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Neapolitan Layer Cake

Neapolitan Layer Cake
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A rich and colorful three-layer cake featuring classic Neapolitan flavors—chocolate, vanilla, and strawberry—each with its own buttercream. This stunning dessert is perfect for celebrations and family gatherings, offering a blend of nostalgia and indulgence in every slice.

Ingredients

  • 1 stick butter, softened
  • 3/4 cup sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain whole milk Greek yogurt, at room temperature
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup buttermilk, at room temperature
  • 4 tablespoons butter, softened (for strawberry layer)
  • 1 cup freeze-dried strawberries, ground to 1/4 cup
  • 3/4 cup sugar (for strawberry layer)
  • 2 large eggs, at room temperature (for strawberry layer)
  • 1 teaspoon vanilla extract (for strawberry layer)
  • 1/4 cup plain whole milk Greek yogurt (for strawberry layer)
  • 2–3 drops red food coloring (optional)
  • 1 1/4 cups all-purpose flour (for strawberry layer)
  • 3/4 teaspoon baking powder (for strawberry layer)
  • 1/4 teaspoon baking soda (for strawberry layer)
  • 1/4 teaspoon kosher salt (for strawberry layer)
  • 3/4 cup buttermilk, at room temperature (for strawberry layer)
  • 4 tablespoons butter, softened (for chocolate layer)
  • 1/2 cup dark brown sugar
  • 1/4 cup sugar (for chocolate layer)
  • 2 large eggs, at room temperature (for chocolate layer)
  • 1 teaspoon vanilla extract (for chocolate layer)
  • 1/4 cup plain whole milk Greek yogurt, at room temperature (for chocolate layer)
  • 1 cup all-purpose flour (for chocolate layer)
  • 1/3 cup cocoa powder
  • 2 tablespoons black cocoa powder (or more regular cocoa powder)
  • 1 teaspoon instant espresso (optional)
  • 3/4 teaspoon baking powder (for chocolate layer)
  • 1/4 teaspoon baking soda (for chocolate layer)
  • 1/4 teaspoon kosher salt (for chocolate layer)
  • 3/4 cup buttermilk, at room temperature (for chocolate layer)
  • 12 tablespoons butter, softened (for buttercream)
  • 6 cups powdered sugar
  • 12–15 tablespoons heavy cream
  • 3 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans.
  2. For the vanilla cake layer, cream together butter and sugar until fluffy. Add eggs one at a time, then vanilla extract and yogurt. Mix dry ingredients separately, then add to the wet ingredients alternating with buttermilk.
  3. For the strawberry cake layer, grind freeze-dried strawberries. Cream butter and sugar, add eggs, vanilla, yogurt, and strawberry powder. Mix dry ingredients and alternate with buttermilk.
  4. For the chocolate cake layer, cream butter and both sugars. Add eggs, vanilla, and yogurt. Combine dry ingredients including cocoa powders and espresso. Mix with buttermilk alternately.
  5. Pour each batter into its own pan and bake each for 30 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes, then transfer to a cooling rack.
  6. To make the buttercream, beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream until smooth. Divide into three portions if desired to match each cake flavor.
  7. Level cake layers if needed. Place one layer on a cake stand, frost, then stack the next. Repeat for all layers and finish by frosting the outside of the cake.
  8. Chill for 30 minutes before slicing for cleaner cuts.

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Don’t overmix the batter—combine just until incorporated.
  • A kitchen scale can help divide batter evenly across pans.
  • Refrigerating before slicing makes cleaner presentation.
  • Customize with sprinkles, chocolate shavings, or flavored frostings.

Find it online: https://www.recipebyelena.com/neapolitan-layer-cake/