Print

Neapolitan Layer Cake

Neapolitan Layer Cake
Print Recipe

This Neapolitan Layer Cake features three distinct layers—vanilla, chocolate, and strawberry—wrapped in a silky vanilla buttercream. Each slice delivers nostalgic flavor with a tender crumb and bakery-worthy finish.

Ingredients

  • 3 sticks unsalted butter, softened
  • 2¼ cups granulated sugar
  • 6 large eggs
  • 1 tablespoon pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons whole milk (for chocolate layer)
  • 2 tablespoons strawberry jam or purée
  • Red or pink food coloring (optional)
  • ½ teaspoon strawberry extract (optional)
  • 3 sticks unsalted butter, softened (for frosting)
  • 5 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for frosting)
  • 4 tablespoons whole milk or cream
  • Tiny pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment and lightly flour the sides.
  2. In a stand mixer, beat butter and sugar on medium-high for 3–4 minutes until light and fluffy. Scrape down the bowl.
  3. Add eggs one at a time, beating until fully incorporated. Mix in vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Add to wet ingredients in three parts, alternating with milk in two parts, beginning and ending with dry. Mix just until combined.
  5. Weigh the batter and divide evenly into three bowls.
  6. Mix cocoa powder with 2 tablespoons milk to make a paste. Fold into one-third of the batter for the chocolate layer.
  7. Fold strawberry jam into the second third. Add food coloring and extract if using.
  8. Leave the final third as vanilla, stirring gently for consistency.
  9. Spread each batter into a separate prepared pan. Bake 22–26 minutes or until the tops spring back and a toothpick inserted comes out with a few moist crumbs.
  10. Cool in pans for 10 minutes. Run a knife around the edges and invert onto cooling racks. Cool completely.
  11. Level layers with a serrated knife if domed.
  12. To make the frosting, beat softened butter on medium-high for 2 minutes until pale. Gradually add powdered sugar and salt, then mix in vanilla and milk. Beat another 2 minutes until fluffy.
  13. Place chocolate layer on a board, spread with about ¾ cup frosting. Stack vanilla and strawberry layers, spreading frosting between each.
  14. Apply a thin crumb coat over the top and sides. Chill for 15–20 minutes.
  15. Frost with a thicker final coat. Smooth with a bench scraper and decorate as desired.

Notes

  • Use cake strips for flat layers and fewer crumbs.
  • Substitute buttermilk for milk to enhance tenderness and flavor.
  • Use freeze-dried strawberry powder for stronger flavor and color without extra moisture.
  • Brush layers with simple syrup if overbaked to restore moisture.
  • Weigh batter for even layers and better presentation.

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