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The three separate bowls of Neapolitan cake batter: one rich chocolate, one creamy vanilla, and one vibrant pink strawberry, ready to be baked.
FL Recipes

Neapolitan Cake: The Ultimate Recipe for Perfect Layers

This foolproof Neapolitan Cake recipe guides you through creating three perfect layers of moist chocolate, vanilla, and strawberry cake, all covered in a silky smooth vanilla buttercream. A showstopping dessert for any occasion!
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Neapolitan Cake Layers
  • 2 1/2 cups all-purpose flour spooned and leveled
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter softened to room temperature
  • 4 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/2 cup buttermilk room temperature
  • 3 tbsp unsweetened cocoa powder
  • 1/3 cup strawberry puree from fresh or frozen strawberries
  • 2-3 drops pink or red food coloring optional
For the Vanilla Buttercream
  • 1 1/2 cups unsalted butter softened
  • 5 cups powdered sugar sifted
  • 1/4 cup heavy cream as needed
  • 2 tsp vanilla extract
  • 1/8 tsp salt

Equipment

  • 3 8-inch round cake pans
  • 1 Stand Mixer or Hand Mixer
  • 1 Wire Cooling Rack
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Method
 

Prepare the Cake Batter
  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. In a small bowl, combine the whole milk and buttermilk.
  4. Alternate adding the dry ingredients and the milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  5. Divide the batter evenly among three bowls. Leave one as vanilla. Fold the cocoa powder into the second bowl. Fold the strawberry puree and food coloring into the third bowl.
Bake and Cool
  1. Pour each batter into a prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
Make the Buttercream
  1. In a large bowl using a stand mixer, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream.
  2. Beat in the vanilla extract and salt. Increase speed to high and beat for 3-5 minutes until light and fluffy.
Assemble the Cake
  1. Place the chocolate layer on a serving plate. Top with about 1 cup of buttercream. Add the vanilla layer and top with another cup of buttercream. Finish with the strawberry layer on top.
  2. Apply a thin crumb coat of frosting over the entire cake and chill for 20 minutes.
  3. Cover the cake with the remaining frosting and decorate as desired. Slice and serve!

Nutrition

Calories: 450kcalProtein: 5gFat: 25gFiber: 2g

Notes

Tip 1: For the best flavor, use a high-quality vanilla extract and cocoa powder.
Tip 2: Ensure all cold ingredients (butter, eggs, milk) are at room temperature for a smoother, more uniform cake batter.
Tip 3: Don't press down when leveling the batter in the pans; spread it gently to maintain the air you incorporated while mixing.
Keyword chocolate vanilla strawberry cake,layered cake,Neapolitan cake

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