Description
This elegant Neapolitan cake combines three iconic flavors — rich chocolate, fluffy strawberry, and classic vanilla — layered together in a stunning gradient of colors and finished with silky buttercream roses. Perfect for birthdays, Valentine’s Day, or any celebration that deserves a little charm.
Ingredients
Scale
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (230 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- Chocolate layer: ¼ cup (25 g) cocoa powder + 2 tbsp milk
- Strawberry layer: ¼ cup (60 g) strawberry purée or jam + pink food coloring
- Vanilla layer: 1 tsp vanilla bean paste or extra vanilla extract
- For the Buttercream: 1 ½ cups (340 g) unsalted butter, softened
- 5 cups (600 g) powdered sugar
- 3 tbsp heavy cream or milk
- 2 tsp vanilla extract
- Pinch of salt
- Optional food colorings: pink and brown (for strawberry and chocolate tones)
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. In a bowl, whisk together flour, baking powder, and salt. In another large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Gradually mix in dry ingredients, alternating with milk, beginning and ending with flour.
- Divide batter evenly into 3 bowls. For the chocolate layer, mix in cocoa powder and milk. For the strawberry layer, mix in strawberry purée and pink food coloring. Leave the vanilla layer plain or enhance with extra vanilla bean paste.
- Pour each batter into its pan and smooth tops. Bake 22–25 minutes, or until a toothpick comes out clean. Let cakes cool completely before assembling.
- Beat butter until creamy (about 2 minutes). Gradually add powdered sugar, cream, vanilla, and salt until fluffy. Divide into three portions: Keep one white (vanilla). Tint one pink (strawberry). Tint one light brown (chocolate).
- Place the chocolate cake on your serving plate and spread with chocolate buttercream. Add the strawberry layer and frost with pink buttercream. Add the vanilla layer on top and cover the whole cake with a thin crumb coat. Chill for 20 minutes. Using piping bags fitted with star tips, pipe alternating rose swirls in pink, chocolate, and white buttercream for a blooming gradient effect.
Notes
- Ensure all ingredients are at room temperature for best results.
- Use high-quality cocoa powder for a richer chocolate flavor.
- Adjust the amount of food coloring to achieve desired shades.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg