Indulge in the nostalgic charm of Neapolitan Chocolate Cake, a stunning dessert with rich chocolate layers topped with chocolate, vanilla, and strawberry frostings. This Layer Cake captures the classic ice cream trio in every slice, perfect for birthdays or special gatherings. With pantry-friendly ingredients, Neapolitan Chocolate Cake is easier to make than it looks. Let’s bake this showstopper!
Ingredients for Neapolitan Chocolate Cake
Here’s what you’ll need for Neapolitan Chocolate Cake (serves 10–12):
Cake:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- ¼ cup (22g) dark cocoa powder (or additional ¼ cup regular cocoa powder)
- 2 tsp (8g) baking powder
- 1½ tsp (7g) baking soda
- 1 tsp (4g) salt
- 1 cup (240ml) whole milk or chocolate milk, room temperature
- ½ cup (120ml) neutral oil (e.g., vegetable or canola)
- 2 large eggs, room temperature
- 1 cup (240ml) strong hot coffee
Buttercream Frosting:
- 2 cups (450g) unsalted butter, softened
- 5–7 cups (600–840g) powdered sugar, sifted
- ¼–½ cup (60–120ml) heavy cream or milk
- 1 tbsp (15ml) vanilla extract
- ¼ cup (45g) melted bittersweet or semisweet chocolate
- ¼ cup (60g) pureed strawberries
Equipment
- Two 8-inch or 9-inch round cake pans (or three 6-inch pans)
- Parchment paper
- Stand mixer or handheld mixer
- Mixing bowls
- Microwave-safe bowl (for melting chocolate)
- Cooling racks
- Spatula
Ingredient Tips
- Cocoa Powder: Use high-quality unsweetened cocoa for Neapolitan Chocolate Cake; Dutch-processed adds depth, natural cocoa offers classic flavor.
- Milk: Chocolate milk enhances richness; whole milk is standard.
- Butter: Soften at room temperature for creamy frosting; avoid margarine.
- Strawberries: Fresh or frozen (thawed) work for puree; strain for smoothness.
- Coffee: Boosts chocolate flavor; decaf works if avoiding caffeine.
Directions for Neapolitan Chocolate Cake
Let’s create this vibrant Layer Cake!
Prepare the Oven and Pans
- I preheat the oven to 350°F (175°C).
- I spray two 8-inch or 9-inch cake pans with oil, line with parchment rounds, spray again, and lightly dust with flour to prevent sticking.
Mix the Cake Batter
- In a stand mixer with a whisk or paddle attachment, I combine 2 cups flour, 2 cups sugar, ½ cup cocoa powder, ¼ cup dark cocoa powder, 2 tsp baking powder, 1½ tsp baking soda, and 1 tsp salt.
- I whisk for 30 seconds. I add 1 cup milk, ½ cup oil, and 2 eggs, mixing on medium speed for 2–3 minutes until just combined.
- I scrape the bowl, then add 1 cup hot coffee, beating for 1 minute. The batter will be runny.
Bake the Cakes
- I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean.
- I cool the cakes in the pans for 10 minutes, then transfer to cooling racks to cool completely.
Make the Buttercream
- In a stand mixer with a paddle attachment, I beat 2 cups softened butter for 5 minutes until light.
- I melt ¼ cup chocolate in the microwave in 30-second increments, stirring until smooth, and cool for 5 minutes.
- I sift 5–7 cups powdered sugar, adding 1 cup at a time to the butter, mixing until creamy.
- I add ¼–½ cup cream and beat on medium-high for 3 minutes until fluffy.
Flavor the Frosting
- I divide the buttercream into three portions.
- I mix ¼ cup melted chocolate into one portion and ¼ cup strawberry puree into another, leaving the third as vanilla.
- I adjust sweetness with extra sugar if needed for Neapolitan Chocolate Cake.
Assemble and Frost
- I level the cooled cakes if needed, place one layer on a serving plate, and spread with chocolate buttercream.
- I add the second layer and frost the top with vanilla buttercream and the sides with strawberry buttercream for a classic Neapolitan look.
Nutrition
- Prep Time: 20–30 minutes
- Cook Time: 30–35 minutes
- Total Time: 50–65 minutes
- Servings: 10–12 (~1 slice per serving)
- Calories: ~450–500 kcal per serving (1 slice)
- Macros per Serving: 65g carbs, 5g protein, 22g fat, 1g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Neapolitan Chocolate Cake
Try these twists on Layer Cake:
- Berry Swap: Use raspberry puree instead of strawberry for a tart twist in Neapolitan Chocolate Cake.
- Mocha Boost: Add 1 tsp espresso powder to the chocolate frosting for depth.
- Vegan Option: Use plant-based milk, vegan butter, and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
- Single Flavor: Skip strawberry and chocolate frostings for an all-vanilla buttercream.
- Nutty Crunch: Add ¼ cup chopped almonds between layers, inspired by Layla Cooks’ Nova Scotia Blueberry Cream Cake.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing complement.
- Serve with Layla Cooks’ Easy Peanut Butter Cookies for extra sweetness.
- Enjoy with Layla Cooks’ Coconut Cooler for a light contrast.
Storage
I store Neapolitan Chocolate Cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. I let it sit at room temperature for 1 hour before serving for optimal flavor. For freezing, I wrap slices or the whole cake in plastic wrap and foil, storing in a freezer bag for up to 3 months. I thaw overnight in the refrigerator and bring to room temperature before serving.
Serving Tips
- Presentation: Serve on a cake stand with fresh strawberries or chocolate shavings.
- Garnish: Dust with powdered sugar or add fresh berries for color.
- Pairing: Enjoy with Layla Cooks’ Grilled Lemon Herb Chicken for a savory-sweet meal.
- Portion Size: 1 slice per serving; cut smaller for large gatherings.
- Occasions: Perfect for birthdays, parties, or celebrations with Neapolitan Chocolate Cake.
FAQs About Neapolitan Chocolate Cake
Here are answers to common questions about making Neapolitan Chocolate Cake:
Can I use only regular cocoa powder?
Yes, use ¾ cup regular unsweetened cocoa powder if dark cocoa isn’t available; Dutch-processed adds richer flavor.
What if I don’t have hot coffee?
Substitute with hot water; coffee enhances chocolate flavor but isn’t essential.
Can I make this vegan?
Yes, use plant-based milk, vegan butter, and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
How do I prevent uneven layers?
Level cakes with a serrated knife after cooling and measure batter evenly before baking.
Can I use frozen strawberries for the puree?
Yes, thaw and strain frozen strawberries to remove excess liquid for smooth frosting.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Neapolitan Chocolate Cake is a delightful, crowd-pleasing dessert that combines rich chocolate cake with iconic tri-flavored frostings. Easy to make and perfect for any celebration, it’s a treat that brings nostalgia to every bite. Try Neapolitan Chocolate Cake and wow your guests!
Neapolitan Chocolate Cake
Ingredients
For the Cake:
- 2 cups 240g all-purpose flour
- 2 cups 400g granulated sugar
- ½ cup 45g unsweetened cocoa powder
- ¼ cup 22g dark cocoa powder (or additional ¼ cup regular cocoa powder)
- 2 tsp 8g baking powder
- 1½ tsp 7g baking soda
- 1 tsp 4g salt
- 1 cup 240ml whole milk or chocolate milk, room temperature
- ½ cup 120ml neutral oil (e.g., vegetable or canola)
- 2 large eggs room temperature
- 1 cup 240ml strong hot coffee
For the Buttercream Frosting:
- 2 cups 450g unsalted butter, softened
- 5 –7 cups 600–840g powdered sugar, sifted
- ¼ –½ cup 60–120ml heavy cream or milk
- 1 tbsp 15ml vanilla extract
- ¼ cup 45g melted bittersweet or semisweet chocolate
- ¼ cup 60g pureed strawberries
Instructions
Prepare the Oven and Pans
- I preheat the oven to 350°F (175°C). I spray two 8-inch or 9-inch cake pans with oil, line with parchment rounds, spray again, and lightly dust with flour to prevent sticking.
Mix the Cake Batter
- In a stand mixer with a whisk or paddle attachment, I combine 2 cups flour, 2 cups sugar, ½ cup cocoa powder, ¼ cup dark cocoa powder, 2 tsp baking powder, 1½ tsp baking soda, and 1 tsp salt. I whisk for 30 seconds. I add 1 cup milk, ½ cup oil, and 2 eggs, mixing on medium speed for 2–3 minutes until just combined. I scrape the bowl, then add 1 cup hot coffee, beating for 1 minute. The batter will be runny.
Bake the Cakes
- I divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick comes out clean. I cool the cakes in the pans for 10 minutes, then transfer to cooling racks to cool completely.
Make the Buttercream
- In a stand mixer with a paddle attachment, I beat 2 cups softened butter for 5 minutes until light. I melt ¼ cup chocolate in the microwave in 30-second increments, stirring until smooth, and cool for 5 minutes. I sift 5–7 cups powdered sugar, adding 1 cup at a time to the butter, mixing until creamy. I add ¼–½ cup cream and beat on medium-high for 3 minutes until fluffy.
Flavor the Frosting
- I divide the buttercream into three portions. I mix ¼ cup melted chocolate into one portion and ¼ cup strawberry puree into another, leaving the third as vanilla. I adjust sweetness with extra sugar if needed for Neapolitan Chocolate Cake.
Assemble and Frost
- I level the cooled cakes if needed, place one layer on a serving plate, and spread with chocolate buttercream. I add the second layer and frost the top with vanilla buttercream and the sides with strawberry buttercream for a classic Neapolitan look.
Notes
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