Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (360 g) all-purpose flour
- 2 1/2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine salt
- 1 cup (226 g) unsalted butter, softened + 1 1/2 cups (340 g) butter for frosting
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract (plus extra for flavoring)
- 1 1/2 cups (360 ml) buttermilk, room temperature
- 1/4 cup (60 ml) neutral oil
- 3 tbsp unsweetened cocoa powder + 2 tbsp hot water
- 1/3 cup (about 20 g) finely ground freeze-dried strawberries
- 6 cups (720 g) powdered sugar
- 1/4–1/3 cup (60–80 ml) heavy cream or milk
- Optional: instant espresso powder, strawberry jam or extract, pink gel food color, fresh strawberries for garnish
Do This
- 1. Heat oven to 350°F (175°C). Grease, flour, and line three 8-inch round cake pans. Grind freeze-dried strawberries into a fine powder.
- 2. Whisk flour, baking powder, baking soda, and salt. Cream butter and sugar until fluffy, beat in eggs and vanilla. Mix in dry ingredients alternately with buttermilk and oil to make a smooth batter.
- 3. Divide batter evenly into 3 bowls. Leave one plain (vanilla), stir cocoa paste into one (chocolate), and strawberry powder (plus optional jam/extract and pink color) into the last (strawberry).
- 4. Spread each batter into a prepared pan. Bake 22–28 minutes, until a toothpick comes out clean. Cool completely.
- 5. Beat butter for frosting, then gradually add powdered sugar, vanilla, salt, and enough cream for a smooth, spreadable buttercream. Whip until very fluffy.
- 6. Level cakes. Stack chocolate, vanilla, and strawberry layers with buttercream between. Crumb-coat the whole cake and chill 20–30 minutes.
- 7. Frost with a thick final coat, optionally swirling in chocolate- and strawberry-tinted buttercream. Chill briefly, slice, and serve.
Why You’ll Love This Recipe
- Three classic flavors in every slice: chocolate, vanilla, and strawberry, just like the ice cream.
- One simple base batter that’s divided and flavored, so you are not making three totally separate cakes.
- A plush, bakery-style crumb and a creamy vanilla buttercream that is easy to work with.
- Showstopping layers that look impressive on any dessert table, but are totally doable for home bakers.
Grocery List
- Produce: Fresh strawberries for garnish (optional)
- Dairy: Unsalted butter, eggs, buttermilk, heavy cream or milk
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, unsweetened cocoa powder, freeze-dried strawberries, neutral oil, vanilla extract, instant espresso powder (optional), strawberry jam or strawberry extract (optional), gel food coloring (optional)
Full Ingredients
For the Neapolitan Cake Layers
- 3 cups (360 g) all-purpose flour, spooned and leveled
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1 cup (226 g) unsalted butter, softened to room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 1/2 cups (360 ml) buttermilk, at room temperature
- 1/4 cup (60 ml) neutral oil (such as canola, vegetable, or light olive oil)
Chocolate Layer Add-Ins (for 1 layer)
- 3 tbsp (18 g) unsweetened cocoa powder
- 2 tbsp hot water
- 1/4 tsp instant espresso powder (optional, for deeper chocolate flavor)
- 1/4 tsp vanilla extract (optional)
Strawberry Layer Add-Ins (for 1 layer)
- 1/3 cup (about 20 g) finely ground freeze-dried strawberries (from about 1 cup whole pieces)
- 1–2 tsp strawberry jam or 1/2 tsp strawberry extract (optional, for extra flavor)
- 1–2 drops pink gel food coloring (optional, to boost color)
Vanilla Layer Add-Ins (for 1 layer)
- 1 tsp vanilla bean paste or extra vanilla extract (optional, for a more pronounced vanilla flavor)
For the Vanilla Buttercream Frosting
- 1 1/2 cups (340 g) unsalted butter, softened to room temperature
- 6 cups (720 g) powdered sugar, sifted
- 1/4–1/3 cup (60–80 ml) heavy cream or milk, plus more as needed
- 2–3 tsp vanilla extract
- Pinch fine sea salt, to taste
Optional for Neapolitan Swirl Frosting
- 2 tbsp unsweetened cocoa powder + 1–2 tsp milk (for a small batch of chocolate buttercream)
- 2–3 tbsp finely ground freeze-dried strawberries or 1–2 tbsp strawberry jam (for a small batch of strawberry buttercream)
- Additional pink gel food coloring, as desired
Optional Decorations
- Fresh strawberries, halved
- Chocolate shavings or curls
- Sprinkles in coordinating colors
Step-by-Step Instructions
Step 1: Prepare pans, oven, and ingredients
Preheat your oven to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans with butter or nonstick spray, line the bottoms with parchment circles, then lightly grease and flour the parchment and sides. This helps the delicate layers release cleanly.
Bring the eggs, buttermilk, and butter to room temperature if they are not already; this gives you a smoother batter and more even rise. If using freeze-dried strawberries, grind them in a small food processor or blender to a fine powder and set aside. Have all ingredients measured out before you start mixing the batter.
Step 2: Make the base vanilla cake batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat 1 cup (226 g) softened butter on medium speed for about 1 minute, until creamy. Add the granulated sugar and beat on medium-high speed for 3–4 minutes, scraping down the bowl as needed, until very light and fluffy.
Beat in the eggs one at a time, mixing well after each addition and scraping the bowl. Mix in 2 tsp vanilla extract.
In a measuring jug, stir together the buttermilk and neutral oil. With the mixer on low, add the dry ingredients in three additions, alternating with the buttermilk mixture (dry–wet–dry–wet–dry). Mix just until the batter is smooth and no dry streaks remain. Do not overmix once the flour is in, or the cake can turn dense.
Step 3: Divide and flavor the three batters
Weigh the total batter (if you have a kitchen scale) and divide it evenly into three bowls, or divide by eye as evenly as possible. Each bowl should contain about one third of the batter (roughly 2 cups per bowl).
Vanilla layer: Leave one bowl as it is, or stir in 1 tsp vanilla bean paste or extra vanilla for more pronounced vanilla flavor. This will be your vanilla layer.
Chocolate layer: In a small bowl, stir together 3 tbsp cocoa powder, 2 tbsp hot water, and optional espresso powder and 1/4 tsp vanilla until you have a smooth paste. Let it cool slightly, then fold it thoroughly into the second bowl of batter until no streaks remain and the color is evenly chocolatey.
Strawberry layer: To the third bowl, add the 1/3 cup finely ground freeze-dried strawberries. Stir until the batter is evenly pink and speckled. If using, mix in strawberry jam or extract and a drop or two of pink gel food coloring until you reach a soft strawberry-pink shade.
Step 4: Bake the cake layers
Transfer each flavored batter into a separate prepared cake pan, smoothing the tops with an offset spatula or the back of a spoon. Gently tap each pan on the counter a couple of times to release large air bubbles.
Place the pans on the middle rack (or racks) of the oven. If baking all three at once, arrange them so there is some space between them for air circulation. Bake for 22–28 minutes, rotating the pans halfway through if your oven bakes unevenly.
The layers are done when the tops spring back lightly when touched, the edges just start to pull away from the pan, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs (but no wet batter).
Cool the cakes in their pans on a wire rack for 10–15 minutes, then run a thin knife around the edges, invert onto the rack, and peel off the parchment. Let the layers cool completely to room temperature, at least 1 hour. For easier handling and neater stacking, you can wrap the cooled layers in plastic wrap and chill them for 30–60 minutes.
Step 5: Make the vanilla buttercream frosting
In a large bowl or stand mixer fitted with the paddle or whisk attachment, beat 1 1/2 cups (340 g) softened butter on medium speed until smooth and creamy, about 1–2 minutes.
Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low after each addition so it does not puff everywhere. Once incorporated, increase the speed to medium and continue until you have a thick, very stiff frosting.
Add the vanilla extract and a pinch of salt. With the mixer on low, begin adding heavy cream or milk, 1 tablespoon at a time, until the buttercream becomes smooth, creamy, and easily spreadable, but still holds its shape. When it looks right, increase speed to medium-high and beat for 2–3 minutes until very light and fluffy.
Optional Neapolitan swirls: For tri-colored swirls, scoop about 1/2 cup of buttercream into a small bowl and stir in cocoa powder plus a splash of milk for chocolate frosting. Scoop another 1/2 cup into a second bowl and stir in ground freeze-dried strawberries or strawberry jam (plus a touch of pink color, if you like) for strawberry frosting. Leave the remaining buttercream vanilla.
Step 6: Level, stack, and crumb-coat the cake
If your cake layers have domed tops, level them with a long serrated knife or cake leveler so you have flat, even layers. Save the trimmings for snacking or making cake crumbs for decoration.
Choose your stacking order; a classic look is chocolate on the bottom, vanilla in the middle, and strawberry on top. Place the chocolate layer, cut side up, on a cake board or serving plate. Dab a small spoonful of buttercream underneath to keep it from sliding.
Spread about 3/4 cup of vanilla buttercream evenly over the first layer, going right to the edges. Place the vanilla layer on top, cut side down for a smoother surface, and gently press to adhere. Add another 3/4 cup frosting and spread evenly. Top with the strawberry layer, cut side down.
With an offset spatula, spread a very thin layer of buttercream over the top and sides of the stacked cake, just enough to trap crumbs. This is the crumb coat. Chill the cake for 20–30 minutes until the frosting is firm to the touch.
Step 7: Final frosting, decorating, and serving
Once the crumb coat is firm, apply a generous final layer of vanilla buttercream over the top and sides of the cake. Smooth it with an offset spatula or bench scraper for a clean look, or use the spatula to create rustic swoops and swirls.
If using Neapolitan swirls, randomly dab spoonfuls of chocolate and strawberry buttercream over the sides and top of the cake, then gently swipe your spatula around to blend them into soft streaks of brown, pink, and white.
Decorate the top with fresh strawberry halves, chocolate shavings, and/or sprinkles if desired. Chill the finished cake for at least 20 minutes to help it set before slicing.
To serve clean slices, use a long, sharp knife dipped in hot water and wiped dry between cuts. Each slice will reveal the striking chocolate, vanilla, and strawberry layers—just like a scoop of Neapolitan ice cream.
Pro Tips
- Use a scale if you can: Weighing the batter ensures even layers, which makes stacking easier and the final cake much prettier.
- Room-temperature ingredients are key: Soft butter and room-temperature eggs and buttermilk create a smooth emulsion and a finer, more tender crumb.
- Do not overbake: Start checking at 20–22 minutes. Overbaked cakes dry out quickly; you want just-done layers with a few moist crumbs on the tester.
- Chill for neat assembly: Slightly chilled cake layers are sturdier and less crumb-prone, and a chilled crumb coat makes the final frosting much easier.
- Adjust frosting consistency: If the buttercream is too thick, add cream or milk a teaspoon at a time. If too soft, beat in a few more spoonfuls of powdered sugar.
Variations
- Full Neapolitan buttercream: Instead of mostly vanilla frosting, divide the buttercream into three equal portions and flavor each chocolate, vanilla, and strawberry. Frost the cake with bands of each color or swirl them together for a marbled look.
- Sheet cake version: Bake the batters side-by-side in a greased and parchment-lined 9×13-inch pan, pouring each flavor in a lengthwise section. Swirl the borders where they meet for a fun marbled Neapolitan sheet cake.
- Neapolitan cupcakes: Layer about 1 tablespoon of each batter (chocolate, vanilla, strawberry) in lined muffin tins and bake 16–20 minutes. Top with small swirls of the three buttercreams.
Storage & Make-Ahead
The frosted cake keeps well, covered, at cool room temperature for up to 2 days. If your kitchen is very warm or humid, store it in the refrigerator, well covered, for up to 4–5 days. For the best texture, let refrigerated cake sit at room temperature for 30–45 minutes before serving so the buttercream softens.
You can bake the cake layers up to 2 days ahead. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature, or freeze for up to 2 months. Thaw frozen layers in their wrapping at room temperature before assembling.
Buttercream can be made 2–3 days ahead and refrigerated in an airtight container. Bring it to room temperature and re-whip briefly before frosting the cake.
Nutrition (per serving)
Approximate values for 1 of 12 servings (with vanilla buttercream and optional flavor add-ins, but without extra decorations): about 630–680 calories, 9–10 g protein, 80–90 g carbohydrates, 30–34 g fat, 19–22 g saturated fat, 220–260 mg cholesterol, 380–450 mg sodium, and 1–2 g fiber. Actual values will vary based on specific ingredients, decorative additions, and portion size.
