Ingredients
**Cake Layers**
3 cups all-purpose flour
2 cups granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
4 large eggs
1½ cups whole milk
2 teaspoons vanilla extract
**Flavor Variations**
¼ cup unsweetened cocoa powder (for chocolate layer)
½ cup strawberry puree (for strawberry layer)
1–2 teaspoons rose water (for floral twist)
**Frosting**
12 oz cream cheese
½ cup butter
3 cups powdered sugar
Instructions
1. Preheat oven to 350°F (175°C) and grease three 8-inch cake pans.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Alternate adding the dry ingredients and milk to the butter mixture until fully combined.
6. Divide the batter evenly into three bowls.
7. Add cocoa powder to one bowl for the chocolate layer.
8. Add strawberry puree and rose water to another bowl for the strawberry-rose layer.
9. Leave the third bowl plain for vanilla.
10. Pour each batter into its prepared cake pan.
11. Bake each layer for 22–25 minutes, or until a toothpick comes out clean.
12. Let cool completely before frosting.
13. To make frosting: Beat cream cheese and butter until smooth. Add powdered sugar gradually until creamy.
14. Frost and stack the cake layers, smoothing the sides and top.
Notes
Use rose water sparingly to avoid overpowering the strawberry layer.
Chill cake layers before assembling for cleaner stacking.
This cake is perfect for showers, birthdays, or spring gatherings.
Strawberry puree adds natural color and flavor—avoid artificial coloring if possible.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg