Neapolitan Cake
Neapolitan cake with chocolate, vanilla, and strawberry layers finished with smooth vanilla buttercream.
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups whole milk
- ¼ cup unsweetened cocoa powder
- ⅓ cup strawberry puree or 1 teaspoon strawberry extract
- Pink food coloring optional
- Vanilla Buttercream:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 –3 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and grease three 8-inch round cake pans. Line bottoms with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to wet ingredients alternately with milk, mixing just until combined.
- Divide batter evenly into three bowls.
- Leave one portion plain for vanilla.
- Mix cocoa powder into one portion for chocolate.
- Mix strawberry puree or extract into the third portion and add food coloring if desired.
- Pour each batter into its prepared pan and smooth tops.
- Bake for 20–25 minutes until a toothpick inserted comes out clean.
- Cool completely before frosting.
- Prepare buttercream by beating butter until smooth, then adding powdered sugar, vanilla, and cream until fluffy.
- Stack cake layers with buttercream between each layer, starting with chocolate, then vanilla, then strawberry.
- Frost the outside of the cake and smooth evenly.
- Slice and serve.
Notes
Level cake layers before stacking for the cleanest presentation. Use gel food coloring for brighter strawberry color.