Description
A nostalgic three-flavor layer cake featuring distinct vanilla, strawberry, and chocolate sponge layers with matching buttercreams, designed to look and taste like Neapolitan ice cream.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 2 cups (400g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1.5 cups (360ml) whole milk
- ½ cup (150g) strawberry jam or preserves
- Red gel paste food coloring
- ½ teaspoon strawberry extract (optional)
- ¾ cup (75g) unsweetened cocoa powder
- ½ cup (120ml) hot coffee
- 2 cups (450g) unsalted butter, softened (for frosting)
- 6–7 cups (750g-875g) confectioners’ sugar, sifted
- 4–6 tablespoons heavy cream
- 1 tablespoon vanilla extract (for vanilla buttercream)
- ½ cup strained strawberry jam (for strawberry buttercream)
- ½ cup cocoa powder (for chocolate buttercream)
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.
- Whisk together flour, baking powder, and salt in a large bowl.
- In a mixer bowl, beat softened butter and sugar on medium-high speed for 4-5 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- Alternately add dry ingredients and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- Divide batter into three equal parts. Keep one part plain for vanilla.
- To the second part, add strawberry jam, strawberry extract, and red gel food coloring. Mix until uniform.
- To the third part, sift in cocoa powder and add hot coffee. Stir until smooth.
- Pour each batter into a prepared pan. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
- Make Vanilla Buttercream: Beat 1 cup butter, gradually add 3 cups powdered sugar, vanilla, salt, and cream. Beat until fluffy.
- Make Strawberry Buttercream: Cook down and strain ½ cup jam to remove water. Beat 1 cup butter, add jam, then 2 cups powdered sugar. Beat until fluffy.
- Make Chocolate Buttercream: Beat 1 cup butter, sift in ½ cup cocoa powder, add 2 cups powdered sugar and a splash of cream. Beat until smooth.
- Assemble cake: Place vanilla layer on plate, spread vanilla buttercream. Add strawberry layer, spread strawberry buttercream. Add chocolate layer, spread chocolate buttercream over top and sides.
- Refrigerate for at least 30 minutes to set frosting before slicing and serving.
Notes
Ensure all ingredients are at room temperature for best emulsion. Strain strawberry jam to remove seeds and excess water to prevent runny frosting. Sift powdered sugar to avoid lumps. Do not rush cooling the cake layers before frosting to prevent melting.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 650
- Sugar: 60
- Sodium: 350
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 85
- Fiber: 2
- Protein: 6
Keywords: Neapolitan cake, birthday cake, layer cake, strawberry cake, chocolate cake, vanilla cake, homemade cake, party dessert