatula to level so layers bake uniformly. Bake for 22 to 26 minutes until tops bounce back when pressed and a toothpick inserted comes out with a few moist crumbs.
- Cool and level:
- Cool layers in pans for 10 minutes. Run a knife around the edges to loosen then turn out onto cooling racks completely. If the tops domed use a serrated knife to level and save scraps for cake pops or parfaits.
- Make the buttercream:
- Beat three sticks soft unsalted butter on medium high until pale and satiny about two minutes. Gradually add five cups sifted powdered sugar with a pinch of salt continuing to beat. Add two teaspoons pure vanilla extract and four tablespoons milk or cream. Beat until smooth and fluffy for about two more minutes.
- Assemble the cake:
- Place the chocolate layer on your cake board and spread about three quarters of a cup frosting evenly to the edges. Stack the vanilla layer on top and repeat with frosting. Add the strawberry layer last and keep everything level as you build.
- Crumb coat and chill:
- Apply a thin coat of frosting over the top and sides trapping crumbs. Chill for 15 to 20 minutes until set so your final smooth coat stays clean.
- Finish and serve:
- Apply a thicker final coating and smooth it out with a bench scraper or spatula. Add swirls or decorate with fresh strawberries to your taste. Use a hot knife wiped between slices for clean sharp layering. Serve with good coffee or tea and enjoy your masterpiece.
Cette recette me rappelle un après midi pluvieux passé à cuisiner en famille où chaque pépite de gâteau a disparu très vite apportant chaleur et sourires autour de la table. Le mélange des saveurs est une manière magique de célébrer petits et grands moments.
Astuces de conservation
Conserver le gâteau dans une boîte hermétique au réfrigérateur pour préserver la fraîcheur quelques jours. Sortir à température ambiante avant de servir. Cette recette peut aussi être congelée bien emballée jusqu'à un mois puis décongelée lentement au frigo pour garder la texture parfaite.
Substitutions d’ingrédients
Le lait peut être remplacé par du babeurre pour un moelleux supplémentaire et un goût légèrement acidulé. Pour une version sans colorant ajoutez plus de purée de fraise et omettez le colorant alimentaire. Le cacao peut être remplacé par du cacao noir hollandais pour une couleur plus profonde et un goût moins amer.
Suggestions de service
Servir cette pâtisserie avec un thé noir léger ou un café corsé pour équilibrer le sucré. Accompagner de petits fruits frais pour une note fraîche et acidulée. Parfaite pour les fêtes d'anniversaire ou réunions conviviales la couleur invite à la gaieté.
Servez chaque tranche à température ambiante pour révéler toutes les saveurs. Ce gâteau apporte couleur et plaisir à toutes les occasions.
Common Recipe Questions
- → Comment obtenir des couches uniformes dans le gâteau ?
Il est conseillé de peser la pâte pour diviser en parts égales, et d’utiliser des bandes humides autour des moules pour une cuisson régulière et plate.
- → Quelle est l’importance des ingrédients à température ambiante ?
Le beurre et les œufs à température pièce s’émulsionnent mieux, permettant d’obtenir une texture légère et un gâteau moelleux.
- → Comment éviter les poches sèches dans la couche chocolat ?
Préparer une pâte de cacao avec du lait avant d’incorporer au mélange permet d’hydrater le cacao et d’obtenir une couche homogène.
- → Peut-on remplacer la confiture de fraise ?
Oui, la poudre de fraise lyophilisée est une bonne alternative pour une couleur plus vive et sans humidité supplémentaire.
- → Comment réussir la crème au beurre vanillée ?
Monter le beurre mou avec le sucre glace, puis incorporer progressivement extrait de vanille et lait pour une texture légère et satinée.