strawberry vanilla triple layer cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 473.7
  • Total Fat: 29.0 g
  • Cholesterol: 110.2 mg
  • Sodium: 211.9 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 3.3 g

View full nutritional breakdown of strawberry vanilla triple layer cake calories by ingredient
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Number of Servings: 24


    1 cup Margarine Or Butter
    (3 Sticks) -- softened
    1 cup Sugar
    3 cups All-Purpose Flour
    ⅔ cup half and half
    1 tablespoon Baking Powder
    1 teaspoon Vanilla Extract
    teaspoon Salt
    teaspoon Baking Soda
    4 larges Eggs
    Butter-Cream Frosting*
    3 c powdered sugar
    4 sticks butter
    1/4 c half and half
    1 tsp vanilla extract
    12 ounces strawberry Jam


About 3 hours before serving or early in day:
Preheat oven to 350F. Grease and flour three 9" round cake pans. In large bowl, with mixer at low speed, beat margarine or butter and sugar just until blended. Increase speed to high; beat until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, milk, baking powder,vanilla extract, salt,baking soda,and eggs; beat until well mixed, constantly scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Spoon batter into pans, spreading evenly. Bake 25 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes. With spatula, loosen cake layers from edges of pans; invert onto wire racks to cool completely. Prepare Butter Cream Frosting*: In large bowl, with mixer at low speed, beat 3 cups confectioners' sugar and 2 cups margarine or butter (4 sticks) softened, until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to medium, gradually add 1/4 c half and half and 1tsp. vanilla extract until smooth, occasionally scraping bowl with rubber spatula. Spoon 2 cups frosting into decorating bag with small star tube; set aside. With serrated knife, cut each cake layer horizontally in half. Place bottom half of 1 layer, cut side up, on cake plate; spread with 1/3 cup strawberry preserves. Top with top half of cake layer; spread with about 1/2 cup butter cream frosting. Repeat layering, ending with a cake layer. With metal spatula, spread remaining butter cream frosting on sides and top of cake. Use frosting in decorating bag to pipe lattice top and pretty border on cake. Refrigerate cake if not serving right away. Makes 24 servings.

Number of Servings: 24

Recipe submitted by SparkPeople user MOONTOES1.

TAGS:  Desserts |

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