Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Grease and line the bases of three 20cm (8-inch) round cake tins with baking parchment.

Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and caster sugar together for 5-7 minutes on medium-high speed until pale, light, and fluffy. This step incorporates air, which is crucial for a light cake.

Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract.

Combine Dry and Wet Ingredients: In a separate bowl, whisk together the plain flour, baking powder, and salt. Add one-third of the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in half of the buttermilk and mix again. Repeat, ending with the final third of the flour mixture. Be careful not to overmix.

Divide and Flavour the Batter: Weigh the total batter and divide it equally between three separate bowls. I find that using a kitchen scale is the best way to guarantee even layers. Vanilla Layer: Leave one bowl as it is. This is your vanilla batter.

Chocolate Layer: In a small bowl, mix the 30g of cocoa powder with 2 tbsp of hot water to form a smooth paste. Gently fold this paste into the second bowl of batter.

Strawberry Layer: Sift the 25g of freeze-dried strawberry powder into the third bowl of batter and add a drop or two of pink food colouring, if using. Gently fold until combined.

Bake the Cakes: Pour each batter into one of the prepared tins and smooth the tops. Bake for 30-35 minutes, or until a skewer inserted into the centre of each cake comes out clean.

Cool Completely: Let the cakes cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely. This step is non-negotiable for successful frosting!

Make the Buttercream: While the cakes cool, make the frosting. In a large bowl, beat the softened 400g of butter until smooth. Gradually add the 800g of sifted icing sugar, mixing on low speed until combined. Add 4 tbsp of milk and the vanilla, then beat on high speed for 5 minutes until very light and fluffy.

Divide and Flavour the Buttercream: Divide the buttercream equally into three bowls. Fold the sifted 30g cocoa powder into one, and the sifted 15g strawberry powder into another, leaving the third as vanilla. Add a little more milk to any frosting that seems too stiff.

Assemble the Cake: Place the chocolate cake layer on a serving plate or cake stand. Spread the chocolate buttercream evenly over the top. Carefully place the strawberry layer on top and cover with the strawberry buttercream. Finally, add the vanilla cake layer. Crumb coat the entire cake with a thin layer of the vanilla buttercream and chill for 20 minutes. Finish by frosting the top and sides of the cake with the remaining vanilla buttercream.