Can I make this cake ahead of time?

Absolutely. The individual cake layers can be baked and stored a day in advance or even frozen. Just be sure to wrap them tightly in plastic. You can also prepare the buttercream early and store it covered in the fridge.

Can I use 9-inch pans instead of 8-inch?

Yes, you can. The layers will come out slightly thinner, but the flavor and structure remain the same. Just watch the bake time—they may cook a bit faster.

How do I keep the ice cream cone from falling?

Make sure the buttercream scoops are well chilled and firm before assembling. Inserting a wooden skewer through the cone and into the cake adds essential support and stability.

Marble Neapolitan Cake: A Pink Marble Cake Worth Celebrating

Marble Neapolitan Cake

Print Recipe

A whimsical layered cake featuring vanilla, strawberry, and chocolate cake layers, frosted with matching buttercreams and topped with a playful ice cream cone made of scooped buttercream. This festive dessert combines the nostalgic flavors of Neapolitan ice cream into a visually stunning treat perfect for celebrations.

Author: Benchi
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 20 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1/2 recipe Vanilla Cake
1/2 recipe Strawberry Cake
1/2 recipe Chocolate Cake
1/2 recipe Vanilla Buttercream
1/2 recipe Strawberry Buttercream
1/2 recipe Chocolate Buttercream
3–4 drops red or pink gel food coloring
Non-stick spray (for pans)
1 sugar cone (for topper)

Instructions

Preheat the oven to 350°F and spray the bottoms of three 8-inch cake pans with non-stick spray.
Prepare 1/2 recipe of each: Vanilla Cake, Strawberry Cake (add gel food coloring), and Chocolate Cake.
Pour batters into prepared pans and bake for 30 minutes until a cake tester comes out clean.
Cool the cakes completely on a rack. Wrap and store if making ahead.
Prepare 1/2 recipe of each buttercream flavor and cover with plastic wrap.
Trim cake layers if domed. Place vanilla layer on cake board and frost with vanilla buttercream (1/8–1/4 inch thick). Lightly frost sides.
Repeat with strawberry layer and strawberry buttercream, then chocolate layer with chocolate buttercream.
Use a bench scraper to smooth sides and remove excess. Chill cake for 30 minutes.
Frost the bottom third of the cake with vanilla buttercream, middle third with strawberry, and top third with chocolate. Smooth and blend using a bench scraper and turntable.
Chill remaining buttercream, then scoop with an ice cream scoop onto a sugar cone. Chill until firm.
Insert a skewer into the cone and position upside down into the top of the cake as decoration.

Notes

Make cake layers a day ahead to save time during assembly.
Use a turntable and bench scraper for best results with striped buttercream.
Piping bags offer cleaner stripes but an icing spatula can work too.
Save leftover buttercream for decorating or additional cone toppers.
If using 9-inch pans instead of 8-inch, layers will be thinner but still work.

Find it online: https://www.cookwithbenchi.com/marble-neapolitan-cake/