If you love nostalgia and irresistible flavor trios, this Neapolitan Cake is absolutely dreamy! Each gorgeous layer boasts a different flavor-classic chocolate, sweet strawberry, and timeless vanilla-stacked high with fluffy buttercream.
What makes this cake a must-try? It's a showstopper at any celebration! Every slice surprises with its vivid layers and old-school charm, but the best part is how simple it is to create at home-no fancy pastry degree required. The buttercream is silky and not too sweet, pairing perfectly with the light and tender cake layers.
This is my family's go-to recipe for birthdays and gatherings. It has never failed to impress a crowd, and it always brings back joyful memories of Neapolitan ice cream. Whether you're making it for a special occasion or just because, it's certain to make smiles all around!
Why You'll Love This Recipe
- Three irresistible flavors in every bite-chocolate, vanilla, and strawberry layers come together for a party in your mouth.
- Fun, eye-catching look-vivid layers make each slice a showstopper, perfect for birthdays and celebrations.
- Simple steps with bakery-worthy results-no need for complicated techniques or equipment.
- Customizable for any occasion-use your favorite frosting or add extra decorations for a personal touch.
Key Ingredients for Neapolitan Cake
See recipe card below for full list of measurements, ingredients, and instructions.Unsalted Butter
Butter is the backbone of both the cake and the buttercream, providing richness and tender texture while letting those classic flavors shine. Always start with room-temperature butter for even mixing and a fluffier crumb. You could swap in salted butter, but remember to reduce added salt elsewhere.
Cake Flour
Using cake flour keeps the texture delicate and soft, which is key for stacked layer cakes. Sift before using for the lightest result. All-purpose flour works in a pinch, but your layers may be a bit denser.
Cocoa Powder
No Neapolitan Cake is complete without a deep, chocolatey layer! Choose unsweetened natural cocoa powder for a classic taste. Dutch-process works too but will yield a slightly richer, darker color and flavor.
Strawberry Puree
Strawberry puree delivers real berry flavor and that lovely blush-pink layer. Use fresh or thawed frozen strawberries-pureed smooth with a touch of sugar. In a hurry, strawberry jam will do; just warm and strain it first for smoothness.
Whole Milk
Whole milk brings just the right amount of moisture and richness to the batter. Substitute with 2% if needed, but avoid fat-free for the best texture. For a dairy-free cake, use a thick, unsweetened plant-based milk.
Instructions for Neapolitan Cake
See recipe card below for full list of measurements, ingredients, and instructions.Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper-this makes for easy removal and perfect layers.
Make the Batter
In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar together with an electric mixer until light and fluffy, about 3-5 minutes. Add the egg whites one at a time, beating well after each, and mix in vanilla.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined; don't overmix, or your cake might be tough.
Divide and Flavor the Batters
Divide the batter evenly among three bowls. For the chocolate layer, stir cocoa powder into one bowl until smooth. For the strawberry layer, fold in the strawberry puree (and a drop or two of pink or red food coloring if you want a vibrantly pink cake). Leave the final bowl as vanilla.
Bake the Layers
Pour each batter into its own prepared pan and smooth the tops. Bake all three pans on the center rack for 25-30 minutes, rotating halfway through, until a toothpick comes out clean from the center. Cool the cakes in the pans for 10 minutes, then invert onto a wire rack to cool completely.
Whip Up the Vanilla Buttercream
While the cakes cool, beat butter with an electric mixer until super creamy. Gradually add in powdered sugar, vanilla, and salt, beating until fluffy. Add milk a little at a time until the frosting is light and spreadable.
Assemble and Decorate
Place the chocolate layer on your cake plate and spread with a thin layer of buttercream. Stack the strawberry and vanilla layers, frosting each layer and the sides. For a showstopping finish, pipe swirls of buttercream or add fun sprinkles on top. Slice and enjoy!
Recipe Variations
Chocolate Lover's Twist
Double the cocoa powder in the chocolate layer for an extra-rich, dark chocolate flavor, or add a handful of mini chocolate chips to the batter before baking.
Berry Burst Edition
Swap the strawberry puree for raspberry or cherry puree for a fun, fruity spin-just be sure to strain any seeds for a smooth texture.
Gluten-Free Neapolitan Cake
Use a cup-for-cup gluten-free flour blend in place of the cake flour. The results are still fluffy and delicious, and everyone can enjoy a slice!
Cream Cheese Frosting Upgrade
Like a tangier finish? Swap half the butter in the frosting for cream cheese to balance the cake's sweetness with creamy tartness.
Vegan Option
Replace the butter with vegan butter, the milk with plant-based milk, and the egg whites with aquafaba (chickpea liquid). You'll have a dairy- and egg-free celebration cake!
Serving Suggestions
Neapolitan Cake steals the spotlight at birthday parties, baby showers, or whenever you want a festive centerpiece. Serve each slice with a scoop of vanilla ice cream or a dollop of fresh whipped cream. For an extra pop, garnish with chocolate shavings, fresh strawberries, or colorful sprinkles!
Storage and Reheating
Wrap leftover cake slices tightly with plastic wrap or store in an airtight container. The cake stays fresh at room temperature for 1-2 days, or up to 5 days in the refrigerator. To enjoy later, let chilled slices come to room temperature-or for a bakery-fresh slice, microwave each piece for 10-15 seconds. Neapolitan Cake freezes beautifully: wrap unfrosted layers in plastic and foil, then freeze for up to 2 months. Thaw at room temp before assembling and frosting.
Frequently Asked Questions About Neapolitan Cake (FAQ)
Q: Can I use all-purpose flour instead of cake flour?A: Yes, you can substitute all-purpose flour if needed, though the cake will be slightly denser than with cake flour.
Q: Can I make the cake layers ahead of time?A: Absolutely! Bake the layers a day or two in advance and wrap them tightly in plastic. Assemble and frost just before serving for the best results.
Q: How do I get a vibrant pink strawberry layer?A: Add a drop or two of pink or red gel food coloring to the strawberry batter for a more pronounced color, especially if your strawberries are pale.
Thank you so much for stopping by! If you're looking for a showstopping dessert that's nostalgic, fun, and bursting with flavor, this Neapolitan Cake is it. Give it a try and let me know how your layers turn out-leave a comment or rating below to share your sweet success!
Ingredients
- 2 ½ cups (305g) cake flour, sifted
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 226g) unsalted butter, room temperature
- 2 cups (400g) granulated sugar
- 5 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 cup (240ml) whole milk, room temperature
- ⅓ cup (40g) unsweetened cocoa powder
- ¼ cup (60ml) strawberry puree (see note)
- Pink or red gel food coloring, optional
- 4 cups (450g) powdered sugar, sifted (for frosting)
- ½ cup (1 stick, 113g) unsalted butter, room temperature (for frosting)
- 3 tablespoon whole milk, room temperature (for frosting)
- Pinch of salt (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
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1Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
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2In a medium bowl, whisk cake flour, baking powder, baking soda, and salt.
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3In a large bowl, beat butter and sugar for 3-5 minutes until light and fluffy.
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4Add egg whites one at a time, beating well, then add vanilla.
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5Alternately add flour mixture and milk, beginning and ending with flour.
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6Divide batter evenly into three bowls.
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7To one bowl, add cocoa powder and mix for the chocolate layer.
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8To another bowl, fold in strawberry puree and a drop of food coloring for the strawberry layer.
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9Leave the third bowl as vanilla.
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10Pour each batter into its own prepared pan. Bake for 25-30 minutes, or until a toothpick comes out clean.
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11Cool cakes in pans for 10 minutes, then turn out to cool completely.
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12Beat butter for frosting until creamy. Add powdered sugar gradually, then vanilla, salt, and milk, beating to a fluffy, spreadable consistency.
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13Stack cakes in chocolate, strawberry, and vanilla order, spreading a thin layer of frosting between each.
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14Frost the outside and top. Decorate as you like, slice, and serve!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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