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Dreamy Neapolitan Layer Cake with Easy Strawberry Buttercream

Neapolitan layer cake - featured image
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Three layers of tender vanilla, chocolate, and strawberry cake stacked high with a real strawberry buttercream that tastes like summer. This showstopping cake is made from scratch with simple ingredients and is perfect for celebrations.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup freeze-dried strawberry powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • ¼ cup strawberry reduction
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 cups strawberries (fresh or frozen)
  • 2 tablespoons granulated sugar

Instructions

  1. Prepare the strawberry reduction: In a small saucepan, combine 2 cups of strawberries with 2 tablespoons of granulated sugar. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens slightly, about 10 minutes. Strain through a fine-mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard the seeds. Let the reduction cool completely.
  2. Make the strawberry powder: If using freeze-dried strawberries, blitz them in a food processor until they turn into a fine powder. You’ll need about ⅓ cup of powder. Set aside.
  3. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper rounds. Lightly flour the sides of the pans, tapping out any excess.
  4. Make the vanilla cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Add the flour mixture in three additions, alternating with the milk, starting and ending with the flour. Mix just until combined. Pour the batter into one of th…
  5. Make the chocolate cake batter: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, then mix in the vanilla. Add the flour mixture in three additions, alternating with the milk. Mix until just combined. Spread it evenly into the second prepared pan.
  6. Make the strawberry cake batter: In a medium bowl, whisk together the flour, strawberry powder, baking powder, and salt. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla. Add the flour mixture in three additions, alternating with the milk. Spread it evenly into the third prepared pan.
  7. Bake the layers: Place all three pans in the oven, spacing them evenly on the middle rack. Bake for 22-25 minutes, or until a toothpick inserted into the center of each layer comes out clean or with a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely. Remove the parchment paper.
  8. Make the strawberry buttercream: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated. Add the cooled strawberry reduction, vanilla extract, and a pinch of salt. Increase the speed to medium-high and beat for 3-4 minutes until the frosting is light, fluffy, and spreadable. If the frosting seems too soft, refrigerate it for 10 mi…
  9. Assemble the cake: Place one cake layer on your serving plate or cake stand. Spread about ¾ cup of buttercream evenly over the top. Add the next layer, and another ¾ cup of buttercream. Top with the final layer. Spread a thin layer of buttercream over the entire cake to seal in the crumbs (crumb coat). Refrigerate for 20 minutes to set.
  10. Frost and decorate: Once the crumb coat is set, apply the remaining buttercream to the top and sides of the cake. Use an offset spatula or bench scraper to create smooth edges or rustic swirls. Garnish with fresh strawberry slices or a sprinkle of freeze-dried strawberry pieces.

Notes

Room temperature ingredients are non-negotiable. Set everything out about an hour before baking. Don’t rush the strawberry reduction – it must be completely cool before adding to buttercream. Measure flour using the spoon-and-level method. Rotate cake pans halfway through baking. For best results, bake layers a day ahead and wrap tightly in plastic wrap. Cold cakes are easier to frost.

Nutrition

Keywords: Neapolitan cake, layer cake, strawberry buttercream, vanilla cake, chocolate cake, strawberry cake, birthday cake, celebration cake, homemade cake, from scratch cake

Find it online: https://evabakery.com/dreamy-neapolitan-layer-cake-with-easy-strawberry-buttercream/