Description

A traditional three-layer cake featuring distinct vanilla, chocolate, and red velvet batters, finished with a creamy vanilla buttercream. This recipe emphasizes quality ingredients and proper technique for a nostalgic, celebration-worthy dessert.

Ingredients

Scale

2 cups (250g) all-purpose flour
1 ½ cups (300g) granulated sugar
½ cup (115g) unsalted butter, softened
2 large eggs, room temperature
2 teaspoons vanilla extract
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup (240ml) whole milk, room temperature
1 ½ cups (185g) all-purpose flour
½ cup (50g) Dutch-process cocoa powder
½ teaspoon baking soda
1 cup (240ml) buttermilk, room temperature
2 tablespoons red food coloring (gel works best)
1 cup (225g) unsalted butter, softened (for frosting)
4 cups (480g) confectioners’ sugar, sifted
3–4 tablespoons heavy cream
¼ teaspoon salt (for frosting)

Instructions

Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and grease sides/bottom with butter and flour.
For the vanilla layer: Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternately add dry ingredients (flour, baking powder, salt) and milk, mixing until just combined.
For the chocolate layer: Cream butter and sugar. Add eggs. Whisk dry ingredients (flour, cocoa, baking powder, baking soda, salt). Alternately add dry ingredients and buttermilk, then stir in vanilla.
For the red velvet layer: Repeat the creaming process. Add dry ingredients (flour, cocoa, baking powder, baking soda, salt) and buttermilk alternately. Stir in red food coloring and vanilla last.
Divide batters evenly among the three prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting: Beat softened butter until creamy. Gradually add sifted confectioners’ sugar, vanilla, salt, and heavy cream. Beat on high speed for 3 minutes until light and fluffy.
Assemble the cake: Place vanilla layer on a stand, frost, add chocolate layer, frost, then add red velvet layer. Frost top and sides smoothly.
Chill the assembled cake for at least 30 minutes before slicing.

Notes

Ensure all ingredients are at room temperature for proper emulsification. Do not overmix the batter to avoid a dense cake. Cool layers completely before frosting to prevent melting. Gel food coloring is preferred over liquid to maintain batter consistency. The cake can be frozen unfrosted for up to 3 months.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 45
Sodium: 250
Fat: 22
Saturated Fat: 13
Carbohydrates: 60
Fiber: 2
Protein: 5

Keywords: Neapolitan cake, layer cake, red velvet, chocolate cake, vanilla cake, birthday cake, homemade cake, buttercream frosting