Neapolitan Cake (Printable)
Vibrant three-layer cake featuring classic chocolate, vanilla, and strawberry flavors with rich buttercream.
# What You'll Need:
→ For the Cake Layers
01 - 2¾ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 2 cups granulated sugar
07 - 4 large eggs
08 - 2 teaspoons vanilla extract
09 - 1¼ cups whole milk
→ For the Chocolate Layer
10 - ⅓ cup unsweetened cocoa powder
11 - 3 tablespoons milk
→ For the Strawberry Layer
12 - ½ cup finely chopped fresh strawberries or ¼ cup strawberry puree
13 - A few drops pink or red food coloring (optional)
14 - ½ teaspoon strawberry extract (optional)
→ For the Buttercream Frosting
15 - 1½ cups unsalted butter, softened
16 - 5 cups powdered sugar, sifted
17 - ¼ cup heavy cream or milk
18 - 2 teaspoons vanilla extract
19 - Pinch of salt
# How To Make It:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
04 - Alternately add flour mixture and milk to the batter, starting and ending with flour. Mix until just combined.
05 - Divide the batter equally into three bowls.
06 - For the chocolate layer, mix cocoa powder and 3 tablespoons milk in a small bowl until smooth, then fold into one portion of batter.
07 - For the strawberry layer, fold in strawberries or puree, strawberry extract, and coloring if using into the second portion.
08 - The third portion is your vanilla layer—leave as is.
09 - Pour each batter into its prepared pan. Smooth the tops. Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
10 - Allow cakes to cool in the pan for 10 minutes, then transfer to wire rack to cool completely.
11 - Beat butter until creamy, gradually add powdered sugar and salt, mixing well. Add vanilla and cream; beat until fluffy.
12 - Trim cakes for even layers if necessary. Place the chocolate layer on a serving plate, spread a layer of buttercream. Repeat with strawberry and vanilla layers.
13 - Cover the entire cake with a thin crumb coat of frosting. Chill 30 minutes, then frost with remaining buttercream.
14 - Decorate as desired—classic or with sprinkles, strawberries, or chocolate shavings.
# Tips from dashanddishes:
01 -
- The nostalgia hits before the first bite, but the flavors are anything but childish
- Each layer tastes distinct yet harmonious, like the ice cream parlor trips we all remember
02 -
- Room temperature ingredients incorporate better and prevent curdling
- The crumb coat might look messy at first, but it locks in loose crumbs for a flawless final layer
03 -
- Weigh your batter portions for perfectly even layers
- Freeze the cake for 20 minutes before the final coat of frosting for smoother results