Layers of Chocolate, Strawberry & Vanilla: Homemade Neapolitan Cake

I’ve always believed that the best cakes tell a story, and this Homemade Neapolitan Cake tells the tale of childhood ice cream parlor visits and the impossible choice between chocolate, vanilla, and strawberry. Why choose when you can have all three? That was my philosophy as a kid, and it’s served me well in the kitchen as an adult. This stunning layered cake brings together the classic Neapolitan trio in the most spectacular way possible, with moist cake layers in three distinct flavors, coordinating buttercream frosting, and a show-stopping presentation that makes it look like you’ve been baking for years.

The first time I attempted a Neapolitan cake, I’ll admit I was intimidated by the thought of making three separate cake layers. But once I realized I could make one basic batter and simply divide and flavor it differently, everything clicked. The result was so impressive that my sister asked me to make it for her birthday party, where it became the talk of the evening. Guests couldn’t stop photographing the beautiful layers when sliced, with the rich chocolate brown, delicate pink strawberry, and classic vanilla creating a perfect harmony of colors and flavors.

Understanding the Magic of Neapolitan Cake

This Neapolitan cake recipe takes its inspiration from the classic Italian ice cream combination, which itself has roots in 19th-century Naples. The beauty of this cake lies not just in its visual appeal but in the way each layer brings something different to every bite. The chocolate layer provides deep, rich cocoa flavor that grounds the entire cake. The vanilla layer offers a sweet, pure taste that acts as a flavor bridge. The strawberry layer adds a fruity brightness that cuts through the richness and keeps each bite feeling fresh and exciting.

What makes this homemade Neapolitan cake truly special is the gradient of pink buttercream frosting on the outside, paired with those beautiful piped swirls on top. The decoration might look professionally done, but I promise you, with a little patience and the right technique, anyone can achieve these results. The key is in the assembly and taking your time with the frosting.

The cake itself is wonderfully moist and tender, with a fine crumb that holds together beautifully when sliced. Each layer maintains its distinct flavor while complementing the others perfectly. Whether you’re celebrating a birthday, anniversary, or just want to bring some joy to your dessert table, this Neapolitan cake delivers both on taste and presentation.

Ingredients for Your Homemade Neapolitan Cake

cake layers:

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1½ cups whole milk, room temperature

 flavoring the layers:

• ¼ cup Dutch-process cocoa powder (for chocolate layer)
• 2 tablespoons hot water (for chocolate layer)
• ½ cup strawberry puree (for strawberry layer)
• Pink gel food coloring (for strawberry layer)
• 1 teaspoon vanilla bean paste (for vanilla layer)

buttercream frosting:

• 2 cups (4 sticks) unsalted butter, softened
• 8 cups powdered sugar
• ¼ cup heavy cream
• 2 teaspoons vanilla extract
• Pinch of salt
• Cocoa powder for chocolate buttercream
• Strawberry puree and pink food coloring for pink buttercream
• Vanilla extract for vanilla buttercream

decoration:

• Macarons in coordinating colors (optional)
• Fresh strawberries
• Chocolate spheres or candies

  

Creating Your Perfect Neapolitan Cake Layers

Preparing Your Kitchen

Before you start this Neapolitan cake recipe, prepare three 8-inch round cake pans by greasing them thoroughly with butter and lining the bottoms with parchment paper circles. I also like to dust the sides with flour, tapping out the excess. This extra step ensures your layers release perfectly. Preheat your oven to 350°F (175°C) and position your oven racks so you can bake all three layers at once if possible, or be prepared to bake in batches.

Making the Base Batter

In a large bowl, whisk together the flour, baking powder, and salt. In your stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter and sugar together on medium-high speed for about 4-5 minutes. The mixture should become light, fluffy, and pale in color. This step is crucial for creating that perfect cake texture in your Neapolitan cake.

Add the eggs one at a time, beating well after each addition. The mixture might look slightly curdled after the eggs are added – don’t worry, this is normal. Beat in the vanilla extract. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix just until combined after each addition. Overmixing at this stage will result in a tough cake.

Dividing and Flavoring

Now comes the fun part! Divide your batter equally among three bowls. I use a kitchen scale for accuracy, but eyeballing it works fine too. Each bowl should have approximately 2⅓ cups of batter.

For the chocolate layer, mix the cocoa powder with hot water to create a smooth paste, then fold it gently into one bowl of batter until no streaks remain. Pour this into one prepared pan.

For the strawberry layer, fold the strawberry puree into the second bowl of batter, then add a few drops of pink gel food coloring until you achieve a beautiful pink hue. The strawberry puree will thin the batter slightly, which is perfect. Pour into the second pan.

The vanilla layer is simplest – just fold in the vanilla bean paste to the third bowl and pour into the last pan.

Baking Your Neapolitan Cake Layers

Bake all three layers for 28-32 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly pressed. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely. This cooling step is essential – trying to frost warm cake is a recipe for disaster in any Neapolitan cake recipe.

Once cooled, I like to wrap each layer in plastic wrap and chill them for at least an hour, or even overnight. Cold cake layers are much easier to work with and less likely to crumble during assembly.

Crafting the Perfect Buttercream Frosting

The buttercream for this homemade Neapolitan cake is crucial for both structure and flavor. Start with softened butter – it should be cool but soft enough that your finger leaves an impression without sinking in. Beat it on medium speed until smooth and creamy, about 2 minutes.

Gradually add the powdered sugar, one cup at a time, beating on low speed after each addition. Once all the sugar is incorporated, add the cream, vanilla extract, and salt, then increase the speed to medium-high and beat for 3-4 minutes until light and fluffy.

Divide this buttercream into three portions. Leave one portion plain vanilla (or add a bit more vanilla extract). To the second portion, add cocoa powder tablespoon by tablespoon until you achieve a rich chocolate color. To the third portion, add strawberry puree and pink food coloring to create a beautiful pink buttercream. The different colored frostings will create that stunning gradient effect on your Neapolitan cake.

Assembling Your Show-Stopping Neapolitan Cake

Leveling and Layering

If your cake layers have domed tops (most do), use a long serrated knife to carefully level them. Place your chocolate layer on a cake board or serving plate. Spread about ¾ cup of chocolate buttercream over the top, spreading it all the way to the edges. I use an offset spatula for this, which makes the job much easier.

Place the vanilla layer on top of the chocolate, pressing down gently to adhere. Spread another ¾ cup of buttercream – I like to use the vanilla buttercream here as a transition between the dark chocolate and pink strawberry. Finally, top with the strawberry layer, placing it cut-side down so you have a flat top surface to work with.

Creating the Gradient Frosting Effect

This is where your Neapolitan cake really becomes something special. Apply a thin crumb coat of frosting all over the cake, using whatever leftover buttercream you have. This seals in crumbs and creates a smooth base. Chill for 30 minutes.

For the gradient effect, I start at the bottom with the chocolate buttercream, applying it about one-third of the way up the cake. In the middle third, I apply the pink buttercream. At the top third, I apply the vanilla buttercream. Using a bench scraper or offset spatula, smooth around the cake while slowly rotating it on a turntable (or lazy Susan). The colors will naturally blend together where they meet, creating that beautiful ombré effect.

Decorating the Top

Transfer the remaining buttercreams to piping bags fitted with large star tips. Pipe dramatic swirls on top of your Neapolitan cake, alternating between vanilla, chocolate, and strawberry buttercream to create visual interest. I like to create tall peaks by pulling the piping bag straight up as I finish each swirl.

Garnish with macarons in coordinating colors, chocolate spheres, or fresh strawberries. The contrast of colors and textures makes this cake absolutely Instagram-worthy.

Nutritional Information

Per slice (based on 12 slices):

• Calories: 645
• Protein: 6g
• Carbohydrates: 92g
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 195mg
• Fiber: 1g
• Sugar: 75g

Pairing Suggestions for Neapolitan Cake

This homemade Neapolitan cake is rich and sweet, so I love serving it with slightly bitter espresso or strong black coffee to balance the sweetness. A creamy cappuccino also works beautifully. a special celebration, a glass of sparkling rosé complements the strawberry notes while its bubbles cleanse the palate between bites.

For kids’ parties, serve with cold milk or a strawberry milkshake that echoes the flavors in the cake. For an adult gathering, vanilla ice cream on the side creates a delightful play on the Neapolitan theme.

Variations and Customizations

Flavor Twists While classic Neapolitan uses these three flavors, I’ve successfully made variations using raspberry instead of strawberry for a more tart flavor, or using mint extract in place of vanilla for a chocolate-mint-strawberry combination that’s particularly popular during the holidays.

Size Adjustments This Neapolitan cake recipe can be adapted for 9-inch pans (reduce baking time by about 5 minutes) or made as a two-layer cake using just chocolate and strawberry if you want something simpler. Sheet cake versions work too, though you lose some of the dramatic layered effect when slicing.

Frosting Alternatives If buttercream feels too rich, a cream cheese frosting works wonderfully with this Neapolitan cake. Keep the same flavor divisions but use cream cheese as your base. Swiss meringue buttercream is another elegant option that’s less sweet than American buttercream.

Filling Additions Between the layers, you can add fresh sliced strawberries, chocolate ganache, or even a layer of strawberry jam for extra flavor intensity. Just remember that wet fillings can make the cake layers slide, so use them sparingly.

Storage and Serving Tips

This homemade Neapolitan cake keeps well at room temperature for up to 2 days if your house isn’t too warm, or refrigerated for up to 5 days. Bring it to room temperature before serving for the best texture and flavor. The buttercream firms up significantly when cold, so giving it 30 minutes out of the fridge makes a big difference.

If you need to transport this cake, chill it thoroughly first so the buttercream is firm, then transport it on a flat surface in your car. I’ve successfully transported this Neapolitan cake to parties by placing it on a non-slip mat in the trunk.

For advance preparation, you can bake the cake layers several days ahead and freeze them, wrapped tightly in plastic wrap and then aluminum foil. They’ll keep frozen for up to 3 months. Thaw them overnight in the refrigerator before assembling. The frosting can also be made a day ahead and stored in the refrigerator, then brought to room temperature and re-whipped before using.

My Tried-and-True Tips

After making countless Neapolitan cakes, I’ve learned that room temperature ingredients truly matter. Cold eggs and milk can cause the butter to seize up and create a dense cake. Leave your eggs and milk out for about an hour before starting.

When making the strawberry puree, use fresh or thawed frozen strawberries blended until completely smooth, then strained to remove seeds. The puree adds both flavor and moisture to that layer, making it extra tender.

Invest in gel food coloring rather than liquid for the pink layer. Gel colors are more concentrated, so you need less, and they don’t add extra liquid to your batter or frosting. A little goes a long way!

Frequently Asked Questions

Can I use cake mix instead of making from scratch? While I always recommend homemade for the best flavor and texture in a Neapolitan cake, you can use a white cake mix as a shortcut. Divide it into three portions and flavor as directed. The result won’t be quite as tender, but it’s still delicious.

Why did my layers turn out different heights? Make sure you’re dividing the batter equally. Using a kitchen scale is the most accurate method. Also check that your oven heats evenly – some ovens have hot spots that cause uneven baking.

Can I make this cake ahead of time? Absolutely! Bake the layers up to a week ahead and freeze them, or make the entire frosted cake up to 2 days ahead and refrigerate.

My buttercream is too soft to pipe. What do I do? Chill your buttercream for 15-20 minutes, then rewhip it. If your kitchen is very warm, you might need to work in a cooler room or add a bit more powdered sugar to help it firm up.

How do I get clean slices? Use a long, sharp knife and wipe it clean between each cut. Chilling the cake for about 30 minutes before slicing also helps create cleaner cuts through the buttercream.

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