Neapolitan Cake is a show-stopping, celebratory dessert that combines three classic flavors: vanilla, chocolate, and strawberry. Three stacked layers of cake—vanilla, chocolate, and strawberry—are finished with silky Swiss meringue buttercream in matching flavors, a glossy chocolate ganache drip, and playful ice-cream-cone decorations. The result is both visually striking and delightfully balanced on the palate.

This cake takes some time to prepare, but none of the steps are difficult. With a little planning and patience, even a beginner baker can create a stunning rustic cake that looks impressive without needing perfect decorating skills.

To simplify the process, the vanilla recipe is used for both the vanilla and strawberry layers—just stir strawberry preserves and a touch of food coloring into a portion of the batter for the pink layer. The chocolate layer is a separate, straightforward batter. Cakes can be baked ahead of time and stored carefully until you are ready to assemble and frost.

The Swiss meringue buttercream used here is silky and less sweet than traditional buttercream, which lets the cake flavors shine. Instead of making three completely separate frostings, make one batch of Swiss meringue buttercream and divide it: flavor one portion with strawberry preserves and a drop of pink coloring, and another with melted chocolate. Apply a thin crumb coat, then add bands of each frosting and smooth them lightly for a rustic, blended ombré effect.

Finish the cake with a chocolate ganache drip and three scoops of frosting topped with sugar cones to mimic ice cream cones—simple, whimsical, and perfect for parties or special occasions.

Description

A luxurious layered cake featuring vanilla, chocolate, and strawberry layers, topped with Swiss meringue buttercream in matching flavors and finished with a chocolate ganache drip and ice-cream-cone style decorations.

Ingredients

Vanilla and Strawberry Cake Layers

• 1 cup butter, room temperature
• 2 cups granulated sugar
• ¼ cup vegetable oil
• 4 eggs
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3 cups cake flour
• 1 cup buttermilk
• 1/3 cup strawberry preserves (for the strawberry layer)
• pink food coloring (a few drops, optional)

Chocolate Cake Layer

• ¼ cup vegetable oil
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 1/3 cup unsweetened cocoa powder
• ¾ cup all-purpose flour
• ½ cup milk
• ½ cup very hot water

Swiss Meringue Buttercream

• 9 egg whites
• 2 ½ cups granulated sugar
• 3 cups (6 sticks) salted butter, softened slightly but still cool
• 1 tablespoon vanilla extract
• 2 tablespoons strawberry preserves
• pink food coloring (for the strawberry frosting)
• 2 ounces semi-sweet chocolate (for the chocolate frosting)

Chocolate Ganache

• 2 ounces semi-sweet chocolate
• 2 teaspoons light corn syrup
• 1/4 cup heavy cream

Decorations

• 3 sugar cones
• optional: cherries or strawberries for garnish

Instructions

Vanilla and Strawberry Cakes

1. Preheat the oven to 350°F. Prepare two 8-inch round cake pans by coating them with nonstick spray and lining the bottoms with parchment circles. Coat the parchment as well.
2. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 2 minutes. Add the oil, eggs, vanilla, baking powder, and salt, and mix until combined, scraping the bowl as needed.
3. On low speed, add the flour and buttermilk in alternating additions, beginning and ending with flour. Mix just until smooth and combined.
4. Pour half the batter into one prepared pan for the vanilla layer.
5. To the remaining batter in the bowl, add 1/3 cup strawberry preserves and a few drops of pink food coloring. Mix on low until evenly colored, then pour into the other prepared pan for the strawberry layer.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the cakes are set.
7. Cool the cakes in the pans for 10–15 minutes, then turn them out onto wire racks to cool completely. Cakes may be made a day ahead, wrapped tightly in cling wrap, or stored in the refrigerator for up to 3 days (or frozen for up to a month).

Chocolate Cake

1. Preheat the oven to 350°F. Prepare one 8-inch round pan with nonstick spray and a parchment circle.
2. In the bowl of a stand mixer with the paddle attachment, combine the oil, sugar, egg, vanilla, salt, baking soda, and cocoa powder. Mix on medium until combined. Add the flour and milk and mix until incorporated, then add the hot water and mix until smooth.
3. Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
4. Cool in the pan 10–15 minutes, then turn out onto a wire rack to cool completely.

Swiss Meringue Buttercream

1. Set up a double boiler with about 1 inch of simmering water. In a heat-safe bowl, whisk together the egg whites and granulated sugar. Place the bowl over the simmering water (making sure it doesn’t touch the water) and whisk constantly until the sugar dissolves, about 3–4 minutes.
2. Transfer the warm egg-white mixture to the stand mixer fitted with the whisk attachment. Beat on medium-high for 10–15 minutes, until stiff peaks form and the mixture has cooled to room temperature.
3. With the mixer on medium, add the softened butter a few tablespoons at a time, allowing each addition to incorporate before adding more. When all the butter is added, switch to the paddle attachment and mix in the vanilla until the frosting is smooth and silky.
4. Scoop out a heaping cup of frosting into a medium bowl for the strawberry frosting and another heaping cup into a second bowl for the chocolate frosting. Stir 2 tablespoons strawberry preserves and a drop of pink food coloring into one bowl. Melt the 2 ounces of semi-sweet chocolate in short increments and mix it into the other reserved cup of frosting until combined.

Assembly

1. If needed, level the cooled cakes with a serrated knife so they stack evenly.
2. Place the chocolate cake layer on a cake plate. Spread about ½ cup of vanilla frosting on top, then add the strawberry layer and again spread vanilla frosting. Top with the vanilla cake. Apply a thin crumb coat over the whole cake and chill in the refrigerator for 20–30 minutes to set.
3. While the cake chills, portion one scoop each of the strawberry, chocolate, and vanilla frosting onto parchment to chill—these will become the decorative “ice cream” scoops.
4. Remove the cake from the refrigerator and apply the chocolate frosting around the base, strawberry frosting in the middle, and vanilla frosting at the top. Use an offset spatula or cake smoother to gently blend the bands for a rustic ombré effect. Chill briefly while you prepare the ganache.

Ganache

1. In a microwave-safe bowl, combine 2 ounces semi-sweet chocolate, 2 teaspoons light corn syrup, and 1/4 cup heavy cream. Heat in 20-second intervals, stirring until smooth. Chill the ganache in the refrigerator for about 15 minutes so it thickens slightly before using.
2. Stir the ganache, spread it on top of the chilled cake, and let it drip down the sides for a decorative edge.
3. Place the chilled frosting scoops on top of the cake and insert a sugar cone into each scoop to resemble ice cream cones. Garnish with cherries or strawberries if desired.

Notes

Cakes can be made ahead of time. Wrapped tightly in cling wrap they will keep at room temperature for up to one day, in the refrigerator for up to three days, or frozen for up to a month. Swiss meringue buttercream is best used when the butter is cool but spreadable; if the frosting looks curdled, chilling briefly and re-whipping will usually restore its texture.

Nutrition (per slice)

• Serving Size: 1 Slice
• Calories: 1783
• Sugar: 134.8 g
• Sodium: 1206 mg
• Fat: 97.4 g
• Carbohydrates: 211 g
• Protein: 23 g
• Cholesterol: 496.1 mg