Ever get to that moment where you’re hunting for a dessert that actually wows folks at a birthday party or get-together? Not just “tasty,” but like, photogenic and a little over the top. The Neapolitan Drip Cake with Strawberry Glaze totally fits the bill. Think classic Neapolitan ice cream, just baked into spectacular cake layers. It gives you chocolate, vanilla, and strawberry all at once, and let’s be honest—nobody’s saying no to that at dessert. Plus, if you’re curious about other show-stopping ideas, peek at my Neapolitan desserts page for inspiration. 
3 Layers of Cake
Alright, so here’s what blew me away first time I made this. The colors and flavors all stacked up—honestly, it’s a five-star restaurant situation in your own kitchen. Each layer is a total vibe: deep chocolate, gentle vanilla, and a pink strawberry one that I swear tastes like summer.
The cool part? You make one basic batter, then split it up and flavor each section. No need to break out separate bowls for every flavor, seriously. I know that sounds weirdly simple, but it saves my brainpower (and my sink). For the chocolate, dump in cocoa. For strawberry, I use puree or even jam if I’m feeling lazy, with a low-key food color drop. The vanilla layer is the easy one—just a solid hit of extract, nothing complicated. These layers bake up light, and they stack easy, which is half the battle, isn’t it? No pro skills needed.
Real Strawberry Buttercream
OK, I have Strong Feelings about buttercream. Most store cakes? That stuff is so sweet, it could peel the paint off your walls. I go for a real strawberry buttercream that’s creamy but not tooth-achingly sweet.
Here’s my trick—I cook down actual strawberries till they get almost jammy. When they cool, I whip them into softened butter, a little powdered sugar, and a dash of vanilla. Pro tip: cold strawberries make it chunky, and that’s a giant bummer. You want them fully cooled but not ice-cold, trust me (learned this the hard way). When you layer it on, it’s an absolute strawberry explosion, but there’s still a fresh kick that keeps it from turning soapy or fake.
Instructions for Neapolitan Recipes
So you’re getting ready to bake—don’t panic, it’s not as fussy as it looks. Just make a basic cake batter (I like a yellow cake base). You’ll split it into thirds.
One third, mix in cocoa powder and a splash of milk for that chocolate kick.
Next, toss pureed strawberries or a couple spoonfuls of a good strawberry jam into a second third and stir until pink and tangy. Last third is plain ol’ vanilla, nothing complicated.
Bake in three round cake pans, about 30 minutes. Let the cakes cool. Stack ‘em—chocolate on the bottom, vanilla in the middle, strawberry up top. All about that wow factor.
Frost all over with strawberry buttercream. If it looks a little messy the first time, nobody minds. It’s “rustic” (as I tell myself). Finish with a homemade strawberry glaze that drips along the edge—it’s got that bakery flair.
More Recipes to Try
Ever get bored of baking the same old thing? I cycle through favorites (I have commitment issues). Here are a few that stack up beside a Neapolitan Drip Cake with Strawberry Glaze:
- Individual trifle cups if you have leftover cake scraps—waste not.
- Make cupcakes with the same method—cuter, kid-friendly, less slicing stress.
- Blend extra glaze into milk for a makeshift milkshake (weird, but amazing).
- Oh, and if you’re after even more Neapolitan variety, swap the strawberry layer for raspberry when you’re feeling wild.
Honestly, messing around with these basics is half the fun. Keeps me from getting stuck in a rut.
Tips for Decorating and Serving Neapolitan Desserts
Alright, time for truth: my first attempt at drippy glaze slid right off the cake, no kidding.
Here are a few tips to get you through dessert drama:
- Chill the cake and buttercream in the fridge so the glaze doesn’t melt off and make a mess.
- Use a spoon or squeeze bottle to control the glaze drip—less is more, or you’ll end up with a sugar puddle.
- Add fresh strawberries up top for a pop of color and just a bit of humblebrag.
- Slice with a serrated knife for clean edges.
Grandma always tells me presentation’s half the battle, and I guess she’s right.
“I made this Neapolitan cake for a family reunion, and everyone actually argued over the last piece! My son even begged for it as his birthday cake next year. Thanks for the clear instructions!”
— Sara C, fellow cake adventurer
Common Questions
Q: Can I use cake mix instead of from-scratch batter?
A: Yup, I’ve done it. Just split the mix and doctor up the flavors like above.
Q: What if I don’t have three pans?
A: Bake one layer at a time. Not speedy, but it works.
Q: Is the real strawberry buttercream super sweet?
A: Not overly. Actual strawberries keep it balanced.
Q: Will regular jam work as a glaze?
A: Totally. Warm it up and run it through a sieve if you like it smooth.
Q: Can it be made ahead?
A: You can bake the layers in advance and freeze them. Assemble the day before your party.
Give Your Next Celebration Something Special
To sum it up, the Neapolitan Drip Cake with Strawberry Glaze brings a punch of color and flavor to any table. It’s got real buttercream, easy layers, and honestly, it’s just plain fun to make. Give it a try at your next bash or family night—you’ll impress way more than if you showed up with store-bought cookies, trust me on that. If you’re itching to try related ideas, check out this killer Banana split ice cream cake. Or explore how folks have been playing around with Neapolitan ice cream on the outer ring … to kick your dessert game up even another notch. Give it a whirl, and let me know how much everybody loves it (bragging rights very much earned). 
Neapolitan Drip Cake with Strawberry Glaze
A stunning dessert that combines chocolate, vanilla, and strawberry cake layers, topped with real strawberry buttercream and a lovely glaze.
- Total Time: 45 minutes
- Yield: 8 servings 1x
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder (for chocolate layer)
- 1 cup strawberry puree or jam (for strawberry layer)
- 2–3 cups powdered sugar (for buttercream)
- 1/2 cup strawberries, cooked down (for buttercream)
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter and sugar until fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- In a separate bowl, combine the flour and baking powder.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
- Divide the batter into three equal portions.
- To one portion, mix in cocoa powder and a splash of milk for the chocolate layer.
- In another portion, add strawberry puree or jam for the strawberry layer.
- Leave the last portion plain for the vanilla layer.
- Pour each layer into greased round cake pans.
- Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely.
- For the buttercream, whip softened butter with powdered sugar and cooled strawberry puree until creamy.
- Layer the cakes starting with chocolate on the bottom, vanilla in the middle, and strawberry on top.
- Frost the entire cake with strawberry buttercream.
- Drizzle with homemade strawberry glaze and garnish with fresh strawberries.
Notes
Chill the cake and buttercream before adding the glaze to prevent melting. Use a squeeze bottle for controlled pouring of the glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg