Flavorful Classic Neapolitan Cake Recipe

When I first made this Classic Neapolitan Cake, I didn’t expect it to turn out so beautiful and fun. It’s one of those cakes that bring a little nostalgia, layers of chocolate, vanilla, and strawberry that remind you of the classic Neapolitan ice cream we loved as kids. Every slice is colorful, flavorful, and a complete joy to serve.

This cake may look fancy but it’s simple to make with everyday ingredients. If you’ve made my White Forest Cake, you’ll notice a similar elegance, but this one adds a touch of playful color and flavor. And if you enjoyed the rich and creamy texture of the Chocolate Mousse Cake, you’ll find this Neapolitan version equally delightful just lighter and more colorful.

Why You’ll Love This Cake

Neapolitan cake isn’t just pretty to look at. It’s a wonderful mix of flavors, chocolate for depth, vanilla for sweetness, and strawberry for brightness. Together they create a balance that makes every bite feel different yet perfectly connected.

This version also uses real strawberries for a more natural flavor instead of relying only on extract. The chocolate layer gets its richness from cocoa powder, and the vanilla layer ties it all together with a soft, buttery base.

Ingredients You’ll Need

For the Cake Batter:

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup milk

For the Chocolate Layer:

• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons milk

For the Strawberry Layer:

• ½ cup fresh strawberries, pureed
• 1 drop pink food coloring (optional)

For the Frosting:

• 1 ½ cups unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream or milk

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper. If you only have one or two pans, you can bake the layers one at a time.

Step 2: Make the Base Batter

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time and mixing well after each addition. Stir in the vanilla extract.

In another bowl, whisk the flour, baking powder, and salt. Add the dry mixture to the wet ingredients in three parts. Mix until just combined.

Step 3: Divide and Flavor

Now divide the batter evenly into three bowls.

• For the chocolate layer, mix in cocoa powder and 2 tablespoons of milk until smooth.
• For the strawberry layer, fold in the strawberry puree and a little pink coloring if you want a stronger hue.
• The vanilla layer stays as is.

Step 4: Bake the Layers

Pour each batter into its own prepared pan. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 5: Make the Frosting

In a large bowl, beat the softened butter until smooth and creamy. Add powdered sugar gradually, then mix in vanilla extract and milk or cream. Continue beating until the frosting is fluffy and spreadable.

Step 6: Assemble the Cake

Place the chocolate layer on your serving plate and spread a layer of frosting evenly on top. Add the vanilla layer next, followed by more frosting. Finally, place the strawberry layer on top and finish with a thick layer of frosting around the entire cake. Smooth it out using an offset spatula.

Step 7: Decorate

You can pipe some frosting on top, sprinkle with chocolate shavings, or add a few sliced strawberries for decoration. The goal is to show off the three distinct layers when you cut it that’s what makes this cake special.

Step 8: Chill and Serve

Refrigerate the cake for 30 minutes before slicing. This helps the frosting set and makes it easier to cut neat slices. Each piece will reveal those beautiful stripes of pink, white, and brown classic Neapolitan style.

Tips for Success

• Don’t overmix the batter. Mix just until combined for soft, fluffy layers.
• Use room-temperature ingredients. They blend better and give you a smoother batter.
• Even layers matter. Use a scale or measuring cup to divide the batter evenly.
• Let the cakes cool fully. Warm layers can melt the frosting, so take your time.

Variations

• Chocolate Chip Twist: Add mini chocolate chips to the vanilla layer for extra texture.
• Berry Burst: Replace strawberries with raspberries for a tangier flavor.
• Frosting Flavor Swap: Add a bit of strawberry jam or cocoa powder to part of the frosting to match the layers.
• Mini Neapolitan Cupcakes: Use the same batter for cupcakes with three spoonfuls of different flavors layered inside each liner.

How to Store

• Room Temperature: Keeps well in an airtight container for up to 2 days.
• Refrigerator: Store for up to 5 days; bring to room temperature before serving.
• Freezer: Wrap slices tightly in plastic wrap and freeze for up to 2 months.

Frequently Asked Questions

1. Can I use cake mix instead of making it from scratch?
Yes, you can use three boxed mixes (vanilla, chocolate, and strawberry). Just make smaller portions of each.

2. What if I don’t have fresh strawberries?
Use frozen strawberries, thawed and pureed, or a spoon of strawberry jam for flavor.

3. Can I make it in one pan?
You can bake it in one large pan, but the layers may blend slightly. Separate pans give the best color and texture.

4. Is there a substitute for mascarpone or heavy frosting?
You can use whipped cream or cream cheese frosting for a lighter finish.

5. How do I get clean slices?
Chill the cake for about 30 minutes, then use a sharp knife dipped in hot water for neat cuts.

Final Thoughts

This Classic Neapolitan Cake is pure nostalgia baked into a slice. The blend of chocolate, vanilla, and strawberry makes it both playful and elegant, a dessert that never fails to impress. It’s easy to make and even easier to share.