Originally when I created the Neapolitan Cake I made my life really difficult!
Because I prepared three separate recipes for the chocolate, vanilla and strawberry cake layers!
However I’ve wised up in my old age and have tweaked one simple recipe to make all the flavors!
Introducing Neapolitan Cake 2025!
Chocolate, Strawberry and Vanilla layers with a simple vanilla buttercream that mixes up while the cake is baking!
Added to the cake batter and to the icing for the most intense strawberry cake and buttercream ever!
WATCH THE VIDEO FOR HOW TO MAKE THE NEAPOLITAN CAKE
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Notes for Success:
Soy milk is the only milk that will sour and thicken upon adding vinegar for our mock “buttermilk”
Of course you can use any plant milk of your choice if you are staying away from soy
Just be sure to add the vinegar as that is also the activator for the baking soda to leaven this recipe
A combination of oil and melted vegan butter is my preference but you can use all of one or the other if you prefer
This method for making all three cake flavors from one recipe will also work with my
BOX CAKE HACK! Using a yellow or white cake box!
7″ Cake Pans are always my preference but if you only have 8″ pans you can still make this recipe but your layers will be much thinner
Yield: 12 ppl
Neapolitan Cake
Prep Time
2 hours
Cook Time
25 minutes
Total Time
2 hours 25 minutes
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
For the Strawberry Buttercream
- 6 tablespoons Freeze dried strawberry powder
Instructions
- Prepare your 7″ cake pans with pan grease & parchment liners & preheat the oven to 350°F
- Make the cake batter by combining the vegetable oil with the melted vegan butter then add the vanilla extract and set aside
- Combine the plant milk with the vinegar and let stand for 5 minutes to thicken.
- Sift all the dry ingredients(including the sugar) together in a large mixing bowl
- Pour the wet ingredients in and whisk smooth, this will be the plant milk mixture and the butter/oil mixture
- Now divide the batter evenly into 3 separate bowls
- Add the strawberry powder to one bowl for the strawberry layer & then mix the cocoa powder with the hot water & oil to make a paste and add that to the other batter to make the chocolate layer
- Pour all 3 batters into the prepared pans
- Bake immediately in the preheated 350°F oven for 20-25 minutes OR when you gently press the centers they should be springy to the touch. Or do the toothpick test for moist crumbs.
- Cool in the pans until you can safely touch them without burning yourself then turn out onto a cooling rack to cool the rest of the way.
- Now prepare the buttercream recipe according to the instructions on that post
- Divide the buttercream in half and add the 6 Tablespoons of freeze dried strawberry powder to one half for the filling & decoration of the cake
- Assemble the cake as shown in the video
Notes
Neapolitan cake will stay fresh at room temperature for up to 3 days wrapped or covered loosely
For longer storage keep in the refrigerator covered to prevent drying out for up to 1 week
