This Neapolitan Cake is a delightful combination of three classic flavors—vanilla, chocolate, and strawberry—layered together in a beautiful and delicious dessert. The cake is moist and fluffy, complemented by a creamy vanilla buttercream frosting. Perfect for celebrations or simply indulging your sweet tooth, this recipe is a treat for the eyes and the palate.
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Ingredients
For the Cake
all-purpose flour2 1/2cups
baking powder2 1/2tsp
salt1/2tsp
unsalted butter softened1cup
granulated sugar2cups
large eggs at room temperature4
Tbsp vanilla extract1
whole milk at room temperature1cup
Flavor Add-Ins
Tbsp unsweetened cocoa powder3- Tbsp milk2
Tbsp strawberry puree or jam2
a few drops red/pink gel food coloring (optional)
Frosting (Vanilla Buttercream)
- unsalted butter softened1cup
powdered sugar sifted4cups
heavy cream or milk1/4cup- vanilla extract2tsp
- saltpinch
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Nutrition (per serving)
Calories
450.0kcal (22.5%)
Protein
3.8g (7.5%)
Carbs
51.7g (18.79%)
Sugars
40.0g (80%)
Healthy Fat
10.0g
Unhealthy Fat
16.7g
% Daily Value based on a 2000 calorie diet
How to make Neapolitan Cake with Frosting
Prep the Pans
- Step 1
Preheat oven to 175 degrees Celsius.
- Step 2
Grease and line three 8-inch round cake pans with parchment.
Make the Cake Batter
- Step 1
In a bowl, whisk flour, baking powder, and salt; set aside.
- Step 2
In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
- Step 3
Beat in eggs one at a time, then add vanilla.
- Step 4
On low speed, alternately add dry ingredients and milk, starting and ending with dry ingredients. Mix until just combined—do not overmix.
Divide and Flavor
- Step 1
Divide batter evenly into 3 bowls.
- Step 2
Leave one bowl plain for the vanilla layer.
- Step 3
Stir cocoa powder and 2 Tbsp milk into the second bowl for the chocolate layer.
- Step 4
Stir strawberry puree and food coloring (if using) into the third bowl for the strawberry layer.
Bake
- Step 1
Pour each flavored batter into a prepared pan.
- Step 2
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Step 3
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Frosting
- Step 1
Beat butter until creamy and pale.
- Step 2
Gradually add powdered sugar, mixing on low to avoid splatters.
- Step 3
Add vanilla, salt, and ¼ cup cream; beat on medium-high until fluffy, 2–3 minutes.
- Step 4
If frosting is too thick, add 1–2 tsp more cream until spreadable.
Assemble the Cake
- Step 1
Place the chocolate layer on a serving plate; spread a thin layer of frosting on top.
- Step 2
Add the vanilla layer, frost again.
- Step 3
Top with the strawberry layer.
- Step 4
Frost the outside and top of the cake smoothly or with decorative swirls.
- Step 5
Chill the layers for 30 minutes before frosting to reduce crumbs.
- Step 6
Decorate with fresh strawberries, chocolate shavings, or sprinkles.
- Step 7
Store covered at room temperature for 2 days or refrigerated up to 5 days.
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Nutrition (per serving)
Nutrition (per serving)
Calories
450.0kcal (22.5%)
Protein
3.8g (7.5%)
Carbs
51.7g (18.79%)
Sugars
40.0g (80%)
Healthy Fat
10.0g
Unhealthy Fat
16.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure all ingredients are at room temperature for a smoother batter and better texture.
Sift powdered sugar for the frosting to avoid lumps.
Chilling the cake layers before frosting helps reduce crumbs and makes frosting easier.
Use gel food coloring for a more vibrant strawberry layer, but it's optional.
Decorate the cake just before serving for the freshest look.
FAQS
Can I use store-bought strawberry jam for the strawberry layer?
Yes, store-bought strawberry jam works perfectly for the strawberry layer.
Can I substitute heavy cream with milk in the frosting?
Yes, you can use milk instead of heavy cream, but the frosting may be slightly less rich.
How do I prevent the cake layers from sticking to the pans?
Grease the pans well and line them with parchment paper to ensure easy removal.
Can I make this cake ahead of time?
Yes, you can bake the layers in advance and store them covered in the refrigerator for up to 2 days before assembling.
How do I store leftover cake?
Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Poet's pantry
(@yovanchef)
Welcome to my kitchen corner! I’m yovan, a passionate pastry Chef who believes that every dish tells a story. Through simple ingredients and a little creativity, I love bringing comforting, delicious recipes to life. This blog is my space to share tried-and-true favorites, personal twists on classics, and easy meals that anyone can enjoy — whether you’re home baker or just starting your pastry journey Let’s explore flavors together, one recipe at a time!
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia