THIS CAKE IS SOOOOOOOOOO YUMMY!!!!!!! You have got to make this ASAP. I used this strawberry cake recipe, then a chocolate and vanilla that I have made before. Feel free to use your favorite recipes or even box mixes if you are pressed for time. The original recipe fills each layer with strawberry jam, but as you know, I am a huge frosting lover, so I used frosting between the layers instead of jam. It is definitely more impressive looking without the layer of frosting, but sometimes you have to do what you like, not what might look better.
This really does taste like Neapolitan Ice Cream and it is one of the best cakes I have ever had. It leaves a delicious aftertaste in your mouth and has you begging for more. Enjoy!!
adapted from: here
1 c. sugar
1 1/2 oz. strawberry Jell-O
1/2 c. butter, softened
1 + 1/4 + 1/8 c. all-purpose flour
1 1/4 tsp. baking powder
1/2 c. milk
1/2 Tbl. vanilla
1/4 c. strawberry puree (I used frozen, sweetened strawberries and pureed them in my blender until smooth)
Cream together butter and sugar until light and fluffy; add Jell-O. Beat in eggs, one at a time. Combine flour and baking powder and add alternately with milk and vanilla; beating until just combined. Blend in strawberry puree. Pour batter into one (9-inch) greased and floured cake pan. Bake at 350 degrees for 25 minutes (mine took 33 minutes) or until done. Cool in pan 10 minutes, invert to rack and cool completely.
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1/2 c. vegetable oil
1/2 c. buttermilk
1 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour one (9-inch) round cake pan. In a medium bowl, whisk together flour, baking powder and salt; set aside. In another bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla until smooth. Pour into dry ingredients and mix just until combined. Pour batter into prepared cake pan and bake for 22-26 minutes or until toothpick comes out clean. Cool in pan 10 minutes, then invert to rack and cool completely.
adapted from: Martha Stewart
1/4 c. + 2 Tbl. cocoa
3/4 c. all-purpose flour
3/4 c. sugar
3/4 tsp. baking soda
1/4 + 1/8 tsp. baking powder
1/4 + 1/8 tsp. salt
1/4 c. + 2 Tbl. warm water
1/4 c. + 2 Tbl. buttermilk
1 1/2 Tbl. vegetable oil
1 tsp. vanilla
Preheat oven to 350 degrees. Grease and flour one (9-inch) cake pan; set aside. In a large bowl, sift together cocoa, flour, sugar, baking soda, baking powder and salt. Add egg, warm water, buttermilk, vegetable oil and vanilla; mix until smooth, about 3 minutes. Pour batter into prepared cake pan. Bake until top springs back when lightly touched, about 24-25 minutes. Cool in pan 10 minutes, invert to rack and cool completely.
Strawberry Cream Cheese Frosting
1 c. (2 sticks) butter, softened
1/3 c. shortening, opt. (I add this to help my frosting
hold its shape better for piping)
8 oz. cream cheese, softened
6 c. powdered sugar
3/4 c. strawberry puree
(frozen strawberries in syrup, thawed and pureed)
2 tsp. strawberry extract
a few drops red food coloring, opt.
Cream together butter, shortening and cream cheese until fluffy. Add 2 cups powdered sugar. Add 1/4 cup strawberry puree, strawberry extract and food coloring and beat until smooth. Add remaining powdered sugar and strawberry puree alternately and beat until reaches desired consistency.
TO ASSEMBLE CAKE: Slice the strawberry and the chocolate cake layers in half horizontally. Trim the vanilla cake if you want it to be the same size as the strawberry and chocolate, if not, just leave it whole. Place one chocolate layer down on your cake board and top with either strawberry jam or strawberry frosting. Top with a strawberry layer and top with more jam or frosting. Top with vanilla cake, then more jam or frosting. Followed by the remaining chocolate layer, jam or frosting, then top with the remaining strawberry layer. Frost entire cake with strawberry frosting and decorate as desired. Eat immediately or store in the refrigerator. Bring to room temperature before serving.