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–+ servings
Neapolitan Cake

Irresistible Neapolitan Cake: Layers of Joy in Every Slice

A delightful Neapolitan Cake that combines chocolate, strawberry, and vanilla layers into a nostalgic masterpiece perfect for any celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour can substitute with a gluten-free flour blend
  • 3/4 cup cocoa powder ensure it’s unsweetened
  • 1 3/4 cups granulated sugar use brown sugar for moisture
  • 1 tablespoon baking powder ensure it's fresh
  • 1 teaspoon salt
  • 3 large eggs can use flax eggs for vegan option
  • 1 cup whole milk almond milk can be used as an alternative
  • 2 teaspoons vanilla extract use pure extract for best flavor
  • 4 ounces melted chocolate high-quality dark chocolate recommended
  • 1 cup pureed strawberries fresh or frozen can be used
For Frosting (Optional)
  • 1 cup butter unsalted butter preferred
  • 4 cups powdered sugar sift to avoid lumps
  • 1/4 cup heavy cream can substitute with milk
  • 1 teaspoon vanilla extract using pure extract adds depth

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Spatula
  • Cake Pans
  • Wire racks

Method
 

Step-by-Step Instructions for Neapolitan Cake
  1. Preheat your oven to 350°F (175°C) and grease three round cake pans or line them with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, and salt until well combined.
  3. In a separate bowl, combine the eggs, whole milk, and vanilla extract, whisking until smooth. Gradually pour this wet mixture into the dry ingredients and stir gently.
  4. Divide the batter into three bowls: fold melted chocolate into one for the chocolate layer, mix pureed strawberries into another for the strawberry layer, and leave the third plain for the vanilla.
  5. Pour each batter into the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  6. Cool the cakes in the pans for about 10 minutes before transferring to wire racks to cool completely.
  7. Once cooled, assemble the cake by stacking the layers: place one chocolate layer on a serving plate, spread frosting, add the strawberry layer, more frosting, and top with the vanilla layer. Frost the top and sides.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For the best texture, ensure all ingredients are at room temperature. Don't overmix the batter to keep the cake tender and fluffy.

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