Neapolitan Cake Recipe
If you have ever dreamed of a cake that offers a delightful trio of flavors that not only taste incredible but also look stunning, let me introduce you to the sensational Neapolitan Cake. This cake brings together the classic flavors of vanilla, chocolate, and strawberry into one harmonious, colorful masterpiece. Each layer is moist and fluffy, enriched by a luscious whipped cream filling and a dreamy vanilla buttercream frosting, making every bite a celebration of flavors and textures. Whether you’re baking for a special occasion or just treating yourself, this Neapolitan Cake is sure to bring smiles, joy, and a little slice of nostalgic happiness to your table.
Ingredients You’ll Need
This Neapolitan Cake recipe relies on simple yet essential ingredients that work together beautifully. Each one plays a vital role: creating tender cake layers, enhancing flavors, or adding richness and moisture. The balance of these ingredients guarantees a cake that pleases the eye and palate alike.
- Unsalted butter (1 ½ sticks, 170g): Provides richness and helps the cake hold its shape while keeping a tender crumb.
- Sugar (2 cups, 400g): Sweetens the cake perfectly and helps contribute to its soft texture.
- Large eggs (4, room temperature): Bind the ingredients together and add structure.
- Cake flour (3 cups, 342g): Ensures a delicate and tender cake crumb; easy to substitute with a cornstarch all-purpose flour mix.
- Baking powder (2 teaspoons, 8g): Leavens the cake so it rises beautifully and evenly.
- Baking soda (½ teaspoon, 3g): Works alongside baking powder to perfect the rise and texture.
- Salt (½ teaspoon, 3g): Enhances flavor balance to make the sweetness pop.
- Buttermilk (1 ¼ cups, 296g): Adds moistness and a slight tang for tender, fluffy layers.
- Vegetable oil (¼ cup, 54g): Keeps the cake moist and soft for days.
- Vanilla extract (2 teaspoons, 8g): Brings warm, comforting flavor to the vanilla layers.
- Unsweetened cocoa powder (3 tablespoons, 21g): Creates a deep, rich chocolate layer when mixed with hot water.
- Hot water (3 tablespoons, 44g): Dissolves cocoa powder perfectly to blend smoothly into the batter.
- Strawberry reduction (¼ cup): Made from puréed strawberries, this concentrates real fruit flavor in the strawberry layer.
- Strawberry flavor enhancer (optional): Strawberry Jell-O powder or strawberry extract can boost the berry notes.
- Heavy cream (1 cup, 240g): Used to make the irresistibly light whipped cream filling.
- Powdered sugar (¼ cup, 29g + 7 cups, 805g): Sweetens the whipped cream filling and the buttercream frosting.
- Vanilla for filling and frosting (1 teaspoon + 2 teaspoons): Elevates the flavor and aroma beautifully.
- Butter for frosting (3 sticks, 339g): Provides the creamy base of the smooth vanilla buttercream.
- Milk or cream (⅓ cup, 72g): Adjusts buttercream texture to silky perfection.
- Salt (½ teaspoon, optional for frosting): Cuts sweetness and brings depth to the frosting flavor.
- Pink coloring gel (optional): Adds a playful blush to the frosting for a radiant, strawberry-inspired finish.
- Dark or semi-sweet chocolate chips (4–5 oz): Makes the optional ganache drip that adds a gourmet touch.
- Heavy cream for ganache (4 oz): Creates a luscious, glossy ganache when combined with chocolate.
How to Make Neapolitan Cake
Step 1: Prepare the Strawberry Reduction
The secret to that authentic strawberry flavor in your Neapolitan Cake starts here. Simply puree about 5 to 6 fresh or frozen strawberries until you reach half a cup of puree. Then gently simmer it until it’s reduced by half, creating a vibrant, flavorful concentrate. This step intensifies the natural sweetness and tartness of real strawberries, ensuring your cake’s strawberry layer bursts with freshness. Plus, it can be made ahead, giving you more time to focus on the rest of the cake.
Step 2: Mix the Dry and Wet Ingredients
Start by whisking together cake flour, baking powder, baking soda, and salt in a bowl for a quick 30 seconds to ensure even distribution—this guarantees your cake layers rise evenly. In a separate bowl, mix buttermilk, vegetable oil, and vanilla extract for the moist, flavorful liquid base. Softened butter and sugar go into your mixer next; beat them until light and fluffy, an essential step for an airy cake. Add eggs one at a time, blending fully after each to build that perfect structure.
Step 3: Combine Batter and Divide
Alternately add the dry flour mixture and wet buttermilk mix to your creamed ingredients, beginning and ending with flour to maintain smooth batter consistency. Avoid overmixing to keep the texture tender. Now, evenly divide your batter into three bowls—each will become one of the Neapolitan Cake’s signature layers. This step is where we start customizing each bowl with fabulous flavor!
Step 4: Create Chocolate and Strawberry Batters
Into one bowl, stir the dissolved cocoa powder mixed with hot water to transform it into rich chocolate cake batter. Another bowl gets the strawberry reduction stirred in—and for an optional flavor boost, a touch of strawberry Jell-O powder or extract. The last bowl remains classic vanilla. Each layer boasts its own vibrant taste and color, ready to shine once baked.
Step 5: Bake and Cool the Layers
Pour the three batters into greased and floured 8-inch cake pans. Bake at 350 degrees Fahrenheit for 25 to 30 minutes. The cakes are done when a toothpick comes out with just a few crumbs attached. Allow them to cool for 10 minutes in the pans before turning out onto wire racks so they finish cooling evenly—a crucial part of ensuring your layers stack up beautifully without crumbling.
Step 6: Whip the Cream Filling
Chilling your mixing tools ensures your heavy cream whips up perfectly. Beat together cream, powdered sugar, and vanilla until soft yet firm peaks form. This light, sweet filling will add luscious moisture and a cloud-like softness between the distinct layers of your Neapolitan Cake, balancing richness and flavor perfectly.
Step 7: Prepare the Vanilla Buttercream Frosting
The frosting is where you bring buttery smoothness and sweetness into balance. Cream softened butter and blend in vanilla before gradually adding powdered sugar and milk for luscious texture. Beat for several minutes, scraping the bowl to create a velvety frosting free of air pockets. This frosting not only dresses the cake beautifully but also holds the layers together with just the right amount of sweetness.
Step 8: Assemble and Decorate Your Neapolitan Cake
Layering is where the magic happens. Start with the chocolate layer on your cake stand, then pipe a “dam” of buttercream along the edges to hold the whipped cream filling in place. Spread a generous filling layer, then add the vanilla cake, repeat the filling, and top with the strawberry layer. Crumb coat with buttercream and chill the cake briefly to stabilize. Finish with a smooth final layer of frosting, tint some pink if you like, and create a spiral design on top for that wow factor. Optional? Yes, but a glossy ganache drip and piped shell borders add show-stopping elegance to your Neapolitan Cake!
How to Serve Neapolitan Cake
Garnishes
Fresh strawberries or chocolate shavings make perfect garnishes adding color and appealing textures. You can also sprinkle edible glitter or scatter freeze-dried strawberry pieces for an extra pop. These little touches add personality and make your Neapolitan Cake truly party-ready.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a refreshing berry compote to complement the strawberry notes. For adults, a cup of espresso or rich hot chocolate creates an indulgent experience.
Creative Ways to Present
Consider slicing cake layers horizontally to create more thin layers, alternating colors for a striking visual. Or serve individual mini Neapolitan cakes or cupcakes bearing the same tri-flavor theme, perfect for gatherings. Presentation enhances enjoyment, and with this cake, there are endless ways to impress!
Make Ahead and Storage
Storing Leftovers
Neapolitan Cake with its whipped cream filling needs refrigeration. Store leftovers in an airtight container in the fridge to keep the cake fresh and the filling stable. It tastes best when served within 2-3 days.
Freezing
You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Whipped cream filling doesn’t freeze well, so assemble and frost just before serving. Freezing layers ahead saves precious time on special occasions.
Reheating
Since this cake is best served slightly chilled or at room temperature, avoid reheating. Remove from the fridge about 2 to 3 hours before serving to let the flavors and textures mellow perfectly.
FAQs
Can I make this Neapolitan Cake without fresh strawberries?
Absolutely! If fresh strawberries aren’t available, you can substitute the strawberry reduction with extra strawberry Jell-O powder or strawberry extract. This maintains the signature flavor, though the fresh fruit taste is wonderfully authentic.
What if I don’t have cake flour? Can I use all-purpose flour?
You can! Just replace 2 tablespoons of all-purpose flour per cup with cornstarch, and whisk together well to mimic cake flour’s softness. This ensures your Neapolitan Cake layers stay tender without needing specialty flour.
Is the whipped cream filling stable for a long time?
The whipped cream filling is light and delicious but perishable. It should stay fresh refrigerated and is best used within a day or two. Always keep the cake chilled to maintain the filling’s texture and prevent spoilage.
Can I make the Neapolitan Cake layers in advance?
Yes! Baking your layers a day ahead and storing them wrapped tightly in plastic wrap in the fridge allows you to focus on assembly and decorating on cake day. Just be sure to bring the cake to room temperature before serving for the best experience.
How do I achieve the perfect ganache drip?
patience is key! Let the ganache cool until thick but still pourable. If it’s too warm, the drips run down completely; too cool, and it won’t drip well. Practice on the edge of your bowl to find the perfect consistency that creates elegant drips around your beautiful Neapolitan Cake.
Final Thoughts
Baking this Neapolitan Cake is like creating an edible piece of art that tastes as good as it looks. The interplay of vanilla, chocolate, and strawberry layers with creamy fillings and smooth frosting makes it a magical treat for any occasion. I can’t wait for you to try this recipe and share it with your loved ones. Trust me: once you experience that first bite, you’ll understand why Neapolitan Cake has such a special place in the hearts of dessert lovers everywhere!
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Neapolitan Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Neapolitan Cake recipe features three distinct layers of moist cake batter: classic vanilla, rich chocolate, and fresh strawberry. The layers are filled with a light whipped cream filling and frosted with smooth vanilla buttercream. Optional ganache drip and beautifully piped decorations complete this stunning and flavorful cake, perfect for celebrations or any special occasion.
Ingredients
For the Cake Batter
- 1 ½ sticks (170g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs, room temperature
- 3 cups (342g) cake flour (see substitution notes below)
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ¼ cups (296g) buttermilk (see substitution notes below)
- ¼ cup (54g) vegetable oil
- 2 teaspoons (8g) vanilla extract
For the Chocolate Layer/Batter
- 3 Tablespoons (21g) Unsweetened Cocoa Powder
- 3 Tablespoons (44g) very hot water
For the Strawberry Cake Layer/Batter
- ¼ cup Strawberry Reduction (reduced from ½ cup strawberry puree made from about 5–6 strawberries)
- Optional: 2 teaspoons Strawberry Jell-O powder or ¾ teaspoon Strawberry extract for extra flavor
For the Sweetened Whipped Cream Filling
- 1 cup (240g) heavy cream
- ¼ cup (29g) powdered sugar
- 1 teaspoon (4g) vanilla extract
For the Vanilla Buttercream Frosting
- 3 sticks (339g) unsalted butter, softened
- 7 cups (805g) confectioners sugar
- ⅓ cup (72g) milk or cream, more if needed
- ½ teaspoon (3g) salt (optional, preferably fine grain or popcorn salt)
- 2 teaspoons (8g) vanilla extract
- Pink coloring gel (optional)
For the Ganache Drip (Optional)
- 4 oz (113g) dark chocolate chips (Ghirardelli recommended) or semi-sweet chocolate (5 oz if semi-sweet, 8 oz if milk chocolate)
- 4 oz (113g) heavy cream or whipping cream
Instructions
- Make the Strawberry Reduction: Blend about 5-6 fresh or frozen strawberries to make ½ cup strawberry puree. Simmer ½ cup of this puree in a small saucepan over low-medium heat for about 15 minutes, stirring frequently until reduced to ¼ cup. Cool and refrigerate if desired.
- Prepare Cake Batter: Preheat oven to 350°F. Grease and flour three 8×2 inch round pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, mix buttermilk, vegetable oil, and vanilla extract.
- Cream Butter and Sugar: In your mixer, beat softened butter on medium speed until smooth. Gradually add sugar and beat for 3 to 5 minutes until lightened and fluffy. Add eggs one at a time, mixing until fully incorporated.
- Combine Dry and Wet Ingredients: Alternately add the flour mixture and buttermilk mixture to the butter mixture, starting and ending with dry ingredients. Mix just until combined to avoid over-mixing.
- Divide Batter: Divide batter equally into three bowls—one for vanilla, one for chocolate, and one for strawberry layers.
- Make Chocolate Batter: Dissolve cocoa powder in hot water; stir into one bowl of batter until smooth.
- Make Strawberry Batter: Stir strawberry reduction into another bowl of batter. Optionally, add strawberry Jell-O powder or extract for intensified flavor.
- Bake Layers: Pour each flavored batter into prepared pans. Bake at 350°F for 25-30 minutes until a toothpick comes out clean or with few crumbs. Let cool for 10 minutes before turning out onto racks.
- Whipped Cream Filling: Chill mixer bowl and beaters for 10 minutes. Beat heavy cream with powdered sugar and vanilla on low gradually raising speed until stiff peaks form, about 1½ minutes. Avoid overbeating.
- Prepare Buttercream Frosting: Cream softened butter until smooth, blend in vanilla extract. Add half powdered sugar and most milk, beat to incorporate. Add remaining sugar and milk, beat for 3-4 minutes, slow mixer at the end to remove air pockets. Adjust consistency as needed.
- Make Ganache (Optional): Microwave chocolate chips with heavy cream in 30-second intervals, stirring after each until almost melted. Let sit to fully melt remnants and cool for 15 minutes until thick but pipeable.
- Assemble Cake: Place chocolate layer on cake stand and pipe a buttercream dam. Fill with whipped cream, add vanilla layer, repeat dam and filling, top with strawberry layer. Fill gaps with buttercream.
- Crumb Coat: Apply thin layer of buttercream all over cake. Chill in freezer for 15 minutes to firm layers and prevent shifting.
- Final Frosting and Decoration: Frost cake with final buttercream layer. Tint one cup of buttercream pink optionally adding strawberry extract. Spread on top in a spiral design using a spatula on a turntable.
- Apply Ganache Drip (Optional): Pipe ganache drips around top edges with a piping bag. Pipe shell border on top edge using star tip 1M and a small shell border at the base with tip 21.
Notes
- Substitute for Buttermilk: Add 1 tablespoon vinegar or lemon juice to measuring cup, fill with milk up to 1 ¼ cups, stir and let sit 5 minutes.
- Substitute for Cake Flour: For every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons cornstarch; whisk to combine before measuring 3 cups.
- The recipe yields about 7 ½ cups of batter total.
- Strawberry puree/reduction adds fresh flavor; if omitting, increase strawberry Jell-O powder to 3 teaspoons or strawberry extract to 1 ½ teaspoons.
- Whipped cream filling is perishable and requires refrigeration; keep cake refrigerated and remove 2-3 hours before serving for best texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Cakes and Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 105 mg
Keywords: Neapolitan cake, three layer cake, vanilla cake, chocolate cake, strawberry cake, whipped cream filling, buttercream frosting, ganache drip
