There’s something wonderfully nostalgic about the classic trio of chocolate, vanilla, and strawberry. This Neapolitan Cake Recipe takes that beloved combination from the ice cream tub and transforms it into a show-stopping, three-layered bake. It’s a cake that looks impressive but is built on a foundation of solid, reliable techniques that we can master together in our own kitchens. Each layer has its own distinct personality: a rich and dark chocolate sponge, a fragrant and delicate vanilla, and a sweet, summery strawberry layer, all sandwiched together with complementary buttercream frostings.

This recipe is the result of much delicious experimentation. After testing this recipe five times, I finally got it just right – three distinct, moist layers that don’t overpower each other, with a crumb that is tender and light. It’s the kind of cake that draws people in with its pretty, striped appearance and keeps them coming back for another slice because the flavour truly delivers. It works beautifully for birthday parties, family get-togethers, or any time you want to bake something that feels a little bit special without being overly complicated.

We’ll start with a single, beautifully buttery vanilla cake batter and cleverly divide it to create our three signature flavours. This method is not only efficient, but it also ensures a consistent texture across all three layers. So, let’s preheat our ovens and get our stand mixers ready to create this beautiful Neapolitan Cake together. It’s a bake that always gets compliments in my house, and I’m so excited to share it with you.

Recipe Overview

This Neapolitan Cake recipe is all about creating three distinct, moist, and flavourful layers – chocolate, vanilla, and strawberry – from one base batter. You can expect a soft, tender crumb and creamy buttercreams that perfectly match each cake layer. I found that using freeze-dried strawberry powder gives the most vibrant fruit flavour without adding excess moisture to the batter, which was a key discovery during my testing.

• Prep Time: 45 minutes
• Cook Time: 30-35 minutes
• Total Time: 1 hour 20 minutes (plus cooling time)
• Servings: 12-16 slices
• Difficulty: Medium

Why You’ll Love This Neapolitan Cake Recipe

• Genuine Flavour: We use real cocoa powder for a deep chocolate taste, pure vanilla extract for a fragrant vanilla layer, and intense freeze-dried strawberry powder for a truly fruity pink sponge. No artificial essences here!
• A Show-Stopping Centrepiece: With its distinct tri-colour layers, this cake looks incredibly impressive when you slice into it, making it ideal for special occasions.
• One-Bowl Batter Method: The foundation for all three layers comes from a single vanilla batter, which we then divide and flavour. This simplifies the process and reduces washing up.
• Great for Celebrations: This Neapolitan Cake is ideal for birthdays, anniversaries, or spring and summer gatherings where its colours and flavours feel right at home.
• Family Tested: My husband, who’s usually picky about overly sweet cakes, asked for seconds! He said the balance of the three distinct flavours was just perfect.

Neapolitan Cake Recipe

⏱️ 50 min prep  •  🍳 35 min cook  •  👥 12 servings

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Ingredients You’ll Need

For this recipe, using good quality ingredients makes a world of difference, especially for the vanilla and chocolate. I always use Nielsen-Massey vanilla bean paste for an intense, authentic vanilla flavour you just don’t get from standard extract. Ensure your butter, eggs, and buttermilk are at room temperature for the smoothest batter.

• For the Cake Layers:
• 250g unsalted butter, softened
• 450g caster sugar
• 4 large free-range eggs, at room temperature
• 2 tsp vanilla extract or bean paste
• 420g plain flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 240ml buttermilk, at room temperature
• 30g good-quality cocoa powder
• 2 tbsp hot water
• 25g freeze-dried strawberry powder
• 1-2 drops pink or red food colouring gel (optional)
• For the Buttercreams:
• 400g unsalted butter, softened
• 800g icing sugar, sifted
• 4-6 tbsp whole milk
• 1 tsp vanilla extract
• 30g cocoa powder, sifted
• 15g freeze-dried strawberry powder, sifted

Sara’s Tip: Don’t skip the buttermilk! Its slight acidity reacts with the baking powder to create an exceptionally tender and moist crumb in the cake. If you don’t have any, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 240ml of whole milk and letting it sit for 5-10 minutes.

How to Make Neapolitan Cake

The process involves making a single vanilla batter, dividing it into three, and then customising each portion. Taking the time to weigh the batter for each layer ensures your final cake will be beautifully even. This Neapolitan Cake makes a stunning dessert, especially after a satisfying main course like my Lemon Garlic Chicken.

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Grease and line the bases of three 20cm (8-inch) round cake tins with baking parchment.
2. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and caster sugar together for 5-7 minutes on medium-high speed until pale, light, and fluffy. This step incorporates air, which is crucial for a light cake.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract.
4. Combine Dry and Wet Ingredients: In a separate bowl, whisk together the plain flour, baking powder, and salt. Add one-third of the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in half of the buttermilk and mix again. Repeat, ending with the final third of the flour mixture. Be careful not to overmix.
5. Divide and Flavour the Batter: Weigh the total batter and divide it equally between three separate bowls. I find that using a kitchen scale is the best way to guarantee even layers.
   • Vanilla Layer: Leave one bowl as it is. This is your vanilla batter.
   • Chocolate Layer: In a small bowl, mix the 30g of cocoa powder with 2 tbsp of hot water to form a smooth paste. Gently fold this paste into the second bowl of batter.
   • Strawberry Layer: Sift the 25g of freeze-dried strawberry powder into the third bowl of batter and add a drop or two of pink food colouring, if using. Gently fold until combined.
6. Bake the Cakes: Pour each batter into one of the prepared tins and smooth the tops. Bake for 30-35 minutes, or until a skewer inserted into the centre of each cake comes out clean.
7. Cool Completely: Let the cakes cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely. This step is non-negotiable for successful frosting!
8. Make the Buttercream: While the cakes cool, make the frosting. In a large bowl, beat the softened 400g of butter until smooth. Gradually add the 800g of sifted icing sugar, mixing on low speed until combined. Add 4 tbsp of milk and the vanilla, then beat on high speed for 5 minutes until very light and fluffy.
9. Divide and Flavour the Buttercream: Divide the buttercream equally into three bowls. Fold the sifted 30g cocoa powder into one, and the sifted 15g strawberry powder into another, leaving the third as vanilla. Add a little more milk to any frosting that seems too stiff.
10. Assemble the Cake: Place the chocolate cake layer on a serving plate or cake stand. Spread the chocolate buttercream evenly over the top. Carefully place the strawberry layer on top and cover with the strawberry buttercream. Finally, add the vanilla cake layer. Crumb coat the entire cake with a thin layer of the vanilla buttercream and chill for 20 minutes. Finish by frosting the top and sides of the cake with the remaining vanilla buttercream.

Tips From My Kitchen

• Temperature Control is Key: For a non-curdled, smooth batter, your butter, eggs, and buttermilk must be at room temperature. This allows them to emulsify properly, creating a finer, more even crumb.
• The Secret to Intense Strawberry Flavour: I learned that using freeze-dried strawberry powder is a game-changer. Unlike fresh fruit or jam, it adds a powerful, authentic strawberry taste without adding extra water, which can make the cake dense or gummy.
• Make-Ahead Method: The cake layers can be baked a day in advance. Once completely cool, wrap them tightly in cling film and store them at room temperature. The buttercreams can also be made ahead and stored in an airtight container in the fridge for up to a week (just bring to room temperature and re-whip before using).
• Storage: Once assembled, the Neapolitan Cake is best stored in an airtight cake container at room temperature for up to 3 days. The buttercream acts as a seal, keeping the sponge moist.

Common Mistakes to Avoid

• Overmixing the Batter: Once you add the flour, mix only until it’s just incorporated. Overmixing develops the gluten in the flour, which can lead to a tough, dry, and rubbery cake instead of a light and tender one.
• Baking at the Wrong Temperature: Ovens can be notoriously inaccurate. An inexpensive oven thermometer will ensure you’re baking at the precise temperature required, preventing a cake that’s burnt on the outside and raw in the middle.
• Frosting a Warm Cake: This is the most common mistake I see! Even a slightly warm cake will melt your beautiful buttercream, causing it to slide off and create a soupy mess. Be patient and wait until the layers are completely cool to the touch.

Delicious Variations to Try

While the classic combination is hard to beat, this Neapolitan Cake recipe is a great canvas for customisation. Here are a few ideas to get you started.

• Chocolate Ganache Drip: For extra decadence, pour a simple chocolate ganache over the top of the finished cake, letting it drip artfully down the sides.
• Gluten-Free Neapolitan Cake: Substitute the plain flour with a good quality measure-for-measure gluten-free flour blend that contains xanthan gum. The results are fantastic.
• Add Some Texture: Fold mini chocolate chips into the chocolate batter or finely chopped fresh strawberries into the strawberry buttercream for a little extra texture and flavour.

What to Serve With Neapolitan Cake

This cake is a complete treat on its own, but a few simple pairings can elevate the experience. If you enjoy creating layered flavours, you might also like the depth in this Black Pepper Chicken recipe for your next dinner party, followed by this impressive cake for dessert.

• Fresh Berries: A small handful of fresh strawberries, raspberries, or blueberries on the side provides a lovely, fresh contrast to the rich cake and buttercream.
• A Scoop of Ice Cream: Lean into the theme and serve a slice with a small scoop of good-quality vanilla bean ice cream.
• Coffee or Tea: A freshly brewed coffee, a cappuccino, or a simple cup of English breakfast tea is the perfect companion to cut through the sweetness of the buttercream.

Frequently Asked Questions

Neapolitan Cake Recipe

A stunning three-layer cake featuring classic vanilla, rich chocolate, and sweet strawberry flavors, all brought together with corresponding buttercreams.

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Prep Time 50 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 990

Ingredients Method Notes

Ingredients

  

For the Cake Layers

• 250 g unsalted butter softened
• 450 g caster sugar
• 4 large free-range eggs at room temperature
• 2 tsp vanilla extract or bean paste
• 420 g plain flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 240 ml buttermilk at room temperature
• 30 g good-quality cocoa powder
• 2 tbsp hot water
• 25 g freeze-dried strawberry powder
• 1-2 drops pink or red food colouring gel optional

For the Buttercreams

• 400 g unsalted butter softened
• 800 g icing sugar sifted
• 4-6 tbsp whole milk
• 1 tsp vanilla extract
• 30 g cocoa powder sifted
• 15 g freeze-dried strawberry powder sifted

Method

 

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Grease and line the bases of three 20cm (8-inch) round cake tins with baking parchment.
2. Cream Butter and Sugar: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and caster sugar together for 5-7 minutes on medium-high speed until pale, light, and fluffy. This step incorporates air, which is crucial for a light cake.
3. Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract.
4. Combine Dry and Wet Ingredients: In a separate bowl, whisk together the plain flour, baking powder, and salt. Add one-third of the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in half of the buttermilk and mix again. Repeat, ending with the final third of the flour mixture. Be careful not to overmix.
5. Divide and Flavour the Batter: Weigh the total batter and divide it equally between three separate bowls. I find that using a kitchen scale is the best way to guarantee even layers. Vanilla Layer: Leave one bowl as it is. This is your vanilla batter.
6. Chocolate Layer: In a small bowl, mix the 30g of cocoa powder with 2 tbsp of hot water to form a smooth paste. Gently fold this paste into the second bowl of batter.
7. Strawberry Layer: Sift the 25g of freeze-dried strawberry powder into the third bowl of batter and add a drop or two of pink food colouring, if using. Gently fold until combined.
8. Bake the Cakes: Pour each batter into one of the prepared tins and smooth the tops. Bake for 30-35 minutes, or until a skewer inserted into the centre of each cake comes out clean.
9. Cool Completely: Let the cakes cool in their tins for 10 minutes before turning them out onto a wire rack to cool completely. This step is non-negotiable for successful frosting!
10. Make the Buttercream: While the cakes cool, make the frosting. In a large bowl, beat the softened 400g of butter until smooth. Gradually add the 800g of sifted icing sugar, mixing on low speed until combined. Add 4 tbsp of milk and the vanilla, then beat on high speed for 5 minutes until very light and fluffy.
11. Divide and Flavour the Buttercream: Divide the buttercream equally into three bowls. Fold the sifted 30g cocoa powder into one, and the sifted 15g strawberry powder into another, leaving the third as vanilla. Add a little more milk to any frosting that seems too stiff.
12. Assemble the Cake: Place the chocolate cake layer on a serving plate or cake stand. Spread the chocolate buttercream evenly over the top. Carefully place the strawberry layer on top and cover with the strawberry buttercream. Finally, add the vanilla cake layer. Crumb coat the entire cake with a thin layer of the vanilla buttercream and chill for 20 minutes. Finish by frosting the top and sides of the cake with the remaining vanilla buttercream.

Notes

Ensure cake layers are completely cool before frosting to prevent melting. The assembled cake can be stored in an airtight container at room temperature for up to 3 days.

I hope you have as much fun making (and eating!) this Neapolitan Cake as I do. It’s a joyful bake that brings a smile to everyone’s face, inspired by the classic flavours of Neapolitan ice cream. I’d love to hear how yours turns out, so please feel free to leave a comment below and let me know! Happy baking. – Sara Gomez