Step 1

Preheat oven to 350F. Coat four 6-inch round cake pans with flour-based baking spray (or grease and flour pans).

Step 2

Whisk together the first 4 ingredients in the bowl of an electric mixer. In a four-cup measure with a pour spout, whisk together the sour cream, water, eggs and vanilla extract. With the mixer running on low speed, gradually pour the liquid ingredients into the dry ingredients. Scrape the bowl down and mix again. Divide the cake evenly between 3 bowls.

Step 3

To the first bowl, add the strawberry extract and pink food color; mix well.

Step 4

To the second bowl, stir in the dark cocoa powder and water. Mix until the chocolate is incorporated and the color is consistent with no white streaks remaining.

Step 5

Leave the third bowl untinted.

Step 6

Place dollops of each flavor of cake batter alternately into each prepared cake pan (or pipe them in as I did, see video for action). Use a butter knife or another blunt kitchen tool to swirl the batters together.

Step 7

Bake for 25- 30 minutes, or until the cake springs back in the center when pressed. Turn the cakes out and cool completely on a wire rack. Level the cakes using a serrated knife or cake leveler.

Step 8

Place a saucepan filled 1/3 full of water over medium heat. Bring to a simmer.

Step 9

In a large stainless-steel bowl, combine the egg whites, sugar, and salt. Set the bowl over the simmering water and cook while whisking intermittently. Cook until the mixture is hot (110°F) and you can no longer feel sugar granules when the mixture is rubbed between your finger and thumb. Transfer the hot mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed for 10 minutes or until a thick, shiny meringue forms that holds stiff peaks. The bowl should feel cool to the touch. If it doesn’t, refrigerate the meringue in the bowl for 10 minutes. Return the bowl to the mixer and swap the whisk attachment for the paddle attachment.

Step 10

Beat the room temperature butter into the meringue one cube at a time on medium-low speed, waiting to add the next cube when the previous cube disappears. The batter will deflate with the butter addition, and may even look curdled (if the butter was the slightest bit cold this happens), but this is normal. When all of the butter is added, beat the mixture on high speed until light in color and fluffy, about 5 minutes. Beat in the vanilla extract.

Step 11

Remove 1 cup of buttercream to a bowl and cover; reserve for later.

Step 12

Place a cake layer on a cake board or server. Fill with a thin layer of buttercream. Repeat steps with remaining cake layers. Coat the sides of the cake with an even layer of buttercream. Use a bench scraper or cake smoother to even the surface and smooth the top. Chill the cake until firm, about 20 minutes.

Step 13

Divide the reserved 1 cup of icing between 3 small bowls (1/3 cup each bowl).

Step 14

To the first bowl, add the pink food color and strawberry extract. Mix well to combine.

Step 15

To the second bowl, add the melted chocolate chips and stir well. Leave the third bowl plain.

Step 16

Place a sheet of plastic wrap on a work surface. Place a line of strawberry buttercream on the plastic in an approximate 6-inch line. Place a line of chocolate frosting next to the strawberry so that it touches. Place the vanilla frosting next to the chocolate in the same way. Roll the frosting up into a tube shape (see video for action) and twist the ends. Snip one end of the tube and place it cut-side-first into a piping bag fitted with a large open star decorator tip.

Step 17

On a piece of scrap parchment paper, or a paper towel, pipe 2-3 small swirls of frosting until all three colors begin to extrude from the piping tip.

Step 18

Stand the miniature ice cream cones upright in small shot glasses.

Step 19

Pipe swirls of the Neapolitan frosting into the miniature ice cream cones; top each with white nonpareils. Refrigerate until set, about 10 minutes.

Step 20

Place the pink and white melting wafers in a microwave-safe bowl. Pour in the heavy cream. Heat the mixture for 1 minute at 100% power. Let the mixture stand 1 minute then whisk together. Stir in the strawberry flavoring oil. Let cool until barely warm but still pourable, about 7 minutes.

Step 21

Remove the chilled cake from the refrigerator and spoon the strawberry ganache drip over the top of the cake. You may not have to use all of the ganache, depending on how heavy a drip you desire (I used about 3/4 of the mixture).

Step 22

Place the ice cream cones on top of the ganached cake with the pointed ends meeting in the center of the cake. Toss pink sprinkles and white nonpareils onto the sides and top of the cake.

Step 23

Refrigerate the cake until 1-2 hours before serving. Allow cake to come to room temperature before serving for the best flavor and texture.