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Perfect Neapolitan Cake: Easy 3-Layer Strawberry Recipe

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A light, airy, and nostalgic three-layer cake featuring distinct vanilla, strawberry, and chocolate layers topped with tangy strawberry buttercream. This easy-to-make dessert is perfect for birthdays, potlucks, or any occasion.

Ingredients

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  • 2 ½ cups all-purpose flour (sifted)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 1 ¾ cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups whole milk, room temperature
  • 2 tablespoons strawberry jam (seedless)
  • 1 teaspoon strawberry extract
  • Food coloring (optional)
  • ½ cup unsweetened cocoa powder (Dutch-processed)
  • 1 tablespoon hot water
  • 1 cup unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar, sifted
  • 2–3 tablespoons strawberry jam or puree
  • 1 teaspoon vanilla extract (for buttercream)
  • 1–2 teaspoons milk or cream
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and grease the paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down sides.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk in two parts, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter equally into three bowls.
  7. For the strawberry layer, add strawberry jam, extract, and food coloring to one bowl. Mix until uniform.
  8. For the chocolate layer, stir hot water into cocoa powder until smooth. Add this mixture to the third bowl and mix.
  9. Pour each batter into a prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  10. Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  11. While cakes cool, make buttercream: Beat softened butter until creamy. Add powdered sugar one cup at a time on low speed. Increase speed to medium-high and beat for 3 minutes until fluffy.
  12. Mix in strawberry jam, vanilla, salt, and milk/cream to adjust consistency. Beat until smooth.
  13. Assemble cake: Place one layer on a plate, spread buttercream on top, add next layer, repeat. Frost top and sides with remaining buttercream.
  14. Level cake layers if domed using a serrated knife before stacking.

Notes

Ensure all ingredients are at room temperature for best results. Do not overmix the batter to avoid a dense texture. Cool cakes completely before frosting to prevent melting. For clean cuts, dip a sharp knife in hot water and wipe dry between slices. The cake tastes even better the next day as flavors meld.

Nutrition

Keywords: Neapolitan cake, strawberry cake, chocolate cake, vanilla cake, three layer cake, strawberry buttercream, easy baking, retro cake, birthday cake

Find it online: https://daintydine.com/perfect-neapolitan-cake-easy-3-layer-strawberry-recipe/