Neapolitan Cake

This homemade Neapolitan cake is a delightful blend of chocolate, vanilla, and strawberry flavors in one beautiful layered dessert. Each bite offers a perfect balance of richness, creaminess, and fruity freshness, topped with a luscious buttercream frosting. Whether you’re making it for a birthday, a special occasion, or simply to satisfy your sweet tooth, this show-stopping cake is sure to impress. Plus, I’ll share some pro tips on how to make it vegan, gluten-free, or keto-friendly!

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Prep Time 30

Cook Time 25

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

2 ½ cups (310g) all-purpose flour – Sifted for a lighter cake.
2 ½ tsp baking powder – Helps the cake rise.
½ tsp salt – Enhances flavor.
1 cup (226g) unsalted butter, softened – Room temperature for easier mixing.
1 ¾ cup (350g) granulated sugar
4 large eggs – Room temperature for even mixing.
1 cup (240ml) whole milk – Can substitute with almond or oat milk.
1 tbsp vanilla extract

For the Chocolate Layer:

¼ cup (25g) unsweetened cocoa powder
2 tbsp (30ml) milk

For the Strawberry Layer:

¼ cup (60ml) strawberry puree – Fresh or frozen.
Few drops pink or red food coloring (optional) – For a more vibrant color.

For the Buttercream Frosting:

1 cup (226g) unsalted butter, softened
4 cup (480g) powdered sugar
2 tbsp (30ml) heavy cream – Adds creaminess.
1 tbsp vanilla extract
Pinch of salt

Instructions

Step 1:
Preheat and PreparePreheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
Step 2: Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, and salt.Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy (about 2-3 minutes).
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract.
Gradually mix in dry ingredients, alternating with milk, until fully combined.
Step 3: Divide and Flavor the Batters
Divide the batter evenly into three bowls.
Chocolate Layer: Mix in cocoa powder and additional milk
For the Strawberry Layer: Mix in the strawberry puree and food coloring.
Leave the vanilla batter as is.
Bake the Layers:
Pour each flavored batter into its respective prepared pan.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Buttercream Frosting:
In a large bowl, beat the butter until creamy.
Gradually add the powdered sugar, then mix in the heavy cream, vanilla extract, and salt until the frosting is smooth and light.
Assemble the Cake:
Place the chocolate layer on your cake board.
Spread a thin layer of buttercream over the top.
Add the vanilla layer and repeat the frosting process.
Top with the strawberry layer.
Apply a final crumb coat, chill for 15-30 minutes, then finish with a smooth layer of frosting over the top and sides.
Serve:
Garnish with fresh berries or a dusting of powdered sugar if desired.
Slice and serve, enjoying every multi-flavored bite!

Notes

Tips: Brush each cooled layer with simple syrup for extra moisture.
Substitutions: Use dairy-free butter and milk alternatives for a vegan version.
Storage: Store in an airtight container in the refrigerator for up to 3-4 days. Allow to come to room temperature before serving for best flavor.