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The Perfect Neapolitan Layer Cake with Three Buttercreams

Neapolitan layer cake - featured image
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A stunning Neapolitan layer cake featuring three distinct flavors—vanilla, strawberry, and chocolate—each with its own matching buttercream. This showstopper is perfect for birthdays and special occasions, with silky, stable frostings and beginner-friendly techniques.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups (188g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) whole milk, room temperature
  • ⅓ cup (80g) strawberry puree
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • Pink or red gel food coloring (optional)
  • 1 ¼ cups (156g) all-purpose flour
  • ⅓ cup (28g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • ½ cup (113g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 1 ½ teaspoons vanilla extract
  • Pinch of salt
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons heavy cream
  • 3 tablespoons strawberry puree, strained
  • Pinch of salt
  • Pink or red gel food coloring (optional)
  • 1 cup (226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (21g) unsweetened cocoa powder, sifted
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Chocolate shavings, fresh strawberries, or sprinkles for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and lightly grease the parchment.
  2. Make the vanilla cake batter: Whisk together flour, baking powder, and salt. Beat butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then vanilla. Add dry ingredients in three additions alternating with milk, starting and ending with dry. Mix until just combined. Pour into one prepared pan.
  3. Make the strawberry cake batter: Whisk together flour, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs one at a time. Combine milk and strawberry puree. Add dry ingredients in three additions alternating with milk-puree mixture. Mix until just combined. Add food coloring if desired. Pour into second pan.
  4. Make the chocolate cake batter: Whisk together flour, cocoa powder, baking powder, and salt. Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Add dry ingredients in three additions alternating with milk. Mix until just combined. Pour into third pan.
  5. Bake all layers at 350°F (175°C) for 22-25 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto racks. Remove parchment and cool completely (at least 1 hour).
  6. Make the vanilla buttercream: Beat butter until smooth. Add sifted powdered sugar one cup at a time. Add heavy cream, vanilla, and salt. Beat on medium-high 3-4 minutes until light and fluffy.
  7. Make the strawberry buttercream: Beat butter until smooth. Add sifted powdered sugar one cup at a time. Add heavy cream, strawberry puree, salt, and food coloring if using. Beat on medium-high 3-4 minutes until fluffy.
  8. Make the chocolate buttercream: Beat butter until smooth. Whisk together sifted powdered sugar and cocoa powder. Add to butter one cup at a time. Add heavy cream, vanilla, and salt. Beat on medium-high 3-4 minutes until fluffy.
  9. Level cake layers with a serrated knife if domed.
  10. Assemble: Place vanilla layer on serving plate. Spread about ½ cup vanilla buttercream on top. Top with strawberry layer, spread about ½ cup strawberry buttercream. Top with chocolate layer, cut side down. Apply thin crumb coat of chocolate buttercream over entire cake. Refrigerate 30 minutes.
  11. After crumb coat is firm, apply final coat of chocolate buttercream. Use offset spatula to spread evenly.
  12. Garnish with chocolate shavings, fresh strawberries, or sprinkles if desired. Let sit at room temperature 30 minutes before slicing.

Notes

Temperature is everything: bring all ingredients to room temperature. Weigh your ingredients for best results. Don’t overmix the batter. Chill between coats of frosting. Use a serrated knife for leveling. Let cake sit at room temperature before slicing for clean cuts.

Nutrition

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

Find it online: https://tablemira.com/the-perfect-neapolitan-layer-cake-with-three-buttercreams/