Description
A nostalgic, bakery-style Neapolitan layer cake featuring moist vanilla, strawberry, and red layers topped with fresh strawberry buttercream. This recipe yields a tender, flavorful dessert that is perfect for birthdays and celebrations.
Ingredients
Scale
- 3 cups (375g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (360ml) buttermilk
- ½ cup (150g) strawberry jam
- Red gel food coloring
- 2 cups (450g) unsalted butter, softened (for frosting)
- 6–7 cups (750-875g) powdered sugar, sifted
- 1 cup fresh strawberries, pureed and reduced
- 2 teaspoons vanilla extract (for frosting)
- ½ teaspoon salt (for frosting)
- Whole fresh strawberries for garnish (optional)
- Mini chocolate chips for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper. Dust lightly with flour.
- In a large bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, beat softened butter and sugar on medium-high speed until light and fluffy (3-4 minutes).
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Mix on low speed until just combined.
- Divide batter evenly into three bowls. Leave one plain. Add strawberry jam to the second bowl. Add strawberry jam and red gel food coloring to the third bowl. Mix until uniform.
- Pour batter into prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean. Rotate pans halfway through.
- Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Puree fresh strawberries and simmer in a saucepan for 10-15 minutes until reduced by half. Let cool completely.
- Beat softened butter for frosting until creamy. Gradually add powdered sugar, alternating with cooled strawberry reduction and vanilla. Beat on high speed for 3 minutes until fluffy. Add salt.
- Assemble cake: Place one white layer on plate, spread with buttercream. Add pink layer, spread with buttercream. Add red layer, spread with buttercream. Frost top and sides. Decorate with fresh strawberries.
Notes
Ensure all ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a dense cake. Reduce strawberry puree thoroughly to prevent runny frosting. Use gel food coloring for vibrant color without altering batter consistency. Cake layers can be baked a day ahead and stored wrapped tightly.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 450
- Sugar: 45
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 1
- Protein: 5
Keywords: Neapolitan cake, strawberry buttercream, layer cake, bakery style cake, homemade cake, birthday cake, strawberry dessert