Irresistibly Delicious Neapolitan Cake You Can’t Resist

Neapolitan cake… has there ever been a fancier cake name that still makes you think of childhood ice cream treats? 

You know the ones… you’re at a birthday party, and there’s always that person (usually me, let’s be real) who wants a slice with all three flavors. But making a neapolitan cake at home can sound a bit—well—tricky. 

Is it hard though? Can I pull it off without my kitchen looking like a disaster zone? For anyone just getting into baking, it can be daunting. So, let’s break it down together—you’ll see, the neapolitan cake is about as cheerful and doable as cakes get.

What is Neapolitan Cake?

Alright, so let’s get this cleared up before we dive deep. Neapolitan cake is basically your favorite neapolitan ice cream—but in cake form. It means three layers (usually chocolate, vanilla, and strawberry), all stacked up so the slices are full of color and flavor. You know what I love about it? Neapolitan cake lets you sample all the classics in one single bite. No arguments at the table, just sweet harmony.

And unlike the ice cream, it doesn’t melt everywhere before you finish a slice! (Honestly, cake > ice cream for this alone.) It’s not from Naples or anything (surprise), the name just hails from its inspiration. Whether you’re baking for a birthday, shower, or just because—this cake stops the show every single time. Trust me, even if it’s a little lop-sided, folks will dig in.

“I made this for my niece’s graduation and, wow, everyone thought I bought it from a bakery. Pinky swear, it was actually easy to make!” —Michelle D., reader.

Tips for Making Neapolitan Cake

Okay, let’s be honest—layered cakes can get messy. But here are some tips I swear by for making your Neapolitan cake come out like a five-star restaurant dessert—sorta.

If you want your cake layers even (nobody likes the Leaning Tower of Cake), just eyeball it or use a little kitchen scale for the batter. Don’t overmix once you add the flour. Trust me, or your cake will come out as tough as an old boot. Oh, and freeze the layers before frosting (I stick them in there for like, half an hour). It makes everything go smoother, and no one sees your crumbs.

Coloring is key too. Natural strawberry puree gives you that nice pink without tasting fake. If you’re in a pinch, a drop or two of food coloring won’t kill the vibe, but don’t overdo it. And don’t forget—imperfect layers? Extra charm, just like grandma’s baking. So roll with it!

Neapolitan Cake Ingredients

Here’s what you’ll need for the actual cake layers (keep it simple—no wild ingredients):

• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter (softened, but not melty)
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 cup buttermilk
• ¼ cup unsweetened cocoa powder
• ¼ cup strawberry puree (just blended strawberries, seeds are fine)

Neapolitan Buttercream Ingredients

For that beautiful stripey frosting (because nobody loves a naked cake):

• 1 cup unsalted butter, soft
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons strawberry jam (or puree for more punchy flavor)

More Cake and Cupcake Recipes from Scratch

Want to skip the box mix forever? Me too. Baking from scratch doesn’t need to be rocket science. My favorites? Chocolate fudge cake (a classic for a reason), lemon-blueberry cupcakes (best in summer when berries are cheap), and carrot cake with real cream cheese frosting.

 If you want to jazz things up, try my “midnight espresso cupcakes.” They’re like dessert and coffee, all rolled into one sneaky little treat. People lose their minds over these at potlucks. And don’t get me started on lemon bundt cake—seriously, sign me up. Once you see how easy from-scratch cakes really are, you won’t go back to pre-made mixes unless you’re absolutely desperate.

Common Questions

Q: Can I make Neapolitan cake ahead of time?

 A: Absolutely. I actually think it tastes better the next day. Just wrap it up and chill in the fridge.

Q: Do I have to use strawberry puree, or can I use jam?

 A: Jam works! It’s a little sweeter, but honestly, both are delicious.

Q: My layers turned out uneven. What can I do?

 A: Don’t stress—trim the tops with a serrated knife, or just frost it as is. “Rustic” cakes are all the rage—trust me.

Q: Is this hard for beginner bakers?

 A: Nope! If you follow my steps and don’t rush, you’re golden. Just keep that patience on standby.

Q: Can I freeze Neapolitan cake?

 A: Yup, slices freeze great. I wrap ‘em individually for emergency dessert cravings.

Ready to Wow ‘Em with Neapolitan Cake?

So there you have it. All the basics (and some not-so-basic tips) for making an irresistibly delicious Neapolitan cake.

 You don’t need fancy chef training or wild ingredients—just a bit of patience, a love for classic flavors, and maybe a good spatula. If you’re looking for more adventure, you can always check out more linked recipes or trusty guides for extra help.

 Don’t be afraid to make mistakes either—cake is cake, and everyone loves it, fancy or not. Now get in the kitchen and show that neapolitan cake who’s boss.