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–+ servings

Neapolitan Cake

A beautiful, nostalgic triple-layer cake featuring chocolate, strawberry, and vanilla layers—just like your favorite Neapolitan ice cream. Perfect for birthdays, celebrations, or whenever you crave a retro dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Cuisine American, Dessert
Servings 12 slices
Calories 480 kcal

Ingredients
  

  • 230 grams unsalted butter room temperature, for cake batter
  • 200 grams granulated sugar
  • 2 teaspoons vanilla extract for cake batter
  • 3 large eggs room temperature
  • 315 grams all-purpose flour sifted
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • 240 ml whole milk for cake batter
  • 2 tablespoons sour cream
  • strawberry extract to taste, for strawberry layer
  • pink gel food coloring optional, for strawberry layer
  • cocoa powder sifted, for chocolate layer
  • 1 tablespoon milk for chocolate layer
  • 230 grams unsalted butter room temperature, for frosting
  • 2 teaspoons vanilla extract for frosting
  • 625 grams powdered sugar
  • 3 to 4 tablespoons milk to adjust frosting consistency

Instructions
 

  • Preheat your oven to 350°F (180°C). Grease and line three 6-inch round cake pans with parchment paper.
  • Beat 230g unsalted butter, 200g sugar, and 2 tsp vanilla extract until light and fluffy.
  • Add 3 eggs one at a time, beating well after each addition.
  • Sift in 315g flour, 3 tsp baking powder, and ¼ tsp salt. Mix gently.
  • Add 240ml milk and 2 tbsp sour cream. Mix until just combined. Do not overmix.
  • Divide batter into three equal portions.
  • Flavor one portion with strawberry extract and pink food coloring.
  • Add cocoa powder and 1 tbsp milk to another portion for the chocolate layer.
  • Leave the third portion plain for the vanilla layer.
  • Pour each batter into its prepared pan and bake for 30 minutes, or until a toothpick comes out clean.
  • Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • For the frosting: Beat 230g butter until creamy. Add 2 tsp vanilla extract.
  • Gradually add 625g powdered sugar, then add 3–4 tbsp milk until fluffy and spreadable.
  • Trim cake layers if needed. Stack chocolate, strawberry, and vanilla layers with frosting in between.
  • Frost the top and sides of the cake with remaining buttercream, smoothing with a spatula.
  • Optional: Decorate with piped swirls, sprinkles, or chocolate/strawberry drip.

Notes

To make ahead, bake the cake layers up to 2 days in advance and refrigerate them well-wrapped. You can also freeze unfrosted layers for up to a month. For a gluten-free version, use a 1:1 gluten-free flour blend. This recipe is also great as cupcakes or in a no-bake cheesecake version.

Nutrition

Calories: 480kcalCarbohydrates: 60gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 110mgSodium: 160mgPotassium: 120mgFiber: 1gSugar: 45gVitamin A: 600IUCalcium: 90mgIron: 1.2mg
Keyword Neapolitan Cake
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