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Ingredients
Scale
- ½ recipe Vanilla Cake
- ½ recipe Vanilla Buttercream
- ½ recipe Strawberry Cake
- ½ recipe Strawberry Buttercream
- 3–4 drops red or pink gel food coloring
- ½ recipe Chocolate Cake
- ½ recipe Chocolate Buttercream
Instructions
- Preheat oven to 350°F and prepare three 8-inch cake pans with non-stick spray.
- Prepare the Vanilla, Strawberry (with food coloring), and Chocolate cake batters.
- Bake the cakes for 28-30 minutes until a cake tester comes out clean, then cool them completely.
- Make the Vanilla, Strawberry, and Chocolate buttercreams and keep covered.
- Level the tops of each cake for even stacking and assemble with alternating layers and frosting.
- Smooth the frosting and refrigerate for 30 minutes.
- Apply a final coat of buttercream for a polished look.
- Prepare the ice cream cone topping and attach to the cake.
- Serve with fresh fruit or vanilla ice cream.
Notes
Ensure all ingredients are at room temperature for best mixing.
Use gel food coloring for vibrant shades that won’t alter batter consistency.
Leftover layers can be frozen for later use.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 24
- Sodium: 150
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 1
- Protein: 3
- Cholesterol: 40