Neapolitan Layer Cake
Recipe GLPRcd29f2b0b53032
A stunning three-layer cake featuring chocolate, strawberry, and vanilla flavors stacked together with a creamy buttercream frosting. Each layer is baked from a boxed cake mix and assembled with a smooth, sweetened butter frosting infused with vanilla. Perfect for celebrations and special occasions.
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Ingredients
1/3 of a 16.5 oz box chocolate cake mix (about 1 cup or 154 grams)
1/3 of a 16.5 oz box strawberry cake mix (about 1 cup or 154 grams)
1/3 of a 16.5 oz box vanilla cake mix (about 1 cup or 154 grams)
3 large eggs
1 cup water
1/2 cup vegetable oil
2 sticks (8 oz) unsalted butter, softened
3 cups powdered sugar, plus more if desired
2–3 tablespoons heavy cream
1 1/4 teaspoons vanilla extract
Whole milk as needed for consistency
Directions
Preheat your oven to 350°F. Grease three 8-inch round metal cake pans with cooking spray or butter. Line the bottom of each pan with a circle of parchment paper. Dust the pans generously with flour, tapping out any excess. This is especially important for the strawberry mix, which tends to be sticky.
Set out three separate small to medium mixing bowls. Measure the chocolate, strawberry, and vanilla cake mixes into their own bowls. Using a kitchen scale is the most accurate method for portioning the mixes.
To each bowl, add 1 egg, 1/3 cup water, and about 1/6 cup oil. Using a handheld electric mixer, beat each batter until well combined and smooth, about 1–2 minutes. Scrape the sides of each bowl as needed.
Divide the chocolate batter evenly into the first prepared pan, the strawberry batter into the second, and the vanilla batter into the third. Smooth the tops slightly.
Bake all three cakes for approximately 22 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when gently touched.
Remove the cakes from the oven and allow them to cool in their pans for 10 minutes. Then turn them out onto wire racks and let them cool completely to room temperature before frosting.
While the cakes cool, prepare the frosting. In a large mixing bowl, beat the softened butter with an electric mixer until light and creamy, about 2–3 minutes.
Gradually add the powdered sugar to the butter, beating constantly and scraping down the bowl often to combine thoroughly.
Add the heavy cream and vanilla extract, continuing to beat until the mixture is smooth and fluffy.
Add whole milk a little at a time, beating well after each addition, until you reach your desired frosting consistency. Taste and add more powdered sugar if needed for sweetness.
Place the first cooled cake layer on a parchment-lined tray or cake plate. Spread a very thin, even layer of frosting on top.
Stack the second cake layer on top and repeat, adding another thin frosting layer. Top with the third cake layer.
For easier frosting (optional but recommended), transfer the assembled cake to the freezer for 20–30 minutes to chill and set the crumb layer.
Once chilled, spread the remaining frosting smoothly over the top and sides of the cake. Decorate as desired and serve.
