Neapolitan Cake

Few desserts capture nostalgia and wow-factor quite like a Neapolitan Cake. This eye-catching, flavor-packed treat brings together three classic favorites—vanilla, chocolate, and strawberry—in one beautifully layered slice. Whether you’re planning a birthday celebration, a show-stopping holiday dessert, or just craving a colorful weekend baking project, this cake delivers on all fronts.

What sets this version apart? It’s not just the bold, balanced flavors and dreamy buttercreams—it’s the homemade strawberry reduction, fluffy cake texture, and step-by-step approach that ensures a polished, bakery-quality result even for beginner bakers.

Let’s dive in and bake something unforgettable.

Why You’ll Love This Recipe

• Classic flavor trio: Combines vanilla, chocolate, and real strawberry layers in one cake
• Stunning presentation: Beautifully layered and petal-piped frosting creates a wow-worthy centerpiece
• No artificial flavors: Uses fresh strawberry reduction for natural taste and color
• Party-perfect: Ideal for birthdays, anniversaries, or whenever you want to impress
• Make-ahead friendly: Cake layers and buttercream can be prepared in advance
• Customizable: Adjust sweetness, colors, and flavors to fit your style

Unlike many store-bought or shortcut versions, this Neapolitan Cake balances flavor intensity with soft, moist crumb and silky buttercreams. It’s the kind of dessert that brings back childhood memories and makes new ones.

Table of Contents

Table of Contents

Ingredients Needed

For the Cake Layers:

• 1⅔ cups all-purpose flour (213g) – sifted for best texture
• 1 cup granulated sugar (200g) – white sugar works best
• ¼ tsp baking soda (heaping) – helps the cake rise gently
• 1 tsp baking powder (heaping) – essential leavening agent
• ¾ cup unsalted butter (176g) – room temperature for easy mixing
• 3 egg whites – room temp helps create fluffier texture
• ½ cup sour cream – room temperature; adds moisture
• ½ cup milk – whole milk preferred for richness
• 2 tbsp unsweetened cocoa powder – for the chocolate layer
• 6 oz strawberries – sliced, simmered, and strained into a reduction
• 3 tbsp lemon juice – adds brightness to the strawberry flavor

For the Three Buttercreams:

• 1 cup unsalted butter (225g) – softened
• 3 lb confectioners’ sugar – sifted to avoid clumps
• 2 tbsp vanilla extract – for a classic base
• ¼ cup unsweetened cocoa powder – for the chocolate version
• 2 tbsp strained strawberry preserves – adds flavor and tint
• Pink food coloring – optional, to enhance the strawberry tone
• 1 splash whole milk – helps adjust buttercream consistency

Pro Tip:

Group your ingredients by layer: dry mix, wet mix, flavor enhancers, and frostings. It makes the process much smoother.

How to Make Neapolitan Cake

Make the Strawberry Reduction

1. Combine & heat: In a small saucepan over medium heat, combine the sliced strawberries and lemon juice.
2. Mash & simmer: After a few minutes, once the strawberries soften, mash them gently and simmer uncovered for about 10 minutes.
3. Strain & chill: Pour the mixture through a fine mesh sieve into a bowl, discarding pulp. Cover and refrigerate for 10–15 minutes until thickened.

This reduction packs a punch of real flavor and keeps the strawberry layer moist.

Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and flour three 6-inch cake pans.
2. Sift dry ingredients: In a large bowl, sift together flour, sugar, baking soda, and baking powder.
3. Mix wet ingredients: In another bowl, whisk egg whites, sour cream, butter, and milk until smooth.
4. Combine: Gradually add the wet mixture into the dry bowl and stir until just combined—avoid overmixing.
5. Divide the batter: Split the batter evenly into three separate bowls.

Don’t overbeat—the batter should be smooth but not whipped.

Add Flavor Layers

• Bowl 1: Add cocoa powder and stir until fully combined.
• Bowl 2: Mix in ¾ of the chilled strawberry reduction.
• Bowl 3: Leave plain for vanilla.

Bake the Layers

1. Transfer batters to the prepared cake pans.
2. Bake: Place all pans in the oven. The vanilla and chocolate layers should bake for about 30 minutes. The strawberry layer may need 5–8 extra minutes.
3. Test for doneness by inserting a toothpick—if it comes out clean, it’s done.
4. Cool completely before frosting.

Make the Buttercreams

1. Base buttercream: Beat the softened butter on high speed for 5 minutes until fluffy.
2. Add sugar & milk: Gradually mix in confectioners’ sugar, vanilla, and splash of milk. Continue whipping until light and fluffy.
3. Divide & flavor:
   • Vanilla: Use as is.
   • Chocolate: Mix cocoa powder into one portion.
   • Strawberry: Blend in remaining strawberry reduction and a drop of pink food coloring for a vibrant tone.

Each flavor should be placed in separate piping bags with the tips snipped off for easy application.

Assemble the Cake

1. Pipe fillings: Start with the bottom layer. Pipe alternating rings of each buttercream across the surface. Repeat with each layer.
2. Stack: Carefully stack all three layers.
3. Crumb coat: Apply a thin buttercream layer to the outside to seal in crumbs, then chill for 10–15 minutes.
4. Decorate: Use a petal tip or snipped bag to pipe rows of petals or rosettes around the entire cake.

Consistency is key—uniform petals make for a pro finish.

Serving and Storage Tips

• Serve chilled or at room temperature—slightly chilled gives the buttercream structure, while room temp brings out full flavor.
• Use a sharp, hot knife to cut clean slices.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze unfrosted layers for up to 2 months—wrap tightly in plastic and foil.

Helpful Notes

• Room temperature ingredients help emulsify the batter better and lead to even baking.
• Flavor balance: Use high-quality cocoa and real strawberries for a flavor that shines.
• Color coordination: You can use gel food coloring to intensify the pink or use beet juice for a natural option.
• Make-ahead tip: Cake layers and buttercream can be made a day ahead and stored separately.
• Tools matter: An offset spatula and cake turntable make frosting much easier.

Conclusion

This Neapolitan Cake isn’t just a treat—it’s a celebration in every slice. With its triple-flavor harmony and stunning petal-frosted design, it’s the kind of dessert that steals the show. Whether you’re new to baking or a seasoned pro, this recipe is approachable, customizable, and absolutely worth the effort.

Tried it out? Leave a comment and a star rating below! We love seeing your creations—tag us on Pinterest or Facebook.

What twist did you try—extra fruit? A ganache drizzle? Let us know!

Frequently Asked Questions (FAQ)

What is a Neapolitan cake?

A Neapolitan cake is a layered dessert that combines chocolate, vanilla, and strawberry flavors, often separated by color and layered visually in a cake or bar form. It’s inspired by the classic Neapolitan ice cream.

Is Napoleon cake Russian or Ukrainian?

The Napoleon cake (different from Neapolitan) is a multi-layered pastry dessert made with puff pastry and custard cream. It has roots in both Russian and Ukrainian cuisines, often served during festive occasions.

What is inside a Napoleon cake?

A traditional Napoleon cake features layers of flaky puff pastry alternating with rich, creamy pastry cream, often topped with powdered sugar or glaze.

What is the most delicious cake in the world?

Taste is subjective, but many consider rich layer cakes like chocolate fudge cake, red velvet, or Neapolitan cake among the most delicious, especially when made with homemade fillings and frostings.