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Best Homemade Neapolitan Layer Cake Recipe

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A show-stopping Neapolitan layer cake with distinct chocolate, vanilla, and strawberry layers, topped with vanilla buttercream. Perfect for celebrations and guaranteed to impress.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ cups (360ml) buttermilk, room temperature
  • ⅓ cup (40g) unsweetened cocoa powder
  • 3 tablespoons hot water
  • 1 cup (30g) freeze-dried strawberries, ground to powder
  • 3 tablespoons strawberry puree
  • 2 cups (452g) unsalted butter, softened (for frosting)
  • 6 cups (720g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • ½ cup chocolate shavings (optional)
  • Fresh strawberries, halved (optional)
  • Additional freeze-dried strawberry powder for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and dust sides lightly with flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix until just combined.
  6. Divide batter into three equal portions (about 500g each).
  7. For chocolate layer: whisk cocoa powder with hot water until smooth, then fold into one portion of batter.
  8. For strawberry layer: mix ground freeze-dried strawberry powder with strawberry puree to form a paste, then fold into second portion of batter.
  9. Keep third portion plain for vanilla layer.
  10. Pour each batter into prepared pans and spread evenly. Bake for 22-28 minutes, rotating pans halfway through. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  11. For frosting: beat softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add sifted powdered sugar, one cup at a time, beating on low. Add heavy cream, vanilla extract, and salt. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy.
  12. Assemble cake: place one cooled layer on serving plate, spread about ¾ cup frosting on top. Repeat with remaining layers. Apply thin crumb coat and refrigerate for 20 minutes.
  13. Apply remaining frosting to chilled cake. Decorate with chocolate shavings, fresh strawberries, and strawberry powder if desired.

Notes

Room temperature ingredients are crucial for proper emulsification. Do not overmix the strawberry layer. Level cake layers if domed. Chill cake after crumb coat for clean frosting. Cake tastes even better on day two.

Nutrition

Keywords: Neapolitan cake, layer cake, chocolate, vanilla, strawberry, birthday cake, celebration cake

Find it online: https://lenatable.com/best-homemade-neapolitan-layer-cake-recipe/