Why Make This Recipe
Neapolitan Cake is a delightful treat that brings together three classic flavors: chocolate, vanilla, and strawberry. Its colorful layers make it not only delicious but also a beautiful centerpiece for any occasion. Whether it’s a birthday, anniversary, or just a fun weekend bake, this cake is sure to impress everyone. Plus, it’s a great way to enjoy different flavors in one slice!
How to Make Neapolitan Cake
Ingredients
- 2 ½ cups all-purpose flour (divided into three portions)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup milk, divided
- 2 tablespoons cocoa powder (for the chocolate layer)
- ¼ cup strawberry puree or 2 tablespoons freeze-dried strawberry powder (for the strawberry layer)
- 1 teaspoon vanilla extract (for the vanilla layer)
- 1 ½ cups unsalted butter, softened
- 6 cups powdered sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
Directions
Prepare the Layers:
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- In a bowl, sift together flour, baking powder, and salt. Set aside.
- In a separate bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients alternately with the milk, mixing until just combined.
Divide and Flavor the Batter:
- Divide the batter evenly into three bowls.
- Mix cocoa powder into one bowl for the chocolate layer, strawberry puree into the second bowl for the strawberry layer, and vanilla extract into the third bowl for the vanilla layer.
Bake the Layers:
- Pour each flavored batter into its respective prepared pan. Smooth the tops with a spatula.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
Prepare the Frosting:
- Beat the softened butter until creamy.
- Gradually add the powdered sugar, mixing until smooth. Add milk and vanilla extract to reach the desired consistency.
Assemble the Cake:
- Place the chocolate layer on a serving plate and spread a thin layer of frosting on top.
- Repeat this process with the vanilla and strawberry layers.
- Frost the entire cake and decorate as desired.
How to Serve Neapolitan Cake
Serve the Neapolitan Cake at room temperature. It is perfect for a dessert table or as a sweet treat with coffee or tea. Slice it into wedges to show off the beautiful layers and enjoy it with family and friends!
How to Store Neapolitan Cake
To store the Neapolitan Cake, keep it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it, where it will be good for up to a week. Just remember to bring it back to room temperature before serving for the best taste.
Tips to Make Neapolitan Cake
- Ensure all ingredients are at room temperature before starting for a smoother batter.
- You can use different fruit purees or flavored extracts to change up the flavors.
- Make sure the cakes are completely cooled before frosting to prevent the frosting from melting.
Variation
To mix things up, try adding a layer of whipped cream or fresh fruit in between the cake layers. You can also use different colors of frosting to match the occasion!
FAQs
-
Can I use cake mix instead of making it from scratch?
Yes, you can use a chocolate, vanilla, and strawberry cake mix for a quicker option. Just follow the package instructions. -
How can I make the cake more moist?
Adding a little more milk or using buttermilk can help make the cake more moist. -
Can I freeze Neapolitan Cake?
Yes, you can freeze the cake either whole or in slices. Just wrap it tightly in plastic wrap and then in foil. It will stay fresh for up to 3 months!
Neapolitan Cake
A delightful cake that combines chocolate, vanilla, and strawberry flavors in colorful layers, perfect for any occasion.
- Total Time: 55 minutes
- Yield: 12 servings 1x
Ingredients
- 2 ½ cups all-purpose flour (divided into three portions)
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup milk, divided
- 2 tablespoons cocoa powder (for the chocolate layer)
- ¼ cup strawberry puree or 2 tablespoons freeze-dried strawberry powder (for the strawberry layer)
- 1 teaspoon vanilla extract (for the vanilla layer)
- 1 ½ cups unsalted butter, softened (for frosting)
- 6 cups powdered sugar
- 3–4 tablespoons milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- Sift together flour, baking powder, and salt in a bowl. Set aside.
- Cream the softened butter and sugar until light and fluffy in a separate bowl.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually add dry ingredients alternately with milk, mixing until just combined.
- Divide the batter into three bowls. Mix cocoa powder into one for chocolate, strawberry puree into another for strawberry, and vanilla extract into the last for vanilla.
- Pour each batter into the prepared pans and smooth the tops.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- Beat softened butter for frosting until creamy. Gradually add powdered sugar, mixing until smooth. Add milk and vanilla extract to reach desired consistency.
- Assemble the cake by layering chocolate, vanilla, and strawberry layers with frosting in between. Frost the entire cake and decorate as desired.
Notes
Ensure all ingredients are at room temperature before starting for a smoother batter. Cakes should be completely cooled before frosting.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg