Neapolitan Cake: A Trio of Chocolate, Vanilla, and Strawberry in Every Slice

A Classic Flavor Combination, Elevated

The Neapolitan Cake is a visually striking and incredibly delicious dessert that captures the classic flavors of chocolate, vanilla, and strawberry ice cream in cake form. This impressive three-layered cake features a moist chocolate cake, a delicate vanilla cake, and a vibrant strawberry cake, each complemented by a corresponding buttercream frosting. It’s a dessert that’s sure to impress at any gathering, from birthday parties to holiday celebrations. While it requires a bit more effort than a single-layer cake, the result is well worth it. This recipe provides a comprehensive guide to creating this beautiful and flavorful cake, ensuring a successful baking experience.

A Cake that Evokes Sweet Memories and Celebrations

My first encounter with a Neapolitan Cake was at a childhood birthday party. I was captivated by the distinct layers of chocolate, vanilla, and pink strawberry. It looked like something out of a bakery window, and I couldn’t wait to try it. The taste was even better than I imagined, each layer distinct yet harmonious with the others. This cake sparked a love for layered cakes, and I’ve been baking them ever since. This particular recipe is a culmination of years of tweaking and perfecting, and it’s one that I’m particularly proud to share. It’s a cake that brings back sweet memories and is perfect for creating new ones. It is a great cake to serve at a birthday party or special occasion. It is also a fun and unique cake to make for Valentine’s Day!

Ingredient Insights: A Symphony of Flavors and Textures

This Neapolitan Cake is a study in complementary flavors and textures. Let’s examine each component:

Chocolate Cake and Buttercream:

• All-Purpose Flour (1 ¼ cups): Provides structure to the chocolate cake.
• Granulated Sugar (1 cup): Sweetens the cake.
• Good Cocoa Powder (½ cup): The heart of the chocolate flavor. Use a high-quality cocoa powder for a rich, intense chocolate taste.
  • Tip: “Good” cocoa powder in this context likely refers to a higher-quality brand like Ghirardelli or Valrhona.
• Baking Soda (1 teaspoon): A leavening agent that creates a tender crumb.
• Baking Powder (½ teaspoon): Works with the baking soda to help the cake rise.
• Kosher Salt (½ teaspoon): Enhances the chocolate flavor and balances the sweetness.
• Buttermilk (½ cup, room temperature): Adds moisture and a slight tanginess to the cake.
• Vegetable Oil (¼ cup): Contributes to the cake’s moistness.
• Eggs (2 large, room temperature): Provide structure, richness, and moisture.
• Pure Vanilla Extract (½ teaspoon): Complements the chocolate flavor.
• Hot Water (½ cup): “Blooms” the cocoa powder, intensifying its flavor and creating a more tender cake.
• Unsalted Butter (1 cup, slightly cold): The base of the chocolate buttercream, providing richness and structure.
• Dark or Semisweet Chocolate (5 oz., melted): Adds a deep, rich chocolate flavor to the buttercream. Choose a high-quality chocolate for the best results.
• Powdered Sugar (3 cups, measured then sifted): Sweetens the buttercream and gives it a smooth, spreadable consistency.
• Heavy Cream (4 tablespoons): Thins out the buttercream to the desired consistency and adds richness.

Vanilla Cake and Buttercream:

• Unsalted Butter (½ cup, room temperature): Provides richness and a tender crumb to the vanilla cake.
• Canola Oil (4 tablespoons): Adds moisture to the cake.
• Granulated Sugar (1 cup): Sweetens the cake.
• Salt (½ teaspoon): Enhances the vanilla flavor and balances the sweetness.
• Eggs (3 large, room temperature): Bind the ingredients and add richness.
• Egg Yolk (1 large, room temperature): Adds extra richness and a slightly denser texture to the cake.
• Cake Flour (1 ½ cups): Has a lower protein content than all-purpose flour, resulting in a more tender cake.
  • Tip: If you don’t have cake flour, you can make a substitute by measuring out 1 ½ cups of all-purpose flour, removing 3 tablespoons, and replacing that with 3 tablespoons of cornstarch. Whisk together well before using.
• Baking Powder (1 teaspoon): The leavening agent that helps the cake rise.
• Buttermilk (½ cup, room temperature): Adds moisture and a subtle tang.
• Pure Vanilla Extract (1 teaspoon): The primary flavor component of the vanilla cake and buttercream.
• Unsalted Butter (1 cup, slightly cold): For the vanilla buttercream.
• Powdered Sugar (3 cups, measured then sifted): Sweetens the buttercream.
• Heavy Whipping Cream (3 tablespoons): Thins the buttercream and adds richness.

Strawberry Cake and Buttercream:

• Granulated Sugar (¾ cup): Sweetens the cake.
• Unsalted Butter (½ cup, room temperature): Provides richness and a tender crumb.
• Vegetable or Canola Oil (4 tablespoons): Adds moisture.
• Eggs (2): Bind the ingredients and add richness.
• Egg Whites (2): Contribute to the cake’s structure and lightness.
• Vanilla Extract (½ teaspoon): Enhances the overall flavor.
• Baking Powder (1 teaspoon): The leavening agent.
• Cake Flour (1 ¼ cups): Creates a tender crumb.
• Freeze-Dried Strawberries (1 oz.): The key to the strawberry flavor. They are measured, then pulverized into a powder. This provides intense strawberry flavor without adding extra moisture.
• Salt (Dash): Balances the sweetness.
• Strawberry Puree (½ cup): Adds moisture and a fresh strawberry flavor. The recipe suggests simmering pureed strawberries to thicken and reduce them to ½ cup.
  • Tip: You can use fresh or frozen strawberries for the puree.
• Unsalted Butter (1 cup, slightly cold): For the strawberry buttercream.
• Powdered Sugar (2 ½ cups, measured then sifted): Sweetens the buttercream.
• Freeze-Dried Strawberry Powder (½ oz.): Adds intense strawberry flavor and a beautiful pink color to the buttercream.
• Heavy Whipping Cream (4 tablespoons): Thins the buttercream and adds richness.
• Pure Vanilla Extract (½ teaspoon): A touch of vanilla complements the strawberry flavor.

Essential Equipment: Tools for Cake Baking and Assembly

• Three 8-Inch Round Cake Pans: For baking the three different cake layers.
• Parchment Paper: To line the bottom of the cake pans for easy release.
• Stand Mixer with Paddle Attachment (or Handheld Mixer and Large Bowls): For mixing the cake batters and buttercreams.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rubber Spatulas: For scraping down the sides of the bowls and folding ingredients.
• Whisk: For combining dry ingredients and mixing the chocolate cake batter.
• Serrated Knife: For leveling the cake layers (if necessary) and cutting the cake.
• Cooling Racks: For cooling the cakes after baking.
• Small Saucepan: For reducing the strawberry puree.
• Food Processor or Blender: For pulverizing the freeze-dried strawberries.
• Cake Turntable (Optional): Makes frosting the cake much easier.
• Offset Spatulas: For frosting the cake.
• Plastic Wrap or Tin Foil: For wrapping and storing cake layers.

The Recipe: A Step-by-Step Guide to Neapolitan Cake Perfection

Ingredients with Measurements

For the Chocolate Cake:

• 1 ¼ cups (150 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ½ cup (59 g) good cocoa powder
• 1 teaspoon (4 g) baking soda
• ½ teaspoon (2 g) baking powder
• ½ teaspoon (2.8 g) kosher salt
• ½ cup (120 g) buttermilk, room temperature
• ¼ cup (54.5 g) vegetable oil
• 2 large eggs, room temperature
• ½ teaspoon (2.1 g) pure vanilla extract
• ½ cup (118.3 g) hot water

For the Chocolate Buttercream:

• 1 cup (226 g) unsalted butter, slightly cold
• 5 oz. good quality chocolate of your choice (dark or semi-sweet), melted
• 3 cups (375 g) powdered sugar, measured then sifted
• 1 teaspoon (4.2 g) pure vanilla extract
• Pinch of salt
• 4 tablespoons (57.75 g) heavy cream

For the Vanilla Cake:

• ½ cup (113 g) unsalted butter, room temperature
• 4 tablespoons (54.5 g) canola oil
• 1 cup (200 g) granulated sugar
• ½ teaspoon (2.8 g) salt
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 ½ cups (172.5 g) cake flour
• 1 teaspoon (4 g) baking powder
• ½ cup (120 g) buttermilk, room temperature
• 1 teaspoon (4.2 g) pure vanilla extract

For the Vanilla Buttercream:

• 1 cup (226 g) unsalted butter, slightly cold
• 3 cups (375 g) powdered sugar, measured then sifted
• 3 tablespoons (43.31 g) heavy whipping cream
• ½ teaspoon (2.1 g) vanilla extract

For the Strawberry Cake:

• ¾ cup (150 g) granulated sugar
• ½ cup (113 g) unsalted butter, room temperature
• 4 tablespoons (54.5 g) vegetable or canola oil
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• ½ tsp (2.1 g) vanilla extract
• 1 tsp (4 g) baking powder
• 1 ¼ cups (143.75 g) cake flour
• 1 oz freeze-dried strawberries, measured and then pulverized into a powder
• Dash of salt
• ½ cup (116 g) strawberry puree (about 1 ½ cups chopped strawberries, pureed and simmered over the stove to thicken and reduce to ½ cup)

For the Strawberry Buttercream:

• 1 cup (226 g) unsalted butter, slightly cold
• 2 ½ cups (312.5 g) powdered sugar, measured then sifted
• ½ oz. freeze-dried strawberries, measured and then pulverized into a powder
• 4 tablespoons (57.75 g) heavy whipping cream
• ½ teaspoon (2.1 g) pure vanilla extract

Detailed Instructions

1. Prepare the Chocolate Cake Layer: A Rich and Moist Base

1. 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.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Combine Wet Ingredients: In a separate bowl, combine the buttermilk, oil, eggs, hot water, and vanilla extract. Whisk until well combined.
4. 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.
5. 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.
6. Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack to cool completely.
7. 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

1. 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.
2. 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.
3. 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.
4. Add Vanilla, Salt, and Heavy Cream: Add the vanilla extract, salt, and heavy cream.
5. 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.
6. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Add Vanilla: Add the vanilla extract and mix on low until combined.
6. 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.
7. Cool: Let the cake cool in the pan for about 10 minutes before carefully inverting it onto a wire rack to cool completely.
8. 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

1. 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.
2. 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.
3. Add Heavy Cream and Vanilla: Add the heavy whipping cream and vanilla extract.
4. 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.
5. 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

1. 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.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, and freeze-dried strawberry powder.
3. 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.
4. Add Oil: Add the oil and beat for another 2 minutes until well combined.
5. Incorporate Eggs and Vanilla: Add the eggs and egg whites, one at a time, mixing well after each addition. Add the vanilla extract.
6. 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.
7. 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.
8. 1. Cool: Let the cake cool in the pan for about 10 minutes before inverting it ontoa 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.

   Troubleshooting Common Problems: Tips for Cake Success

   • Cakes Sticking to Pans:
     • Problem: The cake layers stick to the pans, making them difficult to remove.
     • Solutions: Grease the pans thoroughly with baking spray and line the bottoms with parchment paper.
   • Cakes Dry:
     • Problem: The cake layers are dry.
     • Solutions: Don’t overbake the cakes. Make sure you’re using the correct amount of flour.
   • Buttercream Too Soft:
     • Problem: The buttercream is too soft and doesn’t hold its shape.
     • Solutions: Make sure your butter is slightly cold, not too soft. You can chill the buttercream for a few minutes if it’s too runny.
   • Cake Layers Uneven:
     • Problem: The cake layers are uneven or domed.
     • Solutions: Use a scale to ensure even amounts of batter in each pan. Use a serrated knife to level the cooled cake layers before assembly.

   Tips and Variations: Customize Your Neapolitan Cake

   • Flavor Extracts: Experiment with other flavor extracts, such as almond or peppermint, in the cake batters or buttercreams.
   • Fruit Purees: Add a swirl of different fruit purees to each cake batter for a more intense fruit flavor.
   • Food Coloring: Enhance the colors of the cake layers or buttercreams with gel food coloring.
   • Decorations: Get creative with decorations! Use fresh fruit, sprinkles, chocolate shavings, or even edible flowers to create a truly stunning cake.
   • Different Frosting: You can use a different type of frosting. This cake would also be delicious with a chocolate ganache or a simple glaze.

   Serving Suggestions: A Cake for Every Celebration

   • Birthday Parties: This cake is a perfect centerpiece for a birthday celebration.
   • Holidays: The classic Neapolitan flavors make it a great choice for any holiday gathering.
   • Special Occasions: Impress your guests with this beautiful cake at your next dinner party or special event.
   • Afternoon Tea: Serve slices of this cake with a pot of tea for a delightful afternoon treat.

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   Neapolitan Cake: A Trio of Chocolate, Vanilla, and Strawberry in Every Slice

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   • Author: Jessica

   Print Recipe

   Pin Recipe

   Description

   Learn how to make a stunning Neapolitan Cake with layers of chocolate, vanilla, and strawberry cake, each paired with its own delicious buttercream. This detailed recipe guides you through each step for a showstopping dessert.

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   Ingredients

   Scale 1x2x3x

   For the Chocolate Cake:

   • 1 ¼ cups (150 g) all-purpose flour
   • 1 cup (200 g) granulated sugar
   • ½ cup (59 g) good cocoa powder
   • 1 teaspoon (4 g) baking soda
   • ½ teaspoon (2 g) baking powder
   • ½ teaspoon (2.8 g) kosher salt
   • ½ cup (120 g) buttermilk, room temperature
   • ¼ cup (54.5 g) vegetable oil
   • 2 large eggs, room temperature
   • ½ teaspoon (2.1 g) pure vanilla extract
   • ½ cup (118.3 g) hot water

   For the Chocolate Buttercream:

   • 1 cup (226 g) unsalted butter, slightly cold
   • 5 oz. good quality chocolate of your choice (dark or semi-sweet), melted
   • 3 cups (375 g) powdered sugar, measured then sifted
   • 1 teaspoon (4.2 g) pure vanilla extract
   • Pinch of salt
   • 4 tablespoons (57.75 g) heavy cream

   For the Vanilla Cake:

   • ½ cup (113 g) unsalted butter, room temperature
   • 4 tablespoons (54.5 g) canola oil
   • 1 cup (200 g) granulated sugar
   • ½ teaspoon (2.8 g) salt
   • 3 large eggs, room temperature
   • 1 large egg yolk, room temperature
   • 1 ½ cups (172.5 g) cake flour
   • 1 teaspoon (4 g) baking powder
   • ½ cup (120 g) buttermilk, room temperature
   • 1 teaspoon (4.2 g) pure vanilla extract

   For the Vanilla Buttercream:

   • 1 cup (226 g) unsalted butter, slightly cold
   • 3 cups (375 g) powdered sugar, measured then sifted
   • 3 tablespoons (43.31 g) heavy whipping cream
   • ½ teaspoon (2.1 g) vanilla extract

   For the Strawberry Cake:

   • ¾ cup (150 g) granulated sugar
   • ½ cup (113 g) unsalted butter, room temperature
   • 4 tablespoons (54.5 g) vegetable or canola oil
   • 2 large eggs, room temperature
   • 2 large egg whites, room temperature
   • ½ tsp (2.1 g) vanilla extract
   • 1 tsp (4 g) baking powder
   • 1 ¼ cups (143.75 g) cake flour
   • 1 oz freeze-dried strawberries, measured and then pulverized into a powder
   • Dash of salt
   • ½ cup (116 g) strawberry puree (about 1 ½ cups chopped strawberries, pureed and simmered over the stove to thicken and reduce to ½ cup)

   For the Strawberry Buttercream:

   • 1 cup (226 g) unsalted butter, slightly cold
   • 2 ½ cups (312.5 g) powdered sugar, measured then sifted
   • ½ oz. freeze-dried strawberries, measured and then pulverized into a powder
   • 4 tablespoons (57.75 g) heavy whipping cream
   • ½ teaspoon (2.1 g) pure vanilla extract

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   Instructions

   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.

   Pairing Recommendations: Delicious Complements

   • Drinks:
     • Coffee: A freshly brewed cup of coffee pairs beautifully with the rich flavors of the cake.
     • Milk: A cold glass of milk is a classic accompaniment to any cake.
     • Tea: A black tea or a fruity herbal tea complements the cake’s flavors.
   • Sides:
     • Fresh Fruit: A bowl of fresh berries or a mixed fruit salad provides a refreshing contrast.
     • Ice Cream: A scoop of vanilla ice cream is a delicious addition.

   Nutritional Information: A Treat to Enjoy in Moderation

   Per serving (approximate, will vary based on size and specific ingredients): Calories: 600-700, Fat: 35-45g, Carbohydrates: 70-80g, Protein: 8-10g. (Note: This is an approximation and may vary based on the specific ingredients used).

   Comprehensive FAQ: Your Neapolitan Cake Questions Answered

   • Q: Can I make this cake ahead of time?
     • A: Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them at room temperature. You can also prepare the buttercreams ahead of time and store them in airtight containers in the refrigerator. Assemble the cake closer to serving time.
   • Q: How do I store leftover cake?
     • A: Store leftover cake in an airtight container in the refrigerator for up to 5 days.
   • Q: Can I freeze this cake?
     • A: Yes, you can freeze the unfrosted cake layers. Wrap them tightly in plastic wrap and then aluminum foil before freezing. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving. You can also freeze the whole frosted cake, though the texture of the frosting may change slightly.
   • Q: Can I use different cake flavors?
     • A: Absolutely! This recipe is a template. Feel free to experiment with other cake flavors, such as red velvet, lemon, or spice cake.
   • Q: What if I don’t have cake flour?
     • A: You can make a substitute for cake flour. For each cup of cake flour needed, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Whisk together well before using.
   • Q: Can I use a different type of frosting?
     • A: Yes, feel free to use your favorite frosting recipe. Chocolate ganache, cream cheese frosting, or a simple meringue buttercream would all be delicious.
   • Q: How do I prevent the cake layers from sticking to the pans?
     • A: Grease the pans thoroughly with baking spray and line the bottoms with parchment paper.
   • Q: Can I make this cake in a different size pan?
     • A: You can use different sizes of round cake pans or even a 9×13 inch pan, but you’ll need to adjust the baking time accordingly.
   • Q: How do I make the strawberry puree?
     • A: Simmer about 1 ½ cups of chopped fresh or frozen strawberries with a tablespoon of sugar over low heat until thickened and reduced to about ½ cup.
   • Q: Can I use store-bought frosting?
   • A: While homemade frosting is recommended for the best flavor, you can use store-bought frosting in a pinch. You may want to add extra flavoring, like the strawberry powder, to enhance the taste.
   • Q: Can I make this cake without a stand mixer?
   • A: Yes, you can use a hand mixer instead of a stand mixer.