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5 from 1 vote


This sheet cake recipe has all the flavors of neapolitan, delicious! Lovely layers of strawberry, chocolate and vanilla, bound to be a crowd pleaser
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: buttercream frosting, neapolitan cake, sheet cake
Servings: 16 servings
Calories: 767kcal
Author: Eden


Vanilla Sheet Cake Recipe

  • cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • cup whole milk
  • 4 large egg whites
  • 2 cups sugar
  • 1 tablespoon lemon zest
  • 1 cup (two stickunsalted butter room temp
  • teaspoons clear vanilla extract
  • 4 cups strawberry
  • 2 tablespoon sugar


  • 2 cups flour
  • 2 cups sugar
  • cup unsweetened cocoa powder
  • teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 Large eggs
  • 1 cup whole millk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 1/2 cup boiling water
  • 1/2 cup hot coffee


  • 1 cup granulated sugar
  • 4 Large egg whites
  • 3 sticks unsalted butter, room temperature
  • 3 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 cup strawberry preserve, previously made


Vanilla Sheet Cake Instructions

  • Prepare a 9x13 sheet pan with butter and parchment paper and set aside.
  • Blend the 4 cups strawberry in a mixer, then simmer in a small sauce pan with 2 tablespoon sugar to reduce the mixture. Stir so it doesn't burn.
  • Once the mixture is reduced to half (2 cupand is thicker in texture, like a jam, remove and cool in the refrigerator. You will use this later.
  • Sift together flour, baking powder and salt and set aside.
  • Beat the butter and sugar on high until light and fluffy
  • Using a fork whisk egg whites, milk and extract together in a bowl.
  • Alternate the dry and wet ingredients into the butter mixture beating on medium until incorporated.
  • Split the batter evenly into two bowls.
  • Add in 1 cup strawberry preserves... the other cup will be for the frosting so save it.
  • Stir the preserves until it's fully blended.
  • Set the batter in the fridge and cool the chocolate cake to make the Neapolitan.
  • Once all three cakes are finished, pour a line of the vanilla batter in the pan, then chocolate, then strawberry and alternate until the pan is filled.
  • Bake in a preheated 350 degree oven for 30 minutes.
  • Do you not over bake or they will become dry!
  • Don't worry if the layers are not perfectly even, then will cook together still creating a neapolitan look.
  • Let the cake cool before removing and frosting.

Chocolate Cake Instructions

  • Mix all of the dry ingredients together.
  • Add in the eggs, oil, vanilla and milk and mix until combined.
  • Scrape down the sides and bottom of the bowl.
  • Add in the boiling water and hot coffee.
  • Divide batter into two bowls. Save ½ for the neapolitan and make cupcakes with the other half!
  • Alternate the chocolate cake batter with the vanilla and strawberry.
  • Bake the sheet cake in 350 degree oven for 30 minutes or until done.
  • Then, add in the cupcakes for fun!


  • Add the sugar and the egg whites into a heatproof mixing bowl.
  • Fit the bowl over a pan of simmering water.
  • Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.
  • With the whisk attachment, transfer to a mixing bowl and beat eggs/sugar mixture on medium to high speed until cooled and thicker for about 5 minutes.
  • Switch to the paddle attachment and add in one stick of room temperature butter at a time, beating until smooth.
  • If the buttercream curdles or separates, just keep beating until it comes back together. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!
  • Divide the frosting into three bowls.
  • In one bowl SIFT in cocoa powder and stir.
  • In another bowl add in ¾ cup strawberry preserve and stir.
  • In the 3rd bowl add in 1 teaspoon clear vanilla extract and stir.


Calories: 767kcal | Carbohydrates: 114g | Protein: 10g | Fat: 39g | Saturated Fat: 25g | Cholesterol: 106mg | Sodium: 212mg | Potassium: 449mg | Fiber: 5g | Sugar: 78g | Vitamin A: 982IU | Vitamin C: 24mg | Calcium: 126mg | Iron: 3mg