Neapolitan Cake Recipe

If you’ve ever found yourself torn between chocolate, vanilla, or strawberry — why not have all three in one delicious dessert? Enter the Neapolitan Cake Recipe, a show-stopping triple-layer treat that brings together the best of all worlds in every slice. Inspired by the iconic Neapolitan ice cream, this cake is just as stunning to look at as it is satisfying to eat.

Whether you’re celebrating a birthday, hosting a dinner party, or just treating yourself on a quiet weekend, this cake delivers beauty, flavor, and nostalgia — all in one bite. And the best part? You don’t have to be a pro baker to master it.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Three Flavors in One – Chocolate, vanilla, and strawberry layers baked to perfection.
• Visually Stunning – A beautiful, layered cake that always impresses guests.
• Customizable – Change up colors, flavors, or toppings to suit any occasion.
• Moist and Tender – Thanks to sour cream and full-fat milk, the texture is rich and velvety.
• Perfect for Celebrations – A unique centerpiece for birthdays, holidays, or special events.
• Beginner-Friendly – Step-by-step guidance makes this recipe approachable even for newbies.

This version stands out thanks to its perfect balance — not too sweet, not too dense. Plus, the real vanilla and strawberry extracts ensure each layer has bold, distinct flavor without artificial aftertaste.

Ingredients Needed

For the Cake Layers:

Vanilla Cake Base:

• 230g (1 cup or 2 sticks) unsalted butter, softened
• 200g (1 cup) granulated sugar or caster sugar
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 315g (2 ¼ cups) all-purpose flour (plain flour)
• 3 tsp baking powder
• ¼ tsp salt
• 240 ml (1 cup) full-fat milk
• 2 tbsp sour cream, full-fat

To Flavor the Layers:

• 1 tsp strawberry extract
• Pink food coloring gel (few drops)
• 1 tbsp cocoa powder, sifted
• 1 tbsp milk (for chocolate layer)

For the Vanilla Buttercream Frosting:

• 230g (1 cup or 2 sticks) unsalted butter, softened
• 2 tsp vanilla extract or vanilla bean paste
• 625g (5 cups) powdered sugar (icing sugar), sifted
• 3–4 tbsp full-fat milk, room temperature

For Decoration:

• Assorted candies or chocolate bars (optional but recommended)

Note: Use gel coloring for vibrant pink that doesn’t thin out the batter.

How to Make Neapolitan Cake Recipe

Step 1: Prep the Cake Pans and Oven

Start by greasing and lining three 6-inch round baking pans with parchment paper. Preheat your oven to 350°F (180°C) or 320°F (160°C) for fan-forced ovens. This ensures even baking and prevents sticking.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter, sugar, and vanilla extract using an electric mixer until the mixture becomes light, creamy, and pale. This helps incorporate air, resulting in a fluffy cake.

Step 3: Add the Eggs

Crack in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to make sure everything mixes evenly.

Step 4: Sift and Combine the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this dry mixture to your wet batter, alternating with the milk and sour cream, starting and ending with the dry ingredients. Mix on low speed just until everything is fully incorporated. Avoid overmixing to keep the cake light.

Step 5: Divide and Flavor the Batter

Split the batter evenly into three separate bowls.

• Vanilla Layer: Leave one bowl plain — this is your classic vanilla.
• Strawberry Layer: To the second bowl, add strawberry extract and a few drops of pink food gel, then stir until the color is even.
• Chocolate Layer: In the third bowl, mix in the sifted cocoa powder and milk to create a rich chocolate batter.

Step 6: Bake the Cake Layers

Pour each batter into its own prepared cake pan and spread evenly. Bake for 30–32 minutes, or until a skewer inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.

Tip: Be sure all layers are fully cooled before frosting to prevent melting.

Step 7: Make the Vanilla Buttercream

In a clean mixing bowl, beat the softened butter on medium-high speed until smooth and creamy. Add the vanilla extract, then slowly incorporate the powdered sugar, one cup at a time, beating well between each addition. Add the milk gradually until the frosting reaches a smooth, spreadable consistency.

Step 8: Assemble the Cake

If needed, level each cake layer using a serrated knife or cake leveler.

• Place the chocolate layer on a cake board or serving plate.
• Spread a thick, even layer of buttercream on top.
• Stack the strawberry layer next and repeat the frosting.
• Finish with the vanilla layer on top.

Once stacked, apply a thin crumb coat of frosting around the cake. Chill briefly (15–20 minutes), then apply a thicker final coat using a cake scraper to smooth the sides.

Step 9: Decorate

Top the cake with your favorite candies, chocolate curls, or sprinkles for a festive finish. Keep it playful or elegant — it’s your call!

Serving and Storage Tips

Serving Suggestions:

• Serve with a scoop of Neapolitan or vanilla ice cream for the full nostalgic experience.
• Add fresh strawberries or a drizzle of chocolate syrup for added flair.
• Slice with a warm, sharp knife for clean layers.

Storage:

• Room Temperature: Store covered for up to 2 days (if your kitchen is cool).
• Refrigerator: Keep in an airtight container for 4–5 days. Let slices come to room temp before serving for best texture.
• Freezer: Wrap unfrosted layers individually and freeze for up to 2 months. Thaw overnight in the fridge before assembling.

Helpful Notes

• Pan Size Matters: You can use 8-inch pans for thinner layers, but reduce bake time accordingly.
• Flavor Boost: Add a pinch of espresso powder to the chocolate layer to deepen the cocoa notes.
• Color Customization: Swap pink for red to match holidays like Christmas or Valentine’s Day.
• Dairy-Free Version: Use plant-based butter and milk alternatives for a lactose-free treat.
• Even Layers: Weigh your batter bowls to ensure evenly thick cake layers.

Conclusion

The Neapolitan Cake is more than just a dessert — it’s a celebration of flavor, color, and nostalgia. Each layer brings its own character to the table, and when combined, they create a harmonious bite that everyone at the table will love. Whether you’re celebrating something special or just indulging in some quality baking therapy, this cake is always a good idea.

If you tried this recipe, please leave a ⭐⭐⭐⭐⭐ rating and a comment below to let us know how it turned out!
Tag us on social media with your beautiful Neapolitan creations — we’d love to see your spin!

What would you top your Neapolitan Cake with? Let us know in the comments!

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?

Yes! You can bake and cool the layers a day in advance. Wrap them tightly and store at room temp or refrigerate. Frost and decorate the next day.

Can I use boxed cake mix for this recipe?

You can — just use three separate boxes and flavor/color accordingly. However, the homemade version gives you better control over taste and texture.

Is this recipe freezer-friendly?

Yes, but only the unfrosted cake layers. Wrap in plastic and foil, freeze for up to 2 months. Thaw before frosting.

Can I use whipped cream instead of buttercream?

Whipped cream is lighter but less stable. If serving immediately, it’s fine. For longer-lasting results, stick with buttercream.

Why is my cake dry?

Overmixing or overbaking are common causes. Be sure to measure ingredients accurately and check doneness with a toothpick.