Neapolitan Cake Recipe

This Neapolitan cake recipe brings the beloved flavors of vanilla, strawberry, and chocolate into a stunning layered dessert. 

Perfect for any special occasion, this cake mimics the classic Neapolitan ice cream in a colorful, decadent bundt cake that’s as delicious as it is beautiful. 

Whether you’re a fan of vibrant strawberry layers or rich chocolate batter, this cake has something for everyone. 

This is one of my delicious cake recipes that you are sure to want to bookmark.

Why You’ll Love This Recipe  

• Delicious: There is a good reason why we combine these three flavors into one dessert.
• Classic Neapolitan flavors: A delicious combination of vanilla, strawberry, and chocolate cake layers for a nostalgic dessert experience. 
• Versatile and customizable: Adjust the layers to highlight your favorite flavor or mix things up with a new twist. 
• Beautiful: Delight your guests with a pretty cake with colorful cake layers that look as amazing as they taste. It is the perfect cake for a birthday party or special occasion.
• Easy preparation: Simple ingredients like all-purpose flour, cocoa powder, and vanilla extract come together with easy-to-follow instructions. 
• Irresistible glaze: The powdered sugar glaze adds the perfect finishing touch to the top of the cake. 
• Nostalgic: Many of us have memories of childhood eating Neapolitan ice cream as a special treat. Now you can have that same special treat, but as a cake instead of ice cream.

Equipment and kitchen tools

• 12 cup Bundt Pan
• Non-stick Spray
• Sifter
• Large bowl with Electric Hand mixer or Stand Mixer
• 3 Bowls

Ingredients for homemade Neapolitan cake

You will need a few extra ingredients to create the special marbling effect! Dutch-process cocoa powder and strawberry jello are the secrets.

The Cake Batter

• Unsalted Butter. Best at room temperature.
• Granulated Sugar. White table sugar.
• Eggs. Large size Grade A eggs work best for cake. They give the cake lift.
• All-Purpose Flour.
• Baking Powder. For leavening.
• Salt.
• Vanilla Extract. Please use real, pure vanilla extract. Imitation vanilla is not good.
• Evaporated Milk. Don’t confuse this with sweetened condensed milk. They are not the same.

Strawberry Marble

• Strawberry Jello Packet. For flavor.
• Pink Gel Food Coloring. The gel version prevents the cake from separating. Liquid food coloring would create a cake batter that is more fluid and therefore not equal and the colors would pull away from each other.
• Cake Batter. After you finish mixing the cake batter, you will set aside some of it to use for this purpose.

Chocolate Layer

• Dutch Process Cocoa Powder. A special kind of cocoa powder with an alkalizing agent added. Kind of like adding baking powder.
• Hot Water. Heat will helps everything blend smoothly in this case.
• Cake Batter. After you finish mixing the cake batter, you will set aside some of it to use for this purpose.

Ingredients for the Glaze

• Powdered Sugar. A very fine sugar powder used for making glaze and frosting. Also called confectioner’s sugar.
• Milk or Heavy Cream. Either will work. Heavy cream might create a thicker glaze.
• Vanilla. Real vanilla extract.

How to make layered Neapolitan cake

First, you will mix the cake batter, then you will split it into three bowls and add flavoring and color to the strawberry and chocolate sections. Then each cake layer is poured into the pan to create a marbling effect and baked.

Finally, a simple glaze is added for an extra touch of sweetness. More complete instructions are included on the recipe card, which you can print.

Step-By-Step Instructions

1. Preheat the oven to 325°F.
2. Place eggs in a bowl of warm water to bring them up to room temperature for 5-6 minutes.
3. In a large mixing bowl or bowl of a stand mixer, cream together butter and sugar until light and fluffy with a hand or stand mixer (about 4-5 mins)
4. Add the eggs one at a time, and blend on medium speed after adding each.
5. Add the vanilla extract.
6. Scrape the sides of the bowl and make sure all ingredients are incorporated.
7. Sift the all-purpose flour, baking powder, and salt into the wet ingredients.
8. Mix until just combined.
9. Divide the batter evenly into 3 bowls by removing 1.5 cups of batter and placing it into 2 bowls (leaving the third as is).
10. Bowl 1 (strawberry batter): Mix strawberry jello and vinegar (it will fizz a little) until it’s a liquid. Pour into the bowl of batter and mix until fully combined. add a drop or two of pink (gel) food color (optional)
11. Bowl 2 (Chocolate batter): Mix cocoa and hot water together first. It’s important this is HOT water, so the chocolate will dissolve and melt, then add to the batter and mix fully.
12. Bowl 3 will be the vanilla cake layer and will remain untouched.
13. Grease/flour bundt pan.
14. Add the vanilla, strawberry and chocolate batters. Repeat the layering once more until all batter is in the pan.
15. Shake the batter to create the swirl pattern.
16. Bake for 75-80 mins or until a skewer comes out clean.
17. Remove from the oven and let sit for 18-20 mins before flipping out of the pan onto a wire rack.
18. For the glaze, combine all the ingredients in a bowl, whisk or mix until incorporated.
19. Pour glaze over the top of the cake, serve and enjoy.

When cake has cooled, add icing

Tips for the Best Results 

• Prepare your ingredients: Use room temperature butter and eggs for a smooth batter, and sift the dry ingredients to ensure no lumps. 
• Create smooth batters: Dissolve the cocoa powder in hot water to avoid clumps and fully incorporate the strawberry jello with white vinegar for a silky strawberry batter. 
• Layer evenly: Divide the batter evenly for each layer to ensure a balanced look and taste. 
• Don’t rush the cooling process: Let the cake cool in the pan for 18–20 minutes before flipping it onto a wire rack to avoid sticking. 
• Use an offset spatula: Spread the glaze evenly on the top and sides of the cake for a polished look. 
• Use distilled vinegar: We use distilled white vinegar with the jello packet because it makes the powder a liquid, and the vinegar will evaporate, leaving only a strawberry flavor behind. Secondly, adding the packet directly to the batter leaves a grainy texture, and using water doesn’t work because you add hot water to jello packets to activate it for jello.
• Use boiling water: Using hot (boiling) water on the cocoa powder allows any clumps to melt and doesn’t leave pockets of dry powder.
• Adjust the layers: If you prefer more of one flavor over another, just portion out more batter to create your ideal flavor profile. You can even change up the cake flavors.
• Buttercream frosting: This cake also goes well with a vanilla buttercream frosting.
• Store properly: Store in an airtight container, I love this cake container. Or wrap individual slices in plastic wrap if you want to freeze it.
• Use a serrated knife: To cut, use a serrated knife and start cuts from the center of the cake. 

Substitutions and Variations  

• Vanilla layer: Swap vanilla extract for a mix of vanilla bean paste and sour cream for a richer flavor. 
• Strawberry layer: Use strawberry puree or freeze-dried strawberries for a more natural strawberry cake layer. 
• Chocolate layer: Add melted chocolate to the chocolate batter for an even deeper chocolate flavor. 
• Glaze alternatives: Replace the vanilla glaze with chocolate ganache or strawberry frosting for a different look and taste. 
• Layered presentation: If you prefer a classic Neapolitan layer cake, bake in 9-inch cake pans and assemble with strawberry buttercream, chocolate frosting, and vanilla buttercream between the layers. 

FAQs About Neapolitan Cake 

More Great Cake Recipes

• Old Fashioned Orange Cake
• Pina Colada Cupcakes Recipe
• Chantilly Cream Cake
• Creamsicle Cupcakes

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