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Neapolitan Cake: The Ultimate Triple-Layer Chocolate, Strawberry, and Vanilla Masterpiece - A Fun, Flavor-Packed Celebration Cake

Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the cake layers: 2 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 3/4 cup buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • For the chocolate layer add-ins: 1/4 cup Dutch-process cocoa powder
  • 2 tablespoons hot water or hot coffee
  • For the strawberry layer add-ins: 1/3 cup strawberry puree (from blended fresh or thawed frozen strawberries)
  • 1 tablespoon strawberry jam (optional, for extra flavor)
  • A drop or two of pink gel food coloring (optional)
  • For the frosting: 1 1/2 cups unsalted butter, room temperature
  • 5–6 cups powdered sugar, sifted
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Optional garnishes: Chocolate shavings, fresh strawberries, sprinkles

Method
 

  1. Prep the pans: Heat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment. Lightly flour the sides.
  2. Make the base batter: In a large bowl, whisk flour, baking powder, baking soda, and salt. In a mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time. Mix in sour cream and vanilla. Alternate adding dry ingredients with buttermilk, beginning and ending with dry. Mix just until smooth.
  3. Divide the batter evenly: Weigh or eyeball into three bowls. Aim for equal portions so layers bake evenly.
  4. Flavor the chocolate batter: Stir cocoa with hot water or coffee to make a paste. Fold into one portion until fully combined.
  5. Flavor the strawberry batter: Fold strawberry puree and jam into another portion. Add a tiny bit of pink coloring if you like.
  6. Leave the vanilla batter plain: This is your classic vanilla layer—no add-ins needed.
  7. Bake the layers: Spread each batter into its pan. Bake 18–22 minutes, or until a toothpick comes out clean and edges pull slightly from the pan. Cool 10 minutes, then turn out onto racks to cool completely.
  8. Make the frosting: Beat butter until creamy. Add powdered sugar in batches, alternating with heavy cream. Mix in vanilla and salt. Beat 2–3 minutes until fluffy. Adjust cream or sugar for spreadable consistency.
  9. Level and stack: If needed, level cooled cakes with a serrated knife. Place the chocolate layer on a board, add a generous layer of frosting. Top with strawberry, frost again, then finish with the vanilla layer.
  10. Crumb coat and chill: Spread a thin layer of frosting over the whole cake to lock in crumbs. Chill 20–30 minutes.
  11. Final frost and decorate: Apply a smooth final coat. Add chocolate shavings on one side and fresh strawberries on top for a classic Neapolitan touch.