Neapolitan is always Chocolate, Strawberry and Vanilla
And this time all of that goodness is baked into the best recipes for cake you will ever try!
The Neapolitan Cake is here with my top three cake recipes for Chocolate Cake, Vanilla Cake & Strawberry Cake
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- Vanilla Cake
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- Strawberry Cake
Iced to perfection with vanilla buttercream, but don’t forget the fudge and strawberry filling too!
You will be surprised how light this cake is despite everything that is going on all at once!
This is a hefty building on recipes project since you do have to make 3 different cake recipes plus the buttercream and fudge icings
So this is not for the weak at heart since it will seem as if you are spending an eternity in the kitchen!
But I do break it all down for you below to take you step by step through the process to make it all easier!
Building on recipes is exactly as the name implies.
You will need to make several recipes to get to the final result
But with almost all of my recipes you can get them prepared way ahead of time so that the day you are ready to build the cake it will literally take you under an hour!
The cakes can be made days in advance and stored in the freezer or refrigerator wrapped airtight.
I almost always have batches of buttercream on hand in the refrigerator so for me, that part is always a breeze!
The fudge filling is another recipe that stays fresh stored for almost a month!
So there really are no excuses to making this cake!
Dare I say there is even time to make your own Vegan Sprinkles!
Ok, ok maybe I’m pushing my luck!
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL TO SEE HOW TO MAKE THIS CAKE FROM START TO FINISH!
For more Strawberry Recipes click the links below!
Strawberry Vanilla Cake ~ Vegan
Strawberry Shortcake Crunch Cake
Strawberry Cheesecake Cookies ~ Vegan
If you are not up to measuring & mixing the scratch recipe for the vanilla & chocolate cakes, you can always use my Cake Mix Box Hack CLICK HERE *Just note you will ONLY NEED ½ Box each!
- ½ Recipe Vanilla Cake
- ½ Recipe Chocolate Cake
- ½ Recipe Strawberry Cake
- 1 Recipe Buttercream of your choice *I am using American style buttercream
- ¼ Recipe Fudge Icing OR ½ Recipe Ganache
- 2 Tablespoons Strawberry Compote OR additional strawberry powder for the buttercream flavoring
- Optional garnishes: I used sandwich cookies, strawberry halves and sprinkles
- Prepare your 8" cake pans with my professional bakery pan grease & parchment liners
- Preheat the oven to 350°F
- Prepare the cake batters as per the instructions on those recipes and then prepare the buttercream & fudge (or ganache).
- Assemble the cake as shown in the video tutorial
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NOTES:
While the recipe links above direct you to HALF recipes of all the cakes to get just that one layer of cake needed for this Neapolitan Cake, I do recommend to just go ahead and mix the entire recipes!
You can freeze the excess baked layers for a project in the future or make the extra batter into cupcakes like I did for these awesome Strawberry Cupcakes!
If you do decide to cut the recipes in half be careful with your math on adjusting these recipes to 1/2 & 1/4!
This is where most people have recipe failures! Double check your math before measuring and mixing!
Hi Gretchen – I’m deliberating on buying some 7 inch pans. Can you give your opinion on 7 vs 8 inch cakes? Is it totally about the appearance and decorating trends/preferences or do they bake up differently leading to better cakes, or maybe something else? If it’s appearance – can you share your thoughts on what makes lovely cakes? Especially when they would be a present to someone. thanks much
Miss gretchen how do i do a buttercream thats not too sweet. I’ve tried the regular buttercream but is too sweet
CLICK HERE for all the options, you may prefer to use a Swiss Meringue or Italian as those are not as sweet as traditional American style (AND you can adjust the powdered sugar on all recipes!)
Additionally, I have an ERMINE BUTTERCREAM RECIPE that is amazing!!!! CLICK HERE
Gretchen this looks amazing! Im not sure if I missed it, but what are the strawberries dipped in? Whenever I use fresh strawberries the juice ends up all over the buttercream. Thank you!
Thank you! I did overlook that point! Adding now! **it is melted apricot jam (any clear jam works though- orange, peach etc.. or strawberry of course LOL
This looks like so much fun!! Love your recipes over quarantine. 🙂
I loved this recipe. I made it for my husband’s birthday. The only draw back is that it says to do half of the strawberry cake recipe however the original recipe only makes a 9×9 cake so half of that was definitely not enough to be the same as the other 2 cakes. I should have put the whole recipe in one 8in round pan so it matched the size of the other cakes. Additionally I wished it would say how much buttercream I needed to separate out to add rhe strawberry compote to especially since it said I would only need the 2 tbsp. Of compote.
Thank you for pointing this out! I will update the recipe instructions to be more clear!
This looks like the perfect cake for my friends 61st Birthday celebration, this weekend. I don’t recall seeing, either in the recipe or during the video, how much of the strawberry buttercream you are making with the strawberry compote. Is it half of the recipe, or maybe two thirds? I want to be sure that I have enough of both flavors to finish this cake, inside and out, just the way that you did! I am up for the challenge.
Hey sorry for the confusion! I see how that is unclear, since I only used the strawberry BC for 1 layer inside the cake, I took about 1-1½ cups of the BC and added strawberry to that. I had enough leftover to make some rosettes on top too
I ended up using about half of the BC for the strawberry parts. I also did a Ganache drip on the edge since I had a fair amount of that left over after topping the strawberry layer. It looks wonderful! Thanks for the inspiration.