Originally when I created the Neapolitan Cake I made my life really difficult!
I used to bake three separate cakes for the chocolate, vanilla and strawberry layers. After many tests I simplified the process by adapting one reliable yellow cake recipe so it can be split into all three flavors. The result is an easy, balanced Neapolitan cake that’s perfect for celebrations.
Introducing Neapolitan Cake 2025!
Three distinct layers—chocolate, strawberry and vanilla—frosted with a straightforward vanilla buttercream that you can prepare while the cakes bake.
WATCH THE VIDEO FOR HOW TO MAKE THE NEAPOLITAN CAKE
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Notes for Success:
Soy milk is the only plant milk that reliably sours and thickens with vinegar, creating a proper mock “buttermilk.” If you avoid soy, any other plant milk will still work—just be sure to add the vinegar. The acid activates the baking soda and helps the layers rise.
I prefer a blend of neutral oil and melted vegan butter for texture and flavor. You may use all oil or all vegan butter if you prefer, but combining the two gives a tender crumb with nice richness.
This one-batter method also works with boxed yellow or white cake mixes using the same approach to split and flavor the batter.
Seven-inch cake pans yield thick, bakery-style layers. If you only have eight-inch pans, the layers will be thinner but the recipe still works.
Neapolitan Cake
Pin Recipe
Ingredients
For the Cake
- Plant Milk 1½ cups 355ml *see notes
- Vinegar 1½ Tablespoons
- Vegan Butter ½ cup 113g *see notes
- Vegetable oil of your choice ½ cup 117ml
- Granulated Sugar 1½ cup 300g
- Salt ½ teaspoon
- Vanilla Extract 3 teaspoons 15ml
- All Purpose Flour 3 cups 375g
- Baking Soda 2 teaspoons 8g
For the Strawberry Batter
- 2 Tablespoons Freeze Dried Strawberry Fruit Powder
For the Chocolate Batter
- 2 Tablespoons Cocoa Powder
- 2 Tablespoons Water
- 2 teaspoons oil
- 1 American Buttercream (see recipe)
For the Strawberry Buttercream
- 6 tablespoons Freeze dried strawberry powder
Instructions
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Prepare 7″ cake pans with grease and parchment liners and preheat the oven to 350°F (175°C).
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Combine the vegetable oil with the melted vegan butter and vanilla extract, then set aside.
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Mix the plant milk with the vinegar and let it rest for 5 minutes to thicken.
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Sift the dry ingredients, including the sugar, into a large bowl.
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Whisk the wet ingredients (plant milk mixture and butter/oil mixture) into the dry ingredients until smooth.
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Divide the batter evenly into three bowls.
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For the strawberry layer add the freeze-dried strawberry powder and mix thoroughly. For the chocolate layer, stir the cocoa powder into the hot water with the oil to form a paste, then fold it into the batter.
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Pour each flavored batter into the prepared pans and bake immediately at 350°F for 20–25 minutes, or until the centers spring back lightly or a toothpick comes out with moist crumbs.
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Allow the cakes to cool in the pans until they are safe to handle, then transfer to a rack to cool completely.
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Prepare the American buttercream according to the referenced recipe.
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Divide the buttercream in half and add 6 tablespoons freeze-dried strawberry powder to one half for the filling and decorations.
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Assemble the cake as demonstrated in the video: layer, fill, crumb-coat, chill if needed, then finish with the decorated buttercream.
Video
Notes
Tried this recipe?
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