Dreamy Neapolitan Cake

Indulge in the nostalgic charm of the Dreamy Neapolitan Cake, a delightful dessert that harmoniously combines chocolate, vanilla, and strawberry flavors. Each slice offers a beautiful layer of rich chocolate, airy vanilla, and vibrant strawberry, perfect for celebrations or a sweet treat any day. With its stunning appearance and delicious taste, this cake is sure to impress guests while evoking warm memories and joyful moments around the table. Perfect for beginners and baking enthusiasts alike!

Print Recipe Pin Recipe

Ingredients

For the Vanilla Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup whole milk

3 large eggs

2 tsp baking powder

1 tsp vanilla extract

½ tsp salt

For the Chocolate Cake:

1 cup all-purpose flour

1 cup granulated sugar

⅓ cup unsweetened cocoa powder

½ cup unsalted butter, softened

1/2 cup whole milk

3 large eggs

1 tsp baking powder

½ tsp baking soda

½ tsp salt

For the Strawberry Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup fresh strawberry puree (about 12-15 strawberries)

3 large eggs

2 tsp baking powder

1 tsp vanilla extract

½ tsp salt

Pink food coloring (optional)

For the Frosting:

1 ½ cups unsalted butter, softened

4 cups powdered sugar

½ cup heavy cream

2 tsp vanilla extract

2 tbsp cocoa powder (for chocolate frosting)

2 tbsp strawberry puree (for strawberry frosting)

For Decoration:

Fresh strawberries

Chocolate shavings

Sprinkles

Instructions

Prepare the cakes:

- Vanilla Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the creamed mixture alternately with milk, starting and ending with flour. Divide the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

- Chocolate Cake: In a bowl, cream the softened butter and sugar. Add eggs and beat well. Combine flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl. For the chocolate cake, substitute milk with water if you prefer a richer density. Whisk together, then mix dry and wet ingredients, and pour into prepared pans. Bake for 25-30 minutes.

- Strawberry Cake: Prepare fresh strawberry puree by blending cleaned strawberries until smooth. Follow similar steps as for the vanilla cake, creaming the butter and sugar, mixing eggs, and adding the puree instead of milk. Add pink food coloring if desired for a vibrant color. Divide into cake pans and bake for 25-30 minutes.

Cool the cakes: Once all cakes are done, let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Make the frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar while continually mixing. Pour in heavy cream and vanilla extract, and beat until fluffy. Divide the frosting into three bowls. For chocolate, mix in cocoa powder; for strawberry, incorporate strawberry puree—leave the third bowl as vanilla frosting.

Assemble the cake: On a serving plate, start with the vanilla cake layer. Spread a layer of vanilla frosting over it. Place the chocolate cake on top and cover it with chocolate frosting. Finish with the strawberry cake layer and cover the top and sides with the remaining vanilla frosting.

Decorate: Top the cake with fresh strawberries, a sprinkle of chocolate shavings, and colorful sprinkles to finish.

Chill and serve: Refrigerate the cake for about 30 minutes before slicing to allow the frosting to set. Slice and serve this triple-flavored delight!

Prep Time: 1 hour | Total Time: 2 hours | Servings: 12