Description
Neapolitan cake brings layers of chocolate, strawberry, and vanilla together in a delightful dessert that speaks straight to your sweet tooth. Smooth frosting and perfectly balanced flavors make this classic treat a crowd-pleaser that connects generations of bakers.
Ingredients
Scale
Cake Components:
- 2 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup whole milk
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
Supporting Ingredients:
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Flavor Additions:
- 3 tablespoons unsweetened cocoa powder
- ½ cup strawberry puree
- Pink gel food coloring
Frosting Ingredients:
- 1 ½ cups unsalted butter
- 5 cups powdered sugar
- 1 tablespoon vanilla extract
- 23 tablespoons milk
- Optional: Strawberry extract
- Optional: Melted chocolate
Instructions
- Heat the oven to 350F and prepare three 8-inch cake pans with parchment paper and non-stick spray. Ensure your baking space is clean and organized.
- Whisk 3 cups flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt in a medium bowl until completely combined and lump-free.
- Cream 1 cup room temperature butter with 2 cups granulated sugar using an electric mixer until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add 4 large room temperature eggs one at a time to the butter mixture, blending thoroughly after each addition. Pour in 1 tablespoon vanilla extract and mix until incorporated.
- Gradually fold the flour mixture into the wet ingredients, alternating with 1 cup whole milk. Mix gently until just combined, avoiding overmixing.
- Separate the batter into three equal portions in different bowls. Leave one portion plain for the vanilla layer.
- For the chocolate layer, fold 3 tablespoons unsweetened cocoa powder into one portion of batter. Add 1-2 tablespoons extra milk if the batter seems too thick.
- For the strawberry layer, mix ½ cup strawberry puree and several drops of pink gel food coloring into the third portion of batter.
- Pour each colored batter into a separate prepared cake pan. Smooth the tops with a spatula to ensure even baking.
- Bake at 350F for 22-25 minutes. Test doneness by inserting a toothpick into the center – it should come out clean with no wet batter.
- Remove cakes from oven and let cool in pans for 10 minutes. Transfer layers to wire racks and cool completely, about 1 hour.
- Prepare buttercream by beating 1 ½ cups room temperature butter until smooth. Gradually add 5 cups powdered sugar, 1 tablespoon vanilla, and milk as needed.
- Level cake layers if they have domed tops using a serrated knife. Create a flat, even surface for stacking.
- Stack layers starting with chocolate on bottom, then strawberry, then vanilla. Spread thin layer of buttercream between each layer.
- Apply a thin crumb coat of frosting over entire cake. Refrigerate for 20 minutes to set.
- Complete final frosting layer, smoothing buttercream evenly. Decorate with additional piping or garnishes as desired.
Notes
- Cake pan preparation matters, so carefully grease and line pans with parchment to prevent sticking and ensure easy removal.
- Alternate adding dry and wet ingredients slowly to create a smooth, even cake batter without overmixing.
- Check cake layers at 20 minutes of baking, as oven temperatures can vary and overbaking leads to dry cake.
- When dividing batter for different flavors, use separate bowls and clean utensils to prevent color and flavor mixing.
- Room temperature ingredients help create a more uniform cake texture and smoother batter.
- Chill the crumb-coated cake before final frosting to set the first layer and prevent crumbs from mixing into the final decoration.
- Prep Time: 20 minutes
- Cook Time: 22-25 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 457
- Sugar: 38 g
- Sodium: 123 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 56 g
- Fiber: 1.5 g
- Protein: 4.5 g
- Cholesterol: 85 mg