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Neapolitan Cake (The classic, foundational name)
Daniel Hayes

Neapolitan Cake

A stunning three-layer cake featuring the classic flavor combination of chocolate, vanilla, and strawberry, finished with a smooth tri-color buttercream.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter, softened
  • 4 large Eggs
  • 1 cup Whole milk
  • 2 tsp Vanilla extract
  • 1/4 cup Cocoa powder (for chocolate layer)
  • 1/4 cup Strawberry preserves (for strawberry layer)
  • 1 drop Pink food coloring (optional)

Equipment

  • 8-inch Cake Pans Set of 3
  • Stand Mixer With paddle attachment
  • Wire Cooling Rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla.
  3. Whisk dry ingredients and add to the wet mixture alternating with milk. Divide batter into three equal portions.
  4. Leave one portion plain (vanilla). Stir cocoa powder into the second (chocolate). Stir strawberry preserves into the third (strawberry).
  5. Pour into pans and bake for 25-30 minutes. Cool completely before frosting.

Notes

Ensure all refrigerated ingredients are at room temperature for the best emulsion. Use high-quality strawberry preserves for the most natural fruit flavor.