Neapolitan Cake Recipe (Strawberry, Vanilla & Chocolate Layers)

1. Cake layers explained
2. Ingredients
3. Baking & stacking
4. Frosting tips
5. Serving
6. Common Questions
7. Ready to Bake? Let’s Do This

Neapolitan cake has always been my go-to answer for those indecisive moments. Ever been at a party and someone just can’t pick a flavor? Well, there’s your fix on a single plate: chocolate, vanilla, and strawberry layered up like it’s no big deal. Also, maybe you’ve got half a dozen birthdays creeping up and you don’t want to make three separate desserts. Trust me, this cake is like the peacekeeper at family gatherings. It’s bright, it’s classic, and yeah, honestly, it’s way easier than it looks.

Cake layers explained

Alright, so here’s the deal with the three layers in a Neapolitan cake. We’re talking about bold, distinct flavors. Chocolate. Vanilla. Strawberry. Stack ‘em up and you’ve got a showstopper.

Each layer is its own little world – but! (and this is important) – they all start from one basic batter. Yup, you read that right. No need to whip up three completely different cake mixtures, unless you’re looking for some sort of Olympic-level baking challenge.

You make the base, then split it into three bowls. One gets cocoa powder for the chocolate layer. One gets strawberry flavoring (you can use purée or even a couple drops of extract plus pink gel coloring if you want that pop). And the last stays unadorned, just pure, glorious vanilla. The result? Layers that stay moist and fluffy without tasting like, well, a science experiment. You bite down and taste everything separately. If that’s not magic, I don’t know what is.

Just don’t rush the layering part. Each cake layer should cool completely before you stack them, or you’ll end up with mushy, sliding sadness. Learned that the hard way.

Ingredients

You want the good stuff, right? Here’s what you’ll need for a standard Neapolitan cake.

1. 2 and 1/2 cups all-purpose flour
2. 2 cups sugar (yes, all of it)
3. 1 cup unsalted butter, room temp
4. 4 large eggs
5. 1 cup milk
6. 2 tsp vanilla extract (split between layers)
7. 2 and 1/2 tsp baking powder
8. 1/2 tsp salt
9. 1/3 cup unsweetened cocoa powder (for chocolate layer only)
10. 1/3 cup strawberry purée or 2-3 tsp strawberry extract plus pink coloring (for strawberry layer)
11. Buttercream or whipped frosting (your call)

Scale this up or down, depending on how big you want the cake or how wild your party is. If you’re feeling adventurous, you can toss in a handful of mini chocolate chips, but that’s controversial at my house.

Baking & stacking

This is, hands-down, where most people get nervous. You wanna make sure everything comes out just right, and honestly, you will. Deep breath.

Cream the butter and sugar together first. Don’t skip this. Then, add in your eggs one at a time (oretty sure even non-bakers know that trick by now). Stir in vanilla.

Sift together your dry goods (flour, baking powder, salt). Alternately mix this with the milk into the butter mixture. Once it’s combined, divide the batter as evenly as possible into three bowls.

1. One gets cocoa powder for the chocolate layer. Mix well.
2. Another gets the strawberry bits/extract plus color if using.
3. The last stays vanilla.

Pour each into its own prepared cake pan. 8-inch pans are my fave for this. If you only have two pans, bake the third layer separately (done that plenty of times). Bake at 350°F, about 20–24 minutes, but check early. The cakes are ready when a toothpick poked in the middle comes out cleanish.

Let the cakes cool completely. I’m impatient, but don’t be a hero here. Once cooled, trim tops if they’re domed. Then gently stack—start with chocolate, layer on some frosting, then vanilla, more frosting, then strawberry on top (or whatever order your crowd loves).

“This recipe is foolproof. My neapolitan cake turned out so pretty, and everyone fought over their favorite layer.” – Maya H., loyal cousin and cake skeptic

Frosting tips

Here’s where people get opinionated. You can pretty much use any frosting you want, but classic vanilla buttercream works every time. If you want to get real fancy, tint parts of your frosting pink or brown to match the neapolitan cake layers. Looks fun, tastes fun.

One crucial tip: crumb coat the cake. This is just a thin first layer of frosting that locks in all those pesky crumbs, so when you slather on the final layer, it’s smooth and pretty. Pop the cake in the fridge for half an hour before finishing. Game changer.

And don’t stress if your frosting job isn’t five-star restaurant fancy. Homemade cake is supposed to look homemade. Feels extra cozy that way.

Serving

You don’t need to overthink serving neapolitan cake. Keep it fun, keep it real.

1. Slice right down the middle to show off those layers!
2. Serve with simple whipped cream or even a scoop of ice cream (extra indulgent and worth it).
3. Any leftovers will keep in the fridge for 3–4 days (if you have any).
4. Great with cold milk or hot coffee. Your call!

Kids love that colorful look—it’s practically birthday tradition in my family. Adults? They just appreciate not having to pick only one flavor.

Common Questions

Can I use a cake mix instead?

Technically, yes. Start with white cake mix, then divide and flavor as above.

How do you keep the cake layers from sticking?

Always grease and line your pans with parchment. I forget sometimes, then… disaster.

Can I freeze neapolitan cake?

Oh, for sure. Freeze unfrosted layers for a month or so, then thaw and frost when needed.

Is it okay to use store-bought frosting?

Absolutely. No shame—whatever saves your sanity.

What’s the best way to transport this cake?

Chill it first, use a sturdy cake carrier, and drive slow over bumps. It’s precious cargo!

Ready to Bake? Let’s Do This

There you have it, start to finish—the whole road map for making neapolitan cake at home. Three flavors, stacked high, and ready to win over even the pickiest guest. If you’re new to baking, don’t stress. It’s really all about enjoying the creativity (and eating the results). For more creative cake ideas, check out this complete classic cake guide.

So grab your pans and go for it. Worst case? Even an imperfect neapolitan cake tastes amazing. Let me know how it turns out!

Neapolitan Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: comfortfoodlitegmail-com
• Total Time: 54 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A delightful cake featuring layers of chocolate, vanilla, and strawberry, perfect for parties and celebrations.

---

Ingredients

Scale 1x2x3x

• 2 and 1/2 cups all-purpose flour
• 2 cups sugar
• 1 cup unsalted butter, room temp
• 4 large eggs
• 1 cup milk
• 2 tsp vanilla extract (split between layers)
• 2 and 1/2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup unsweetened cocoa powder (for chocolate layer only)
• 1/3 cup strawberry purée or 2-3 tsp strawberry extract plus pink coloring (for strawberry layer)
• Buttercream or whipped frosting (your choice)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cream the butter and sugar together in a bowl.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract.
4. Sift together the flour, baking powder, and salt in another bowl.
5. Alternately mix the dry ingredients with the milk into the butter mixture until combined.
6. Divide the batter evenly into three bowls.
7. Mix cocoa powder into one bowl for the chocolate layer.
8. Mix strawberry purée or extract and coloring into another bowl for the strawberry layer.
9. Leave the last bowl as vanilla.
10. Pour each batter into prepared 8-inch cake pans and bake at 350°F for about 20–24 minutes, or until a toothpick comes out clean.
11. Let the cakes cool completely before stacking them.
12. Trim the tops if domed, layer the cakes with frosting in the order: chocolate, vanilla, and strawberry.

Notes

Be sure to chill the crumb coat of frosting for half an hour before adding the final layer of frosting for a smooth finish.

• Prep Time: 30 minutes
• Cook Time: 24 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 80mg