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Three-layer Neapolitan cake with strawberry, chocolate, and vanilla layers

Neapolitan Cake

A whimsical Neapolitan Cake combines three delightful flavors—strawberry, chocolate, and vanilla—creating a nostalgic and mouthwatering dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 package freeze-dried strawberries Blend to a powder for the strawberry layer
  • 2 1/3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 Tbsp baking powder
  • 2 tsp kosher salt Used in the cake batter and frosting
  • 1 tsp baking soda
  • 4 large eggs Room temperature
  • 1 1/3 cups sour cream Room temperature, divided
  • 1 1/3 cups vegetable oil
  • 1 Tbsp vanilla extract Used in the cake and frosting
  • 2 Tbsp Dutch-process cocoa powder For the chocolate layer
For the frosting
  • 4 cups powdered sugar
  • 2 cups unsalted butter Room temperature
  • 1/4 cup heavy cream Room temperature
  • 1/4 cup sour cream Room temperature
  • 2 tsp kosher salt
  • 2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and spray three 8-inch cake pans with nonstick vegetable oil spray, then line the bottoms with parchment paper.
  2. Use a food processor or blender to powder the freeze-dried strawberries. Set this aside for later.
Mixing the Batter
  1. In a large mixing bowl, combine the flour, granulated sugar, baking powder, kosher salt, and baking soda. Mix well.
  2. Add the eggs, sour cream, vegetable oil, and vanilla extract. Mix until everything is smooth and well combined.
  3. Divide the batter evenly into three separate bowls.
  4. In one bowl, add the strawberry powder along with the optional food coloring. In the second bowl, add the cocoa powder to create the chocolate batter. The third bowl will remain plain vanilla.
Baking
  1. Carefully pour each flavor of batter into its respective prepared cake pan, smoothing the tops.
  2. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cakes to cool in the pans for about 10-15 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. In a mixing bowl, beat the powdered sugar, softened butter, heavy cream, sour cream, kosher salt, and vanilla extract together until the mixture is light, fluffy, and spreadable.
Assembly
  1. Place one layer of strawberry cake on a serving plate and spread a layer of frosting on top.
  2. Follow with the chocolate layer and another layer of frosting, then finally top with the vanilla layer.
  3. Use the remaining frosting to cover the entire cake. Decorate as desired, and enjoy your Neapolitan Cake!

Notes

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for freshness or freeze layers individually for up to 2 months.