Print

Best Neapolitan Layer Cake Easy Homemade Triple Flavor

neapolitan layer cake - featured image
Print Recipe

This Neapolitan layer cake combines rich chocolate, creamy vanilla, and bright strawberry in a tender crumb that melts on your tongue. It’s the perfect bakery-quality cake that tastes like it took all day but really doesn’t.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 ½ cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 ½ cups buttermilk
  • 2 teaspoons vanilla extract
  • ⅓ cup unsweetened cocoa powder (Dutch-processed preferred)
  • ¼ cup hot water
  • ⅓ cup strawberry puree (from fresh or frozen strawberries)
  • ¼ cup freeze-dried strawberries, crushed into powder
  • 2–3 drops pink or red food coloring (optional)
  • 1 ½ cups unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract (for frosting)
  • Pinch of salt
  • ½ cup strawberry jam (seedless preferred)
  • Chocolate shavings (for decoration)
  • Fresh strawberries (for topping)
  • Chocolate curls or sprinkles (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and lightly flour sides.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
  3. In a stand mixer or large bowl, beat 1 cup softened butter on medium speed until creamy, about 2 minutes. Add eggs one at a time, beating well after each. Scrape down sides.
  4. Add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix on low until just combined. Stir in 2 teaspoons vanilla extract by hand.
  5. Divide batter evenly into three bowls (about 2 ½ cups each).
  6. For chocolate layer: whisk cocoa powder with hot water until smooth, then fold into one portion of batter.
  7. For strawberry layer: fold strawberry puree and crushed freeze-dried strawberries into second portion. Add food coloring if desired.
  8. Leave third portion as vanilla.
  9. Layer batters in each pan: pour about ½ cup vanilla batter, then ½ cup strawberry batter, then ½ cup chocolate batter. Repeat for all three pans.
  10. Bake for 25-30 minutes, until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto cooling racks. Remove parchment and cool completely (about 1 hour).
  11. Make frosting: beat 1 ½ cups softened butter until pale and creamy (about 3 minutes). Gradually add powdered sugar, then heavy cream and vanilla. Beat on medium-high for 3-4 minutes until fluffy. Add salt and mix.
  12. Level cake layers with a serrated knife if domed. Place one layer on cake stand, spread with strawberry jam, then a generous layer of buttercream.
  13. Repeat with second layer: jam then buttercream. Place third layer on top, flat side up. Apply thin crumb coat and refrigerate 20 minutes.
  14. After crumb coat is firm, apply remaining buttercream to top and sides. Decorate with chocolate shavings, fresh strawberries, and chocolate curls or rosettes if desired.
  15. Refrigerate assembled cake for at least 30 minutes before slicing. Let sit at room temperature 15 minutes before serving.

Notes

Room temperature ingredients are crucial for best results. Don’t overmix the batter. Level cake layers for even stacking. Chill between crumb coat and final frosting for easier application. Cake tastes even better on day two.

Nutrition

Keywords: Neapolitan cake, layer cake, chocolate, vanilla, strawberry, birthday cake, triple flavor cake, homemade cake

Find it online: https://cooksyla.com/best-neapolitan-layer-cake-easy-homemade-triple-flavor/