Name: Neapolitan Cake (Chocolate – Strawberry – Vanilla)
Prep time: 40 min
Cook time: 30 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 1 1/4 cups all-purpose flour (chocolate layer); 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder (chocolate layer); 1/2 teaspoon baking soda; 1/4 teaspoon salt (chocolate layer); 1/2 cup unsalted butter, softened (chocolate layer); 3/4 cup granulated sugar (chocolate layer); 2 large eggs (chocolate layer); 1 teaspoon vanilla extract (chocolate layer); 1/2 cup milk (chocolate layer); 1 1/4 cups all-purpose flour (strawberry layer); 1 teaspoon baking powder (strawberry layer); 1/4 teaspoon salt (strawberry layer); 1/2 cup unsalted butter, softened (strawberry layer); 3/4 cup granulated sugar (strawberry layer); 2 large eggs (strawberry layer); 1/2 cup strawberry puree; 1 teaspoon vanilla extract (strawberry layer); Pink food coloring (optional); 1 1/4 cups all-purpose flour (vanilla layer); 1 teaspoon baking powder (vanilla layer); 1/4 teaspoon salt (vanilla layer); 1/2 cup unsalted butter, softened (vanilla layer); 3/4 cup granulated sugar (vanilla layer); 2 large eggs (vanilla layer); 1 teaspoon vanilla extract (vanilla layer); 1/2 cup milk (vanilla layer); 200 g dark chocolate, melted (mousse); 1 cup heavy whipping cream, whipped to soft peaks (mousse); 1 1/2 cups heavy whipping cream (vanilla cream)

Description

A stunning triple-layer Neapolitan cake featuring rich chocolate, fruity strawberry, and classic vanilla layers filled with airy mousse and cream, then finished with silky dark chocolate ganache.

Ingredients

1 1/4 cups all-purpose flour (chocolate layer)

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder (chocolate layer)

1/2 teaspoon baking soda

1/4 teaspoon salt (chocolate layer)

1/2 cup unsalted butter, softened (chocolate layer)

3/4 cup granulated sugar (chocolate layer)

2 large eggs (chocolate layer)

1 teaspoon vanilla extract (chocolate layer)

1/2 cup milk (chocolate layer)

1 1/4 cups all-purpose flour (strawberry layer)

1 teaspoon baking powder (strawberry layer)

1/4 teaspoon salt (strawberry layer)

1/2 cup unsalted butter, softened (strawberry layer)

3/4 cup granulated sugar (strawberry layer)

2 large eggs (strawberry layer)

1/2 cup strawberry puree

1 teaspoon vanilla extract (strawberry layer)

Pink food coloring (optional)

1 1/4 cups all-purpose flour (vanilla layer)

1 teaspoon baking powder (vanilla layer)

1/4 teaspoon salt (vanilla layer)

1/2 cup unsalted butter, softened (vanilla layer)

3/4 cup granulated sugar (vanilla layer)

2 large eggs (vanilla layer)

1 teaspoon vanilla extract (vanilla layer)

1/2 cup milk (vanilla layer)

200 g dark chocolate, melted (mousse)

1 cup heavy whipping cream, whipped to soft peaks (mousse)

1 1/2 cups heavy whipping cream (vanilla cream)

1/2 cup powdered sugar

1 teaspoon vanilla extract (vanilla cream)

150 g dark chocolate, chopped (ganache)

1/2 cup hot heavy cream (ganache)

Fresh strawberries (garnish)

Chocolate shavings (garnish)

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Instructions

Preheat oven to 170°C (340°F). Grease and line three 8-inch round cake pans.
For each cake layer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
Whisk dry ingredients separately. Gradually add dry ingredients alternating with milk (or strawberry puree for strawberry layer). Mix until combined.
Divide batters into prepared pans and smooth tops. Bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool completely.
Prepare chocolate mousse by gently folding melted chocolate into whipped cream until smooth. Set aside.
Whip heavy cream, powdered sugar, and vanilla extract to stiff peaks to make vanilla cream.
Make ganache by pouring hot cream over chopped chocolate. Let sit 2 minutes, then stir until smooth. Cool slightly.
Assemble: Place chocolate layer on serving plate, spread chocolate mousse evenly. Top with strawberry layer and spread vanilla cream. Finish with vanilla layer.
Chill cake for at least 1 hour to set.
Pour ganache over chilled cake, allowing it to drip down sides. Garnish with fresh strawberries and chocolate shavings before serving.

Notes

Store covered in the refrigerator for up to 4 days.

Let sit at room temperature 20–30 minutes before serving for best texture.

Unfrosted cake layers can be frozen for up to 2 months.

Substitute raspberry puree for a tangier variation.

Espresso powder can be added to the chocolate layer for deeper flavor.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 560 kcal
Sugar: 45 g
Sodium: 220 mg
Fat: 36 g
Saturated Fat: 21 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 125 mg