Strawberry chocolate vanilla cake has quickly become the showstopper at celebrations, combining three beloved flavors in one stunning dessert. This neapolitan-inspired treat features layers of rich chocolate, creamy vanilla, and fresh strawberry cake stacked together with complementary frostings. As someone who’s baked countless fancy cakes over the years, I can confidently say that this Swiss cake variation offers both visual appeal and incredible taste, making it perfect for birthdays, Valentine’s Day, or any special occasion worthy of a spectacular centerpiece.
Nutritional Benefits
Before diving into the recipe, let’s take a look at what you can expect nutritionally from this indulgent dessert:
| Nutrient | Amount per Slice |
|---|---|
| Calories | 385 |
| Carbohydrates | 52g |
| Protein | 5g |
| Fat | 18g |
| Fiber | 2g |
| Sugar | 38g |
While this cake is definitely a treat, the strawberries do add some vitamin C and antioxidants to the mix!
Ingredients & Substitutions
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| All-purpose flour | Main structure | Cake flour (for lighter texture) or 1:1 gluten-free blend |
| Granulated sugar | Sweetener | Cane sugar or coconut sugar (will alter color) |
| Unsalted butter | Fat, flavor | Vegan butter or high-quality margarine |
| Eggs | Structure, binding | Flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) |
| Milk | Moisture | Almond milk, oat milk, or any non-dairy alternative |
| Vanilla extract | Flavor | Vanilla bean paste or vanilla bean seeds |
| Cocoa powder | Chocolate flavor, color | Dutch-processed cocoa for darker color |
| Fresh strawberries | Flavor, color | Frozen (thawed) strawberries or strawberry preserves |
| Heavy cream | Frosting base | Coconut cream (refrigerated overnight) |
| Cream cheese | Frosting structure | Mascarpone or dairy-free cream cheese |
| Powdered sugar | Sweetener for frosting | Powdered monk fruit sweetener (for lower sugar option) |
Equipment Needed
– Three 8-inch round cake pans
– Stand mixer or hand mixer
– Mixing bowls (at least 3)
– Measuring cups and spoons
– Rubber spatulas
– Cake turntable (optional but helpful)
– Offset spatula
– Bench scraper
– Piping bags and tips (for decoration)
– Cake leveler or serrated knife
– Cooling racks
Step-by-Step Instructions
1. Prepare your workspace: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
2. Make the base batter: In a large bowl, cream together 1 cup butter and 2 cups sugar until light and fluffy, about 3-4 minutes. Add 4 eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.
3. Mix dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon salt.
4. Combine wet and dry: Gradually add the dry ingredients to the butter mixture, alternating with 1 cup milk, beginning and ending with the flour mixture. Mix just until combined.
5. Divide the batter: Separate the batter equally into three bowls (about 2 cups each).
6. Make the vanilla layer: Set one bowl aside – this is your vanilla batter.
7. Create the chocolate layer: To the second bowl, add ⅓ cup cocoa powder and 2 tablespoons milk. Stir until well combined.
8. Prepare the strawberry layer: For the third bowl, puree 1 cup fresh strawberries in a blender or food processor. Fold the puree into the batter along with a few drops of pink food coloring (optional for vibrant color).
9. Bake the layers: Pour each batter into its own prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. The strawberry chocolate vanilla cake layers may bake at slightly different rates, so check each one individually.
10. Cool completely: Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
11. Make the frosting: Beat 8 oz softened cream cheese with 1 cup softened butter until smooth. Gradually add 4 cups powdered sugar and 2 teaspoons vanilla extract. Divide into three portions.
12. Flavor the frostings: Leave one portion vanilla. Mix 2 tablespoons cocoa powder into another portion. For the strawberry frosting, add 3 tablespoons strained strawberry puree to the third portion.
13. Assemble the cake: Level each cake layer if needed. Place the chocolate layer on your cake board. Spread chocolate frosting on top. Add the vanilla layer, spread vanilla frosting. Top with the strawberry layer.
14. Frost and decorate: Apply a thin crumb coat of vanilla frosting to the entire cake. Refrigerate for 20 minutes. Then, finish with a final coat of frosting. For a professional Swiss cake look, create elegant piped decorations using the chocolate and strawberry frostings.
Troubleshooting & Pro Tips
– Uneven layers? Use a cake leveler or serrated knife to trim the tops for a perfectly flat surface.
– Bleeding colors? Ensure each frosting layer is chilled before applying the next to prevent colors from mixing.
– Dry cake? Brush each layer with a simple syrup (equal parts sugar and water, boiled then cooled) before frosting.
– Crumbly when cutting? Refrigerate the assembled cake for 1-2 hours before serving, and use a hot knife (run under hot water, then dry) for clean slices.
– Perfect piping: For those stunning ribbon cake decorations, chill your piping bags briefly if the frosting becomes too soft to hold its shape.
Storage & Make-Ahead Tips
– This cake can be made up to 2 days in advance and stored in the refrigerator.
– For best flavor, remove from the refrigerator 30-60 minutes before serving.
– Unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 1 month.
– Leftover cake can be stored in an airtight container in the refrigerator for up to 5 days.
– For longer storage, slice and freeze individual pieces wrapped in plastic wrap and aluminum foil for up to 3 months.
Conclusion
The strawberry chocolate vanilla cake represents the perfect harmony of flavors that both kids and adults adore. This triple-layer delight is more than just a dessert—it’s an experience that brings together the best elements of vintage cakes with modern trending cake designs. Whether you’re celebrating a February birthday, planning a tea party, or simply want to elevate your weekend baking, this Swiss cake variation delivers on both presentation and taste. The contrasting layers create a stunning visual effect when sliced, making it one of my favorite cake combinations for special occasions.
FAQ
Can I make this cake with box mixes to save time?
Yes! Use one box each of vanilla, chocolate, and strawberry cake mix. Prepare according to package directions and continue with the assembly instructions.
How do I get the perfect neapolitan look when sliced?
Make sure your layers are even in height. Trim if necessary, and be careful when assembling to keep layers centered.
Can this cake be made dairy-free?
Absolutely! Substitute butter with vegan butter, milk with plant-based milk, and use dairy-free cream cheese for the frosting.
Why is my strawberry layer not pink enough?
Fresh strawberries can vary in color intensity. Add a few drops of pink or red food coloring to enhance the natural color if desired.
Can I use this recipe to make cupcakes instead?
Yes! Fill cupcake liners with a spoonful of each batter (don’t mix them). Bake at 350°F for 18-22 minutes.
How far in advance can I make this cake for an event?
The fully assembled cake is best when made 1-2 days ahead and stored in the refrigerator. The cake layers alone can be made up to a month ahead and frozen.
Follow me on Pinterest for more Strawberry Chocolate Vanilla Cake. For another spectacular treat that will wow your guests, check out these delightful Trending Cake Designs that pair beautifully with this triple-layer masterpiece.
