The classic Chocolate, Strawberry and Vanilla~ Neapolitan Cake is here!
With my top three cake recipes for Chocolate Cake, Vanilla Cake & Strawberry Cake iced to perfection with vanilla buttercream, but don’t forget the fudge and strawberry filling too!
You will be surprised how light this cake is despite everything going on all at once!
This is a hefty building on recipes project since you do have to make 3 different cake recipes plus the buttercream and fudge icings; so this is not for the weak hearted since it will seem as if you are spending an eternity in the kitchen!
I do break it all down for you below to take you step by step through the process to make it all easier!
If you are not up to measuring & mixing the scratch recipe for the vanilla & chocolate cakes, you can always use my Cake Mix Box Hack CLICK HERE *Just note you will ONLY NEED ½ Box each!
- ½ Recipe Vanilla Cake
- ½ Recipe Chocolate Cake
- ½ Recipe Strawberry Cake
- 1 Recipe Buttercream of your choice *I am using American style buttercream
- ¼ Recipe Fudge Icing OR ½ Recipe Ganache
- 2 Tablespoons Strawberry Compote OR additional strawberry powder for the buttercream flavoring
- Optional garnishes: I used sandwich cookies, strawberry halves and sprinkles
- Prepare your 8" cake pans with my professional bakery pan grease & parchment liners
- Preheat the oven to 350°F
- Prepare the cake batters as per the instructions on those recipes and then prepare the buttercream & fudge (or ganache).
- Assemble the cake as shown in the video tutorial
While the recipe links above direct you to HALF recipes of all the cakes to get just that one layer of cake needed for this Neapolitan Cake, I do recommend to just go ahead and mix the entire recipes!
You can freeze the excess (baked layers) for a later project OR make the extra batter into cupcakes like I did for these awesome Strawberry Cupcakes!
If you do decide to just cut the recipes in order to NOT have excess, BE CAREFUL with your math on adjusting these recipes to 1/2 & 1/4!
This is where most people have recipe failures! Double check your math before mixing!
Hi Gretchen – I’m deliberating on buying some 7 inch pans. Can you give your opinion on 7 vs 8 inch cakes? Is it totally about the appearance and decorating trends/preferences or do they bake up differently leading to better cakes, or maybe something else? If it’s appearance – can you share your thoughts on what makes lovely cakes? Especially when they would be a present to someone. thanks much
Miss gretchen how do i do a buttercream thats not too sweet. I’ve tried the regular buttercream but is too sweet
CLICK HERE for all the options, you may prefer to use a Swiss Meringue or Italian as those are not as sweet as traditional American style (AND you can adjust the powdered sugar on all recipes!)
Additionally, I have an ERMINE BUTTERCREAM RECIPE that is amazing!!!! CLICK HERE
Gretchen this looks amazing! Im not sure if I missed it, but what are the strawberries dipped in? Whenever I use fresh strawberries the juice ends up all over the buttercream. Thank you!
Thank you! I did overlook that point! Adding now! **it is melted apricot jam (any clear jam works though- orange, peach etc.. or strawberry of course LOL
This looks like so much fun!! Love your recipes over quarantine. 🙂