Neapolitan Cake jpg

Neapolitan Cake


This three-layered Neapolitan cake is absolutely gorgeous. You are going to use a stand mixer to make this cake but you can also use an electric hand mixer, and that will work well too.


  • 1 1/2 cups (12oz/360g) butter, at room temperature
  • 1 1/2 cups (12oz/360g) sugar
  • 6 large eggs, at room temperature
  • 2 1/2 cups (12oz/360g) Self Raising flour
  • 2 teaspoon vanilla extract
  • 1 teaspoon salt
  • 4 tablespoons milk
  • 1/2 cup (21/2oz/75g) strawberries, pureed and strained
  • 1/4 cup (10z/30g) cocoa powder


  • 1 batch crazy vanilla frosting
  • 1/2 cup (5oz/150g) strawberry puree
  • 1/4 cup (1oz/30g) cocoa powder


  1. First, prepare your strawberry puree by blending 1/2 cup of fresh or frozen strawberries in a food processor.
  2. Transfer puree to a strainer and sieve to remove the seeds then aside.
  3. Next, make your sponge cake batter: Preheat your oven to 350 degrees Fahrenheit, butter and line the base of the pan.
  4. Using an electric whisk or stand mixer, beat the butter and sugar together until pale and fluffy.
  5. Next add in the eggs in one at a time and whisk, scraping down the sides of the bowl after each addition.
  6. Add in the vanilla and salt and continue mixing.
  7. Turn the machine down low and add in the self-raising flour and milk, and mix until just combined.
  8. Divide the mixture evenly between 3 bowls. Flavor one with the strawberry puree, and one with the cocoa powder and leave the other as is.
  9. Once the additional flavorings are fully incorporated pour each flavor into one of the lined cake tins.
  10. Bake the cakes for 25-30 minutes, until a skewer inserted into the middle of each cake comes out clean.
  11. Once cooled remove the cakes from their tins and leave to cool completely on a wire rack.
  12. Once the cakes have completely cooled transfer one layer to a cake stand or serving plate.
  13. Frost the first layer with the corresponding frosting flavor then place the next layer on top and repeat with its corresponding flavor of frosting until all 3 layers are complete.
  14. Next using an offset spatula take 1/4 of the vanilla crazy frosting and frost the outside of the cake lightly to create the crumb layer.
  15. Next, take the remaining crazy frosting and divide into 3.
  16. Flavor one with the strawberry puree, one with cocoa powder and leave one as is.
  17. Fill 3 piping bags fitted with a round tip or no tip at all.
  18. Using the first flavor of frosting frost the bottom 1/3 of the cake with 1 flavor of frosting.
  19. Using a method called pulled dot, dot the butter cream and pull with a spatula.
  20. Frost the remaining 2/3 of the cake until the whole thing is complete.
  21. This cake can be covered and stored at room temperature for up to 3 days.