Print

Best Perfect Neapolitan Layer Cake with Strawberry Buttercream

neapolitan layer cake - featured image
Print Recipe

A stunning three-layer cake featuring chocolate, vanilla, and strawberry cake layers with a real strawberry buttercream. This showstopper dessert captures the classic Neapolitan ice cream flavors in every slice, perfect for birthdays, celebrations, or any occasion.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (65g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120ml) strong brewed coffee, cooled
  • 2 teaspoons vanilla extract
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) whole milk, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (120ml) strawberry puree (about 1 cup fresh or frozen strawberries, blended and strained)
  • ¼ cup (60ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • Pink or red food coloring (optional)
  • 1 cup (240ml) strawberry puree (about 2 cups strawberries, blended and reduced)
  • 1 ½ cups (340g) unsalted butter, softened
  • 5 cups (600g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt

Instructions

  1. Make the strawberry puree: In a small saucepan, combine 2 cups chopped strawberries with 1 tablespoon sugar. Cook over medium heat, stirring occasionally, until strawberries break down (8-10 minutes). Reduce heat to low and simmer until thickened and reduced to about 1 cup (10-15 minutes). Strain through a fine-mesh strainer, discarding seeds and pulp. Cool completely. Reserve ½ cup for cake layer and 1 cup for buttercream.
  2. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and lightly flour sides.
  3. Make chocolate layer: Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Combine buttermilk, coffee, and vanilla. Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time. Add dry ingredients in three additions alternating with buttermilk mixture, starting and ending with dry. Pour into one prepared pan.
  4. Make vanilla layer: Whisk together flour, baking powder, and salt. Combine milk and vanilla. Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time. Add dry ingredients in three additions alternating with milk mixture. Pour into second prepared pan.
  5. Make strawberry layer: Whisk together flour, baking powder, and salt. Combine ½ cup strawberry puree, milk, and vanilla. Beat butter and sugar until light and fluffy (3 minutes). Add eggs one at a time. Add dry ingredients in three additions alternating with strawberry mixture. Add food coloring if desired. Pour into third prepared pan.
  6. Bake all three layers for 22-28 minutes, until toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn out onto cooling racks. Remove parchment and cool completely.
  7. Make strawberry buttercream: Simmer remaining 1 cup strawberry puree until reduced to about ¼ cup. Cool completely. Beat butter until smooth (2 minutes). Gradually add powdered sugar, one cup at a time. Add reduced strawberry puree, vanilla, and salt. Beat on medium-high 3-4 minutes until light and fluffy.
  8. Assemble cake: Place chocolate layer on serving plate. Spread ¾ cup buttercream on top. Add vanilla layer, then ¾ cup buttercream. Add strawberry layer. Apply thin crumb coat of buttercream all over. Refrigerate 20 minutes.
  9. After crumb coat is set, apply remaining buttercream all over cake. Smooth sides or create decorative swirls. Refrigerate at least 30 minutes before slicing.

Notes

Room temperature ingredients are crucial for best results. Don’t overmix the batter. Level cake layers with a serrated knife if domed. Chill between crumb coat and final frosting for clean finish. Cake keeps refrigerated up to 5 days or frozen up to 3 months. Serve at room temperature for best flavor and texture.

Nutrition

Keywords: Neapolitan cake, layer cake, strawberry buttercream, chocolate cake, vanilla cake, birthday cake, celebration cake, homemade cake

Find it online: https://tinastirs.com/best-perfect-neapolitan-layer-cake-with-strawberry-buttercream/