Neapolitan Cake – Six layers of chocolate cake, chocolate buttercream, vanilla cake, vanilla buttercream, strawberry cake, and strawberry buttercream.
Happy Birthday to Me
Is it ok to wish myself happy birthday? I mean, I do make my own birthday cakes… so I’m going to say it’s ok to wish myself happy birthday too 😉
Yup, today’s my 36th birthday and I can hardly believe I’m saying that. (Where does time go?) I love birthdays. Mine, yours, whoevers! Birthdays are so fun and are meant to be celebrated to the fullest!
Of course, it’s not a birthday (or any normal day around here) without cake! Deciding on my birthday cake each year is one of my favorite things to do. In the past I’ve made myself my Peanut Butter Dream Cake, my Ultimate S’mores Cake, my Tonight Show Cake. Clearly a theme! Peanut butter fanatic over here!
Well, this year I strayed from the expected and went with one of your suggestions! Neapolitan Cake.
You’ve requested a Neapolitan Cake from me quite a bit over the years and I’m so happy I finally got around to making it! I’ve used my go-to chocolate cake layers with my silky chocolate buttercream, my vanilla cake with my classic vanilla buttercream, and I have a new strawberry cake with strawberry buttercream I’ve added to the mix.
New Strawberry Cake
You may recall my other strawberry cake from recipes like my Strawberry Cake with Cream Cheese Frosting, my Strawberry Lemonade Cake, and my Strawberry Crunch Cake. I created that strawberry cake a few years ago to mimic one of the best cakes I’d ever had at the Cake Bar in Dallas. I think I did a pretty good job making a copycat version of that particular cake, but that cake is definitely on the sweeter side. It’s also more of an artificial strawberry flavor thanks to the strawberry Jell-O in the layers. And while I love that cake, I decided to create a new, more naturally flavored strawberry cake. (Another request of yours).
To get the natural flavor of strawberries in this cake, I used a combination of finely ground freeze dried strawberries and a reduced strawberry puree. I found that in my testing, neither one of these ingredients on its own gave me a strong enough flavor. The combination of the two, however, was perfect! I licked my bowl clean each time I made this cake. It was almost like eating strawberry ice cream.
The strawberry buttercream also has freeze dried strawberries. You’ll also notice I’m using a bit more heavy cream in the frosting than usual. This helps to lighten the texture and make it nice and creamy.
I’ll share the full strawberry cake recipe soon, as it’s part of my new Strawberries n’ Cream Cake.
But back to the Neapolitan Cake as a whole. I love every single one of these cakes on its own, as well as in one giant bite together.
As you look at the recipe, you’ll notice a couple changes from my normal cake recipes. Because I wanted to split each cake layer in half, I used an entire half recipe of one of my cakes for just one layer. To make sure I got a really even bake, with all that batter in my pan, I reduced the oven temperature to 325 degrees F and baked for slightly longer.
There’s definitely a lot of steps in this cake, so I’d recommend spreading the work out over a couple days. Do your cake layers one day, your frostings another and then assembly on the day of your party.
For me, I’ve made two of these cakes and will be sharing them with friends on Saturday. To store them, I put them in the freezer with plastic wrap around them. On Friday night I plan to place them in the fridge to start thawing. Then on Saturday morning, I’ll move them to room temperature to thaw completely. This method helps so that there’s no a lot of condensation build up.
Ok! So there you have it! This year’s birthday cake and another classic in the books. Hope you love it!