Neapolitan Cake : Chocolate, Strawberry & Vanilla

You’ll love this Three layer, Three flavour cake with that sweet tooth of yours!

The sweetest buttercream you’ve ever had sandwiched between rich chocolatey flavours, refreshing strawberry hints, and classic vanilla cake!

About This Cake:

Neapolitan Cake combines Chocolate, Strawberry, and Vanilla in an equally sweet and rich bite! It is truly the cake for those who cannot decide upon just one single flavour πŸ™‚

Not too moist and not too dense. This recipe makes for a texture of cake perfectly in between the two. This cake is all about the flavour!

Buttercream frosting in between each layer that compliments all three. Rich chocolate and vanilla buttercream, delicious. Fresh strawberry and vanilla buttercream, delicious. Finally, double vanilla cake and buttercream, delicious.

The Process: 5 steps

  1. Make the batter:

In order to achieve three separate flavours we start by making one large batch of vanilla cake batter and then separate it into three bowls. Two of the bowls change flavour and one stays vanilla. The chocolate batter is then achieved by adding a couple tablespoons of cocoa powder and oil – to account for the added dryness. The strawberry is a combination of a quick strawberry syrup and pink food colouring for extra effect! we take a few strawberries and boil them with sugar, strain, and pour the syrup (not the pulp) into the batter. After which the three batters are complete!

2. Bake & Assemble:

We bake the cakes for ~25 mins and let cool for about an hour. In the meantime, the buttercream gets whipped up! Similarly to the cake it starts as one big batch of vanilla buttercream, then gets changed into three: Chocolate, Strawberry, Vanilla. The vanilla portion is greater than the other two because it is used in between layers. Once the cakes are cooled and the buttercream is ready it is simply just stacking the layers with a generous amount of buttercream in-between and setting in the freezer to firm up for ~15 mins.

3. Ice the perimeter:

After the cake has firmed up from the freezer we want to ice a thin layer around the exterior of the cake, and then a slightly thicker layer with the two other flavours, chocolate and strawberry.

4. Smoothing the frosting:

In order to achieve an ombre type look between the colours a nice trick is to dip the flat spatula in warm water before smoothing the sides. The warm water will help the fluidity of the frosting glide along the edge of the blade.

5. Decorate/Pipe and Enjoy!

Lastly, you can get creative in decorating by piping other details or adding a border around the bottom as i have done πŸ™‚ it’s a creative adventure in this step!

Neapolitan Cake: Chocolate, Strawberry & Vanilla

The recipe:


  • 2 1/2 cups flour *cake or all purpose
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter *room temp
  • 1 cup sugar
  • 4 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup milk or buttermilk
  • 1/4 cup oil
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1/4 teaspoon vanilla
  • 2 tablespoons milk or heavy cream

Additions for different layers

  • 2 tablespoons cocoa powder
  • 2-3 strawberries
  • 2 tbsp granulated sugar
Prep timeBake + cool timeTotal time
25 mins1 3o mins2 hours
Yields: three 8×10 in cakes


Step 1)

Preheat the oven to 350 Degrees F (177 C) and line three 8×10 baking sheets with parchment or oil with nonstick spray.

Step 2)

In a large mixing bowl sift together the dry ingredients; flour, baking powder, baking soda, and salt. whisk so they are all combined.set aside.

Step 3)

In another bowl, medium sized, creamed the unsalted butter for a couple minutes until softened. Add the granulated sugar and cream for 3 minutes until fluffy and whipped look appears. add the vanilla and eggs one at a time. keep mixing until all the eggs look well incorporated.

Step 4)

Combine the wet mixture into the flour mixture and add the milk/buttermilk in doing so, so that the flour clumps mix more smoothly. finally add the oil and mix until smooth batter appears.

pour the batters into their cake pans and bake for ~25 minutes or until toothpick comes out clean! Let cool for about an hour.

Step 8)

spread a think layer of buttercream around the perimeter. Then spread anther exterior layer but this time with the other two colours. (pictured right) * a trick to smooth icing can be to dip the flat cake spatula in warm water every so often*

Step 5)

Separate the batter into three bowls. Decide which will be; Strawberry, Chocolate, and Vanilla.

To make the strawberry: place 2-3 strawberries in a saucepan with 2 tablespoons sugar. simmer on medium until syrup appears (3-4 mins). Let cool and pour into the other bowl of batter. mix well and add pink food colouring as desired!

To make the chocolate add 2 Tablespoons of cocoa and 1 Tbsp milk into that bowl. Mix completely until no cocoa lumps appear.

Step 7)

Place the first layer of cake on a plate, stand, or tray and spread about 3/4 cup worth of buttercream evenly around. Place the Second layer on top, then the third. Set in the freezer to firm up for ~15 minutes.

Happy Baking!


In a large bowl cream together the unsalted butter, powdered sugar, and vanilla. Add the buttermilk slowly and watch for desired consistency. More liquid or powdered sugar may be needed to achieve a consistency you like.

Simplest Vanilla Cake with Buttercream Frosting

Have your Cake and eat it too! This recipe is “simple” in name, but moist, rich, and so very sweet in flavour!

About This Cake: The sweetest bite

This Cake is for a sweet tooth! It is double vanilla, so, that means lots of vanilla extract flavours in both the cake batter and the frosting πŸ™‚

My very favourite part of the cake is the thin golden layer that each cake gets while it bakes. This golden “crust” around the cake adds a bit of texture to an otherwise moist/fluffy cake.

Pictured Below: You may notice that the cake has a flaky/crumb like texture. This is because this recipe is moist but also has firmness. Because we want substance in our bite, not a soft sponge consistency.

A Cake with Substance:




3 Crucial Tips For Success:

Sift the Dry ingredients:

Baking sometimes has steps that seem extra and unnecessary. My advice would be to try them before you criticize them:) Something as simple as sifting the flour can cause the texture to change greatly for the better! Therefore, sifting the flour in this recipe will add a fluffy-ness to a cake that is quite dense.

Creaming the butter:

Creaming the unsalted butter with the sugar is quite typical in many recipes. However, do you actually cream them for the FULL 3-5 mins? or do you stop after 1 minute. It is crucial to incorporate air in the butter as you cream it. So, please spend the time with either an electric mixer or by hand and cream for the full 5 mins!

Folding to combine the two batters:

Do not let all that work incorporating air in the creamed butter go to waste! Over mixing once combing the flour mixture and the butter mixture into one bowl is very common. So, use a rubber spatula and fold the two until they are well combined but not overly mixed. This should be done once there are no-longer any flour clumps.

The Use of Cake Flour: Honestly it’s up to You!

This recipe (and most) taste perfectly fine with all purpose flour or cake flour. So, do not fret if you only have one. However Cake flour makes the cake more delicate and finer/lighter. All purpose will make the cake more firm. It’s just preference πŸ™‚

The Recipe:

Simplest Vanilla Cake with Buttercream Frosting

Prep timeBake timeTotal time
20 mins (cake & icing) + 1 hr cooling 25-30 mins~2 hrs
Yields Two 9×13 inch Cakes


  • 3 1/2 cups Cake flour *all purpose works too*
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 cups unsalted butter *room temp.
  • 2 cups granulated sugar
  • 3 large eggs
  • 3 teaspoons vanilla extract
  • 1 1/2 cups buttermilk

Buttercream: yields 2 cups

  • 3/4 cups unsalted butter
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-4 tbsp milk, heavy cream, or water can work too!

* Note: frosting consistency is based on preference. More liquid = more loose. More powdered sugar = thicker. Adjust as you please*


Step 1)

Preheat the oven to 350 Degrees F (177 C) And line with parchment two 9-inch cake pans. Set aside.

Step 2)

In a large bowl sift together the dry ingredients; the flour, salt, baking powder, and baking soda. Whisk until everything is well combined and set aside.

Step 3)

In another medium sized bowl cream the unsalted butter to soften it up. Cream with an electric mixer, or by hand for 3-5 mins, or until smooth without clumps. Add the sugar and cream together until grainy sand like consistency appears. About another 2-3 mins. Add the vanilla extract and the eggs, one at a time. Mix well.

Creamed butter and sugar consistency

Step 4)

Combine the wet mixture with the flour mixture in portions. Pour about 1/3 of the flour mixture into the wet (butter mixture) and mix until the flour clumps are smooth. Pour another 1/3 and repeat . Pour the final 1/3 and repeat. As you pour the flour mixture you can add the buttermilk to help smooth the flour clumps. The batter is now done!

Smooth clump free batter

Step 5)

Pour half the batter into one of the cake pans and the other half into another pan.

Bake for 25-30 mins on the middle rack. The cake is done when a toothpick comes out clean.

Let the cake cool for about an hour before frosting. Enjoy!

The Buttercream

Step 1)

Combine all the ingredients in the same order as listed above. I would recommend using an electric mixer. As well, sifting the powdered sugar to get rid of clumps. *See Note with the ingredients*

Tip: For icing use a flat icing spatula and dip it in a glass of warm water to clean the edges of excess frosting every so often. This helps create a smooth frosting look.

Assembling the cake

  • on a cake stand, plate, or upside-down pan start by placing some frosting like glue.
  • place first cake layer on-top
  • spread a generous amount of frosting evenly around cake
  • place the next layer on-top
  • spread the rest of the frosting on the top and around the edges
  • Decorated. cut. eat. enjoy!

Happy Baking!