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Showstopping Neapolitan Layer Cake with Easy Strawberry Buttercream

Neapolitan layer cake - featured image
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A stunning three-layer cake combining chocolate, vanilla, and strawberry flavors with a creamy strawberry buttercream. Perfect for celebrations, this cake delivers bakery-level results with simple ingredients and make-ahead convenience.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 ½ cups (500g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 ½ cups (360ml) buttermilk
  • ⅓ cup (30g) unsweetened natural cocoa powder
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1.5 ounces (42g) freeze-dried strawberries
  • 4 cups (480g) powdered sugar
  • 2–3 tablespoons heavy cream
  • ¼ cup strawberry jam (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans, line bottoms with parchment paper, and lightly flour sides.
  2. Make vanilla layer: In a medium bowl, whisk together 1 cup flour, ¾ cup sugar, ½ cup buttermilk, ⅓ cup softened butter, 1 egg, 1 teaspoon vanilla, ½ teaspoon baking powder, and a pinch of salt. Beat on medium speed for 2 minutes until smooth. Pour into one prepared pan.
  3. Make chocolate layer: In the same bowl, combine 1 cup flour, ¾ cup sugar, ⅓ cup cocoa powder, ½ cup buttermilk, ⅓ cup softened butter, 1 egg, 1 teaspoon vanilla, ½ teaspoon baking powder, ¼ teaspoon baking soda, and a pinch of salt. Beat for 2 minutes. Pour into a second pan.
  4. Make strawberry layer: In the same bowl, combine 1 cup flour, ¾ cup sugar, ½ cup buttermilk, ⅓ cup softened butter, 1 egg, 1 teaspoon vanilla, ½ teaspoon baking powder, and a pinch of salt. Beat for 2 minutes. Gently fold in ¼ cup ground freeze-dried strawberry powder. Pour into third pan.
  5. Bake all three pans at 350°F (175°C) for 22-28 minutes, rotating halfway through. Cakes are done when a toothpick inserted in center comes out clean or with a few moist crumbs. Chocolate layer may need 1-2 minutes more.
  6. Cool cakes in pans for 10 minutes, then turn out onto wire rack. Remove parchment and cool completely.
  7. Make strawberry buttercream: Grind remaining freeze-dried strawberries into fine powder. In a large bowl, beat 1 cup softened butter until creamy (2 minutes). Gradually add 4 cups powdered sugar, beating on low. Add strawberry powder, 2 teaspoons vanilla, and 2 tablespoons heavy cream. Beat on medium-high for 3-4 minutes until light and fluffy. Adjust consistency with more cream or powdered sugar as needed.
  8. Level cake tops with a serrated knife if domed.
  9. Assemble: Place chocolate layer on cake stand. Spread generous buttercream on top. Add vanilla layer, more buttercream. Add strawberry layer. Optionally spread thin layer of jam between buttercream and next cake layer.
  10. Apply thin crumb coat of buttercream over entire cake. Refrigerate 20 minutes. Apply final layer of buttercream, smoothing with offset spatula. Decorate as desired.

Notes

Room temperature ingredients are crucial for proper creaming and emulsification. Don’t overmix batter once flour is added. Chill cake layers before frosting for easier handling. For clean slices, use a hot serrated knife and wipe between cuts. Buttercream can be made a day ahead and refrigerated; re-whip before using.

Nutrition

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

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