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Neapolitan Cake

This delightful homemade Neapolitan cake features three soft layers—chocolate, vanilla, and strawberry—stacked together with creamy frosting for a beautiful and balanced dessert.
Calories:
Author: Sandra Myers

Ingredients

  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 1 cup milk
  • 3½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon salt
  • 3 large eggs
  • ⅓ cup cocoa powder

For the Frosting

  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder for chocolate frosting
  • Food coloring for pink frosting

Instructions

  • Preheat the oven to 350°F (175°C) and grease and flour three 9-inch cake pans so the layers release cleanly after baking.
  • Whisk together the flour, baking powder, and salt in a large bowl until evenly combined to help the cake rise smoothly.
  • In another bowl, beat the butter and sugar until light and fluffy, creating a soft, airy base for the cake.
  • Add the eggs one at a time, mixing well after each addition. If the mixture looks slightly curdled, continue mixing until it smooths out.
  • Gradually add the dry ingredients to the butter mixture, alternating with the milk. Stir in the vanilla and almond extracts, mixing gently to avoid overworking the batter.
  • Divide the batter into three equal portions. Leave one plain, mix cocoa powder into the second, and add food coloring to the third for a pink layer.
  • Pour each batter into the prepared pans and bake for 25–30 minutes, until the tops are lightly golden and a toothpick inserted comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely so the frosting holds properly.
  • Beat the butter until creamy, then gradually mix in powdered sugar, milk, and vanilla until smooth. Divide into three portions—leave one plain, mix cocoa into one, and color the third pink.
  • Place the chocolate layer on a serving plate and spread chocolate frosting. Add the vanilla layer with plain frosting, then top with the pink layer. Finish by frosting the outside smoothly with the remaining frosting.