Neapolitan Cake brings the familiar strawberry, chocolate, and vanilla trio into a single layered dessert that slices cleanly and looks striking on the table. This article explains what makes Neapolitan Cake different from a standard layer cake, how the flavors stay balanced, and what to expect from the texture of each layer. You will also learn which ingredients matter most for clear flavor separation, why strawberry puree often needs special handling, and how frosting choices affect the final sweetness. Use this guidance alongside the recipe card for smoother planning and more consistent results.

What Neapolitan Cake Is and Why It Fits the Search Intent

Neapolitan Cake, defined by distinct flavors and clean layers

Neapolitan Cake combines three separate cake flavors—strawberry, chocolate, and vanilla—stacked into one dessert. Unlike “swirl” cakes, this style keeps flavors clearly separated, so each slice delivers the classic trio in a predictable bite. Many versions use strawberry puree or strawberry extract for a true fruit note, cocoa and melted chocolate for a deeper chocolate layer, and vanilla as the neutral anchor that keeps the dessert from tasting muddled. The goal matches what most people expect when they search Neapolitan Cake: recognizable flavors, strong contrast, and a neat presentation.

When and why people look for Neapolitan Cake

People often search Neapolitan Cake when they want a crowd-pleasing celebration cake without choosing just one flavor. It fits birthdays, family gatherings, and summer events where strawberry and chocolate both feel right. It also works for hosts who want a visually impressive dessert that still tastes familiar to kids and adults. Many searches also come from “Neapolitan ice cream cake” curiosity, where the intent centers on recreating that classic combination in a baked, sliceable form with stable frosting and clean layers.

Ingredient Insights and High-Level Flavor Context

Ingredient notes and smart swaps for Neapolitan Cake

Neapolitan Cake depends on clear flavor definition, so each layer needs the right flavor source. Strawberry puree gives a more natural fruit profile than extract alone, but it adds water that can thin batter. Many recipes reduce puree to concentrate flavor and keep the cake structure stable. If fresh strawberries taste bland out of season, frozen strawberries often deliver stronger flavor once thawed and drained, especially when reduced into puree. Strawberry extract boosts aroma and helps the strawberry layer read clearly after baking.

For the chocolate layer, cocoa powder provides color and a familiar chocolate taste, while melted bittersweet chocolate adds depth and a fuller finish. If only semi-sweet chocolate is available, it can work, but the layer may taste sweeter and slightly less intense. For the vanilla layer, vanilla extract carries most of the flavor, so a good-quality extract makes a noticeable difference.

Butter and oil often appear together in Neapolitan Cake because they solve different problems. Butter contributes flavor and a tender crumb, while oil helps the cake stay moist even after refrigeration. Milk supports a softer texture and balances sweetness. If needed, whole milk and 2% milk both work well, but lower-fat milk can yield a slightly less rich bite.

Flavor, texture, and method benefits that matter in Neapolitan Cake

A well-made Neapolitan Cake tastes balanced because vanilla acts as the bridge between fruit and cocoa. Strawberry can taste sharp or muted depending on concentration, so reducing puree and pairing it with a touch of extract helps the strawberry layer stay present next to chocolate. Chocolate can overpower if it runs too sweet, which is why a darker chocolate or a higher cocoa percentage often keeps the trio in harmony.

Texture matters as much as flavor. Strawberry batter can bake softer due to fruit solids and extra moisture, while chocolate batter can bake slightly denser because cocoa and melted chocolate change how the crumb sets. A good formula accounts for those differences so all three layers slice evenly without one layer feeling fragile or gummy.

Frosting choices shape the final experience. Chocolate frosting adds richness and contrast, while vanilla frosting keeps the cake from tasting heavy. Strawberry frosting reinforces the fruit layer and helps each bite stay distinctly “Neapolitan,” even when the cake sits for a day. A thin chocolate ganache finish can add a clean chocolate note and a polished look without making the cake overly sweet.

Neapolitan Cake

This Neapolitan Cake is a decadent dessert inspired by the iconic neapolitan ice cream! You’ll fall in love with the classic combination of strawberry, chocolate and vanilla all over again – it tastes even better in cake form.

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Prep Time 2

Cook Time 45

Total Time 2 45

Servings 14

Ingredients

For the Neapolitan Cake
1 cup strawberry puree from 2 cups [280g] chopped strawberries
3 cups 390g all purpose flour, divided
3 tsp baking powder
3/4 tsp salt
10 tbsp 140g unsalted butter, room temperature
1/2 cup plus 2 tbsp 150ml vegetable oil
2 cups 414g sugar
1 tbsp + 1/2 tsp vanilla extract divided
5 large eggs
1 cup plus 2 tbsp 270ml milk, divided
1 tsp strawberry extract
10 drops red food coloring
2.5 oz bittersweet chocolate 60% cacao, chopped
2 tbsp 14g natural unsweetened cocoa powder
For the Chocolate Frosting
1 cup 224g unsalted butter, room temperature
3 1/2 cups 403g powdered sugar
1/2 cup 57g natural unsweetened cocoa powder
1 tsp vanilla extract
4 –5 tbsp 60-75ml heavy whipping cream (or water)
1/4 tsp salt
For the Vanilla & Strawberry Frostings
1/4 cup strawberry puree from 1/2 cup [70g] chopped strawberries
2 1/2 cups 560g unsalted butter, room temperature
10 cups 1150g powdered sugar
2 1/2 tsp vanilla extract
4 –6 tbsp 60-90ml water or cream
3/4 tsp strawberry extract
Pinch or two of salt
For the Chocolate Ganache
3 oz 1/2 cup | 85g semi sweet chocolate chips
1/4 cup 60ml heavy whipping cream

Instructions

Make Cake Layers
You will need reduced strawberry puree for both the cake layers and the buttercream. They are listed out separately for the cake and buttercream, but I recommend reducing them together so you’re only doing that step once. If you do that, then you’ll need 1 1/4 cups strawberry puree to start with. Add the strawberry puree to a saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 1/2 cup plus 2 tablespoons, about 15 minutes. To measure, pour the puree into a measuring cup. If it’s evenly between 1/2 cup and 3/4 cup (which would be 1/2 cup plus 2 tablespoons), it’s done.
When the puree has thickened and reduced, pour into a measuring cup and allow to cool to at least room temperature. Separate out the two tablespoons for the frosting and place them in a separate bowl. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
Combine 2 3/4 cups (358g) flour, baking powder and salt in a medium sized bowl and set aside.
Add the butter, oil, sugar and one tablespoon of vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
Add half of the dry ingredients to the batter and mix until mostly combined.
Add 1 tablespoon of the milk and mix just until combined.
Add the rest of the dry ingredients and mix until combined. Batter will be thick. Do not over mix.
Remove about 2 1/4 cups of batter (a third of the batter) and place that in a separate bowl. Add 1 tablespoon of milk, the strawberry reduction for the cake, strawberry extract and red food coloring to that batter and gently fold together to combine. Add 2 tablespoons (16g) of flour and gently fold to combine. Do not over mix. Spread the strawberry batter evenly into one of the prepared cake pans. Set aside.
Add the remainder of the milk (1 cup) to the remainder of the batter and gently fold to combine. Place half of the batter (about 2 1/2 cups) into another bowl and gently fold in 2 tablespoons (16g) of flour and 1/2 teaspoon of vanilla extract. Pour the batter into one of the prepared cake pans for the vanilla cake layer.
Melt the chopped chocolate, then add it to the remaining cake batter along with the cocoa powder and gently fold together to combine. Spread the chocolate batter evenly into the final cake pan.
Bake the layers for 23-28 minutes or until a toothpick comes out with a few crumbs. Because of the different batters, they may vary a little on bake times. I found that the chocolate one need a few more minutes than the others. Remove cakes from oven and let sit for 2-3 minutes, then remove to cooling racks to finish cooling.
Make Chocolate Buttercream
When the cake layers are baked and cooled, make the frostings. Add the butter to a large mixer bowl and beat until smooth and creamy.
Add about half of the powdered sugar and mix until smooth and well combined.
Add the cocoa powder and mix until well combined and smooth.
Add the vanilla extract and 2 tablespoons of water or cream and mix until smooth and well combined.
Add the remaining powdered sugar and mix until smooth and well combined.
Add more water or cream until desired consistency is reached, then add salt. Set aside.
Make Vanilla & Strawberry Buttercream
Add the butter to a large mixer bowl and beat until smooth and creamy.
Add about half of the powdered sugar and mix until smooth and well combined.
Add the vanilla extract and 2 tablespoons of water or cream and mix until smooth and well combined.
Add the remaining powdered sugar and mix until smooth and well combined. It will be thick.
Remove two cups of the buttercream to another bowl and add the strawberry reduction, strawberry extract and a pinch of salt. Mix together until well combined. Set aside.
Add additional water or cream to the remaining vanilla frosting until desired consistency is reached, then add salt. Set aside.
Build Cake
Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat.
Place the chocolate cake on a serving plate or a cardboard cake round. Add 1 cup of chocolate buttercream and spread into an even layer.
Add the strawberry cake layer on top of the chocolate buttercream and spread 1 cup of the strawberry buttercream on top, into an even layer.
Add the vanilla cake layer on top, then spread about 1 cup of vanilla frosting evenly on top of the cake.
To add the colored stripes on the sides of the cake, you can add the frosting with an offset spatula or use a piping back with a piping tip. Add chocolate frosting around the chocolate cake layer, strawberry frosting around the strawberry cake layer and vanilla frosting around the vanilla cake layer. Run an icing smoother around the outside of the cake to smooth it all out. Try to do it as few times as possible to keep the layers from bleeding into each other. Smooth out the top of the cake.
To make the chocolate ganache, add the chocolate chips to a medium sized bowl.
Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips.
Allow the chocolate and cream and to sit for 3-5 minutes, then whisk together until smooth.
Drizzle the chocolate ganache around the edge of the cake. I like to use a squeeze bottle for drizzling around the edges.
Use the remaining vanilla buttercream to pipe swirls around the top edge of the cake, then garnish with strawberries.
Refrigerate the cake until ready to serve. Cake is best stored well covered and eaten within 3-4 days. Best served at room temperature.

Notes

This recipe has a lot of steps and uses divided ingredients in several places. Read through everything before starting and pay close attention as you go.

Nutrition
Serving Size:Calories: 1355Sugar: 156.4 gSodium: 264.1 mgFat: 69.4 gCarbohydrates: 184.1 gProtein: 8.1 gCholesterol: 215.4 mg

User Value and Guidance

Tips that improve Neapolitan Cake results

Neapolitan Cake rewards planning because it uses multiple batters and frostings. Organize ingredients before mixing so divided flour, milk, and vanilla do not cause imbalance between layers. Keep strawberry puree thick enough to hold flavor without loosening the batter, since watery puree can soften the crumb and blur the layer definition. Use strawberry extract as a support flavor, not the only flavor, so the strawberry layer tastes like fruit instead of candy.

Aim for even layer thickness to keep the striped look clean once stacked. Cakes that bake to similar heights stack more smoothly and reduce the need for heavy trimming. Let layers cool completely before frosting so the buttercream stays stable and the colors remain crisp. When the cake includes distinct frosting colors on the outside, gentle smoothing helps prevent chocolate, strawberry, and vanilla from smearing together and turning muddy.

For sweetness control, use the chocolate layer and chocolate frosting to add depth rather than extra sugar. Cocoa and darker chocolate create a more balanced profile against the strawberry and vanilla components. If the cake will sit in the refrigerator, serve it closer to room temperature for the best flavor and softer texture, since cold temperatures mute vanilla and strawberry notes and firm up buttercream.

Common mistakes and misconceptions

Many people expect Neapolitan Cake to taste like ice cream, but the goal is flavor familiarity, not a frozen texture. A baked cake version tastes richer and sweeter than Neapolitan ice cream because cake and buttercream carry more fat and sugar. Another common issue comes from treating strawberry puree like a standard liquid ingredient. Strawberry adds water and acidity, so a thin puree can weaken structure and cause a dense, slightly gummy strawberry layer.

Overmixing also causes trouble, especially when dividing batter and adding flavor components. Too much mixing can tighten the crumb and reduce the tender texture that makes layer cakes slice cleanly. Some bakers also assume food coloring determines flavor strength. Coloring only affects appearance, so the strawberry layer still needs concentrated puree and/or extract to keep up with chocolate.

Finally, many people underestimate how easily colored frostings can blend during smoothing. Heavy pressure and repeated passes can smear the stripes. A lighter touch and fewer smoothing passes help keep the outside clean and the layers visually distinct.

Visitor Help

Storage, serving ideas, and variations

Store Neapolitan Cake covered to protect the buttercream from drying out and absorbing refrigerator odors. Refrigeration helps the layers and frosting hold their shape, especially with a ganache finish, but cold temperatures can dull strawberry and vanilla flavor. Serve slices closer to room temperature for the best balance and a softer bite. Use a sharp knife and wipe it between cuts to keep the strawberry, chocolate, and vanilla layers looking clean on the plate.

For serving, pair Neapolitan Cake with simple sides that do not compete with the trio, such as fresh strawberries or a light drizzle of chocolate sauce. For variations, keep the same three-flavor concept and adjust intensity. Use a darker chocolate for a more grown-up profile, lean more heavily on strawberry puree for a fruit-forward slice, or add a subtle strawberry tint to the vanilla frosting for a softer contrast while still keeping the layers distinct.

FAQs

Neapolitan Cake uses three separate cake layers—strawberry, chocolate, and vanilla—stacked together so every slice delivers the classic combination in a clean, defined way.

Neapolitan Cake tastes like the familiar strawberry-chocolate-vanilla trio from Neapolitan ice cream, but it feels richer and more cake-like because baked layers and buttercream carry more sweetness and a denser texture than ice cream.

Neapolitan Cake stays most recognizable when each layer has a true flavor source, such as reduced strawberry puree plus strawberry extract for the strawberry layer, cocoa and melted chocolate for the chocolate layer, and vanilla extract for the vanilla layer.

Neapolitan Cake slices best after it sets in the refrigerator, then warms slightly before serving, which keeps the layers neat while bringing back stronger strawberry and vanilla flavor.

Conclusion

Neapolitan Cake delivers three classic flavors in one layered dessert with a clear strawberry, chocolate, and vanilla identity. Use the recipe card for the exact method, and use these notes to choose ingredients confidently, keep layers distinct, and plan serving and storage for the best texture and flavor.

Easy Neapolitan Cake With Strawberry Chocolate and Vanilla Layers