Neapolitan Layer Cake
1 h
|
intermediate
Recipe by Eunice
Introduction
Inspired by the classic Neapolitan ice cream, this layer cake brings the vanilla-chocolate-strawberry trio to a tender, buttery crumb with silky vanilla buttercream, so every slice hits all the flavors you actually want.
Perfect for birthdays, showers, bake sales, or a Sunday flex, it slices clean, looks like a party on a plate, and delivers balanced sweetness without gimmicks.
Ingredients (12 servings)
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Ingredients for the Cake Layers:
- 3 sticks unsalted butter (soft, not melted) unsalted butter 12 oz
- 2¼ cups granulated sugar granulated sugar
- 6 large eggs large eggs 6 ct
- 1 Tbsp pure vanilla extract pure vanilla extract 3 tsp
- 3 cups all-purpose flour all-purpose flour 0.83 lb
- 1 Tbsp baking powder baking powder 0.5 oz
- ½ tsp salt salt
- 1 cup whole milk whole milk 8 fl oz
Ingredients Chocolate Layer:
- ¼ cup unsweetened cocoa powder unsweetened cocoa powder 1.09 oz
- 2 Tbsp whole milk whole milk 1 fl oz
Ingredients Strawberry Layer:
- 2 Tbsp strawberry jam (or purée) strawberry jam 2.86 oz
- red food coloring (or pink, optional) red food coloring 1 null
- ½ tsp strawberry extract (optional) strawberry extract 0.08 fl oz
Ingredients for the Frosting:
- 3 sticks unsalted butter, soft unsalted butter 12 oz
- 5 cups powdered sugar powdered sugar 22.04 oz
- 2 tsp pure vanilla extract pure vanilla extract 2 tsp
- 4 Tbsp whole milk (or cream) whole milk 2 fl oz
- salt (tiny pinch) salt
How to Make Neapolitan Layer Cake
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Prep pans and oven
Heat oven to 350 F or 175 C and set a rack in the center.
Grease three 8 inch round cake pans, line bottoms with parchment, and lightly flour the sides.
If you have cake strips, soak and wrap them for flatter layers.
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Cream butter and sugar
In a stand mixer with the paddle, beat 3 sticks soft butter with 2 1/4 cups sugar on medium high until very light and fluffy, about 3 to 4 minutes.
Scrape the bowl so nothing hides at the bottom and keeps the batter even.
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Add eggs and vanilla
Beat in 6 eggs one at a time on medium, letting each disappear before the next to keep the batter emulsified.
Mix in 1 tablespoon vanilla extract until smooth and glossy.
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Combine dry and wet
Whisk 3 cups all purpose flour with 1 tablespoon baking powder and 1/2 teaspoon salt in a bowl.
On low speed add the dry mix in three additions alternating with 1 cup milk in two additions, starting and ending with dry, and stop as soon as it comes together.
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Portion the batter
Weigh the bowl and batter, subtract bowl weight, then divide by three for even layers, or eyeball it like a rebel New Yorker and still aim for even height.
Transfer one third to each of three bowls.
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Flavor the chocolate portion
Stir 1/4 cup cocoa powder with 2 tablespoons milk to make a paste, then fold it into one bowl of batter until no streaks remain.
A quick 10 second mix on low smooths it out without overworking the gluten.
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Flavor the strawberry portion
Stir 2 tablespoons strawberry jam into a second bowl of batter, add a few drops red or pink coloring as desired, and 1/2 teaspoon strawberry flavoring if using.
Fold gently to keep the batter airy.
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Leave the vanilla portion plain
Keep the third bowl as the vanilla layer and give it one gentle stir to keep consistency similar across batters.
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Fill pans and bake
Spread each flavored batter into its own prepared pan and level with an offset spatula so they bake evenly.
Bake 22 to 26 minutes until tops spring back and a toothpick comes out with a few moist crumbs.
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Cool and level
Cool layers in pans 10 minutes, then run a knife around the edges and turn out onto racks to cool completely.
If domed, use a long serrated knife to level and save the scraps for cake pops or parfaits because nothing gets wasted here.
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Make the buttercream
Beat 3 sticks soft butter on medium high until pale and satiny, about 2 minutes.
Gradually add 5 cups sifted powdered sugar with a tiny pinch of salt, then beat in 2 teaspoons vanilla and 4 tablespoons milk or cream until smooth and fluffy, about 2 more minutes.
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Assemble the cake
Place the chocolate layer on a board, add about 3/4 cup frosting, and spread evenly to the edges.
Stack the vanilla layer, repeat with frosting, then top with the strawberry layer, keeping everything level as you go.
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Crumb coat and chill
Spread a thin coat of frosting over the top and sides to lock in crumbs, then chill 15 to 20 minutes until set so your final coat stays clean.
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Finish and serve
Apply a thicker final coat and smooth with a bench scraper, then decorate as you like with simple swirls or a strawberry crown.
Slice with a hot knife wiped between cuts for sharp layers, then pour coffee and enjoy your work.
Substitutions
- Strawberry jam -> Freeze-dried strawberry powder
- Use 2 to 3 tablespoons finely ground freeze-dried strawberry powder for a stronger berry punch, a more vibrant natural pink, and zero extra moisture so the crumb stays tight.
- Milk -> Buttermilk
- Swap 1 cup milk for 1 cup buttermilk to add gentle tang and a more tender crumb from the acidity, which also helps the baking powder give better lift.
- Cocoa powder -> Black cocoa or Dutch process blend
- Use half natural cocoa and half black or Dutch process for a deeper color and Oreo-like flavor while keeping structure stable and not overly bitter.
Tips
- Scale your batter
- Weighing each portion ensures perfectly even layers and prevents one flavor from hogging the spotlight.
- Room temp is non-negotiable
- Soft butter and room temperature eggs emulsify better, trap more air, and bake into a finer crumb.
- Bloom the cocoa
- Turning cocoa into a paste with milk wakes up flavor and prevents dry pockets in the chocolate layer.
- Use cake strips
- Damp strips moderate pan temperature so layers bake flat with fewer crumbs to fight later.
- Crumb coat discipline
- Chilling the thin first coat locks down crumbs so your final finish looks bakery clean without a meltdown.
- Simple syrup insurance
- Brush cooled layers lightly with simple syrup if your kitchen runs dry or you accidentally overbaked by a minute, and the moisture rebounds fast.
- Hot knife, clean cuts
- Dip the knife in hot water and wipe between slices for those magazine cover stripes without dragging colors together.
Nutrition Facts *
| Energy | 1034 | kcal |
|---|---|---|
| Protein | 13 | g |
| Total Fat | 50 | g |
| Carbohydrates | 135 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My batter curdled after adding eggs, what now?
- Beat in 1 to 2 tablespoons of the flour mixture to bring it back together, then continue alternating dry and milk on low speed.
- The layers baked domed, how do I fix it?
- Let them cool 10 minutes, turn out, then level with a long serrated knife while the cake is still slightly warm, and use cake strips next time for flatter tops.
- The cake tastes dry, what went wrong?
- Overbaking by even a couple minutes or overmixing after the flour goes in can dry it, so pull at moist crumbs and mix only until just combined, then add a light simple syrup brush to rescue moisture.
- Can I bake in two pans and split them?
- Bake in two taller 8 inch pans for 30 to 34 minutes, cool fully, then split each in half and use three layers for the cake while saving the fourth layer for future cravings.
- My buttercream is gritty, how do I fix it?
- Sift the powdered sugar before mixing, beat longer on medium to dissolve it into the butter, and add a teaspoon of milk at a time until it smooths out.
- The strawberry flavor is too faint, how can I boost it?
- Fold in 1 to 2 tablespoons freeze-dried strawberry powder or a touch more extract, and skip extra jam to avoid weighing down the crumb.
Serving Suggestions
Neapolitan swagger meets bakery polish with a clean vanilla coat and those playful chocolate and strawberry stripes inside that make everyone smile when you slice.
Try a ring of chocolate shavings on the bottom edge, a crown of fresh strawberries on top, and serve with cold milk for the kids or espresso for the adults to make the flavors pop.
More pairings:
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