An easy Neapolitan Cake made using just one cake batter! Three layers of chocolate, vanilla and strawberry combine to make one stunning layer cake covered in creamy vanilla buttercream.
I’ve had Neapolitan Cake on my mind for the longest time.
Three colourful layers of soft, tender cake, combining the flavour of vanilla, strawberry and chocolate. Covered in vanilla buttercream and decorated with a boatload of candy, this Neapolitan Cake has ‘party’ written all over it.
If you want a stunning cake for your next celebration, this one’s for you!
When I started working on this Neapolitan Cake, I knew exactly what I wanted. For me, it was ALL about those gorgeous layers of chocolate, vanilla and hot pink..err..I mean strawberry.
I also wanted to make sure this cake recipe was e-a-s-y. Nobody wants to bake three different cakes and pile them together – can you imagine the dishes?
So this Neapolitan Cake is made using the ONE cake batter 💕
The perfect spin-off of my favourite Chocolate Chip Cake, this three layer beauty is essentially a vanilla cake made with butter, sugar, flour – and a little sour cream.
The cake batter is then divided into three. One stays as it is. That’s the vanilla layer, obvs. One layer gets a dash of strawberry extract and a little pink food colouring. And the final one, a touch of cocoa powder with a little extra milk.
What do you get? The ultimate Neapolitan Cake.
Because this cake has so much deliciousness ‘on top’ I wanted to make a simple vanilla buttercream. Of course, you could cover this beauty with chocolate frosting, but the vanilla is just perfect in my books.
It’s softly sweet and lets the cake shine. Plus I added a little bit of extra pizazz with all the candy that’s shoved on top.
I meant to decorate the cake nicely but I got SO excited by all the candy I bought, that I sort of just dived head-first into the cake, candy in hand. #storyofmylife
I covered the top of the cake in pieces of milk chocolate, white chocolate, Smarties, mini M&M’s and chocolate freckles. You, of course, can use whatever candy or chocolate you prefer.
My motto is more is more when it comes to candy and chocolate. #sorrynotsorry
So if you want a deliciously easy but totally stunning cake for your next celebration, birthday or family dinner, I’ve got you covered. Everyone will love this three layer Neapolitan Cake.
What is Neapolitan Cake?
- Neapolitan is a combination of vanilla, chocolate and strawberry. My version uses one vanilla cake batter, that is then divided into three and flavoured to be vanilla, strawberry and chocolate.
Tips for making Neapolitan Cake
- My best tip for making a soft and tender cake is making sure your butter is at the right temperature. Start with room temperature butter – not fridge cold, and not melty by any means.
- When it comes to adding your milk to the cake batter, try not to overmix your batter. At this point, all you need to do is mix the cake batter on a low speed until all your ingredients are incorporated.
- It can be tricky to divide your cake batter into three. My advice? Weigh out the cake batter using a kitchen scale. This will ensure your layers are as even as possible.
- The key to perfect buttercream is also your butter temperature. If its too hard, it’ll be difficult to combine with your sugar. Room temperature will be perfect.
- My final tip is go crazy with the candy topping! #yolo
More layer cake recipes to try
- Chocolate Chip Cake
- Peanut Butter Chocolate Layer Cake
- White Chocolate Mud Cake
- Death By Chocolate Layer Cake
- Black Forest Cake
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Neapolitan Cake
A three layer Neapolitan Cake covered in vanilla buttercream.
Ingredients
Vanilla cake
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar or granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 315 grams (2 and 1/4 cups) plain flour or all purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 240 ml (1 cup) full fat or whole milk
- 2 tablespoons full fat sour cream
Strawberry cake
- 1 teaspoon strawberry extract
- Pink food gel or food colouring
Chocolate cake
- 1 tablespoon cocoa powder, sifted
- 1 tablespoon milk
Vanilla buttercream
- 230 grams (1 cup or 2 sticks) butter, room temperature
- 2 teaspoons vanilla extract or vanilla bean paste
- 625 grams (5 cups) icing sugar or powdered sugar
- 3–4 tablespoons full fat or whole milk, room temperature
To decorate
- Assorted candy and chocolate*
Instructions
- Grease and line three 6-inch round baking pans. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.
- Add eggs, one at a time, beating after each addition. Sift in flour, baking powder and salt. Add milk and sour cream and beat on a low speed until just combined. Don’t overmix.
- Divide batter evenly into three. To one batter, add strawberry extract and a few drops of pink food gel and stir. To another, add the cocoa powder and extra milk and stir until smooth. Leave the final batter as is (that’s the vanilla layer).
- Pour each batter into your three prepared cake tins. Bake cakes in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cakes and set on a wire rack to cool completely.
- To make frosting, beat butter with an electric mixer until smooth and creamy, then add the vanilla. Add icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
- Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover top with buttercream.
- Add third cake on top. Cover the entire cake, top and sides, with remaining buttercream. Use a cake scraper to remove excess buttercream on the sides.
- Cover the top of the cake with your favourite candy and chocolates.
Notes
*I used pieces of milk chocolate, white chocolate, Smarties, mini M&M’s and Freckles.
Carla Beasley says
I would like to know how can I double this recipe and can I put it in a 8 inch pan instead of a 6 inch pan
Jessica Holmes says
Hi Carla, yes you can!
Cynthia says
Do you just use twice the amount of ingredients to double the recipe?
Jessica Holmes says
Hi Cynthia, I usually don’t double the quantity but instead make the cake twice for best results.
April says
Hi Jess, can i use strawberry jam instead of strawberry extract. How much strawberry jam if it is possible?
Thanx 😊
Jessica Holmes says
Hi April, yes I’d say you can but I haven’t tested it myself so I don’t feel I can recommend the quantity.
Caroline Shaheen says
and could i do this with freeze dried strawberry powder?
Jessica Holmes says
Yes!
Irra says
Hi Jess!
What is the best way to store this cake so I can make the cake in advance and do the decorating and frosting in the next 2 days?
Jessica Holmes says
Hi, I recommend letting the cakes cool completely and then carefully wrapping them in plastic wrap and storing them at room temperature. They will be fine for a day or two, any longer than that, I would consider freezing the cake and then thawing and decorating later. Hope you enjoy it!
Ju says
May i know what milk you used…tq..
Jessica Holmes says
Hi Ju, I use regular full fat or whole milk. Hope that helps!
Jessica says
Hi, I only have bread flour and all purpose flour. Which would be better and should I adjust anything?
Jessica Holmes says
Hi Jessica, all purpose flour is the same as plain flour – so go with that!
Mita says
Doubled the rent I’ve as I used 3x 8 inch tins However I think it’s the temp that’s the problem , cake did not cook at 160 even though I left it in nearly an hour , there were parts that we’re dense and parts dry and some with a sludgy feel. My oven is fan forced and I used the fan bake option . I put two layers on one rack and the other layer underneath .
Any suggestions ? I usually cook cakes at about 180c . Can’t seem to post pic to show result .
Jessica Holmes says
Hi Mita, I’m not sure what you mean by doubled the rent? If you doubled the batter, it would definitely take much longer to cook. Feel free to email me at hello@sweetestmenu.com if you want to send a photo and troubleshoot further.
Preshnee says
Hi. I baked this cake, its tasty and soft. I doubled the recipe but on each layer the bottoms did not bake fully and i left it in the oven for quite some time. Please advise why this could have happened
Jessica Holmes says
Hi Preshnee, I’m not sure what you mean about the bottoms of the cakes not baking. If you doubled the recipe, did you use 6 cake tins?
Preshnee Govender says
I used 3 8 inch cake tins. I put a toothpick in each and it came out clear. It looked well baked all round but after slicing into the cake i noticed that on each layer towards the bottom it didnt look baked fully
Jessica Holmes says
Hmm I’ve haven’t heard of that happening before. Can you email me a photo?
Kate J says
Hi Jess, I’m unable to find strawberry extract and so am considering zinging some freeze dried strawberries in my vitamix to make a powder. Do you think that would work with the the same measurement as the. cocoa and milk in the chocolate layer? Also, thoughts on subbing full-fat Greek yogurt for the sour cream? Thanks!
Jessica Holmes says
Hi Kate, ooh that’s a good idea. I haven’t tried myself but I think it’d be ok? And yes Greek yogurt will work well!
Stephanie says
We only made the chocolate and vanilla layers as I had to use a larger cake pan. Those layers were delicious! I was hesitant because the batter was THICK but the cake was beautifully fluffy and moist! It was delicious!
Jessica Holmes says
Love hearing that! Thanks for the kind feedback Stephanie!
Helen says
Could I use this cake for a wedding cake and cover with sugar past
Jessica Holmes says
Hi Helen, I don’t see why not! Sounds lovely!
Michelle says
Made this today for my son’s 13th birthday. Amazing, amazing, amazing!!!! It was easy to make and turned out superbly. Thanks so much for a quality recipe.
Jessica Holmes says
I love hearing that! Thank you for the lovely feedback Michelle!
Beth says
Do you know how much i would need to increase the ingredients by for an 8-inch cake? I love the look of this, but have to cater to a party of hungry five year-olds!
Jessica Holmes says
Hi Beth! I’m sure they will love this cake! Normally a three layer 6 inch cake would make a two layer 8 or 9 inch cake. So to make a three layers 8 inch cake, I think it’d be best to double the recipe. Hope that helps!
Katerina says
This looks delicious!!!
What strawberry extract do you use?
Jessica Holmes says
Hi Katerina! I use a brand called Queen here in Australia but any brand should be fine ☺️
Angela says
As soon as I saw gorgeous cake….and the darling little size rather than a huge 9″ cake…..I knew I would be making it.
I just wanted to know whether this cake has a light fluffy texture rather than dense? I really dislike dense cakes.
Does the sour cream mixed with milk give a buttermilk kind of boost to the cake? Would substituting buttermilk assist in making the texture lighter?
Any help is appreciated.
Regards from Brisbane,
Angela
Jessica Holmes says
Hi Angela, so glad you are going to try this cake! My main aim when creating cakes is it make sure they are moist and never dry – that’s how the sour cream helps. I do think this cake is fairly light and tender, but you could certainly use buttermilk if you prefer. I hope you enjoy it! ☺️
Allison says
I bought 6 inch pans but they are only .75 inches high. Something tells me maybe it should be more? Can you confirm?
Jessica Holmes says
Hi Allison, the cake pans I usually use are 2 inches deep so they might be a little shallow?
Natalie says
This is one stunning cake! Absolutely gorgeous!
Jessica Holmes says
Thanks Natalie!