Neapolitan Cake: A Layer Cake Inspired by Neapolitan Ice Cream

Introduction

I still remember opening the freezer as a kid and finding a Neapolitan ice cream container with its three perfect stripes of chocolate, vanilla, and strawberry. That nostalgic sight inspired this cake. The goal? Layers of soft chocolate, vanilla, and strawberry sponge, all tied together with fluffy whipped cream filling and rich vanilla buttercream.

How to Make a Neapolitan Cake

One Base Batter, Three Flavors

• Start with a simple vanilla-buttermilk cake batter.
• Divide it into three—no separate heavy recipes.
• Benefits: consistent crumb, efficient prep, uniform bake time.

For the Strawberry Reduction

Choosing Strawberries: Fresh vs. Frozen

• Fresh is vibrant and bright; frozen works year-round and blends smoother.

Cooking the Reduction

1. Puree about 8 oz strawberries in a blender.
2. Simmer with 2–3 Tbsp sugar and a squeeze of lemon peel or juice for 5–7 minutes, until thick and coat-spoon consistency.
3. Let cool; strain if you prefer a smooth texture.

Alternatives

• Quick swap: a teaspoon of strawberry extract or a light sprinkle of strawberry Jell‑O powder.

For the Cake Batter

Dry Mix

• Whisk together cake flour, sugar, baking powder, baking soda, and salt.

Wet Mix & Creaming

• Combine buttermilk, oil, and vanilla.
• Cream room‑temp butter and sugar until pale and airy.
• Add eggs one at a time, scraping the bowl.

Alternate Wet + Dry

• Alternate adding dry and wet in three total additions, beginning and ending with dry.
• Mix just enough to blend for good rise—this is key.

Dividing the Batter

• Measure out three equal bowls: vanilla (plain), chocolate, and strawberry portions.

For the Chocolate Cake Batter

Bloom Cocoa

• Stir cocoa powder into hot water to bloom the flavors.
• Fold the bloomed mixture into one third of the batter until smooth.

For the Strawberry Cake Batter

Stir in Strawberry Reduction

• Gently fold cooled reduction into one third of the batter.

Optional Enhancements

• For extra punch: a pinch of Jell‑O or a few drops of extract.
• Pink gel coloring helps get vibrant stripes.

Baking the Layers

Pan Prep & Baking

• Preheat oven to 350 °F / 175 °C.
• Divide batter into three greased, lined 8‑inch cake pans.
• Bake for 25–30 minutes, until tops spring back and a toothpick yields moist crumbs.

Cooling

• Let layers rest in pans 10 minutes, then turn out onto wire racks to cool completely. Don’t rush this!

Assembling the Cake

Stack Order

• For maximum contrast: chocolate on bottom, vanilla in the middle, strawberry on top.
• Remember: slice reveals are part of the magic.

Buttercream “Dam” for Whipped Cream Filling

• Pipe a ring of vanilla buttercream near the edge of each layer (except top) to form a “moat.”
• Fill the moat with whipped cream—stiff peaks work best.
• Top each with the next layer; repeat.

What Is the Purpose of the Dam?

This buttercream ring prevents the soft whipped cream from spilling out. Without it, layers shift and slices get messy. The dam keeps your cake stable and your slicing neat.

Frosting the Cake

Crumb Coat & Chill

• Spread a thin coat of vanilla buttercream over the cake, just enough to trap crumbs.
• Chill in fridge until firm (~15–20 min).

Final Buttercream Layer

• Frost again with a thicker coat.
• Tint some of the buttercream pink (add strawberry extract or freeze‑dried powder if you like).
• Create swirls or ombré to highlight the Neapolitan feel.

Decorating the Neapolitan Cake

Pink Spiral on Top

• Use a round or petal tip to pipe a spiral of pink buttercream on top surface.
  

Ganache Drip (Optional)

• Heat ~¼ cup heavy cream, pour over ~½ cup chopped chocolate, stir until glossy. Let cool slightly, then drizzle gently around edges.

Piped Shell Borders

• Finish with piped shells along the base and top edge using star tips for polish and structure.

Ingredients List (What You’ll Need)

For the Base Cake Batter

This is the foundation for all three layers—vanilla, chocolate, and strawberry:

• Cake flour – gives the cake a soft, fine crumb
• Granulated sugar – for sweetness
• Baking powder + baking soda – help the cake rise
• Salt – enhances flavor
• Unsalted butter – for richness and structure
• Eggs – provide structure and stability
• Neutral oil (like canola) – adds moisture
• Buttermilk – keeps the cake tender and slightly tangy
• Vanilla extract – adds warmth and depth
  

For the Chocolate Layer

To transform one-third of the batter into chocolate:

• Unsweetened cocoa powder – rich chocolate flavor
• Hot water – “blooms” the cocoa for deeper taste

For the Strawberry Layer

To create the fruity top layer:

• Strawberry reduction – made by simmering pureed strawberries
• Optional: strawberry extract or Jell‑O powder – boosts flavor
• Pink food coloring – gives the classic pink hue

For the Whipped Cream Filling

Light and airy filling between layers:

• Cold heavy cream – whips best when cold
• Granulated sugar – sweetens the cream
• Vanilla extract – for flavor

For the Vanilla Buttercream

Used for frosting and piping the dam:

• Unsalted butter – the creamy base
• Powdered sugar – sweetens and thickens
• Cream or milk – adjusts consistency
• Vanilla extract – classic flavor

Optional: For the Ganache Drip

For a glossy chocolate finish:

• Semi-sweet or dark chocolate – finely chopped
• Heavy cream – melts and smooths the ganache
• Butter – adds shine and richness

Instructions (Expanded Recipes)

1. Strawberry Reduction

• Purée strawberries, simmer with sugar and lemon until thickened. Cool completely.

2. Cake Batter and Flavor Division

• Combine dry and wet mixes; cream butter + sugar; add eggs; alternate wet and dry; divide into three bowls.

3. Flavor Each Portion

• Chocolate: fold bloomed cocoa into one bowl.
• Strawberry: fold in reduction plus optional extract/Jell‑O & color.

4. Bake and Cool Layers

• Bake in 8″ pans at 350 °F (25–30 min). Cool fully.

5. Prepare Fillings

• Whip cream to stiff peaks; make vanilla buttercream, tint part pink if desired.

6. Assemble

• Stack cake layers with buttercream dam + whipped cream in between. Chill between steps if needed.

7. Frost & Chill

• Apply crumb coat → chill → spread final buttercream. Optionally swirl pink and white.

8. Decorate

• Pipe spiral top, add ganache drip if using, and piped shell borders.

Notes

• Buttermilk substitute: mix 1 Tbsp vinegar or lemon juice with milk.
• Cake flour swap: substitute AP flour + cornstarch.
• Strawberry puree too watery? Simmer longer or add freeze-dried powder.
• Storage: must be refrigerated due to whipped cream. Best eaten within 2–3 days.
• Flavor boosts: add orange zest to vanilla layer, a pinch of espresso in chocolate, or freeze‑dried strawberry powder in frosting.

Looking for More Sweet Inspiration?

If this cake got you craving even more layered goodness, check out a few of my other favorites on the blog:

• Explore creamy strawberry desserts to complement the fruity layer in this cake.
• Want more vanilla? These easy vanilla-based cake recipes are light, fluffy, and versatile.
• For chocolate lovers, don’t miss my best chocolate cakes for layering—perfect alongside or inside a Neapolitan-inspired bake.
• If decorating’s your thing, this guide on how to make a ganache drip topping is a must.
• And for warm-weather treats, try these layered summer cakes with fruit—just as beautiful as they are delicious.

Why Make a Neapolitan Cake? (At a Glance)

FAQ: Neapolitan Cake

Conclusion + Call to Action

A Neapolitan Cake is nostalgia elevated to recipe form: vibrant, flavor‑packed, and surprisingly doable with smart steps like the buttercream dam and a single divided batter. You get neat layers, clean slices, and rich contrast in every bite.

So go ahead—make this cake. And if you’re hungry for more ice‑cream‑inspired creations, subscribe or head over to WhiskandCanvas.com for templates, more recipes, and tips to level up your baking.

Also, don’t forget to invite flavor-lovers like you—visit my page on Pinterest for more sweet inspiration and beautiful bakes!

Happy baking—this is the cake I want to eat.

Neapolitan Cake: A Layer Cake Inspired by Neapolitan Ice Cream

Print Recipe

A nostalgic triple-layer cake inspired by Neapolitan ice cream, combining chocolate, vanilla, and strawberry sponge layers with whipped cream filling and vanilla buttercream frosting.

• Author: Emilio
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: One 3-layer 8″ cake
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

• Cake flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Eggs
• Neutral oil (like canola)
• Buttermilk
• Vanilla extract
• Unsweetened cocoa powder
• Hot water
• Strawberries (fresh or frozen, pureed and reduced)
• Sugar (for strawberry reduction)
• Lemon peel or juice
• Optional: Strawberry extract or Jell‑O powder
• Pink food coloring
• Cold heavy cream
• Powdered sugar
• Cream or milk
• Optional: Semi-sweet or dark chocolate (for ganache)
• Optional: Butter (for ganache)

Instructions

1. Purée strawberries and simmer with sugar and lemon until thickened; cool completely.
2. Whisk dry ingredients; combine buttermilk, oil, and vanilla separately.
3. Cream butter and sugar, add eggs one at a time.
4. Alternate dry and wet mixtures into batter; divide into three bowls.
5. For chocolate layer: bloom cocoa in hot water, fold into one bowl.
6. For strawberry layer: fold in strawberry reduction, optional extract/Jell‑O, and coloring.
7. Pour batters into greased, lined 8″ pans. Bake at 350 °F for 25–30 minutes. Cool completely.
8. Whip cold cream with sugar and vanilla to stiff peaks. Prepare vanilla buttercream; tint part pink if desired.
9. Stack layers: chocolate bottom, vanilla middle, strawberry top. Pipe buttercream dam around edges; fill with whipped cream.
10. Apply crumb coat, chill, then frost with vanilla buttercream. Add pink swirls or ombré if desired.
11. Decorate with piped spiral top, optional ganache drip, and shell borders.

Notes

Store in fridge due to whipped cream. Best within 2–3 days. Substitute buttermilk with milk + vinegar. For deeper flavor: espresso in chocolate, orange zest in vanilla, or strawberry powder in frosting.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 36g
• Sodium: 310mg
• Fat: 26g
• Saturated Fat: 16g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 85mg

Keywords: neapolitan cake, layer cake, strawberry cake, chocolate cake, vanilla cake