Note: This image was generated using AI for illustrative purposes.

Time and Servings:

  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Cooling & Assembly: 1 hour
  • Total Time: 2 hours
  • Servings: 12 slices

Nutrition (per serving):

  • Calories: 480 kcal
  • Protein: 7g
  • Fat: 22g
  • Carbohydrates: 65g

Ingredients

For the Cake Layers:

  1. Chocolate Layer
    • 1 1/4 cups all-purpose flour
    • 1/2 cup cocoa powder
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 cup whole milk
    • 1/2 cup hot coffee (or water)
    • 1/2 cup unsalted butter, softened
    • 1 cup sugar
    • 2 eggs
    • 1 tsp vanilla extract
  2. Vanilla Layer
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 cup whole milk
    • 1/2 cup unsalted butter, softened
    • 1 cup sugar
    • 2 eggs
    • 2 tsp vanilla extract
  3. Strawberry Layer
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 cup strawberry puree (or strawberry jam)
    • 1/2 cup unsalted butter, softened
    • 1 cup sugar
    • 2 eggs
    • 1 tsp vanilla extract
    • Few drops of pink food coloring (optional)

For the Buttercream Frosting:

  • 2 cups unsalted butter, softened
  • 6 cups powdered sugar
  • 1/2 cup heavy cream
  • 2 tsp vanilla extract
  • Pinch of salt

For the Ruby Chocolate Drip & Toppings:

  • 1 cup ruby chocolate, chopped
  • 1/4 cup heavy cream
  • Fresh strawberries
  • Edible gold dust (optional)

Instructions

  1. Prepare the Cake Layers:
    • Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
    • For each layer (chocolate, vanilla, and strawberry), follow these steps:
      • Whisk the dry ingredients in a bowl (flour, baking powder, baking soda).
      • In a separate bowl, cream the butter and sugar until fluffy. Beat in the eggs and vanilla.
      • Gradually add the dry ingredients, alternating with the milk or liquid ingredient (hot coffee for chocolate, milk for vanilla, and strawberry puree for strawberry).
      • Pour each batter into its respective pan and bake for 30-35 minutes.
  2. Cool the Cakes:
    • Let the cakes cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
  3. Make the Buttercream:
    • Beat softened butter on high until creamy. Gradually add powdered sugar, heavy cream, and vanilla. Continue beating until smooth and fluffy.
  4. Assemble the Cake:
    • Place the chocolate layer on a cake stand and spread an even layer of buttercream. Repeat with the vanilla and strawberry layers.
    • Apply a crumb coat (a thin layer of frosting) and chill for 30 minutes. Frost the entire cake with a final buttercream layer.
  5. Prepare the Ruby Chocolate Drip:
    • In a heatproof bowl, combine chopped ruby chocolate and heavy cream. Microwave in 30-second intervals, stirring until smooth.
    • Drizzle the ganache over the edges of the chilled cake, letting it drip naturally.
  6. Decorate:
    • Garnish with gold-dusted strawberries and pipe extra buttercream swirls around the top, if desired. Chill for 10 minutes to set.

Tips for Success

  • Even Layers: Weigh your batter to ensure each cake pan has the same amount for uniform layers.
  • Chill for Easy Frosting: Keep the cake layers and buttercream chilled between steps to prevent slipping.
  • Ruby Chocolate Alternative: If ruby chocolate isn’t available, white chocolate dyed pink works as a substitute.
  • Ombre Effect: You can tint the buttercream in matching ombre shades to enhance the visual appeal.

Drink Pairing:

  • Pair this Neapolitan cake with a strawberry milkshake for a playful vibe or a rosé champagne for a romantic touch!