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Classic Layered Neapolitan Cake Recipe

Close-up of a multi-layered slice of neapolitan cake showing chocolate, vanilla, and pink layers with white frosting.
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Create a stunning homemade Neapolitan cake featuring distinct layers of chocolate, vanilla, and strawberry sponge, perfect for any celebration.

Ingredients

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  • 1 1/2 cups all-purpose flour (for each batter)
  • 1 1/2 teaspoons baking powder (for each batter)
  • 1/2 teaspoon salt (for each batter)
  • 1/2 cup unsalted butter, softened (for each batter)
  • 1 cup granulated sugar (for each batter)
  • 2 large eggs (for each batter)
  • 1 teaspoon vanilla extract (for vanilla and chocolate batters)
  • 1/2 cup milk (for each batter)
  • 1 teaspoon strawberry extract (for strawberry batter)
  • 1 tablespoon pink or red food coloring gel (for strawberry batter)
  • 2 tablespoons unsweetened cocoa powder (for chocolate batter)
  • 1/4 cup hot water (for chocolate batter)
  • 1 batch Vanilla Buttercream Frosting (for assembly and coating)

Instructions

  1. Prepare three separate cake batters: vanilla, chocolate, and strawberry. For each flavor, whisk together flour, baking powder, and salt in a bowl. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
  2. For the vanilla batter, mix half the vanilla extract into the wet ingredients, then alternate adding the dry ingredients and milk until just combined.
  3. For the chocolate batter, dissolve cocoa powder in hot water. Add remaining vanilla extract and cocoa mixture to the wet ingredients, then alternate adding dry ingredients and milk.
  4. For the strawberry batter, mix the remaining vanilla extract, strawberry extract, and pink food coloring into the wet ingredients, then alternate adding dry ingredients and milk.
  5. Divide each batter evenly into three 8-inch round cake pans, greased and floured. You will have three vanilla, three chocolate, and three strawberry layers total.
  6. Bake the layers at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.
  7. Prepare your Vanilla Buttercream Frosting.
  8. To assemble the cake, place one chocolate layer on your serving plate. Spread an even layer of frosting over the top. Place one vanilla layer on top of the frosting, then frost. Place one strawberry layer on top, then frost. Repeat the pattern (Chocolate, Vanilla, Strawberry) until all layers are stacked, ending with a strawberry layer.
  9. Apply a thin crumb coat of frosting to the entire cake and chill for 15 minutes.
  10. Apply the final, smooth layer of Vanilla Buttercream Frosting to the top and sides of the cake. Chill until ready to serve.

Notes

  • For the most distinct colors, use gel food coloring instead of liquid for the strawberry layer.
  • If you prefer a richer chocolate flavor, use dark cocoa powder in the chocolate batter.
  • You can substitute the strawberry extract with 1/4 cup of pureed, strained strawberries mixed with a little extra flour to maintain batter consistency.

Nutrition

Find it online: https://cookerycommand.com/neapolitan-cake-chocolate-strawberry-vanilla/