1. Prepare the Chocolate Cake Layer: A Rich and Moist Base
Preheat and Prep: Preheat the oven to 325°F (160°C). Spray one 8-inch round cake pan with nonstick spray. Line the bottom of the pan with parchment paper, and spray the parchment paper.
Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, combine the buttermilk, oil, eggs, hot water, and vanilla extract. Whisk until well combined.
Gradually Add Wet to Dry: With the mixer on low speed, slowly add the wet ingredients to the dry ingredients, scraping the bottom of the bowl with a rubber spatula to ensure everything is incorporated.
Pour and Bake: Pour the batter into the prepared cake pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.
Divide and Freeze: Once cooled, carefully divide the cake layer horizontally into two layers using a serrated knife. Wrap the entire cake layer in plastic wrap and freeze until ready to use. This will make frosting easier.
2. Prepare the Chocolate Buttercream: A Rich and Decadent Frosting
Beat Butter: In a stand mixer fitted with a paddle attachment, beat the slightly cold butter on medium speed for about 2 minutes until it’s light and fluffy.
Add Melted Chocolate: Slowly add the melted and cooled chocolate to the butter, beating on medium speed until smooth. Scrape down the sides of the bowl and mix for another 30 seconds.
Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing until just combined after each addition.
Add Vanilla, Salt, and Heavy Cream: Add the vanilla extract, salt, and heavy cream.
Whip: Increase the mixer speed to medium-high and beat the frosting for another 3-4 minutes until it’s light, fluffy, and has lightened in color.
Remove Air Bubbles: Before frosting your cake, use a wooden spoon to hand mix the frosting, pressing it against the sides of the bowl to remove any large air pockets.
3. Prepare the Vanilla Cake Layer: A Light and Delicate Contrast
Preheat and Prep: Preheat your oven to 325°F (160°C). Spray one 8-inch round cake pan with non-stick spray, line the bottom with parchment paper, and spray again.
Cream Butter, Oil, Sugar, and Salt: In a stand mixer fitted with a paddle attachment, combine the softened butter, canola oil, granulated sugar, and salt. Beat on medium speed for about 2 minutes until light and fluffy.
Add Eggs: Turn the mixer to medium-low and add the eggs and egg yolk one at a time, scraping down the sides of the bowl in between each addition. Mix until well incorporated.
Alternate Dry and Wet Ingredients: With the mixer on low, alternately add the flour mixture (flour and baking powder) with the buttermilk, beginning and ending with the flour. Mix until just combined.
Add Vanilla: Add the vanilla extract and mix on low until combined.
Bake: Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cool: Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
Divide and Freeze: Once cooled, carefully divide the cake layer horizontally into two layers using a serrated knife. Wrap each layer in plastic wrap and freeze until ready to use.
4. Prepare the Vanilla Buttercream: A Classic and Versatile Frosting
Cream Butter: In a stand mixer fitted with the paddle attachment, cream the slightly cold butter on medium speed for about 3 minutes until light and fluffy.
Gradually Add Powdered Sugar: With the mixer on low speed, slowly add the sifted powdered sugar, one cup at a time, mixing until just combined after each addition.
Add Heavy Cream and Vanilla: Add the heavy whipping cream and vanilla extract.
Whip: Continue to beat the frosting on medium-high speed for an additional 5 minutes until it’s light, fluffy, and has lightened in color.
Remove Air Bubbles: Before frosting, mix the frosting by hand with a wooden spoon to push out any air pockets.
5. Prepare the Strawberry Cake Layer: A Burst of Fruity Flavor
Preheat and Prep: Preheat your oven to 325°F (160°C). Spray one 8-inch round cake pan with cooking spray, line the bottom with parchment paper, and spray again.
Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, and freeze-dried strawberry powder.
Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat the granulated sugar and softened butter for about 2 minutes until light and fluffy.
Add Oil: Add the oil and beat for another 2 minutes until well combined.
Incorporate Eggs and Vanilla: Add the eggs and egg whites, one at a time, mixing well after each addition. Add the vanilla extract.
Alternate Dry Ingredients and Puree: With the mixer on low speed, alternately add the flour mixture and the strawberry puree, beginning and ending with the flour mixture. Mix until just incorporated.
Bake: Pour the batter into the prepared cake pan and bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cool: Let the cake cool in the pan for about 10 minutes before inverting it onto

a wire rack to cool completely. 9. Divide and Freeze: Once cooled, carefully divide the cake layer horizontally into two layers using a serrated knife. Wrap each layer in plastic wrap and freeze until ready to use.

6. Prepare the Strawberry Buttercream: A Fruity and Flavorful Frosting

1. Cream Butter: In a stand mixer fitted with a paddle attachment, cream the slightly cold butter for about 2 minutes until light and fluffy.
2. Gradually Add Powdered Sugar: With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.  
3. Add Strawberry Powder: Add the pulverized freeze-dried strawberry powder to the mixture.
4. Add Cream and Vanilla: With the mixer on medium speed, add the heavy whipping cream and vanilla extract.
5. Whip: Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.  
6. Remove Air Bubbles: Before frosting, mix the frosting by hand with a wooden spoon to push out any air pockets.

7. Assemble the Neapolitan Cake: Stacking the Layers of Flavor

1. Prepare Cake Layers: Remove the frozen cake layers from the freezer. If necessary, level the tops of the cake layers with a serrated knife to create even surfaces.
2. First Layer (Chocolate): Place the first half of the chocolate cake layer on a cake board or serving plate.
3. Frost: Spread about ½ to ¾ cup of the chocolate buttercream evenly over the first chocolate cake layer.
4. Second Layer (Chocolate): Top with the second half of the chocolate cake and spread another ½ to ¾ cup of chocolate buttercream on top.
5. Third Layer (Vanilla): Place the first half of the vanilla cake layer on top of the chocolate buttercream. Top with about ½ to ¾ cup of vanilla buttercream, followed by the second half of the vanilla cake and more vanilla buttercream.
6. Fifth Layer (Strawberry): On top of the vanilla buttercream, place the first half of the strawberry cake, followed by ½ to ¾ cup strawberry buttercream.
7. Final Layer (Strawberry): Place the final strawberry cake layer on top of the strawberry buttercream.

8. Crumb Coat the Cake: Creating a Smooth Base for Frosting

1. Apply Crumb Coat: Apply a thin layer of frosting around the entire cake. This is your crumb coat, which will trap any loose crumbs and create a smooth surface for the final frosting.
   • Chocolate Section: Use chocolate buttercream around the chocolate cake layers.
   • Vanilla Section: Use vanilla buttercream around the vanilla cake layers.
   • Strawberry Section: Use strawberry buttercream around the strawberry cake layers.
2. Chill: Place the cake in the freezer for 10 to 15 minutes to set the crumb coat.

9. Frost the Cake: The Final Decoration

1. Remove from Freezer: Once the crumb coat is set, remove the cake from the freezer.
2. Apply Final Frosting: Continue to frost the cake with the remaining frosting, creating a smooth and even layer. You can use different piping tips or an offset spatula to create decorative patterns or textures on the frosting.
3. Decorate (Optional): If desired, decorate the top of the cake with fresh strawberries, chocolate shavings, or other toppings of your choice.

10. Chill and Serve: Allowing the Flavors to Meld

1. Chill: Refrigerate the frosted cake for at least 30 minutes to allow the frosting to set.
2. Serve: Slice and serve the Neapolitan Cake chilled.