Neapolitan Cake

Get ready to bake a showstopper that’s as easy to make as it is beautiful! This Neapolitan Cake takes the beloved combination of chocolate, vanilla, and strawberry and transforms it into a stunning three-layer creation, all from a single, simple cake batter. Forget the fuss of multiple recipes and endless dishes – this is your new go-to for effortless elegance and crowd-pleasing flavor, all topped with a cloud of creamy vanilla buttercream.

Why You’ll Love This Recipe

This isn’t just a cake; it’s a celebration in layers! Here’s why this Easy Neapolitan Cake will become your new favorite:

• Simplified Baking: The magic starts with one basic cake batter that’s easily divided and flavored, saving you time and reducing cleanup.
• Classic Flavor Combination: The timeless pairing of chocolate, vanilla, and strawberry in every slice is a guaranteed hit with everyone.
• Visually Stunning: Those distinct, vibrant layers create a gorgeous presentation that’s perfect for birthdays, holidays, or any occasion that calls for something special.
• Adaptable Decoration: While we love a generous scattering of candy, the vanilla buttercream is a perfect canvas for your own creative flair.
• Deliciously Moist & Tender: Thanks to simple ingredients and a touch of sour cream, the cake layers are wonderfully soft and delightful.

Ingredients

Here’s what you’ll need to bring this Neapolitan dream to life. Remember to have your butter and eggs at room temperature for the best results!

For the Vanilla Cake Base:

• 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
• 200 grams (1 cup) caster sugar or granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs, room temperature
• 315 grams (2 and 1/4 cups) plain flour or all purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 240 ml (1 cup) full fat or whole milk
• 2 tablespoons full fat sour cream

To Create the Flavors:

• Strawberry Layer:
  • 1 teaspoon strawberry extract
  • Pink food gel or food coloring
• Chocolate Layer:
  • 1 tablespoon cocoa powder, sifted
  • 1 tablespoon milk

For the Creamy Vanilla Buttercream:

• 230 grams (1 cup or 2 sticks) butter, room temperature
• 2 teaspoons vanilla extract or vanilla bean paste
• 625 grams (5 cups) icing sugar or powdered sugar
• 3–4 tablespoons full fat or whole milk, room temperature

To Decorate (Optional, but encouraged!):

• Assorted candy and chocolate of your choice

Step-by-Step Instructions

Follow these simple steps for Neapolitan cake perfection:

1. Prepare for Baking: Preheat your oven to 180°C (350°F) for standard ovens or 160°C (320°F) for fan-forced. Grease and line three 6-inch round baking pans.
2. Cream Butter and Sugar: In a large mixing bowl, beat together the room temperature butter, sugar, and vanilla extract with an electric mixer until the mixture is light, smooth, and creamy.
3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure everything is fully combined.
4. Combine Dry and Wet Ingredients: Sift the flour, baking powder, and salt into the bowl. Add the milk and sour cream. Beat on a low speed just until the ingredients are combined. Be careful not to overmix the batter.
5. Divide the Batter: Carefully divide the cake batter evenly into three separate bowls. For best accuracy and even layers, use a kitchen scale to weigh the batter in each bowl.
6. Flavor the Layers:
   • To one bowl, add the strawberry extract and a few drops of pink food gel. Stir gently until the color is uniform.
   • To the second bowl, add the sifted cocoa powder and the extra tablespoon of milk. Stir until the chocolate is fully incorporated and the batter is smooth.
   • Leave the batter in the third bowl as is – this is your vanilla layer.
7. Pour and Bake: Pour each flavored batter into your three prepared baking pans. Place the pans in the preheated oven.
8. Bake the Cakes: Bake for approximately 30 minutes, or until a skewer inserted into the center of each cake comes out clean.
9. Cool the Cakes: Carefully remove the cakes from the oven and let them cool in their pans for a few minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
10. Make the Buttercream: While the cakes cool, prepare the vanilla buttercream. In a clean bowl, beat the room temperature butter with an electric mixer until smooth and creamy. Add the vanilla extract or paste.
11. Add Icing Sugar: Gradually add the icing sugar, one cup at a time, beating on a low speed. Add a tablespoon of milk as needed to achieve a smooth and spreadable consistency. Continue until all the icing sugar and milk are incorporated and the frosting is light and fluffy.
12. Assemble the Cake: Once the cakes are completely cool, use a serrated knife or cake trimmer to level the tops of each layer if necessary. Place one cake layer on a cake board or serving plate. Spread a generous layer of vanilla buttercream over the top.
13. Stack the Layers: Carefully place the second cake layer on top of the buttercream. Spread another layer of buttercream over the second cake. Add the final cake layer on top.
14. Frost the Cake: Use the remaining buttercream to cover the top and sides of the entire cake. Use a cake scraper or offset spatula to smooth the frosting on the sides for a clean finish, if desired.
15. Decorate! Now for the fun part! Cover the top of the cake with your favorite assortment of candy and chocolates. Get creative and have fun with it!

You Must Know

• Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature before you begin. This helps them cream together properly with the sugar, leading to a better cake texture.
• Don’t Overmix the Batter: Once you add the dry ingredients and milk/sour cream, mix on a low speed only until just combined. Overmixing can result in a tough cake.
• Sift Your Dry Ingredients and Cocoa Powder: Sifting helps to aerate the flour and prevents lumps in the cocoa powder, leading to a smoother batter.
• Accurate Measuring: Weighing your ingredients, especially the cake batter when dividing it, will give you the most consistent results.
• Cool Cakes Completely Before Frosting: Attempting to frost warm cakes will result in a melted, messy buttercream. Patience is a virtue here!

Make Ahead and Storage

• Cake Layers: The cooled cake layers can be made a day in advance. Wrap each cooled layer tightly in plastic wrap and store at room temperature.
• Buttercream: The vanilla buttercream can also be made a day ahead. Store it in an airtight container in the refrigerator. Before using, let it come to room temperature and re-whip it ¹ briefly with an electric mixer until smooth and spreadable again.  
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• Assembled Cake: The assembled and frosted cake can be stored in an airtight cake carrier at room temperature for 2-3 days. If your kitchen is warm, it’s best to store it in the refrigerator.
• Storing Leftovers: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze individual cake layers wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw them in the refrigerator overnight before frosting. Frosted cake slices can also be frozen in airtight containers for up to 1 month.

Seasonal Variations

While Neapolitan flavors are classic year-round, you can adapt this concept for different seasons:

• Summer Celebration: Embrace fresh summer berries! Consider adding finely diced fresh strawberries to the strawberry batter or layering sliced strawberries between the cake layers with the buttercream.
• Autumn/Winter Twist: Introduce warmer spices. A touch of cinnamon or nutmeg could be added to the vanilla or chocolate layers. You could also incorporate fall-themed candies or chopped nuts for decoration.
• Holiday Fun: Use festive food coloring for the strawberry layer (think red or green for Christmas, or pastel colors for Easter). Decorate with holiday-themed sprinkles and candies.

Serving Suggestions

This Neapolitan Cake is a showstopper on its own, but here are a few ways to elevate your serving:

• Serve slices with a scoop of Neapolitan ice cream for the ultimate flavor experience.
• Add a drizzle of chocolate syrup or strawberry coulis over each slice.
• Garnish with fresh berries or a sprig of mint.
• Enjoy with a cup of coffee, tea, or a glass of cold milk.

No-Bake Alternative

Craving Neapolitan flavors without turning on the oven? A no-bake Neapolitan cheesecake or icebox cake is a fantastic alternative!

• No-Bake Cheesecake: Create a graham cracker or cookie crust. Prepare a simple no-bake cheesecake filling and divide it into three portions. Flavor one with melted chocolate, one with strawberry puree or extract and pink coloring, and leave one plain vanilla. Layer the fillings over the crust and chill until set.
• Neapolitan Icebox Cake: Layer store-bought or homemade cookies (like graham crackers or ladyfingers) with layers of chocolate, vanilla, and strawberry flavored whipped cream or pudding. Chill until the cookies have softened and the layers are set.

Pro Tips

• Achieving Vibrant Strawberry: For a more intense strawberry flavor and color, consider using a small amount of freeze-dried strawberry powder in addition to or instead of the extract and food coloring.
• Smooth Buttercream: If your buttercream seems too thick, add milk one teaspoon at a time until it reaches the desired consistency. If it’s too thin, add more icing sugar gradually.
• Leveling Cakes: For perfectly flat layers, you can use a cake leveler or a long serrated knife. Slice off any domed tops once the cakes are completely cool.
• Crumb Coat: For a super smooth final frosting, apply a thin layer of buttercream (a crumb coat) to the cake and refrigerate for about 15-20 minutes before applying the final layer of frosting. This traps any loose crumbs.
• Candy Placement: When decorating with candy, start by placing larger pieces first, then fill in with smaller candies.

Frequently Asked Questions

• Can I use different size pans? Yes, you can use different size round pans, but the baking time may vary. Keep an eye on the cakes and test for doneness with a skewer. You may also need to adjust the amount of batter per pan to ensure even layers.
• Can I make this as cupcakes? Absolutely! Divide the flavored batters among cupcake liners in a muffin tin and reduce the baking time.
• What if I don’t have sour cream? You can substitute the sour cream with plain full-fat yogurt or buttermilk for a similar tenderizing effect.
• How can I get really distinct layers? Ensure your batter is divided as evenly as possible, preferably by weight. Pour the batters carefully into the center of each pan.
• Can I use fresh strawberry puree? While delicious, fresh strawberry puree can add too much moisture to the cake batter and affect the texture. Using strawberry extract and food coloring is recommended for consistent results in the cake layers. You can, however, use fresh strawberry puree or sliced strawberries between the frosted layers of the assembled cake.

Get ready to bake a truly special cake that’s as delightful to make as it is to eat. This Easy Neapolitan Cake is a testament to simple ingredients coming together to create something truly spectacular!

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