Print

Best Homemade Neapolitan Layer Cake: Easy 3-Flavor Recipe

Neapolitan layer cake - featured image
Print Recipe

A stunning three-layer cake featuring vanilla, chocolate, and strawberry cake layers held together with silky vanilla buttercream. This showstopping dessert solves the dilemma of choosing just one flavor, offering all three in every slice.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 1 ½ cups (190g) all-purpose flour
  • ⅓ cup (28g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) whole milk, room temperature
  • 2 tablespoons hot water or hot coffee
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) whole milk, room temperature
  • ⅓ cup (80ml) strawberry puree (from about 6–8 fresh or frozen strawberries, blended and strained)
  • 2–3 drops pink or red food coloring (optional)
  • 1 ½ cups (340g) unsalted butter, softened to room temperature
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2–3 tablespoons heavy cream or whole milk
  • ¼ teaspoon salt
  • ½ cup (60g) fresh strawberries, sliced thin
  • ¼ cup (30g) chocolate shavings or curls
  • Optional: sprinkles in pink, brown, and white

Instructions

  1. 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 circles. Dust the sides lightly with flour and tap out the excess.
  2. Make the vanilla layer batter: In a medium bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside. In a large bowl, beat ½ cup softened butter and 1 cup sugar together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl down once during mixing. Add 2 eggs one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract. Reduce speed to low and add the flour mixture in three additions, alternating with ½ cup milk, s…
  3. Make the chocolate layer batter: In a medium bowl, whisk together 1 ½ cups flour, ⅓ cup cocoa powder, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. In a large bowl, cream ½ cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Add 2 eggs one at a time, then mix in 1 teaspoon vanilla. Add the flour mixture in three additions, alternating with ½ cup milk. Finally, stir in 2 tablespoons hot water or hot coffee. Pour into the second prepared pan and spread evenly.
  4. Make the strawberry layer batter: In a medium bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. In a large bowl, cream ½ cup butter and 1 cup sugar until fluffy, about 3 minutes. Add 2 eggs one at a time, then mix in 1 teaspoon vanilla. Add the flour mixture in three additions, alternating with ¼ cup milk. Fold in ⅓ cup strawberry puree and 2-3 drops food coloring if using. Pour into the third prepared pan and spread evenly.
  5. Bake all three layers: Place all three pans in the oven, spacing them evenly. Bake for 22-27 minutes, rotating the pans halfway through. The cakes are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let the cakes cool in their pans for 10 minutes, then run a knife around the edges and turn them out onto a wire rack. Remove the parchment paper and let them cool completely, about 1 hour.
  6. Make the buttercream frosting: In a large bowl, beat 1 ½ cups softened butter on medium speed until smooth and creamy, about 2 minutes. Gradually add 4 cups sifted powdered sugar, one cup at a time, beating on low speed after each addition. Add 2 teaspoons vanilla extract, ¼ teaspoon salt, and 2 tablespoons heavy cream. Beat on medium-high speed for 3-4 minutes until light, fluffy, and spreadable. If the frosting is too thick, add another tablespoon of cream. If it’s too thin, add more powdered …
  7. Assemble the cake: If any of your cake layers have domed tops, use a serrated knife to level them. Place the vanilla layer on your cake stand or serving plate. Spread about ¾ cup of buttercream evenly on top. Place the chocolate layer on top of the vanilla, pressing gently to adhere. Spread another ¾ cup of buttercream on the chocolate layer. Top with the strawberry layer, flat side up. Apply a thin crumb coat—a thin layer of frosting over the entire cake to seal in crumbs—and refrigerate for 20…

Notes

Room temperature ingredients are crucial for proper creaming and batter consistency. Weigh flour for accuracy if possible. Do not overmix batters to avoid tough cake. Bake layers on the same rack position and rotate pans halfway through. Chill cake for at least 30 minutes before slicing for clean cuts. The cake tastes even better on day two as flavors meld.

Nutrition

Keywords: Neapolitan cake, layer cake, vanilla cake, chocolate cake, strawberry cake, birthday cake, celebration cake, three-flavor cake

Find it online: https://tablemira.com/best-homemade-neapolitan-layer-cake-easy-3-flavor-recipe/