Preheat oven to 350 degrees Fahrenheit. Spray three 8 inch round cake pans with nonstick cooking spray and line with parchment paper. I frequently am asked if you should place parchment paper on both the sides and the bottom and I feel it's necessary to ensure the cake is easily removed.
Chocolate cake: place oil, granulated sugar, and brown sugar in the bowl of a stand mixer or in a large bowl to use a hand mixer. Beat until well combined. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix to combine. Add sour cream and mix again.
In a medium bowl, whisk together cocoa powder, baking powder, baking soda, salt, and flour.
Add dry ingredients to wet ingredients and mix until just combined. Fold in melted chocolate.
Pour chocolate cake batter into prepared cake pan and set aside.
Vanilla cake: place butter and sugar in the bowl of a stand mixer or in a large bowl to use a hand mixer. Cream together until well combined. Add eggs, one at a time, beating well after each addition. Add egg white and beat again. Add vanilla extract and sour cream and mix to combine.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Add dry ingredients to wet ingredients and mix until just combined. Pour batter into preparing cake pan.
Strawberry cake: Cream together butter and sugar using a stand mixer or a hand mixer. Add eggs, one at a time, beating well after each addition. Add vanilla extract, sour cream, and red food coloring and mix again.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in reduced strawberry puree. Pour batter into prepared cake pan.
Bake cakes for 30-35 minutes until toothpicks inserted into the center comes out clean. The cook times for the cakes may vary slightly so keep an eye on them.
Once the cakes are cooled, make the frostings.
Chocolate frosting: cream together cream cheese and butter using a hand mixer or stand mixer. Add powdered sugar cocoa powder and mix to combine. Add melted chocolate, pinch of salt, and vanilla and mix until very smooth. Add milk by the tablespoon if needed to reach desired consistency.
Vanilla frosting: cream together cream cheese and butter using a hand mixer or stand mixer. Add powdered sugar and mix to combine. Add vanilla extract and mix until very smooth. Add milk by the tablespoon if needed to reach desired consistency.
Strawberry frosting: cream together cream cheese and butter using a hand mixer or stand mixer. Add powdered sugar and freeze-dried strawberry powder and mix to combine. Add vanilla extract and mix until very smooth. Add milk by the tablespoon if needed to reach desired consistency.
Cake assembly: Place chocolate cake on the bottom of your cake stand. Top with a layer of chocolate frosting. Add vanilla cake, and top with a layer of strawberry or vanilla frosting (your choice!). Place strawberry layer on top. Carefully spread chocolate frosting over the chocolate cake, vanilla frosting over the vanilla cake, and strawberry frosting over the strawberry cake. It's ok if it isn't perfect! The frostings will mix together for a pretty and delicious result.
Top cake with fresh strawberries and chocolate shavings if desired.
Slice and enjoy!
Notes
*I placed about ½ a cup of pureed strawberries in a small saucepan and cooked over low heat until reduced by half, stirring frequently. You can use a food processor or high speed blender to make the strawberry puree.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/neapolitan-layer-cake/