Neapolitan Cake : Easy One-Batter Charm For Vintage & Trending Girly Cakes!

Easy One-Batter Neapolitan Cake: A Simple Yet Elegant Dessert

Easy One-Batter Neapolitan Cake brings the nostalgic flavor trio of chocolate, vanilla, and strawberry together in one stunning layered dessert. This clever recipe uses a single cake batter that you’ll divide and flavor separately, making it far simpler than traditional Neapolitan cakes that require mixing three separate batters. The Swiss cake technique of creating distinct layers provides beautiful visual appeal while maintaining a moist, tender crumb throughout. Perfect for birthdays, holidays, or anytime you want to impress without spending hours in the kitchen!

Nutritional Benefits

This Neapolitan cake offers more than just great taste – the vanilla layer provides antioxidants, while the chocolate portion contains flavonoids that support heart health. The strawberry layer delivers vitamin C and natural fruit flavor without excessive artificial ingredients.

Nutrition (per slice)	Amount
Calories	320
Carbohydrates	45g
Protein	4g
Fat	15g
Saturated Fat	9g
Sugar	28g
Fiber	1g

Ingredients & Substitutions

Ingredient	Role	Possible Substitutions
2 cups all-purpose flour	Structure	Cake flour (for lighter texture) or 1:1 gluten-free flour blend
1 ¾ cups granulated sugar	Sweetness	Caster sugar or ¾ the amount of honey (reduce other liquids slightly)
1 cup (2 sticks) unsalted butter, softened	Moisture & richness	Plant-based butter or ½ cup oil + ½ cup applesauce
4 large eggs, room temperature	Structure & binding	¼ cup applesauce per egg or commercial egg replacer
1 cup buttermilk	Moisture & tenderness	1 cup milk + 1 tbsp lemon juice or plain yogurt thinned with milk
2 tsp vanilla extract	Flavor	Vanilla bean paste or almond extract
2 tsp baking powder	Leavening	No direct substitute (crucial ingredient)
½ tsp salt	Flavor enhancer	Fine sea salt
¼ cup cocoa powder	Chocolate flavor	Dutch-processed cocoa or melted cooled chocolate (reduce sugar slightly)
3 tbsp strawberry powder or freeze-dried strawberries (ground)	Strawberry flavor	3 tbsp strawberry jam (reduce sugar slightly) or strawberry extract
Pink/red food coloring (optional)	Color enhancement	Beet powder or natural food coloring

Equipment Needed

– Three 8-inch round cake pans
– Parchment paper
– Electric mixer (stand or hand)
– Mixing bowls (at least 4)
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
– Offset spatula (for frosting)
– Cake turntable (optional but helpful)
– Sieve or flour sifter

Step-by-Step Instructions

1. Prepare Your Workspace
– Preheat your oven to 350°F (175°C)
– Grease three 8-inch round cake pans and line the bottoms with parchment paper
– Sift together flour, baking powder, and salt in a medium bowl

2. Create the Base Batter
– In a large bowl, cream together softened butter and sugar until light and fluffy (about 4-5 minutes)
– Add eggs one at a time, mixing well after each addition
– Mix in vanilla extract
– Alternately add the flour mixture and buttermilk, beginning and ending with flour (3 additions of flour, 2 of buttermilk)
– Mix just until combined after each addition (do not overmix)

3. Divide and Flavor the Batter
– Divide the batter equally among three bowls (about 1⅓ cups each)
– For the vanilla layer: Leave as is
– For the chocolate layer: Gently fold in cocoa powder until fully incorporated
– For the strawberry layer: Fold in freeze-dried strawberry powder and optional food coloring

4. Bake the Layers
– Pour each batter into its prepared pan, smoothing the tops with a spatula
– Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean
– Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely

5. Assemble Your Swiss Cake
– Once completely cool, level the tops of each cake layer if needed
– Place the chocolate layer on your serving plate or cake board
– Spread a layer of buttercream or whipped cream frosting on top
– Place the vanilla layer next, add another layer of frosting
– Top with the strawberry layer
– Frost the entire Easy One-Batter Neapolitan Cake as desired

Troubleshooting & Pro Tips

– Sinking Centers: If your cake layers sink in the middle, your oven may be too hot or you opened the oven door too early. Use an oven thermometer and avoid peeking until the minimum bake time.

– Even Layers: For perfectly even layers, use a kitchen scale to divide your batter exactly (each portion should weigh the same).

– Intense Colors: For a more vibrant strawberry layer, combine both freeze-dried strawberry powder and a few drops of food coloring.

– Perfect Slices: Chill the assembled cake for 30 minutes before slicing for clean cuts that show off all three layers.

– Flavor Boost: Add a few drops of strawberry extract to the strawberry layer and a little espresso powder to the chocolate layer to enhance flavors.

Storage & Make-Ahead Tips

– Unfrosted Cake Layers: Can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days or frozen for up to 3 months.

– Frosted Cake: Will stay fresh in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.

– Make-Ahead Strategy: You can bake the cake layers up to 3 days in advance. Wrap well and refrigerate, then assemble the day you plan to serve it.

– Freezing Slices: Individual slices can be frozen for quick desserts. Wrap each piece in plastic wrap and then foil, and freeze for up to 2 months.

Conclusion

This Easy One-Batter Neapolitan Cake delivers all the nostalgic flavors of a classic Neapolitan dessert with much less effort. By using a single base batter that you divide and flavor, you save time without sacrificing the stunning layered effect that makes this Swiss cake so special. The versatility of this recipe means you can adjust the flavors to your preference or experiment with different color combinations for holidays and special occasions. Whether you’re baking for a birthday, special gathering, or simply want to treat yourself to something delicious, this Neapolitan Cake is sure to impress both in presentation and taste.

FAQ

Can I make this cake without an electric mixer?
Yes, you can mix by hand, but be prepared for a good arm workout! Cream the butter and sugar very thoroughly for at least 5-7 minutes by hand to achieve the right texture.

How do I prevent my layers from sticking to the pan?
Always use parchment paper on the bottom of your pans and grease the sides well. Allow the cakes to cool for 10 minutes in the pan before attempting to remove them.

Can I make cupcakes instead of a layered cake?
Absolutely! Divide the batter into thirds, color/flavor as directed, then portion a spoonful of each batter into cupcake liners for multicolored cupcakes. Reduce baking time to about 18-20 minutes.

What frosting works best with this cake?
Classic vanilla buttercream complements all three flavors, but you could also try cream cheese frosting or Swiss meringue buttercream for a less sweet option that highlights the Neapolitan cake flavors.

Why are my cake layers not as colorful as expected?
For the strawberry layer, freeze-dried strawberries provide natural color but not always intense pink. Adding a few drops of food coloring will enhance the visual appeal without affecting flavor.

How far in advance can I make this cake for a party?
The complete cake is best made no more than 2 days in advance. For best results, bake layers 1-2 days ahead, store wrapped at room temperature, then assemble and frost the day before or day of serving.

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