Best Homemade Neapolitan Layer Cake Recipe

ByLila Prescott
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Introduction

This Best Homemade Neapolitan Layer Cake features three distinct and delicious layers: rich chocolate, fruity strawberry, and classic vanilla. Covered in a creamy, smooth frosting, it’s a stunning dessert perfect for gatherings or special occasions.

The image shows a two-layer cake cut to reveal the inside. The bottom layer is light yellow with pieces of red fruit mixed in a creamy white filling. The middle layer is rich dark brown chocolate cake. The top layer is the same light yellow cake. The outside is covered in smooth white frosting. The top of the cake has five swirls of pastel icing in pink, yellow, and blue colors, with white sprinkles on some. A chocolate-covered strawberry is placed in the center. The cake sits on a white plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Tips & Variations

  • Use room temperature ingredients to ensure the batter mixes smoothly and the cake has a tender crumb.
  • For an extra vibrant strawberry flavor, add a teaspoon of strawberry extract to the strawberry layer batter.
  • If you don’t have freeze-dried strawberries, substitute with fresh strawberry puree, but reduce added liquid slightly for balance.
  • Chocolate shavings and fresh strawberries on top add a beautiful visual touch and enhance the flavor experience.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to sit at room temperature for about 30 minutes for the best texture and flavor. Leftovers can also be frozen for up to 2 months; thaw overnight in the fridge.

How to Serve

The image shows a round cake slice with three visible layers on a white plate placed on a white marbled surface. The bottom layer is light yellow sponge with small pieces of red fruit inside, the middle layer is thick and creamy white with more pieces of red fruit mixed in, and the top layer is a dark chocolate sponge. The whole cake is covered with smooth white frosting, and the top edge is decorated with swirls of pastel pink, blue, and yellow cream, along with small white sprinkles. In the center, there is a small chocolate heart with a few green leaves on top for decoration. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Be sure it contains xanthan gum or add it separately to help with structure.

How do I prevent my cake layers from drying out?

Make sure not to overbake; check for doneness by inserting a toothpick into the center—it should come out with a few moist crumbs. Also, cooling layers completely before frosting helps keep moisture locked in.

Print
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Best Homemade Neapolitan Layer Cake Recipe

★★★★★

4.5 from 207 reviews
  • Author: Lila
  • Total Time: 1 hour 25 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Best Homemade Neapolitan Layer Cake recipe offers a delightful combination of vanilla, chocolate, and strawberry layers, all layered and frosted with a creamy buttercream. Perfectly balanced with rich cocoa, fresh strawberry flavor, and classic vanilla, this cake is ideal for celebrations or simply indulging in a colorful, flavorful treat.

Ingredients

Scale

Cake Batter

  • 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

Buttercream Frosting

  • 2 cups (452g) unsalted butter, softened
  • 6 cups (720g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream
  • 2 teaspoons vanilla extract
  • Pinch of salt

Optional Garnishes

  • ½ cup chocolate shavings
  • Fresh strawberries, halved
  • Additional freeze-dried strawberry powder for dusting

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper, and lightly dust the sides with flour to prevent sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. Remember to scrape down the sides halfway through for even mixing.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Stir in the vanilla extract for flavor.
  5. Combine Batter: Alternately add the flour mixture and buttermilk to the butter mixture in three additions, starting and ending with the flour mixture. Mix just until combined to ensure a tender crumb.
  6. Divide Batter: Divide the total batter evenly into three portions, approximately 500g each.
  7. Prepare Chocolate Layer: Whisk the cocoa powder with hot water until smooth, then fold this chocolate mixture into one portion of the batter.
  8. Prepare Strawberry Layer: Mix the ground freeze-dried strawberry powder with strawberry puree to create a paste, then fold this into the second portion of the batter.
  9. Prepare Vanilla Layer: Keep the third portion of batter plain for the vanilla layer without any additions.
  10. Bake Cake Layers: Pour each batter portion into the prepared pans and spread evenly. Bake for 22-28 minutes, rotating pans halfway through baking to ensure even cooking. After baking, cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
  11. Make Buttercream Frosting: Beat the 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 speed after each addition. Add heavy cream, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat for 3-4 minutes until the frosting is light and fluffy.
  12. Assemble the Cake: Place one cooled cake layer on your serving plate and spread approximately ¾ cup of frosting evenly on top. Repeat with the remaining layers. Apply a thin crumb coat over the assembled cake and refrigerate for 20 minutes to set the crumb coat.
  13. Final Frosting and Decorate: Apply the remaining frosting smoothly over the chilled cake. Decorate with chocolate shavings, fresh halved strawberries, and dust with additional freeze-dried strawberry powder if desired to add color and flavor.

Notes

  • Make sure all ingredients, especially eggs and buttermilk, are at room temperature to ensure smooth batter and even baking.
  • When folding in the cocoa and strawberry mixtures, be gentle to maintain the batter’s lightness.
  • Chilling the cake after the crumb coat helps prevent crumbs from mixing into the final frosting layer for a perfect finish.
  • Optionally, use different berries or fruit purees for variation in the fruity layer.
  • Freeze-dried strawberry powder can be made by grinding freeze-dried strawberries in a food processor or purchased online or at specialty stores.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Keywords: Neapolitan cake, layered cake, strawberry cake, chocolate cake, vanilla cake, homemade cake, buttercream frosting, celebration cake

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