Neapolitan Layer Cake
1 h
|
intermediate
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 35 min | 25 min | 1 h |
Introduction
This Neapolitan layer cake packs all three classic ice cream flavors into one pretty, party-ready dessert.
You get tender vanilla, rich chocolate, and sweet strawberry layers, all wrapped in a fluffy vanilla buttercream frosting.
It looks impressive on a birthday or holiday table, but the simple batter makes it very home-baker friendly.
Ingredients (12 servings)
Ingredients for the Cake Layers:
Ingredients Chocolate Layer:
Ingredients Strawberry Layer:
Ingredients for the Frosting:
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How to Make Neapolitan Layer Cake
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Prep the pans and oven
Preheat your oven to 350°F and place a rack in the center.
Grease three 8-inch round cake pans, then line the bottoms with parchment circles.
Lightly flour the sides, tapping out any extra so the layers release cleanly.
Make sure the butter, eggs, and milk are at room temperature so the batter mixes smoothly.
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Mix the cake batter
In a large bowl, beat the soft butter with sugar until very light, fluffy, and pale, about 3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In another bowl, whisk the flour, baking powder, and salt until everything looks evenly mixed.
Add the dry ingredients to the butter mixture in two additions, alternating with the milk, beginning and ending with dry.
Mix on low speed just until no dry streaks remain and the batter looks smooth and creamy.
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Flavor the three batters
Weigh or eyeball the batter and divide it evenly into three medium bowls.
Leave one bowl plain for the vanilla layer.
For the chocolate layer, whisk cocoa and milk until smooth, then stir into one bowl of batter.
For the strawberry layer, stir the jam into another bowl, then add coloring and flavoring if you like.
Mix each bowl gently so the colors and flavors are evenly distributed without deflating the batter.
If one bowl seems light, spoon over a bit of batter from the others so they match.
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Bake the cake layers
Scrape each batter into its own prepared pan, smoothing the tops with a spatula.
Tap each pan firmly on the counter once or twice to pop large air bubbles.
Bake the layers for 22 to 26 minutes, until they spring back lightly and a tester comes out clean.
Cool the cakes in their pans for 10 minutes, then turn out onto racks and cool completely.
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Make the vanilla frosting
In a large bowl, beat the soft butter until very smooth and slightly lighter in color.
Add the powdered sugar one cup at a time, mixing on low so it does not puff everywhere.
Beat in the vanilla, milk, and a tiny pinch of salt until the frosting is fluffy and spreadable.
If the frosting feels too thick, add milk a teaspoon at a time until it spreads easily.
If it seems too soft, beat in a little more powdered sugar until it holds medium peaks.
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Assemble and frost the cake
Level the cooled cake layers with a long serrated knife if they domed in the oven.
Place the chocolate layer on a serving plate and spread a generous layer of frosting over the top.
Stack the vanilla layer next, add more frosting, then finish with the strawberry layer on top.
Apply a thin crumb coat of frosting over the entire cake, then chill for 20 to 30 minutes.
Finish with a thicker final coat, smoothing the sides and top, and decorate as simply or playfully as you like.
Substitutions
- Strawberry jam -> freeze-dried strawberry powder plus extra milk
- Grind freeze-dried strawberries into a fine powder and fold into the strawberry batter instead of jam. Add a splash of milk if the batter feels too thick, and enjoy a strong, natural berry flavor.
- Milk in cake batter -> buttermilk
- Buttermilk adds gentle tang and helps keep the cake very tender and moist. Use the same amount as the milk and mix just until combined to avoid overdeveloping gluten.
- All-purpose flour -> 1:1 gluten-free baking flour
- A good 1:1 gluten-free blend makes this cake friendly for gluten-free guests. Choose a blend with xanthan gum, and know the texture may be slightly more delicate and crumbly.
Tips
- Use a scale for perfect layers
- Divide the batter by weight so each pan holds the same amount for even, level layers. If you do not have a scale, use a measuring cup and count scoops into each bowl.
- Do not rush the creaming step
- Beating the butter and sugar until very fluffy creates tiny air pockets that help the cake rise. If the mixture still looks grainy or dense, keep beating another minute before adding the eggs.
- Chill between frosting coats
- A short chill after the crumb coat firms loose crumbs so the final coat looks smooth and clean. Even 15 minutes in the fridge can make frosting the sides much easier to control.
- Slice with a hot, clean knife
- Run a long knife under hot water, wipe it dry, then slice for sharp, defined color stripes. Wipe and rewarm the knife between cuts to keep the layers neat.
- Make components ahead
- You can bake the cake layers a day ahead, wrap them tightly, and keep them at room temperature. The frosting also keeps in the fridge for two days; bring it to room temperature and rebeat before using.
Nutrition Facts *
| Energy | 951 | kcal |
|---|---|---|
| Protein | 9 | g |
| Total Fat | 50 | g |
| Carbohydrates | 118 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my cake layers turn out dense instead of light and fluffy?
- Dense cake usually means the butter was too cold or the batter was overmixed after adding the flour. Next time, fully soften the butter and stop mixing as soon as the dry ingredients disappear.
- What if I only have two cake pans?
- You can bake two layers first, then wash a pan and bake the last layer afterward. Keep the remaining batter loosely covered at room temperature and stir gently before pouring it into the clean pan.
- How do I know when the cake layers are fully baked?
- The tops should spring back lightly when pressed near the center, and the edges will just start pulling away. A toothpick or tester inserted in the center should come out clean or with only a few moist crumbs.
- Can I use chunky jam or fresh strawberries in the batter?
- Chunky jam or fresh fruit pieces can sink and make wet pockets, so the texture may turn uneven. If you want fresh strawberries, use them between layers or on top, and keep the batter smooth.
Serving Suggestions
This Neapolitan layer cake brings that classic ice cream shop vibe straight to your dessert table.
Pair each slice with vanilla ice cream or fresh berries for an extra bit of fun and contrast.
For a playful twist, add sprinkles around the base or pipe rosettes on top to highlight the three flavors.
More pairings:
Reviews
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Melissa, Dallas: The vanilla, chocolate, and strawberry layers baked up fluffy and distinct, and the buttercream went on silky smooth for a showstopper slice 🍓🍫
: Happy it turned out so fluffy and the layers stayed nice and distinct, Melissa, and that silky buttercream is exactly the goal! 🍓🍫
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