Go Back

Creating a Delightful Neapolitan Layer Cake

Neapolitan Layer Cake made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter at room temperature
  • 2 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup cocoa powder
  • 1 cup fresh strawberries pureed
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • Fresh strawberries for decoration

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Then stir in vanilla extract.
  4. In another bowl, whisk together the flour, baking powder, salt, and cocoa powder (for the chocolate layer).
  5. Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Mix until just combined.
  6. Divide the batter into three bowls: leave one as vanilla, add cocoa powder to one for chocolate, and mix in strawberry puree for the third.
  7. Pour each batter into the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. While the cakes cool, prepare the frosting by whipping the heavy cream with powdered sugar until stiff peaks form.
  10. Assemble the cake by placing the vanilla layer on a serving plate and spreading a layer of whipped cream on top. Repeat with the chocolate and strawberry layers.
  11. Frost the sides of the cake with more whipped cream, smoothing it evenly. Decorate with fresh strawberries on top.
  12. Refrigerate the assembled cake for at least an hour prior to serving to allow the layers to set.