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Tall vertical slice of Neapolitan Cake on a white plate featuring dark chocolate, pink strawberry, and ivory vanilla sponges.

Neapolitan Cake: The Ultimate Triple-Layer Showstopper Recipe

An impressive Neapolitan Cake featuring dark chocolate, strawberry with real fruit bits, and vanilla sponge layers. Topped with pink frosting, a glossy chocolate drip, and elegant whipped cream swirls for a professional finish.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups (190g) all-purpose flour
  • 0.5 cup (45g) Dutch-processed cocoa powder For dark hue
  • 0.5 cup (75g) fresh strawberries Finely chopped
  • 1.5 tsp baking powder
  • 2 cups (450g) unsalted butter Softened
  • 4 oz (113g) dark chocolate Chopped for ganache
  • 1 tsp pink sugar crystals For garnish

Equipment

  • 3 8-inch cake pans Greased and lined
  • 1 Electric Hand Mixer
  • 1 Bench Scraper For smooth frosting

Method
 

Bake the Layers
  1. Prepare three separate batters for chocolate, strawberry (with fruit bits), and vanilla. Pour into lined 8-inch pans.
  2. Bake at 350°F (175°C) for 25-30 minutes until a tester comes out clean.
Assembly & Decorating
  1. Stack layers starting with chocolate, then strawberry, then vanilla, with white buttercream between each.
  2. Frost the exterior with smooth pale pink strawberry buttercream.
  3. Apply the dark chocolate ganache drip. Finish with a whipped cream swirl and pink sugar crystals.

Notes

Ensure the cake is fully chilled before applying the ganache drip.
Use a warm knife for clean slices of the three internal layers.