Inspired by classic Neapolitan ice cream, this stunning cake features distinct layers of strawberry, rich chocolate, and delicate vanilla cake, beautifully frosted with matching flavored buttercreams using an elegant ruffle design.

Print Recipe
Pin Recipe

Ingredients

Instructions

• Prepare Baking Pans (for all cake layers): For each cake layer, preheat oven to 350 degrees F (175 C). Grease an 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess. Set aside.
• Make the Strawberry Cake Layer:
  1. In a medium bowl, whisk together the milk, jam, egg whites, and strawberry extract (if using). Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder, and salt on low speed until combined.
  3. With the mixer still on low, add the butter (cut into cubes) and continue to mix until the mixture resembles coarse sand, about 1 to 2 minutes.
  4. Add two-thirds of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes. Scrape down the sides of the bowl.
  5. Add the remaining milk mixture and beat for another 30 seconds. Scrape down the bowl again and beat on high for 20 seconds.
  6. With the mixer on low, add a few drops of red or pink food coloring until the desired vibrant shade is achieved (I typically use about 8 drops of red food coloring).
  7. Pour the batter into the prepared 8-inch pan and bake for 35 to 40 minutes, or until a cake tester inserted into the center comes out clean.
  8. Cool in the pan for 20 minutes, then invert the cake onto a wire rack to cool completely.
• Make the Chocolate Cake Layer:
  1. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  2. Add the egg, milk, oil, and vanilla extract; beat on medium speed for 2 minutes until smooth.
  3. Carefully add the boiling water and mix on medium-low speed until just combined (the batter will be quite thin).
  4. Pour the batter into the prepared 8-inch pan.
  5. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool in the pan for 20 minutes, then turn the cake out onto a wire rack to cool completely.
• Make the White Cake Layer:
  1. Whisk together the milk, egg whites, and vanilla extract in a medium bowl. Set aside.
  2. In a stand mixer with a paddle attachment, mix the cake flour, sugar, baking powder, and salt on low speed until combined.
  3. Add the softened butter (cut into small cubes) and continue beating on low until the mixture resembles coarse sand, 1 to 2 minutes.
  4. Add all but ¼ cup of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes.
  5. Add the remaining ¼ cup of milk mixture and beat for an additional minute.
  6. Pour the batter into the prepared 8-inch pan.
  7. Bake until a toothpick inserted in the center comes out clean, typically 27 to 35 minutes.
  8. Cool in the pan for 20 minutes, then invert the cake onto a wire rack to cool completely.
• Make the Vanilla Frosting:
  1. Using the wire whisk attachment of your stand mixer, whip the room temperature unsalted butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. This incorporates air and makes the butter light.
  2. Reduce the speed to low and gradually add the powdered sugar until fully incorporated.
  3. Increase the speed to medium-high and add the heavy cream and vanilla extract, mixing until incorporated.
  4. Whip at medium-high speed until the frosting is light and fluffy, about 2 minutes, scraping the bowl as needed to ensure everything is well combined.
• Make the Strawberry Frosting:
  1. Using the wire whisk attachment of your stand mixer, whip the room temperature unsalted butter on medium-high speed for 5 minutes, scraping the bowl once or twice.
  2. Reduce the speed to low and gradually add the powdered sugar until incorporated.
  3. Mix in the strawberry jam, heavy cream, vanilla extract, and strawberry extract (if using).
  4. Increase the speed to medium-high and whip until the frosting is light and fluffy, about 2 minutes, scraping the bowl as needed. Add red food coloring a few drops at a time until your desired pink hue is achieved.
• Make the Chocolate Frosting:
  1. Using the wire whisk attachment of your stand mixer, whip the room temperature unsalted butter on medium-high speed for 5 minutes, scraping the bowl once or twice.
  2. Reduce the speed to low and gradually add the powdered sugar until incorporated.
  3. Increase the speed to medium-high and add the heavy cream and vanilla extract, mixing until incorporated.
  4. Add the melted and cooled semisweet chocolate and whip at medium-high speed until the frosting is light, fluffy, and uniformly chocolatey, about 2 minutes, scraping the bowl as needed to fully incorporate all the chocolate.
• Assemble the Cake:
  1. Place the cooled strawberry cake layer on your chosen serving plate or cake stand. Spread about ½ cup of the strawberry frosting evenly over the top.
  2. Carefully place the chocolate cake layer on top of the strawberry layer. Spread ½ cup of the chocolate frosting over the chocolate cake.
  3. Finally, top with the white cake layer.
  4. Apply a thin crumb coat to the entire cake (sides and top) using any remaining frosting. This thin layer seals in crumbs and provides a smooth base for your final frosting.
  5. Refrigerate the cake until the crumb coat has set firm, which usually takes about 30 minutes.
• Frost the Cake with Ruffles:
  1. Fit three separate pastry bags with a #103 decorating tip (a petal tip).
  2. Fill each bag separately with the strawberry, chocolate, and vanilla frosting. Ensure the bags are not overfilled for easier handling.
  3. Starting with the strawberry frosting, hold the bag vertically with the tip perpendicular to the side of the cake. Use a swift, consistent back-and-forth motion to create a 1-inch wide ruffle. As you create the ruffle, gradually move the tip upwards along the side of the cake, covering approximately one-third of the cake’s height with strawberry ruffles. Continue this technique around the entire circumference of the cake.
  4. Next, repeat the process with the chocolate frosting, creating a layer of ruffles directly above the strawberry layer, covering the middle third of the cake.
  5. Finally, complete the sides with the vanilla frosting ruffles, covering the top third.
  6. Use the same precise technique to create a beautiful ruffle design on the very top of the cake, starting from the outer edge and working your way inward.
• Storage:
  1. The finished Neapolitan cake can be kept at room temperature in an airtight container for up to 4 days.
  2. For longer storage, individual slices can be wrapped securely and frozen for up to 1 month. Thaw in the refrigerator or at room temperature before serving.

Notes

Nutrition Information

• Calories: 855kcal
• Carbohydrates: 128g
• Protein: 6g
• Fat: 58g
• Saturated Fat: 37g
• Cholesterol: 151mg
• Sodium: 317mg
• Potassium: 282mg
• Fiber: 1g
• Sugar: 105g
• Vitamin A: 1650IU
• Vitamin C: 0.8mg
• Calcium: 106mg
• Iron: 1.6mg

Author: Michelle Lettrich