Nothing says celebration quite like a Neapolitan Cake—a beautiful blend of three classic flavors that transports us straight to childhood nostalgia. This iconic cake, inspired by Neapolitan ice cream, is a feast for the senses with its distinct layers of chocolate, vanilla, and strawberry. Whether it’s for a birthday, a family gathering, or simply a weekend indulgence, this cake is a guaranteed showstopper.
Each bite delivers a perfect harmony of flavors: the richness of chocolate, the comforting warmth of vanilla, and the fruity sweetness of strawberry. The layers are not just delicious; they’re visually stunning, stacked in a tri-colored masterpiece that’s almost too pretty to eat—almost! Let’s dive into what makes this cake so special and how you can recreate it in your kitchen.
Why You’ll Love This Recipe
- A Flavor Trio: You don’t have to choose between chocolate, vanilla, and strawberry—they’re all here in one cake.
- Impressive Presentation: The three-layered design is perfect for special occasions, guaranteed to wow your guests.
- Customizable: You can mix and match flavors or even add your creative twist with additional toppings or decorations.
- Nostalgic Fun: This cake is a modern take on a classic childhood treat, bringing back sweet memories while creating new ones.
Ingredients You’ll Need
Chocolate Cake Layer:
- 1¼ cups (150g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (59g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (120g) buttermilk, room temperature
- ¼ cup (54.5g) vegetable oil
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- ½ cup (118.3g) hot water
Vanilla Cake Layer:
- ½ cup (113g) unsalted butter, room temperature
- 4 tablespoons (54.5g) canola oil
- 1 cup (200g) granulated sugar
- ½ teaspoon kosher salt
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1½ cups (172.5g) cake flour
- 1 teaspoon baking powder
- ½ cup (120g) buttermilk, room temperature
- 1 teaspoon pure vanilla extract
Strawberry Cake Layer:
- ½ cup (116g) reduced strawberry puree (about 1½ cups chopped strawberries, pureed and simmered to reduce)
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1½ cups (180g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (120g) whole milk, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup finely ground freeze-dried strawberries
Chocolate Buttercream:
- 1 cup (226g) unsalted butter, slightly cold
- 5 oz good quality dark or semi-sweet chocolate, melted
- 3 cups (375g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 4 tablespoons heavy cream
Vanilla Buttercream:
- 1 cup (226g) unsalted butter, room temperature
- 4 cups (500g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2-3 tablespoons heavy cream
Strawberry Buttercream:
- 1 cup (226g) unsalted butter, room temperature
- 4 cups (500g) powdered sugar, sifted
- ¼ cup finely ground freeze-dried strawberries
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2-3 tablespoons heavy cream
How to Make Neapolitan Cake
Step-by-Step Instructions
1. Prepare the Chocolate Cake Layer
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch round cake pan.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
- Gradually stir in the hot water, mixing until the batter is smooth and slightly thin.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Vanilla Cake Layer
- Grease and line another 9-inch cake pan.
- In a large bowl, cream the butter, canola oil, sugar, and salt until light and fluffy.
- Add the eggs and egg yolk, one at a time, beating well after each addition.
- In a separate bowl, sift together the cake flour and baking powder.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Stir in the vanilla extract. Pour the batter into the pan and bake for 30-35 minutes. Cool as directed above.
3. Prepare the Strawberry Cake Layer
- For the strawberry puree, blend fresh strawberries and simmer until reduced. Let it cool before using.
- Cream the butter and sugar together until fluffy. Add the eggs one at a time, mixing well.
- Sift the flour, baking powder, and salt in a separate bowl. Alternate adding the dry ingredients and milk to the butter mixture.
- Fold in the strawberry puree and freeze-dried strawberry powder. Mix until smooth.
- Pour the batter into the pan and bake as before. Cool completely.
4. Prepare the Buttercream Frostings
- Follow individual instructions for each buttercream. Ensure all are smooth and fluffy, ready for layering.
5. Assemble the Cake
- Level each cake layer for even stacking.
- Start with the chocolate cake as the base. Spread a generous layer of chocolate buttercream on top.
- Add the vanilla cake layer next, spreading vanilla buttercream evenly.
- Place the strawberry cake on top, finishing with strawberry buttercream.
- Frost the sides of the cake with your preferred buttercream or alternate layers for a striking visual effect.
Helpful Tips
- Even Layers: Use a serrated knife or cake leveler to ensure each layer is flat and even for perfect stacking.
- Chilling is Key: Chill each layer before frosting to prevent crumbling and make stacking easier.
- Decoration Ideas: Garnish with chocolate shavings, fresh strawberries, or a sprinkle of colorful sprinkles for added flair.
Recipe Details
- Prep Time: 45 minutes
- Cook Time: 35 minutes per layer
- Total Time: 2½ hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days. Bring to room temperature before serving.
- Freezer: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight.
Related Recipes
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Conclusion
Making a Neapolitan Cake from scratch is a labor of love, but it’s worth every minute. The combination of chocolate, vanilla, and strawberry in one dessert is pure magic, perfect for any occasion or celebration. With these step-by-step instructions, even beginners can tackle this recipe with confidence. Once you cut into the cake and see those beautiful layers, you’ll know all your effort has paid off. Happy baking!
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Neapolitan Cake
Description
Nothing says celebration quite like a Neapolitan Cake—a beautiful blend of three classic flavors that transports us straight to childhood nostalgia. This iconic cake, inspired by Neapolitan ice cream, is a feast for the senses with its distinct layers of chocolate, vanilla, and strawberry. Whether it’s for a birthday, a family gathering, or simply a weekend indulgence, this cake is a guaranteed showstopper.
Each bite delivers a perfect harmony of flavors: the richness of chocolate, the comforting warmth of vanilla, and the fruity sweetness of strawberry. The layers are not just delicious; they’re visually stunning, stacked in a tri-colored masterpiece that’s almost too pretty to eat—almost! Let’s dive into what makes this cake so special and how you can recreate it in your kitchen.
Ingredients
Scale
Chocolate Cake Layer:
- 1¼ cups (150g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ cup (59g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (120g) buttermilk, room temperature
- ¼ cup (54.5g) vegetable oil
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- ½ cup (118.3g) hot water
Vanilla Cake Layer:
- ½ cup (113g) unsalted butter, room temperature
- 4 tablespoons (54.5g) canola oil
- 1 cup (200g) granulated sugar
- ½ teaspoon kosher salt
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1½ cups (172.5g) cake flour
- 1 teaspoon baking powder
- ½ cup (120g) buttermilk, room temperature
- 1 teaspoon pure vanilla extract
Strawberry Cake Layer:
- ½ cup (116g) reduced strawberry puree (about 1½ cups chopped strawberries, pureed and simmered to reduce)
- 1 cup (200g) granulated sugar
- ½ cup (113g) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1½ cups (180g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup (120g) whole milk, room temperature
- 1 teaspoon pure vanilla extract
- ¼ cup finely ground freeze-dried strawberries
Chocolate Buttercream:
- 1 cup (226g) unsalted butter, slightly cold
- 5 oz good quality dark or semi-sweet chocolate, melted
- 3 cups (375g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 4 tablespoons heavy cream
Vanilla Buttercream:
- 1 cup (226g) unsalted butter, room temperature
- 4 cups (500g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2–3 tablespoons heavy cream
Strawberry Buttercream:
- 1 cup (226g) unsalted butter, room temperature
- 4 cups (500g) powdered sugar, sifted
- ¼ cup finely ground freeze-dried strawberries
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2–3 tablespoons heavy cream
Instructions
1. Prepare the Chocolate Cake Layer
- Preheat your oven to 325°F (163°C). Grease and line a 9-inch round cake pan.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
- Gradually stir in the hot water, mixing until the batter is smooth and slightly thin.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Vanilla Cake Layer
- Grease and line another 9-inch cake pan.
- In a large bowl, cream the butter, canola oil, sugar, and salt until light and fluffy.
- Add the eggs and egg yolk, one at a time, beating well after each addition.
- In a separate bowl, sift together the cake flour and baking powder.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
- Stir in the vanilla extract. Pour the batter into the pan and bake for 30-35 minutes. Cool as directed above.
3. Prepare the Strawberry Cake Layer
- For the strawberry puree, blend fresh strawberries and simmer until reduced. Let it cool before using.
- Cream the butter and sugar together until fluffy. Add the eggs one at a time, mixing well.
- Sift the flour, baking powder, and salt in a separate bowl. Alternate adding the dry ingredients and milk to the butter mixture.
- Fold in the strawberry puree and freeze-dried strawberry powder. Mix until smooth.
- Pour the batter into the pan and bake as before. Cool completely.
4. Prepare the Buttercream Frostings
- Follow individual instructions for each buttercream. Ensure all are smooth and fluffy, ready for layering.
5. Assemble the Cake
- Level each cake layer for even stacking.
- Start with the chocolate cake as the base. Spread a generous layer of chocolate buttercream on top.
- Add the vanilla cake layer next, spreading vanilla buttercream evenly.
- Place the strawberry cake on top, finishing with strawberry buttercream.
- Frost the sides of the cake with your preferred buttercream or alternate layers for a striking visual effect.
Notes
- Plan Ahead: This recipe involves multiple layers and frostings, so plan for extra time to ensure everything is prepared and cooled properly before assembly.
- Room Temperature Ingredients: Ensure all your ingredients, such as butter, eggs, and buttermilk, are at room temperature. This helps create smooth batters and consistent textures.
- Reducing Strawberry Puree: For the strawberry layer, reducing the puree intensifies the natural flavor. Don’t skip this step—it’s worth it!
- Leveling the Layers: Use a cake leveler or serrated knife to trim the domes off the cake layers. This ensures a stable, even cake.
- Chill Between Steps: Chill the cake layers after baking and again after applying a crumb coat of frosting. This makes stacking and final decoration much easier.
- Adjust Frosting Sweetness: If you prefer less sweet buttercream, reduce the powdered sugar slightly and add a pinch of salt for balance.
- Decorating Tip: To create a seamless finish, use a bench scraper to smooth the sides of the frosted cake. For added flair, pipe decorative swirls or rosettes using any extra buttercream.
- Allergy Friendly: You can make this recipe gluten-free by substituting a 1:1 gluten-free flour blend. Adjust baking times slightly if needed.
- Flavor Variations: If you’d like to experiment, consider substituting raspberry puree for strawberry or adding a touch of espresso powder to the chocolate layer for a mocha twist.
With these notes in mind, you’ll have all the tools to bake a flawless Neapolitan Cake