Peyton's Momma™

Minnesota based Family Lifestyle blog. Mother Daughter duo take on food, travel, and more.

Homemade Neapolitan Layer Cake Recipe | Chocolate, Vanilla & Strawberry Cake

Homemade Neapolitan Layer Cake

If you grew up loving Neapolitan ice cream, you’re going to fall in love with this beautiful Neapolitan Layer Cake. Inspired by the classic trio of chocolate, vanilla, and strawberry flavors, this impressive cake transforms everyone’s favorite ice cream into a show-stopping dessert.

I originally created this cake for my grandmother’s birthday because Neapolitan ice cream has always been her favorite. Instead of giving another gift that might sit on a shelf, I wanted to create something we could enjoy together. The result was this three-layer cake featuring homemade chocolate, vanilla, and strawberry cakes, each paired with its own flavored buttercream and finished with a rich chocolate ganache drip.

Although this cake has several components, each one is simple to make. If you work through it one step at a time, even beginner bakers can create a bakery-worthy cake that’s perfect for birthdays, anniversaries, holidays, or any special celebration.

Why You’ll Love This Neapolitan Cake

  • Three classic cake flavors in one dessert
  • Beautiful centerpiece for birthdays
  • Rich chocolate ganache drip
  • Homemade buttercream for every layer
  • Perfect make-ahead celebration cake
  • Easier than it looks

Ingredients

Chocolate Cake Layer

  • 1¼ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup buttermilk, room temperature
  • ¼ cup vegetable oil
  • 2 large eggs
  • ½ cup hot water
  • 1 teaspoon vanilla extract

Chocolate Buttercream

  • 1 cup unsalted butter, softened
  • 5 ounces semi-sweet chocolate, melted and cooled
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons heavy cream

Vanilla Cake Layer

  • ½ cup unsalted butter, softened
  • 4 tablespoons canola oil
  • 1 cup granulated sugar
  • ½ teaspoon salt
  • 3 large eggs
  • 1 egg yolk
  • 1½ cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk

Vanilla Buttercream

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 3 tablespoons heavy cream
  • ½ teaspoon vanilla extract

Strawberry Cake Layer

  • ¾ cup granulated sugar
  • ½ cup unsalted butter
  • 4 tablespoons vegetable oil
  • 2 large eggs
  • 2 egg whites
  • ½ teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1¼ cups cake flour
  • Pinch of salt
  • 1 ounce freeze-dried strawberries, crushed into powder
  • ½ cup reduced strawberry puree

Strawberry Puree

Blend 1½ cups fresh strawberries until smooth, then simmer until reduced to ½ cup.

Strawberry Buttercream

  • 1 cup unsalted butter
  • 2½ cups powdered sugar
  • ½ ounce freeze-dried strawberry powder
  • 4 tablespoons heavy cream
  • ½ teaspoon vanilla extract

Chocolate Ganache

  • 1 cup semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • Fresh strawberries for garnish

Equipment

Before You Begin

This recipe takes approximately 4–5 hours from start to finish, including cooling time.

For the easiest workflow:

  • Bake all three cake layers first.
  • Allow them to cool completely.
  • Prepare all three buttercreams.
  • Assemble and chill the cake.
  • Finish with the chocolate ganache and decorations.

How to Make the Chocolate Cake

Preheat the oven to 325°F.

Grease and flour one 9-inch cake pan.

Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

In a separate bowl combine the buttermilk, vegetable oil, eggs, hot water, and vanilla.

Gradually combine the wet and dry ingredients until smooth.

Pour into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out with only a few moist crumbs.

Cool for 10 minutes before transferring to a wire rack.

How to Make the Vanilla Cake

Prepare another greased 9-inch cake pan.

Beat together the butter, oil, sugar, and salt until light and fluffy.

Mix together the cake flour and baking powder.

Alternate adding the flour mixture and buttermilk to the butter mixture.

Mix in the eggs, egg yolk, and vanilla.

Bake for 25–30 minutes.

Cool completely.

How to Make the Strawberry Cake

Prepare the final cake pan.

Mix together:

  • Cake flour
  • Baking powder
  • Salt
  • Freeze-dried strawberry powder

In another bowl beat together:

  • Butter
  • Sugar

Add the eggs and egg whites one at a time.

Mix in the vanilla.

Alternate adding the flour mixture and reduced strawberry puree until fully combined.

Bake for 30–35 minutes.

Cool completely.

Make the Buttercreams

Prepare each buttercream individually.

For all three frostings:

  • Beat the butter until fluffy.
  • Gradually add powdered sugar.
  • Mix in the remaining flavor ingredients.
  • Beat for several minutes until light and creamy.

Assemble the Cake

Place the chocolate cake layer on your cake stand.

Spread the chocolate buttercream over the top.

Add the vanilla cake layer.

Spread the vanilla buttercream.

Top with the strawberry cake layer.

Cover the entire cake with the remaining matching buttercreams, blending them together as desired for a colorful Neapolitan look.

Chill the cake for 20–30 minutes before adding the ganache.

Make the Chocolate Ganache

Combine the chocolate chips and heavy cream.

Microwave in 30-second intervals, stirring after each until smooth.

Allow the ganache to cool slightly.

Pour around the edge of the chilled cake to create decorative drips before covering the top.

Return the cake to the refrigerator until the ganache firms.

Decorate

Pipe decorative buttercream swirls around the top edge of the cake.

Top each swirl with a fresh strawberry.

Refrigerate until about 30 minutes before serving.

Tips for Success

  • Bake the cake layers the day before assembly.
  • Chill the cake before adding the ganache.
  • Use room-temperature ingredients for smooth batters and frosting.
  • Weigh your cake layers if possible for even stacking.
  • Freeze-dried strawberries provide concentrated strawberry flavor without adding excess moisture.

Variations

Try these fun twists:

  • Add chopped chocolate between layers.
  • Use strawberry jam between the cake layers.
  • Decorate with chocolate curls.
  • Add rainbow sprinkles for birthdays.
  • Use fresh raspberries instead of strawberries for garnish.
  • Pipe all three buttercream flavors around the outside for a striped Neapolitan effect.

Storage

Store the finished cake covered in the refrigerator for up to 4 days.

Allow it to sit at room temperature for about 30 minutes before serving so the buttercream softens.

Frequently Asked Questions

Can I bake the cake layers ahead of time?

Yes! Bake the layers up to two days ahead and wrap them tightly in plastic wrap until you’re ready to decorate.

Can I freeze the cake layers?

Absolutely. Wrap each cooled layer tightly and freeze for up to three months.

Can I use boxed cake mixes?

Yes. If you’re short on time, you can substitute chocolate, vanilla, and strawberry cake mixes while still making the homemade buttercream and ganache.

Why use freeze-dried strawberries?

Freeze-dried strawberries add bold strawberry flavor without thinning the cake batter or frosting like fresh berries can.

This Neapolitan Layer Cake is every bit as delicious as it is beautiful. With layers of rich chocolate, classic vanilla, fresh strawberry cake, matching homemade buttercream, and a decadent chocolate ganache drip, it’s a dessert that turns any celebration into something memorable. While it takes a little extra time to make, the finished cake is well worth the effort and is guaranteed to impress family and friends at birthdays, holidays, and special occasions.

Check out some of our other gourmet cakes.

Print Pin

Neapolitan Cake Recipe

This homemade Neapolitan Layer Cake combines chocolate, vanilla, and strawberry cake with matching buttercream frosting and rich chocolate ganache. A stunning celebration cake perfect for birthdays and special occasions.
Course Dessert
Cuisine American

Ingredients

Chocolate Cake layer

  • 1 1/4 C All Purpose Flour
  • 1 C Granulated Sugar
  • 1/2 C Cocoa Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1/2 C Buttermilk, room temp
  • 1/4 C Vegetable Oil
  • 2 large Eggs, room temp
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 C Hot Water

Vanilla Cake Layer

  • 1/2 C Unsalted Butter, room temp
  • 4 tbsp Canola Oil
  • 1 C Granulated Sugar
  • 1/2 tsp Salt
  • 3 large Eggs, room temp
  • 1 large Egg Yolk, room temp
  • 1 1/2 C Cake Flour
  • 1 tsp Baking Powder
  • 1/2 C Buttermilk, room temp
  • 1 tsp Vanilla Extract

Strawberry Cake Layer

  • 3/4 C Granulated Sugar
  • 1/2 C Unsalted Butter, room temp
  • 4 tbsp Vegetable Oil
  • 2 large Eggs
  • 2 large Egg Whites
  • 1/2 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 1 1/4 C Cake Flour
  • 1 oz Freeze Dried Strawberries, smashed
  • Dash of Salt
  • 1/2 C Strawberry Puree

Chocolate Buttercream

  • 1 C Unsalted Butter, room temp
  • 5 oz Semi-Sweet Chocolate, melted
  • 3 C Powdered Sugar
  • 1 tsp Pure Vanilla Extract
  • 4 tbsp Heavy Whipping Cream

Vanilla Buttercream

  • 1 C Unsalted Butter, room temp
  • 3 C Powdered Sugar
  • 3 tbsp Heavy Whipping Cream
  • 1/2 tsp Vanilla Extract

Strawberry Buttercream

  • 1 C Unsalted Butter, room temp
  • 2 1/2 C Powdered Sugar
  • 1/2 oz Freeze Dried Strawberries, mashed
  • 4 tbsp Heavy Whipping Cream
  • 1/2 tsp Pure Vanilla Extract

Chocolate Ganache

  • 1 C Semi-Sweet Chocolate Chips
  • 1 C Heavy Whipping Cream

Instructions

  • To make the Chocolate Cake -
    Preheat your oven to 325 degrees F.
    Prepare one 9-inch cake pan with either a Pam's baking nonstick spray with flour or with Crisco and flour. Set aside.
    In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. You can either mix by hand or with an electric mixer. Mix until combined.
    In a separate large bowl, add buttermilk, oil, eggs, water, and vanilla. Mix until smooth and combined.
    Gradually add the wet mixture to the flour mixture while mixing on low speed. You can use a stand mixer or hand mixer for this step.  If you are using a hand mixer, add a cup of the wet mix to the dry and stir until combined. Repeat until all the wet mixture is combined with the flour mixture.
    Pour the chocolate cake mix into your prepared cake pan. Place on the center rake in oven and bake for 25-30 minutes. You will now your cake is done when you can insert a toothpick in the center and pull it out with just a few crumbs.
    Let the cake cool in the pan for about 10 minutes then finish cooling on wire rack.
    To make the Neapolitan Vanilla Cake - 
    Keep the oven preheated to 325 degrees F. Prepare your cake pan just as you did for the chocolate cake and set aside.
    In a large bowl combine the butter, oil, sugar, and salt. Beat for about 2 minutes until it's light and fluffy.
    In another bowl combine the flour and baking powder.
    Add half the flour mixture to the wet mixture bowl and stir until combined.
    Add in the buttermilk. Stir until combined.
    Add in the remaining flour mixture and stir until combined.
    Pour in prepped pan and bake for 25-30 minutes. You know it is done when you can insert a toothpick in the center and pull it out with just a few crumbs.
    Let the cake cool in the pan for about 10 minutes then finish cooling on wire rack.
    To make the Neapolitan Strawberry Cake - 
    Preheat the oven to 325 degrees F. Prep your cake pan as you did for the chocolate and vanilla layers and set aside.
    In a bowl, combine the flour, baking powder, salt, and freeze-dried strawberries. Stir until combined.
    In another bowl, beat the butter and sugar for about 2 minutes until light and fluffy.
    Add in the eggs and egg whites, one at a time, stir until combined in between each egg.
    Add in the Vanilla extract and stir.
    With the mixer on low, add half the flour mixture to the wet mixture and stir until combined.
    Add in the strawberry puree and mix until combined.
    Add in remaining flour mixture and stir until combined.
    Pour in the prepared cake pan. Bake on the center rake for 30-35 minutes. You will know it's finished when you insert a toothpick into the center of the cake and it comes out with crumbs.
    Let it cook for about 10 minutes in the cake pan then transfer to a wire cooling rack and let cool.
    Now it's time to make the buttercream. I think it is easiest if you prepare all the buttercreams first and then assemble the cake. You will want a stand mixer for this step.
    To make the Chocolate Buttercream - 
    Beat the butter on medium speed for about 2 minutes. The butter will become pale yellow and fluffy.
    Slowly add in the melted chocolate while the mixer is on low speed. You want to make sure the chocolate is cooled before adding it in. Be sure to scrape the sides of the bowl to make sure the butter and chocolate combine.
    With the mixer on low add in the powdered sugar a cup at a time until combined.
    Add in the heavy whipping cream, vanilla, and salt. Beat on medium to high for about 3-4 minutes until the frosting is light and fluffy.
    To make the Vanilla Buttercream - 
    Beat the butter on medium speed for about 3 minutes, until the butter is light and fluffy.
    Lower the speed to low and add the powdered sugar 1 cup at a time until combined.
    Mix in the heavy cream and vanilla extract.
    Beat on high for about 5 minutes until the frosting becomes light and fluffy.
    To make the Strawberry Buttercream - 
    Beat the butter on medium speed for about 2 minutes until the butter is light and fluffy.
    Turn the mixer to low and add the powdered sugar 1 cup at a time until combined.
    Add in the freeze-dried strawberries and mix until combined.
    Add in the whipping cream and vanilla.
    Beat on medium-high speed for 5-7 minutes until frosting is light and fluffy.
    Now it's time to assemble!
    To Assemble the Cake - 
    Place the chocolate layer of cake down first. Frost the top of the chocolate layer with the chocolate buttercream.
    Next, place the vanilla cake layer on top of the chocolate buttercream. Frost the vanilla cake layer with vanilla buttercream.
    Place the strawberry cake layer on top fo the vanilla buttercream.
    Frost each layer with corresponding flavor of frosting.
    Place the cake in the freezer or fridge for about 10-30 minutes to set up. You want the frosting cold and hard before you pour the ganache over it, otherwise, it may melt and run down the side of the cake.
    To make the Chocolate Ganache - 
    Pour the semi-sweet chocolate chips and heavy cream into a microwave-safe bowl. Microwave until smooth and melted at 30-second intervals being sure to stir in between.
    Pour the ganache into a squeeze bottle. Once it's cooled some but has not hardened you can gently pour it on the edge of the cake and then cover the top. You want to create a drip effect.
    Place back in the fridge or freezer until the ganache is set up.
    Finishing Touches - 
    Take your remaining buttercream and place it into a piping bag with a star tip.
    Once the ganache has set up you can pipe the swirls on the top of the cake.
    Place similar size strawberries on the top of the buttercream.
    Keep your finished cake in the fridge until about 30 minutes before you want to serve it.

 

 

 

 

 

 

About Shanna

Shanna started writing shortly after her daughter was born. She's written for various outlets over the years. When she's not writing about her adventures with her daughter, she's out having adventures!