Neapolitan Cake

  • recipe photo
  • This delightful recipe is a beautiful way to combine our Bakeshop Birthday Party's colors into a sweet treat the kids will love. Cake design inspired by Sweetapolita.

Not only is this chocolate cake delicious, but the exposed layers create a visually stunning centerpiece for the party!

Chocolate Layer Cake:


  • 1 3/4 cup flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 stick butter, softened
  • 2 eggs
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 1 cup strong coffee


  • Heat oven to 350 degree F. Grease and flour three 8-inch cake pans.

  • In a medium-size bowl, sift together all the dry ingredients except the sugar; set aside.

  • Cream the butter and sugar together on high speed until pale and fluffy.

  • Mix the eggs, milk and vanilla together, then add to the butter mixture.

  • Alternate adding the dry ingredients and the coffee to the butter mixture (start and end with the .dry ingredients).

  • Divide the batter among the three pans. Bake for 30-35 minutes. Cool 10 minutes; remove from pans and transfer to wire racks. Cool completely.

Neapolitan Cake Frosting:


  • 2 cups sugar
  • 8 egg whites
  • 1 pound unsalted butter, softened
  • 1 tablespoon vanilla extract
  • 1/2 cup melted bittersweet chocolate
  • 1 cup fresh strawberries
  • 1 tablespoon sugar
  • Chocolate sprinkles
  • Red food coloring (optional)


  • Combine sugar and egg whites in a mixer bowl. Whisk together over simmering water until hot to the touch, and until all the sugar has melted and is no longer grainy.

  • Transfer bowl to mixer stand and whip on high until fluffy and cool (about 10 minutes).

  • With the mixer on low, add the softened butter one tablespoon at a time until incorporated. Add vanilla. Beat until smooth. (The mixture may appear curdled, but continue to mix and it will become smooth.)

  • Divide the frosting into three bowls. In one of the bowls, stir in the melted bittersweet chocolate to make the chocolate frosting. In another bowl, add the strawberries and 1 tablespoon sugar to a blender; puree. Strain through a fine mesh strainer to remove the seeds. Stir 1/2 cup of puree into the frosting. If you prefer a deeper red, add a few drops of red food coloring.

  • Trim the cake layers with a sharp, serrated knife so they're as flat as possible. Freeze the layers for 15 minutes.

  • Top the first layer with chocolate frosting and smooth with an offset spatula. Leave a 1-inch border around the outside.

  • Add another layer and repeat with the vanilla frosting. Add the final layer upside down and top with strawberry frosting.

  • Using a large star tip, pipe the borders of the cake with the corresponding frosting. Top with chocolate sprinkles.