This 3 Layer Neapolitan Cake is a showstopper that brings together the classic trio of chocolate, vanilla, and strawberry in one irresistible dessert. Each layer is moist, fluffy, and bursting with distinct flavor, creating a harmonious blend that’s as delightful to eat as it is to admire. With a total time of just over an hour, it’s surprisingly simple to whip up for any occasion, from birthdays to casual gatherings. The rich chocolate, creamy vanilla, and tangy strawberry layers are perfectly complemented by a smooth frosting, making every bite a celebration of textures and tastes.
Whether you’re a baking enthusiast or a beginner, this cake is a foolproof way to impress your guests. The contrasting flavors and vibrant colors make it a feast for the eyes and the palate, while the soft, tender crumb ensures a melt-in-your-mouth experience. In just 35 minutes of prep and 30 minutes of baking, you’ll have a dessert that’s both nostalgic and refreshingly modern. It’s the ultimate treat for anyone who loves a little variety in their sweets, and it’s guaranteed to leave everyone asking for seconds.
Ingredients for a Stunning 3-Layer Neapolitan Cake
- Cake:
- 1 1/2 cups (12oz/360g) butter, at room temperature (softened for easy mixing)
- 1 1/2 cups (12oz/360g) sugar
- 6 large eggs, at room temperature
- 2 1/2 cups (12oz/360g) self-raising flour
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 4 tablespoons milk
- 1/2 cup (2 1/2oz/75g) strawberries, pureed and strained (fresh or frozen)
- 1/4 cup (1oz/30g) cocoa powder
- Frosting:
- 1 batch vanilla crazy frosting
- 1/2 cup (5oz/150g) strawberry puree
- 1/4 cup (1oz/30g) cocoa powder
Step-by-Step Instructions for the Perfect Neapolitan Cake
- Prepare the Strawberry Puree: Blend 1/2 cup of strawberries in a food processor. Strain through a sieve to remove seeds and set aside.
- Preheat the Oven: Preheat to 350°F (180°C). Butter and line the base of 3 (9-inch) cake tins.
- Make the Cake Batter: Using an electric mixer, beat butter and sugar until pale and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract and salt.
- Add Dry Ingredients: On low speed, mix in self-raising flour and milk until just combined.
- Divide and Flavor the Batter: Divide the batter evenly into 3 bowls. Mix strawberry puree into one, cocoa powder into another, and leave the third plain.
- Bake the Cakes: Pour each batter into a prepared tin. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
- Cool the Cakes: Remove cakes from tins and let cool completely on a wire rack.
- Assemble the Cake: Place one layer on a cake stand. Frost with the corresponding flavor (vanilla, strawberry, or chocolate). Repeat with the remaining layers.
- Crumb Coat: Use 1/4 of the vanilla frosting to lightly coat the outside of the cake for a crumb layer.
- Prepare the Frosting: Divide the remaining frosting into 3. Mix strawberry puree into one, cocoa powder into another, and leave the third vanilla.
- Decorate the Cake: Fill 3 piping bags with each frosting flavor. Frost the bottom third of the cake with one flavor using the pulled dot technique. Repeat with the remaining flavors for the middle and top thirds.
- Serve and Store: Serve immediately or store covered at room temperature for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Neapolitan cake with a drizzle of chocolate ganache or a dollop of fresh whipped cream on each slice. For a fruity twist, serve with a side of strawberry coulis or a sprinkle of freeze-dried strawberry powder. These additions not only enhance the flavors but also make your cake look extra special!
Time-Saving Tips for Busy Bakers
Short on time? Prepare the strawberry puree and frosting a day ahead and store them in the fridge. You can also bake the cake layers in advance and freeze them, wrapped tightly in plastic wrap, for up to a week. Thaw at room temperature before assembling and frosting—this trick saves you precious prep time without compromising on taste!
Storage and Serving Suggestions
This cake can be stored at room temperature, covered with a cake dome or plastic wrap, for up to 3 days. If you prefer a chilled cake, refrigerate it for up to 5 days, but let it sit at room temperature for 30 minutes before serving to soften the frosting. For a show-stopping presentation, slice with a warmed knife to ensure clean, even layers.
Recipe Variations to Try
Switch up the flavors by using raspberry puree instead of strawberry or adding a hint of espresso powder to the chocolate layer for a mocha twist. For a nutty flavor, fold in chopped hazelnuts or almonds into the batter. These variations let you customize the cake to suit your taste or occasion!
Equipment Guidance for Success
Using 9-inch cake tins with removable bottoms makes it easier to release the layers without breaking them. A stand mixer or electric whisk ensures the batter is light and fluffy, while an offset spatula is essential for smooth frosting application. Don’t forget a wire rack for even cooling—it’s a small detail that makes a big difference!
3 Layer Neapolitan Cake (Chocolate, Vanilla & Strawberry)
Ingredients
Cake
- 1 1/2 cups butter at room temperature
- 1 1/2 cups sugar
- 6 large eggs at room temperature
- 2 1/2 cups self raising flour
- 2 teaspoon vanilla extract
- 1 teaspoon salt
- 4 tablespoons milk
- 1/2 cup strawberries pureed and strained
- 1/4 cup cocoa powder
Frosting
- 1 batch crazy frosting vanilla
- 1/2 cup strawberry puree
- 1/4 cup cocoa powder
Instructions
- First prepare your strawberry puree by blending 1/2 cup of fresh or frozen strawberries in a food processor. Transfer puree to a strainer and sieve to remove the seeds then aside.
- Next make your sponge cake batter: Preheat your oven to 350°F (180°C), butter and line the base of 3 (9 inch) GoodCook cake tins.
- Using an electric whisk or stand mixer, beat the butter and sugar together until pale and fluffy. Next add in the eggs in one at a time and whisk, scraping down the sides of the bowl after each addition. Add in the vanilla extract and salt and continue mixing.
- Turn the machine down low and add in the self raising flour and milk, and mix until just combined.
- Divide the mixture evenly between 3 bowls. Flavor one with the strawberry puree, and one with the cocoa powder and leave the other as is. Once the additional flavorings are fully incorporated pour each flavor into one of the lined cake tins.
- Bake the cakes for 25-30 minutes, until a skewer inserted into the middle of each cake comes out clean.
- Once cooled remove the cakes from their tins and leave to cool completely on a wire rack.
- Once the cakes has completely cooled transfer one layer to a cake stand or serving plate. Frost the first layer with the corresponding frosting flavor then place the next layer on top and repeat with its corresponding flavor of frosting until all 3 layers are complete.
- Next using an offset spatula take 1/4 of the vanilla crazy frosting and frost the outside of the cake lightly to create the crumb layer.
- Next take the remaining crazy frosting and divide into 3. Flavor one with the strawberry puree, one with cocoa powder and leave one as is.
- Fill 3 piping bags fitted with a round tip or no tip at all.
- Using the first flavor of frosting frost the bottom 1/3 of the cake with 1 flavor of frosting. Using a method called pulled dot, dot the butter cream and pull with a spatula. *I strongly recommend you watch my video above to learn this technique!
- Using this method frost the remaining 2/3 of the cake until the whole thing is complete.
- This cake can be covered and stored at room temperature for up to 3 days.
