Description
A deliciously layered Neapolitan Cake featuring classic vanilla, chocolate, and strawberry flavors in a moist, fluffy three-layer cake. Perfect for celebrations and dessert lovers who enjoy a tri-flavored treat, this cake is frosted with a creamy vanilla buttercream for a rich and indulgent finish.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Cake Batter
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons heavy cream
- 1/2 cup strawberry puree or finely chopped fresh strawberries
- 1/2 teaspoon strawberry extract (optional)
- Pink food coloring (optional)
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 to 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light and fluffy, usually about 3 to 5 minutes.
- Add eggs and vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry flour mixture alternately with the milk to the batter, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Divide and flavor batter: Split the batter evenly into three separate bowls. Leave one bowl plain for the vanilla layer. To one bowl, mix in the cocoa powder and heavy cream until smooth for the chocolate layer. In the third bowl, add the strawberry puree, strawberry extract if using, and a few drops of pink food coloring, stirring until fully incorporated for the strawberry layer.
- Pour batter into pans: Pour each flavored batter into its prepared cake pan, smoothing the tops with a spatula for an even surface.
- Bake the cakes: Place the pans in the preheated oven and bake for 22 to 28 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare the frosting: Beat the softened butter until creamy using a mixer. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Continue beating until the frosting is light and fluffy.
- Assemble the cake: Place the chocolate layer on the bottom of your cake stand or plate. Spread a layer of frosting if desired, then add the strawberry layer, followed by more frosting. Top with the vanilla layer.
- Frost the cake: Apply the remaining frosting evenly over the top and sides of the assembled cake, smoothing with a spatula for a clean finish.
- Serve: Slice the cake and serve. Store leftovers covered at room temperature for up to two days or refrigerated for up to five days.
Notes
- Ensure all ingredients are at room temperature for even mixing and better texture.
- For a more intense strawberry flavor, use freeze-dried strawberry powder in place of puree.
- Store the cake covered at room temperature for up to two days, or refrigerate for up to five days to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
