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Perfect Neapolitan Layer Cake with Strawberry Buttercream

Neapolitan Layer Cake with Strawberry Buttercream - featured image
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A stunning three-layer cake featuring chocolate, vanilla, and strawberry flavors with a real strawberry buttercream. This beginner-friendly recipe uses one batter divided into three flavors for a show-stopping dessert that’s perfect for celebrations.

Ingredients

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  • 2 ½ cups all-purpose flour (spooned and leveled)
  • 2 ½ teaspoons baking powder
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter, softened to room temperature
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup whole milk, room temperature
  • 3 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
  • 2 tablespoons hot water
  • ⅓ cup strawberry puree (from about 6–8 strawberries, blended and strained)
  • 2–3 drops pink food coloring (optional)
  • 1 cup unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar, sifted
  • ¼ cup strawberry puree, reduced on stovetop
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons heavy cream (if needed)
  • 1 cup fresh or frozen strawberries (for puree)
  • 1 tablespoon sugar (for puree)

Instructions

  1. Make the strawberry puree: In a small saucepan, combine 1 cup chopped strawberries with 1 tablespoon sugar. Cook over medium heat for 8-10 minutes, stirring occasionally, until strawberries break down and mixture thickens. Strain through a fine-mesh sieve to remove seeds. Set aside ¼ cup for buttercream and reserve the rest for cake batter. Cool completely.
  2. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper rounds, dust sides with flour, and tap out excess.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a stand mixer bowl, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Scrape down sides halfway through.
  5. Add eggs one at a time, beating well after each addition. Stir in vanilla extract until smooth and glossy.
  6. With mixer on low speed, add flour mixture in three additions, alternating with milk. Start and end with flour. Mix just until combined. Divide batter evenly into three bowls (about 1 ⅓ cups each).
  7. For chocolate layer: In a small bowl, whisk cocoa powder with 2 tablespoons hot water until smooth. Fold into one portion of batter until fully combined.
  8. For strawberry layer: Stir remaining strawberry puree (about 2-3 tablespoons) and pink food coloring (if using) into another portion of batter. Fold gently until color is even.
  9. Leave the third portion as is for the vanilla layer.
  10. Pour each batter into prepared pans. Spread evenly. Bake for 22-25 minutes, or until a toothpick inserted into center comes out clean or with a few moist crumbs. Chocolate layer may take 1-2 minutes longer.
  11. Let cakes cool in pans for 10 minutes, then turn out onto a cooling rack. Remove parchment paper and cool completely.
  12. Make strawberry buttercream: In stand mixer bowl, beat softened butter on medium-high speed for 5-7 minutes until pale, light, and fluffy.
  13. Reduce speed to low and gradually add sifted powdered sugar, about ½ cup at a time. Scrape down sides as needed.
  14. Add reduced strawberry puree, vanilla extract, and pinch of salt. Beat on medium-high for 2-3 minutes until smooth and spreadable. If too thick, add heavy cream one tablespoon at a time. If too thin, add more powdered sugar.
  15. Assemble cake: Place one cake layer on serving plate. Level domed tops with a serrated knife if needed. Start with chocolate layer on bottom.
  16. Spread about ¾ cup buttercream evenly over first layer. Top with vanilla layer, then another ¾ cup buttercream. Finish with strawberry layer on top.
  17. Apply a thin crumb coat (thin layer of frosting to trap crumbs) and refrigerate for 20 minutes.
  18. Once set, apply final layer of frosting, smoothing sides and top with an offset spatula.
  19. Decorate optionally with piped rosettes, fresh strawberry slices, or chocolate shavings.

Notes

Room temperature ingredients are essential for proper emulsion. Don’t overmix the batter. Chill the cake after crumb coat for clean frosting. Use a serrated knife for leveling layers. For clean slices, dip a sharp knife in hot water and wipe dry between cuts. The cake tastes even better on day two as flavors meld.

Nutrition

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

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