What is a Neapolitan Cake Recipe?

A Neapolitan Cake Recipe features three separate layers—chocolate, vanilla, and strawberry—inspired by the iconic Neapolitan ice cream. Each layer is flavored individually and stacked to create a bold, beautiful dessert.

Can I freeze Neapolitan Cake?

Yes. Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before serving.

Can I make this cake in one pan?

It’s not recommended. The batters will blend, losing the distinct layer effect. Bake each layer separately for clean results.

Can I substitute real strawberries for extract?

Absolutely. Use 3 tablespoons of fresh strawberry purée (strained) for natural flavor. Note: this may slightly affect texture.

How far ahead can I prepare this Neapolitan Cake Recipe?

You can bake the layers 1–2 days in advance. Store wrapped at room temperature. Assemble on the day of serving for best texture and visual impact.

Neapolitan Cake Recipe for Celebrations and Nostalgic Flavor

Neapolitan Cake Recipe

Print Recipe

A colorful and flavorful cake with three distinct layers—chocolate, vanilla, and strawberry—this Neapolitan Cake is perfect for celebrations and special occasions. With a soft, fluffy crumb and balanced sweetness, it’s a nostalgic dessert that’s visually striking and crowd-pleasing.

Author: Benchi
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 1 cake (serves 10–12)
Category: Dessert
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

2 cups all-purpose flour (sifted)
1 ½ cups granulated sugar
2 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter (softened)
4 large eggs (room temperature)
1 cup whole milk
½ cup unsweetened cocoa powder
2 tsp strawberry extract or 3 tbsp strawberry puree

Instructions

Preheat your oven to 350°F (175°C). Grease and line three round cake pans with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and sugar until light and fluffy (about 3 minutes).
Add eggs one at a time, mixing well after each. Then add the milk and mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
Divide the batter evenly into three bowls. Leave one bowl plain for vanilla, mix cocoa powder into the second for chocolate, and add strawberry extract or puree to the third for strawberry flavor.
Pour each batter into a prepared cake pan and bake at 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Once completely cooled, layer the cakes with frosting or whipped cream between each layer and on top. Chill before slicing for best results.

Notes

Use parchment paper to prevent sticking and ensure clean removal from pans.
Substitute strawberry extract with fresh strawberry puree for a natural flavor.
Chill the cake before slicing to get cleaner layers.
For a dairy-free version, use plant-based milk and butter alternatives.

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