- Dish type
- Celebration cakes
- Wedding cake
This three-layer vanilla sponge cake is simple enough to make for last-minute celebrations but special and versatile enough to make for a wedding cake.
Essex, England, UK
37 people made this
IngredientsMakes: 1 (20cm) layer cake
- 350g plain flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 4 egg whites
- 300g caster sugar
- 170g unsalted butter, softened
- 350ml milk
- 1 teaspoon vanilla extract
MethodPrep:40min ›Cook:20min ›Ready in:1hr
- Preheat the oven to 180 C / Gas 4. Grease three 20cm (8 in) round cake tins and line the bottoms with baking parchment.
- Sift the flour, baking powder and salt together three times. Set aside.
- In a separate bowl, beat egg whites until foamy. Add 100g of the sugar gradually, and continue beating only till soft peaks form.
- Beat butter until smooth. Gradually add remaining sugar, and cream together until fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in vanilla. Add egg whites, and fold in gently till no streaks of egg white remain. Divide the cake mixture evenly between the three prepared tins.
- Bake in the preheated oven for 25 to 30 minutes, or till a skewer inserted into the centre comes out clean. Cool slightly in tin, then remove to cool completely on wire racks before icing and decorating.
Sifting ensures a lighter texture, so don't skip this step!
Vanilla layer cake
Reviews & ratingsAverage global rating:(15)
Reviews in English (2)
Hi I'm going to make it.. can you please tell me how to make the icing as well. thanks-07 Oct 2015
One Bowl Simple Vanilla Layer Cake
You probably have all of the ingredients for this basic but delicious cake in your house at this very moment.
I have a recipe for a vanilla cake in The Mom 100 Cookbook that I’ve made, oh, 50 times. And it always turns out great. This is just a little bit of a variation on that recipe, with very slightly thinner layers, and it uses all-purpose flour (which I always have) vs. cake flour (which I tend to run out of, and forget to replenish). It also has less butter, so it’s a less rich cake. Do what that info what you will.
What Makes it the Best Vanilla Cake?
- Soft, light crumb from cake flour
- Fluffy from extra egg whites
- Buttery and cakey from creamed butter
- Stick-to-your-fork moist from eggs & buttermilk
- Extra flavor from pure vanilla extract
Not to mention its versatility: This vanilla cake batter is strong enough for shaped cakes, tiered cakes (see the slight variation in my homemade wedding cake recipe), and holds up beautifully under fondant. Use this batter for vanilla cupcakes, bundt cake, or even piñata cake. It’s classy enough for a wedding celebration, but unassuming enough for a big family dinner.
How to make this vanilla cake recipe
I really like to keep my recipes as simple as I can without leaving out anything that might help you. The full instructions are in the recipe card but we’ll run through some best practices for cakes in general and the ingredient list.
- All-purpose Flour: Cake flour is known to produce better results in cakes… better is an opinion, lol. I personally don’t care for the taste of cake flour. I think the texture is nicer, sometimes, but not worth someone going out to buy cake flour just to make a cake. I developed this recipe specifically to use all-purpose flour since that’s what most people have at home.
- Fat: I use butter and oil in almost all my cake recipes because I like the flavor from the butter and I like the texture produced by the combination of both fats. I find that oil alone is sometimes too spongy and not quite as pleasant in a plain vanilla cake. Whereas using all butter usually results in a cake that’s a bit more dry.
- Whole Eggs: you simply can’t argue against the flavor and richness that egg yolks bring to the table. For my best vanilla cupcakes (coming soon) I use egg whites because I specifically wanted them to be white and not yellow. That made it incredibly difficult for me to get the moisture and flavor just right.
- Sugar: I mean do we need to talk about this one? YES WE DO, because some people think it’s ok to remove up to half of the sugar from a recipe because “they don’t want it so sweet”…I get it. But the truth is homemade cakes are nowhere near as sweet as store bought ones (at least mine aren’t) and if you want to remove sugar, use a European based buttercream instead of an American.
- Sugar is not only there for flavor, it creates tenderness and locks in moisture. Please do not email me or leave a comment below saying the cake wasn’t good and all you did was take out some of the sugar lol…
Vanilla Layer Cake
When you just want a basic vanilla layer cake, this is your go-to recipe. You can decorate it with buttercream frosting and berries and look like a pastry rock star even if you're just a beginner.
Making your own homemade vanilla layer cake is not difficult to do and yet so many people rely on boxed cake mixes instead of making a cake from scratch. Boxed cake mixes haven’t contributed much to the culinary world other than to diminish the confidence of home cooks. They are, after all, just the dry ingredients mixed together for convenience along with a lot of other ingredients that you can’t pronounce. I don’t know about you, but when I bake a cake it’s almost always for a special occasion. And, if it’s a special occasion I want the very best cake I can make. While cake boxes are convenient and easy, they don’t give you spectacular or remarkable results. Homemade cakes, on the other hand, not only taste great, but also have a whole lot of love stirred into them which is always appreciated by those who get to indulge. So let’s learn how easy it is.
How to make a homemade layer cake
The most important step in making your homemade vanilla layer cake is creaming the butter. Make sure you don’t skimp on this step and let the beaters cream the butter until it truly is light in color and fluffy. This could take up to 5 minutes. The key to making this step easy is to make sure your butter is room temperature before you start. Once the butter and sugar are properly creamed, add the eggs and the vanilla extract. This is your butter mixture.
Then, combine the flour, salt, baking powder and baking soda and whisk or sift these ingredients to ensure there are no lumps left. These are your dry ingredients.
Next, combine the milk and lemon juice in a glass measure. These are your wet ingredients.
Finally, and this is important, you are going to mix all these three – butter mixture, dry ingredients and wet ingredients – together in a gradual fashion. Start by adding a third of the dry ingredients to the butter and stir together. Add a third of the wet ingredients and stir together. Repeat two more times, alternating dry and wet ingredients until everything is just stirred together – no need to over-mix. The reason you alternate the wet and dry ingredients is because it makes it easier to incorporate them into the butter mixture rather than trying to stir everything together all at once. It also helps prevent over mixing by allowing you to stir until the ingredients are just combined.
For the most tender cake possible, use cake flour instead of all-purpose flour. Cake flour is a very low protein flour. That means it doesn’t contain a lot of gluten. Gluten is useful when making bread, when you want a structure that holds together, one that you can bite and chew through. No-one wants a cake that they have to chew, so we want to limit the amount of gluten. Hence, cake flour.
Butter and Flour your Cake Pan
Buttering and flouring your cake pan does more than just ensure that your cake will easy to un-mold, although that is the most important role. Flouring the pan after you butter shows you any area you might have missed with the butter, giving you a second chance to go back and make sure the whole pan is coated. The flour also gives the cake batter something to grip as it cooks, helping it to rise more evenly on the sides. Flouring the pan is optional. Buttering the pan is not! Doing both is the best course of action.
Room Temperature Ingredients
When you decide to bake a cake, take all your ingredients out of the fridge and the cabinets and put them on the counter. Then, have a cup of coffee. Seriously. Try to wait for the ingredients to warm a little. As I mentioned above, being room temperature is critical for the butter, but it’s also a good idea for the eggs and milk too. If all the ingredients are room temperature, they are more easily blended together.
Frosting a Layer Cake
This is the step that takes your cake from looking homemade to looking professional while still tasting homemade! First things first – no cake bakes into a layer with a perfectly flat top surface. It’s impossible. So, you need to create that flat surface and you do that by slicing off the domed top. Use a serrated knife and hold it completely parallel to the counter top. Start at the lowest point of the top surface and slice across to the other side. Good news – you can snack on the scraps!
Now, the cut surface of both cake layers is crumbly and crummy. If you’ve ever tried to frost the cut surface of a cake, you know to never try to do that again. If this is your first time frosting a cake, let me give you some good advice – always put the cut side facing down to the counter so that you never have to try to frost it and struggle with all the crumbs getting into your frosting. This means, turn the first layer cut side down on your cake plate or stand. Ice the smooth bottom surface of that layer, which is now facing up. Then, place the cut side of the next layer on top of the frosting and you should be left with a nice smooth surface on top just waiting for the final frosting layer.
Buttercream frosting is not only delicious, but smooth as well and spreads easily on a cake. Make your own buttercream frosting with this recipe. Start by frosting the top of the cake and always dollop on more frosting than you think you need. Use a long offset spatula to spread the buttercream all across the top. Don’t worry if it spills over the side – we want it to go there anyway. Once the top is relatively smooth, tackle the sides of the cake. The sides don’t have to be perfectly flat and smooth, they just need to look intentional – like you meant to make it look that way. Own your frosting and say “that’s how I like it”!
Cover any Imperfections
Cakes use cover up too! There are many ways you can cover any imperfect frosting jobs. You could top your homemade vanilla layer cake with glazed berries as in the photo above, you could also grate chocolate all over the top, and remember those cake scraps from cutting the cake domes off? You could crumble them up, toast them in butter and sprinkle those on top too.
How to Make Ahead
If you are planning on making this cake ahead of time, you do have a few options. You could make the cake layers, let them cool completely, wrap them well and freeze them up to a week in advance or keep them in the refrigerator overnight (in their cake pans). You could go farther if you are making the cake just one day ahead of time and make the cake completely. Ice it, but do not top with berries until a few hours before serving.
How to Store Leftovers
I know… it sounds crazy… “leftover cake”. Well, I’ve heard that some people have this problem. How do you store leftover cake? The best thing to do is to wrap and store leftovers in the refrigerator for about 5 days (as if!). If you’re just keeping it until tomorrow, just wrap and keep it on your countertop. It might be gone by morning!
One Layer Vanilla Cake
Cut each layer horizontally into 2 layers. Pour into pan and bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
Pin On Delicious Cakes And Cupcake Recipes
Add in the sugar and mix until light pale and fluffy.
One layer vanilla cake. Ingredients ½ cup 1 stick unsalted butter at room temperature plus more for greasing the pans 2 cups all-purpose flour plus more for flouring the pans 1 ½ cups sugar 3 large eggs 2 teaspoons baking powder ½ teaspoon kosher salt 1 cup whole milk 2 teaspoons pure vanilla extract. Combine flour cornstarch baking powder and salt in another bowl. If you dont have buttermilk you can easily make.
Put flour baking powder and salt in bowl and stir with whisk to combine set aside. 2 x 1525cm 6 cake pans 25 27 minutes only make half a batch. Try this cooking class now Watch Class For the cake.
Butter the bottoms and sides of two 9-inch round cake pans. Halve the recipe for a single round cake 20 23cm 8 9. Beat sugar and butter together in a medium bowl until creamy.
Add the eggs one at a time mixing until mostly combined after each. Add in the vanilla 6. Whisk together flour baking powder and salt.
Patricks Day vegan In Cakes and Cupcakes 6 Comments The first time I ever attempted to bake a layer cake it was an Irish oatmeal cake. Add eggs one at a time beating after. Whisk together dry ingredients in a mixing bowl.
Add the egg and beat until light and fluffy. Beat in eggs 1 at a time. Beat the butter sugar and oil in a large bowl with an.
As a result our cake and frosting make a tasty pair. Ingredients 1 and 14 cups 150g cake flour spoon. Stir in vanilla extract and almond extract.
Add the vanilla extract and the eggs one at a time until they are fully incorporated around 4 minutes. Preheat oven to 350 degrees. Combine the flour baking powder and salt in a medium sized bowl and set aside.
Beat together butter and granulated sugar with a mixer on medium speed until combined 1 to 2 minutes. Butter parchment as well. Pour batter into.
Add wet ingredients except water and whisk. Frosting holds its shape. Grease 3 8-inch round cake pans.
Add the butter sugar oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy about 3-4 minutes. 12 cup tube pan or bundt pan grease dust with flour bake 1 hour but note cake is not quite as fluffy as pictured and described. 60g unsalted butter cubed and softened to room temperature 1 teaspoon pure vanilla extract 12 cup 120ml whole milk at room.
Add in eggs one at a time. In a large bowl combine the flour cocoa powder both sugars baking soda baking powder and salt. 2 x 23 cm 9 cake pans 27 minutes.
This should take less than a minute. How to make One-Bowl Vanilla Cake. Dont over mix here.
Grease and flour 2 cake pans. Grease and dust with flour a single 9-inch round cake pan for a single layer cake. Mix together 3 cups all purpose flour 3 cups sugar 2 12 tsp baking powder and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
Ingredients 1 14 cups cake flour 12 teaspoon baking soda 1 teaspoon baking powder Pinch of salt 34 cup granulated sugar 4 tablespoons unsalted butter diced 3 tablespoons vegetable or canola oil 2 whole large eggs 1 large egg yolk 13 cup buttermilk 12 teaspoon vanilla extract 12 teaspoon. Preheat the oven to 350 degrees F 175 degrees C. Line with wax paper.
Mixing until well combined and scraping down sides of bowl as needed. Easy classic vanilla layer cake is moist and has a gentle vanilla flavor. With an electric mixer on high beat sugar eggs vanilla for one minute to thicken.
Spoon batter into prepared. It tastes even better than most cake recipe fro scratch. Cream the sugar salt and shortening together.
Preheat the oven to 350 degrees F. Add water and whisk it in. In bowl of mixer cream the butter.
Add the wet ingredients to the dry ingredients in thirds stirring gently with a rubber spatula until just combined. How to Make Basic One Layer White Cake Preheat the oven to 375 degrees. Whisk together the flour baking powder and salt in a medium bowl.
Butter two 8-inch round cake pans and line bottoms with parchment. Star by gathering ingredients. Vegan Irish Oatmeal Layer Cake March 8 2021 By Amy Lyons caramel fruit sweetened gluten free oats St.
Preheat the oven to 350 degrees. Line four 7 or three 8 pans with parchment rounds and grease with non-stick baking spray. In a separate bowl whisk together the eggs oil sour cream milk and vanilla.
Make sure the egg is room temperature. On low speed add remaining ingredients in the order listed but do not over-mix. This vanilla layer cake is light in texture and is the perfect base for our buttercream frosting.
Preheat oven to 350F. In another bowl mix. In a bowl beat together butter and sugar until light and fluffy.
Grease and flour a 9x9-inch pan. Do not skimp on the creaming time.
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Golden Vanilla Cake
This rich, butter-based cake is moist and tender, with a dense crumb structure. Close-grained and sturdy, it's perfect for stacking in layers and can be paired with any of the frostings you love: chocolate, vanilla, coconut, caramel.
- 2 cups (397g) sugar, Baker's Special Sugar preferred
- 3 1/4 cups (390g) King Arthur Unbleached All-Purpose Flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 tablespoons (170g) unsalted butter, softened
- 1 1/2 cups (340g) milk, at room temperature
- 1 tablespoon (14g) vanilla extract
- 4 large eggs, at room temperature
Preheat the oven to 350°F. Lightly grease (but don't flour) the bottom only of your choice of pan(s): one 9" x 13" pan, two 9" round cake pans, three 8" round pans, or the wells of two muffin tins (24 muffin cups). You can also line the muffin tins with papers, and spray the insides of the papers.
In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy.
Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
Perfect your technique
Vanilla cupcakes and chocolate frosting: a classic combo
Scrape the bottom and sides of the mixing bowl.
With the mixer running at low speed, add 1 egg. Increase the speed to medium and beat for 30 seconds.
Repeat this procedure with the second egg. Continue adding the eggs, scraping after each addition, until all 4 are added.
After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 more seconds.
Transfer the batter to the pans of your choice. For layers, divide the batter among the pans. The batter weighs 48 ounces if you're using a scale to measure out your layers, each 9" layer should weigh 24 ounces each 8" layer needs 16 ounces of batter. Smooth out the tops with an offset spatula or the back of a tablespoon. For cupcakes, scoop by heaping 1/4-cupfuls into the prepared muffin tins.
Bake for 35-40 minutes for a 9" x 13" pan 30-35 minutes for 9" layers 24-27 minutes for 8" layers, or 23 to 25 minutes for cupcakes.
The cake is done when it's golden brown around the edges and just beginning to pull away from the edge of the pan. A toothpick inserted in the center will come out clean.
Remove the cake from the oven and allow it to cool for 5 minutes, then turn it out onto a rack to cool completely.
Preheat oven to 350˚F and position oven rack in the middle of the oven. For convection ovens, preheat to 325˚F.
Combine flour, baking powder and salt in a large bowl and whisk to combine thoroughly.
In a separate bowl, use an electric mixer on medium speed to blend butter and sugar together until fluffy. Make sure to scrape the sides of the bowl with a spatula so it&rsquos all mixed in. Add eggs, one at a time, to the butter-sugar mixture with the mixer on medium speed. Again, scrape down the sides of the bowl.
Mix about ⅓ dry ingredients into the butter-sugar-egg mixture, then blend in half of the milk, always mixing on medium speed. Mix in the second third of the dry ingredients, then the remaining milk mixture. Stop the mixer for a few seconds and use a spatula to scrape down anything sticking to the sides of the bowl, then mix in the last of the flour mixture. Make sure it's all mixed in from the sides and everything is smooth. You don't want any lumps, but don't overmix&mdashstop the mixer as soon as the batter is smooth.
Divide the batter evenly into six portions: They don't have to be exactly identical, but you want them to be close. Use small bowls that are all the same size: Slowly pour the batter into each of the bowls a little at a time until they are all at the same height. (It's about 1 cup of batter per bowl.)
Color the batter individually in rainbow colors: We use purple, blue, green, yellow, orange, and pink for our six-layer cakes. Start with a tiny drop of food coloring, stir it in completely, then add more until it is your desired color. (The baked cake will come out pretty close to what you see&mdashthe outside will be a little brown, but that gets covered with frosting.)
Spray six 6-inch round baking pans with cooking spray, then pour the colored batter into the greased pans. Tap each pan on the counter to level the cakes.
Bake two cakes at a time for 8 minutes without opening the oven door, then rotate each pan so the front faces the back. Bake for another 8 minutes or until a toothpick comes out clean when inserted into the middle of the cake. (Cakes are very sensitive. The less you open your oven, the better your cake will come out! I know don't exactly why, but I know it.)
Let the cakes cool in the pans for 5 to 10 minutes. (When they're warm, they're really fragile, and that's when they tend to break.) Flip them over onto a baking sheet or cooling rack and let them cool completely before frosting.
Combine sugar, salt, and ½ cup water in a small saucepan scrape in seeds from vanilla bean and discard pod. Bring to a simmer and cook 2 minutes. Remove from heat and immediately pour in tequila. Strain into a small bowl (you should have about 1 cup). Cover and chill.
Do Ahead: Soak can be made 3 days ahead. Keep chilled.
Place ½ cup cold water in a small bowl and sprinkle gelatin evenly over top chill until ready to use.
Cook mango purée, lemon juice, salt, and 1½ cups sugar in a medium saucepan over medium-low, stirring to dissolve sugar, until steaming (don’t boil), 5–7 minutes.
Meanwhile, whisk eggs, egg yolks, and remaining ½ cup sugar in a medium bowl until pale and foamy, about 1 minute.
Ladle some mango mixture into egg mixture, whisking to combine, then stream egg mixture into remaining mango mixture, whisking constantly. Cook, adjusting heat to keep mixture just under a simmer and stirring constantly with a heatproof rubber spatula, until thick enough to coat spatula and an instant-read thermometer registers 170°, 8–10 minutes. Remove from heat and scrape in softened gelatin stir to dissolve. Add butter, whisking in a piece at a time, then gradually stream in oil, whisking constantly. Strain curd through a fine-mesh sieve into a medium bowl. Set in a larger bowl partially filled with ice water and stir to cool quickly. You should have about 4½ cups curd. Remove from water and cover with plastic wrap, pressing directly onto surface chill until set, at least 4 hours.
Do Ahead: Curd can be made 3 days ahead. Keep chilled.
Line a 9"-diameter cake pan or springform pan with plastic wrap, pressing into bottom and leaving generous overhang. Fit a 1-piece round of cake into pan, placing bottom side up. Using a pastry brush, dab a quarter of soak across entire surface of cake. Stir chilled mango curd to loosen, then scrape a third over cake and smooth in an even layer with a small offset spatula. Place another round of cake on top of curd, bottom side up, this time using a 2-piece layer. Repeat soaking and filling process. Top with the remaining 2-piece round of cake, bottom side up, and repeat soaking and filling process one more time. Top with remaining 1-piece round of cake, bottom side up, and brush with remaining soak. You should have 4 layers of soaked cake separated by 3 layers of filling. Wrap plastic overhang up and over cake chill at least 12 hours and up to 2 days to allow mango curd to set and cake to absorb soak.
To frost, remove plastic from top of cake and invert cake onto a cake plate or platter. Remove pan and plastic. Dollop about 1 cup buttercream over top of cake and smooth across top and down sides, creating a very thin layer. You want to fill in any gaps, adhere any crumbs to the cake, and seal in the fillings (this is called a crumb coat). Chill cake 10 minutes, then scrape remaining frosting on top of cake and spread all over, working down and around sides. Decorate as desired.
Do Ahead: Cake can be made 2 days ahead. Chill until frosting sets, then cover loosely with plastic wrap. Let sit at room temperature 1–1½ hours before slicing.
- 1 (18.25 ounce) package golden vanilla cake mix
- 1 ½ cups milk
- ¾ cup vegetable oil
- 3 eggs
- 1 (3.5 ounce) package instant vanilla pudding mix
- 1 (8 ounce) package cream cheese, softened
- 1 cup confectioners' sugar
- ½ cup white sugar
- 1 (12 ounce) container frozen whipped topping, thawed
- 3 cups sliced strawberries
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch cake pans.
Beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. Scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pans.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.
Beat cream cheese, confectioners' sugar, and white sugar together in a bowl with an electric mixer until smooth fold in whipped topping until frosting is smooth.
Place 1 cake on a serving platter. Spread frosting on top of the cake top frosting with a layer of strawberries. Place 1 cake atop strawberries. Frost cake and top with a layer of strawberries. Place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.