Ingredients

For the Cake Layers:

Vanilla Layer:

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup whole milk

Chocolate Layer:

  • 1¼ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • ½ cup hot coffee

Strawberry Layer:

  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup strawberry puree (from fresh or frozen strawberries)
  • ½ cup whole milk
  • Pink food coloring (optional)

For the Frostings:

Vanilla Buttercream:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt

Chocolate Ganache:

  • 8 oz dark chocolate, chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter

Strawberry Cream:

  • 1 cup heavy cream
  • ½ cup powdered sugar
  • ½ cup strawberry puree
  • 1 teaspoon vanilla extract

For the Sundae Toppings:

  • Maraschino cherries
  • Chopped toasted nuts (walnuts or pecans)
  • Chocolate sprinkles
  • Hot fudge sauce
  • Caramel sauce
  • Whipped cream
  • Fresh strawberries, sliced

Equipment Needed:

  • 3 x 8-inch round cake pans
  • Electric mixer
  • Large mixing bowls
  • Wire cooling racks
  • Offset spatula
  • Piping bags (optional)

Instructions

Prepare the Cake Layers:

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment paper.
  2. Make Vanilla Layer:
    • In a medium bowl, whisk together flour, baking powder, and salt.
    • In a large bowl, cream butter and sugar until light and fluffy (3-4 minutes).
    • Beat in eggs one at a time, then vanilla extract.
    • Alternately add dry ingredients and milk, beginning and ending with flour mixture.
    • Pour into one prepared pan and bake 25-30 minutes until a toothpick comes out clean.
  3. Make Chocolate Layer:
    • Whisk together flour, cocoa powder, baking powder, baking soda, and salt.
    • Cream butter and sugar until fluffy.
    • Beat in eggs and vanilla.
    • Alternately add dry ingredients and buttermilk.
    • Slowly stir in hot coffee (batter will be thin).
    • Pour into second prepared pan and bake 30-35 minutes.
  4. Make Strawberry Layer:
    • Make strawberry puree by blending fresh strawberries until smooth.
    • Whisk together flour, baking powder, and salt.
    • Cream butter and sugar until fluffy.
    • Beat in eggs, vanilla, and strawberry puree.
    • Add pink food coloring if desired.
    • Alternately add dry ingredients and milk.
    • Pour into third prepared pan and bake 25-30 minutes.
  5. Cool completely on wire racks before removing from pans.

Make the Frostings:

  1. Vanilla Buttercream:
    • Beat softened butter until light and fluffy.
    • Gradually add powdered sugar, cream, vanilla, and salt.
    • Beat until smooth and pipeable.
  2. Chocolate Ganache:
    • Heat cream in a saucepan until just simmering.
    • Pour over chopped chocolate and let sit 2 minutes.
    • Stir until smooth, then whisk in butter.
    • Let cool until spreadable consistency.
  3. Strawberry Cream:
    • Whip cream and powdered sugar to soft peaks.
    • Fold in strawberry puree and vanilla.
    • Whip to stiff peaks.

Assemble the Cake:

  1. Layer the Cake:
    • Place chocolate layer on serving plate.
    • Spread chocolate ganache on top.
    • Add vanilla layer and spread vanilla buttercream on top.
    • Top with strawberry layer and spread strawberry cream on top.
  2. Decorate:
    • Pipe remaining frostings around the edges if desired.
    • Drizzle with hot fudge and caramel sauces.
    • Top with whipped cream, maraschino cherries, chopped nuts, and chocolate sprinkles.
    • Arrange fresh strawberry slices around the cake.

Serving and Storage:

  • Serves: 12-16 people
  • Storage: Keep refrigerated for up to 3 days. Let come to room temperature for 30 minutes before serving.
  • Make-Ahead: Cake layers can be made 1 day ahead and wrapped tightly. Frostings can be made 2 days ahead and refrigerated.

Tips for Success:

  • Ensure all ingredients are at room temperature for best mixing
  • Don’t overmix the batters to avoid tough cakes
  • Level cake layers with a serrated knife for even stacking
  • Chill the cake for 30 minutes between frosting layers for easier decorating
  • Use a turntable for easier frosting application

Enjoy this spectacular cake that brings all the joy of a classic sundae in cake form!