A day before, or at least several hours before you’re going to make the cake, you have to make a strawberry puree. Add strawberries to a food processor and process until it forms a smooth mixture. Pour pureed strawberries into a small saucepan and bring to a boil over medium heat. The puree should reduce to about half, which should be a heaping half cup.

Let the puree cool down to room temperature. It shouldn’t be warm when you use it.

When it’s time to start making the cake, pre-heat the oven to 350ºF. Grease 4-6” cake pans, or 2-8” cake pans, and place a circle of parchment paper on the bottom of the pans.

Sift flour, baking powder, baking soda, and salt. Set aside.

Place butter in the bowl of an electric mixer. On medium-high speed, cream the butter for 2 minutes until fluffy and creamy

Add oil and mix to combine.

Add sugar to the bowl and cream for another minute at medium-high speed.

Add eggs, one at a time, making sure one egg is fully incorporated before adding the next one.

Add vanilla, sour cream, and milk, and stir the mixture to combine.

Add the pureed strawberries and stir on low.

Lastly, add the sifted dry ingredients, and mix the ingredients with a spatula until a smooth batter is formed. At this point, feel free to add a couple of drops of pink or red food coloring to deepen the pink color of the cake.

Distribute the batter evenly between the pans.

Bake in the pre-heated oven for 15-20 minutes. If you choose to use a larger pan such as the 8” pan, you may have to bake the cakes a bit longer. You will know when the cake is done if a toothpick inserted in the cake comes out clean, and also if you press your finger gently on top of the cake and it springs right back.

Remove the cakes from the oven and let them cool for 10 minutes in the pans. Flip the cakes over onto a rack and let them cool. I like to place my cakes in the fridge before assembling and frosting, it helps them firm up and become easier to handle during the decorating process.

Place cream cheese and butter in the bowl of an electric mixer. Cream at medium-high speed for 5 minutes, until very fluffy and light in color. Scrape the bowl in between.

Add Nutella and cream for another minute.

Sift powdered sugar and cocoa powder together.

With the mixer off, add sifted powdered sugar and cocoa powder to the bowl.

Mix on low until incorporated.

Raise speed to medium-high and cream for 1 minute until creamy.

If you notice the frosting is too runny, add a bit more sifted powdered sugar to firm it up. And if you notice the frosting is too stiff, add a teaspoon of milk or water at a time until the frosting becomes smooth and creamy.

Add the vanilla extract and mix until combined.

Place one cake layer on the cake plate or cake board. Place some Nutella Cream Cheese Frosting in a piping bag fitted with a round tip, and pipe some Frosting around the edges of the cake layer. Spread 1/3 cup of Nutella in the middle of the cake.

Top with another cake layer. Pipe another ring of frosting around the edges of the cake layer, and fill the middle with another 1/3 cup of Nutella.

Repeat this until you reach the last cake layer.

Spread a thin layer of Nutella Cream Cheese Frosting over the whole cake, and smooth it with a cake scraper or an offset spatula.

Place the cake in the fridge for at least 30 minutes. This is called crumb coating, and it helps seal any crumbs of cake so they don’t show in the final frosting layer.

Remove the cake from the fridge once chilled.

Spread a thick coating of frosting around the cake.

I decorated the top of the cake with chocolate flakes, Nutella Fudge truffles, and strawberries.

Store the cake in the fridge for up to 4 days. Once sliced, make sure to cover it so it doesn’t dry. And let the cake come to room temperature for a few minutes before serving.