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Perfect Neapolitan Layer Cake Recipe with Easy Chocolate Vanilla Strawberry Buttercream

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A nostalgic yet fresh Neapolitan layer cake featuring chocolate, vanilla, and strawberry buttercream layers that are easy to make and perfect for any occasion.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 ¾ cups (350 grams) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240 ml) whole milk, warmed slightly
  • 2 teaspoons pure vanilla extract
  • ⅓ cup (35 grams) good-quality unsweetened cocoa powder
  • ¼ cup (60 ml) freeze-dried strawberry powder or natural strawberry puree (optional)
  • 2 cups (454 grams) unsalted butter, softened (for buttercream)
  • 6 cups (720 grams) powdered sugar, sifted
  • 4 tablespoons (60 ml) heavy cream
  • 2 teaspoons vanilla extract (for vanilla buttercream)
  • 3 tablespoons (10 grams) good-quality cocoa powder (for chocolate buttercream)
  • ¼ cup (60 ml) strawberry puree, strained (for strawberry buttercream)
  • 4 ounces (115 grams) cream cheese (optional, for vanilla buttercream)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Beat ¾ cup softened unsalted butter and granulated sugar on medium speed until pale and fluffy, about 4-5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with warmed milk, beginning and ending with dry ingredients. Mix just until combined.
  6. Divide batter into three portions. Fold cocoa powder into one portion for chocolate layer, strawberry puree or powder into another for pink layer, and leave the last plain for vanilla.
  7. Evenly pour each batter into prepared pans. Smooth tops and tap pans to release air bubbles.
  8. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  9. Cool cakes in pans for 10 minutes, then transfer to cooling racks until completely cool.
  10. Beat 2 cups softened butter on medium speed until creamy, about 3 minutes. Gradually add powdered sugar, beating on low then medium-high until fluffy.
  11. Divide frosting into three bowls. Mix cocoa powder into one for chocolate buttercream, strawberry puree into another for strawberry buttercream, and leave the last plain or add vanilla extract and cream cheese for vanilla buttercream.
  12. Assemble cake by placing chocolate layer on plate, spreading ½ cup vanilla buttercream on top, adding strawberry layer and spreading ½ cup strawberry buttercream, then topping with vanilla layer and covering entire cake with remaining vanilla buttercream. Smooth sides and top with offset spatula.
  13. Refrigerate cake for at least 30 minutes before slicing. Bring to room temperature before serving.

Notes

Use room temperature eggs and warm milk for smooth batter. Fold cocoa and strawberry puree gently to avoid deflating batter. Chill cake briefly after applying each frosting layer to keep stable. Bring cake to room temperature before serving for best flavor and texture. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based margarine and coconut cream.

Nutrition

Keywords: Neapolitan cake, layer cake, chocolate buttercream, vanilla buttercream, strawberry buttercream, easy cake recipe, party cake, layered dessert

Find it online: https://evabakery.com/perfect-neapolitan-layer-cake-recipe-with-easy-chocolate-vanilla-strawberry-buttercream/