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Easy Homemade Neapolitan Triple-Layer Cake with Vanilla Buttercream

A tall slice of neapolitan cake showing layers of chocolate, vanilla, strawberry with cherries, and white cake, covered in white frosting and chocolate ganache.
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Make this stunning Neapolitan Cake featuring distinct layers of rich chocolate, sweet strawberry, and classic vanilla sponge. This beautiful layered dessert is simple to prepare and perfect for birthdays or family gatherings.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup cold water
  • 1/4 cup unsweetened cocoa powder (for chocolate layer)
  • 1/4 cup strawberry puree or extract (for strawberry layer)
  • 1/2 cup unsalted butter, softened (for buttercream)
  • 3 cups powdered sugar (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • 2 tablespoons milk or heavy cream (for buttercream)
  • 1/2 cup dark chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. Add the vegetable oil, vanilla extract, vinegar, and cold water to the dry ingredients. Mix until just combined; do not overmix. This creates the base white batter.
  4. Divide the batter evenly into three separate bowls.
  5. In the first bowl, gently stir in the cocoa powder until you have a uniform chocolate batter.
  6. In the second bowl, gently stir in the strawberry puree or extract until you have a uniform strawberry batter. The third bowl remains the vanilla batter.
  7. Pour the chocolate batter into the first prepared pan, the strawberry batter into the second, and the vanilla batter into the third.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the vanilla buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk until the frosting is smooth and fluffy.
  10. Prepare the chocolate ganache: Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes. Whisk until smooth. Let the ganache cool slightly until it is pourable but thick enough to hold its shape.
  11. Assemble the cake: Place the vanilla layer on your serving plate. Spread a thin layer of buttercream over it. Top with the strawberry layer, then another layer of buttercream. Finish with the chocolate layer.
  12. Frost the entire cake with the remaining vanilla buttercream.
  13. Pour or drizzle the slightly cooled chocolate ganache over the top, allowing it to drip down the sides for a showstopper layer cake appearance.

Notes

  • For a stronger strawberry flavor, use strawberry gelatin powder mixed into the vanilla batter instead of puree.
  • If you prefer an easier method, you can bake this as a simple Neapolitan Sheet Cake using a 9×13 inch pan, reducing the baking time slightly.
  • Chill the cake for 30 minutes after frosting to set the buttercream before applying the ganache drip.

Nutrition

Find it online: https://pureplatepath.com/neapolitan-cake-easy-homemade-triple-layer-recipe/