Classic Neapolitan Layer Cake brings together the beloved trio of chocolate, vanilla, and strawberry flavors in a stunning, multi-layered dessert that’s perfect for special occasions. This nostalgic cake draws inspiration from the famous Italian ice cream combination while incorporating elements of Swiss cake techniques in its light, airy texture. Whether you’re planning a birthday celebration, anniversary dinner, or simply want to impress your guests with a show-stopping dessert, this tricolor masterpiece delivers both visual appeal and delightful taste in every slice.
Nutritional Benefits
While indulgent, this Classic Neapolitan Layer Cake can be made with quality ingredients that offer some nutritional benefits. The strawberry layer provides vitamin C and antioxidants, while dark chocolate contains flavonoids that support heart health. When made with whole ingredients and moderate portions, this dessert can be part of a balanced lifestyle.
| Nutrition | Amount per Serving |
|---|---|
| Calories | 385 |
| Carbohydrates | 52g |
| Protein | 5g |
| Fat | 18g |
| Saturated Fat | 11g |
| Sugar | 38g |
| Fiber | 1g |
| Sodium | 280mg |
Ingredients & Substitutions
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| 3 cups all-purpose flour | Structure and texture | Cake flour for lighter texture, 1:1 gluten-free flour blend |
| 2 cups granulated sugar | Sweetness | Coconut sugar, cane sugar |
| 1 cup unsalted butter, softened | Fat, flavor, texture | Plant-based butter, coconut oil |
| 4 large eggs | Structure, binding | Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) |
| 1 cup whole milk | Moisture | Buttermilk, almond milk, oat milk |
| 2 tsp vanilla extract | Flavor | Vanilla bean paste, almond extract |
| 1/3 cup cocoa powder | Chocolate flavor, color | Dutch-processed cocoa for darker color |
| 1/2 cup freeze-dried strawberries, ground | Strawberry flavor, color | Strawberry extract + food coloring |
| 1 tbsp baking powder | Leavening | 1/2 tsp baking soda + 1 tsp cream of tartar |
| 1/2 tsp salt | Flavor enhancement | Sea salt, pink Himalayan salt |
| 4 cups buttercream frosting | Filling and coating | Cream cheese frosting, whipped ganache |
Equipment Needed
– Three 8-inch round cake pans
– Stand mixer or hand mixer
– Mixing bowls (at least 3)
– Measuring cups and spoons
– Parchment paper
– Offset spatula
– Serrated knife
– Cake turntable (optional but helpful)
– Piping bags and tips (for decoration)
– Food processor (for grinding freeze-dried strawberries)
– Wire cooling racks
Step-by-Step Instructions
1. Preparation: Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. Alternate Dry and Wet: Add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide Batter: Divide the batter equally into three bowls.
7. Create Flavors:
– Bowl 1: Add vanilla extract for the vanilla layer.
– Bowl 2: Add cocoa powder and a tablespoon of milk for the chocolate layer.
– Bowl 3: Fold in ground freeze-dried strawberries for the strawberry layer.
8. Bake: Pour each batter into its prepared pan. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. This Classic Neapolitan Layer Cake requires attention to baking times as each flavor may bake slightly differently due to varying ingredients, especially the Swiss cake-inspired vanilla layer which should remain light and airy.
9. Cool: Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
10. Make Buttercream: Prepare your buttercream frosting. Divide into three portions if you want to match the frosting to each layer.
11. Level Cakes: Once cooled, use a serrated knife to level the tops of each cake if needed.
12. Assemble: Place the chocolate layer on a cake board or serving plate. Spread a layer of buttercream on top. Add the vanilla layer, another layer of buttercream, and finish with the strawberry layer.
13. Crumb Coat: Apply a thin layer of buttercream around the entire cake (crumb coat). Refrigerate for 30 minutes.
14. Final Coat: Apply the final coat of buttercream. You can leave it white or create a design incorporating all three Neapolitan colors.
15. Decorate: Use remaining buttercream to pipe decorative elements around the top and bottom edges of the cake.
Troubleshooting & Pro Tips
– Sinking Layers: If your cakes sink in the middle, your oven might be too hot. Use an oven thermometer for accuracy.
– Dry Cake: Don’t overmix the batter or overbake. Set a timer and check 2 minutes before the minimum baking time.
– Even Colors: For the most vibrant strawberry layer, use freeze-dried strawberries rather than fresh to avoid excess moisture.
– Level Layers: For perfectly even layers, use cake strips around your pans during baking.
– Clean Slices: Chill the assembled cake for 30 minutes and use a hot knife (dipped in hot water and wiped dry) for clean cuts.
– Pro Tip: Reserve a small amount of each batter to create a marbled effect on top for a visual hint at what’s inside.
Storage & Make-Ahead Tips
– Make-Ahead: Bake the cake layers up to 2 days ahead. Wrap each cooled layer in plastic wrap and store at room temperature.
– Refrigeration: The fully assembled cake can be refrigerated for up to 3 days. Allow it to sit at room temperature for 30 minutes before serving.
– Freezing: Unfrosted cake layers can be frozen for up to 2 months. Wrap in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before assembling.
– Storage: Store leftover cake covered in the refrigerator for up to 5 days. The airtight container will help prevent the cake from drying out or absorbing refrigerator odors.
Conclusion
The Classic Neapolitan Layer Cake represents the perfect marriage of nostalgic flavors and elegant presentation. This multi-colored creation beautifully showcases the iconic chocolate, vanilla, and strawberry combination while incorporating Swiss cake techniques for a light, delicate crumb. Whether you’re celebrating a special occasion or simply want to treat yourself to something special, this showstopper dessert is sure to impress both visually and in taste. The time and effort invested in creating this layered masterpiece results in a memorable dessert that honors tradition while allowing for personal creative touches.
FAQ
Can I make this cake with boxed cake mix?
Yes, you can use a white or vanilla cake mix as your base. Divide the prepared batter into three portions and flavor each accordingly.
How far in advance can I make this cake?
The individual layers can be made up to 3 days ahead and stored properly. The assembled cake is best when made no more than 1 day ahead.
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain a lot of moisture which can affect the cake’s structure. If using fresh, reduce them to a puree, cook it down to remove moisture, and adjust the liquid in the recipe accordingly.
Why did my cake layers turn out different heights?
The different ingredients in each flavor can cause varying rise. Measure your batter carefully for each layer, and ensure you’re not overmixing the batters with added ingredients.
How can I make this cake more kid-friendly?
Consider using sprinkles between layers or as decoration, or shaping the frosting into fun designs like rosettes or stars. You could also add mini chocolate chips to the chocolate layer for extra appeal.
Follow me on Pinterest for more Classic Neapolitan Layer Cake. Looking for more elegant cake inspiration? Check out our Fancy Cakes collection for more showstopping dessert ideas perfect for special occasions.
