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Decadent Neapolitan Birthday Cake with Easy Chocolate Fudge Filling

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A moist, tender Neapolitan layered cake featuring strawberry, vanilla, and chocolate sponge layers with a glossy, rich chocolate fudge filling and creamy frosting. Perfect for birthdays and celebrations, this cake balances indulgence with texture and flavor.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 3 tablespoons strawberry puree or natural flavoring (fresh or frozen)
  • 2 tablespoons unsweetened cocoa powder (preferably Dutch-processed)
  • 1 cup (240 ml) heavy cream
  • 8 ounces (225 g) bittersweet chocolate chips or chopped chocolate
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup or honey
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup (227 g) unsalted butter, softened (for frosting)
  • 4 cups (480 g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk (for frosting)
  • 1 teaspoon vanilla extract
  • Optional: a tiny bit of strawberry or chocolate extract for frosting flavor

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract.
  5. Alternately add flour mixture and milk in three parts, beginning and ending with flour. Mix gently after each addition.
  6. Divide batter into three bowls. Leave one plain (vanilla), stir strawberry puree into the second, and cocoa powder into the third.
  7. Pour each batter into prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cakes rest in pans for 10 minutes, then transfer to cooling racks to cool completely.
  9. Prepare chocolate fudge filling: Heat heavy cream until just simmering. Pour over chopped bittersweet chocolate and let sit 3 minutes. Stir until smooth. Stir in butter, corn syrup, vanilla extract, and salt. Cool until spreadable but not firm.
  10. Make frosting: Beat butter until creamy. Gradually add powdered sugar, alternating with heavy cream and vanilla extract. Whip until light and fluffy. Adjust thickness as needed.
  11. Assemble cake: Place vanilla layer on serving plate. Spread chocolate fudge filling generously. Add strawberry layer and repeat with fudge. Top with chocolate layer.
  12. Frost cake with a crumb coat, chill 15 minutes, then apply a smooth final layer. Decorate as desired.

Notes

If fudge is too runny, refrigerate briefly but do not let it harden completely. Cake layers must be completely cool before assembly to avoid melting fudge. Cream butter and sugar thoroughly for a tender crumb. Sift cocoa powder with flour to avoid clumps. Use light, even strokes when frosting to prevent tearing the crumb. Cake layers and fudge filling can be made a day ahead. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: Neapolitan cake, birthday cake, chocolate fudge filling, layered cake, strawberry cake, vanilla cake, easy birthday cake, celebration cake, moist cake, homemade cake

Find it online: https://tablemira.com/decadent-neapolitan-birthday-cake-recipe-with-easy-chocolate-fudge-filling/