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Neapolitan Cake Recipe

Neapolitan Cake Recipe

★★★★★

5.2 from 19 reviews
  • Author: Ella
  • Total Time: 1 hour 15 minutes
  • Yield: 12-16 servings 1x
  • Diet: Vegetarian

Description

This Neapolitan Cake is a delightful layered dessert inspired by the classic Neapolitan ice cream flavors—strawberry, vanilla, and chocolate. It features moist, colorful cake layers infused with real strawberry puree, rich vanilla, and decadent chocolate, all wrapped in luscious buttercream frostings and topped with a glossy chocolate ganache drip and fresh strawberries. Perfect for celebrations or special occasions, this cake balances fruity, creamy, and chocolaty flavors with a stunning presentation.

Ingredients

Scale

Strawberry Puree

  • 1 1/4 cups strawberry puree (from about 2 1/2 cups or 350g chopped strawberries)

Cake Layers

  • 3 cups (390g) all purpose flour, divided
  • 3 tsp baking powder
  • 3/4 tsp salt
  • 10 tbsp (140g) unsalted butter, room temperature
  • 1/2 cup plus 2 tbsp (150ml) vegetable oil
  • 2 cups (414g) sugar
  • 1 tbsp + 1/2 tsp vanilla extract, divided
  • 5 large eggs
  • 1 cup plus 2 tbsp (270ml) milk, divided
  • 1 tsp strawberry extract
  • 10 drops red food coloring
  • 2.5 oz (70g) bittersweet chocolate (60% cacao), chopped
  • 2 tbsp (14g) natural unsweetened cocoa powder

Chocolate Buttercream

  • 1 cup (224g) unsalted butter, room temperature
  • 3 1/2 cups (403g) powdered sugar
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 4–5 tbsp (60-75ml) heavy whipping cream or water
  • 1/4 tsp salt

Vanilla & Strawberry Buttercream

  • 2 1/2 cups (560g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 2 1/2 tsp vanilla extract
  • 4–6 tbsp (60-90ml) water or heavy whipping cream
  • 3/4 tsp strawberry extract
  • Pinch or two of salt
  • 1/4 cup (60ml) strawberry puree (from 1/2 cup or 70g chopped strawberries, reduced)

Chocolate Ganache

  • 3 oz (1/2 cup | 85g) semi sweet chocolate chips
  • 1/4 cup (60ml) heavy whipping cream

Instructions

  1. Prepare Strawberry Puree: Combine about 2 1/2 cups chopped strawberries to yield 1 1/4 cups puree in a saucepan. Cook over medium heat, stirring frequently until the mixture reduces by half to about 1/2 cup plus 2 tablespoons, around 15 minutes. Cool to room temperature, reserving 2 tablespoons for the frosting.
  2. Prepare Cake Pans and Preheat Oven: Line three 8-inch cake pans with parchment paper circles, grease the sides, and preheat your oven to 350°F (176°C).
  3. Combine Dry Ingredients: In a medium bowl, whisk together 2 3/4 cups (358g) of flour, baking powder, and salt. Set aside.
  4. Cream Butter, Oil, Sugar, and Vanilla: In a large mixer bowl, beat the butter, vegetable oil, sugar, and 1 tablespoon vanilla extract until light and fluffy, about 3-4 minutes.
  5. Add Eggs: Add eggs one at a time into the creamed mixture, mixing after each addition and scraping the bowl as needed to ensure even incorporation.
  6. Add Dry Ingredients and Milk, First Half: Add half of the dry ingredients and mix until mostly combined. Then add 1 tablespoon milk and mix just to combine.
  7. Add Dry Ingredients and Milk, Remaining: Add the remaining dry ingredients and mix until combined. The batter will be thick; avoid over mixing.
  8. Prepare Strawberry Layer Batter: Remove about 2 1/4 cups of batter into a separate bowl. Fold in 1 tablespoon milk, the reserved strawberry reduction for the cake, strawberry extract, and red food coloring gently. Add 2 tablespoons (16g) flour and fold to combine. Spread evenly in one prepared pan.
  9. Prepare Vanilla Layer Batter: To the remaining batter, add 1 cup milk and fold to combine. Remove half (approx. 2 1/2 cups) into another bowl and fold in 2 tablespoons flour and 1/2 teaspoon vanilla extract. Pour into another prepared pan.
  10. Prepare Chocolate Layer Batter: Melt the chopped bittersweet chocolate. Add melted chocolate and cocoa powder to the remaining batter and fold gently to combine. Spread evenly in the last cake pan.
  11. Bake Cake Layers: Bake all layers for 23-28 minutes until a toothpick inserted comes out with a few moist crumbs, noting chocolate layer may need slightly longer. Cool layers on racks after removing pans.
  12. Make Chocolate Buttercream: Beat 1 cup butter until creamy. Add half powdered sugar and beat until smooth. Mix in cocoa powder, vanilla, 2 tablespoons water or cream, continue mixing. Add remaining powdered sugar and blend until smooth. Adjust consistency with water or cream, add salt, and set aside.
  13. Make Vanilla & Strawberry Buttercream: Beat 2 1/2 cups butter until smooth. Add half the powdered sugar and beat well. Mix in vanilla and 2 tablespoons water or cream. Add remaining powdered sugar and beat until thick. Remove 2 cups to separate bowl, fold in strawberry reduction, strawberry extract, and salt, set aside. Adjust remaining vanilla frosting with water/cream and salt for spreading consistency.
  14. Trim Cake Layers: Use a serrated knife to level cake tops by removing domes for flat stacking.
  15. Assemble Cake Layers: Place chocolate cake on serving plate and spread 1 cup chocolate buttercream evenly. Top with strawberry cake layer and spread 1 cup strawberry buttercream. Finally, add vanilla cake layer and spread 1 cup vanilla buttercream on top.
  16. Frost Cake Sides: Apply chocolate buttercream around chocolate layer, strawberry buttercream around strawberry layer, and vanilla buttercream around vanilla layer using spatula or piping bag. Smooth sides carefully with icing smoother to avoid bleeding colors. Smooth top layer evenly.
  17. Prepare Chocolate Ganache: Place chocolate chips in a bowl. Heat heavy cream until just boiling and pour over chocolate. Let sit for 3-5 minutes, then whisk smooth.
  18. Apply Ganache Drip: Drizzle ganache around cake edge using a squeeze bottle or spoon for a drip effect.
  19. Decorate Cake Top: Use remaining vanilla buttercream to pipe swirls along top edge. Garnish with fresh strawberries.
  20. Chill and Serve: Refrigerate the cake until ready to serve. For best texture and flavor, allow to come to room temperature before serving. Store covered for 3-4 days.

Notes

  • Reducing the strawberry puree beforehand intensifies the flavor and ensures the cake layers and frosting aren’t too watery.
  • Make sure not to over mix the batter once dry ingredients are added to keep the layers tender and light.
  • Allow cake layers to cool completely before frosting to avoid melting the buttercream.
  • Use an offset spatula or piping bag for neat, clean layer decorations.
  • This cake is best served at room temperature after refrigeration and is ideal for next-day serving.
  • Store the cake well covered in the refrigerator and consume within 3-4 days for optimal freshness.
  • Strawberry and vanilla extracts enhance the authentic flavor; do not omit.
  • Prep Time: 40 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 550 kcal
  • Sugar: 50 g
  • Sodium: 220 mg
  • Fat: 32 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 58 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 110 mg

Keywords: Neapolitan cake recipe, strawberry cake, chocolate cake, vanilla cake, layered cake, buttercream frosting, chocolate ganache, homemade cake, dessert recipe

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