NEAPOLITAN CAKE RECIPE
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 minutes mins
Cook Time35 minutes mins
20 minutes mins
Total Time1 hour hr 15 minutes mins
Servings: 16 servings
- 1 box vanilla cake
- 1 box chocolate cake
- 1 cup strawberry preserves
- 2 tbsp unsweetened cocoa powder
- 1/2 cup strawberry preserves
- 1 tsp vanilla exract
Prepare a 9×13 sheet pan with butter and parchment paper and set it aside.
Make the vanilla cake first.
Split the batter equally into two bowls.
Add 1 cup of strawberry preserves into one of the batter bowls.
Stir the preserves until it’s fully blended.
Set the vanilla and strawberry batters in the fridge.
Next, make the chocolate cake batter.
Once all three cake batters are made, pour a line of the vanilla batter in the prepared pan, then chocolate, then strawberry, and alternate until the pan are filled. You'll have extra chocolate cake batter that doesn't have to be used.
Bake in a preheated 350-degree oven for 30 minutes.
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.
Make a batch of our meringue buttercream.
Divide the frosting into three bowls.
In one bowl, add 1/2 cup of the strawberry preserves and mix with a whisk until combined.
In another bowl sift in cocoa powder and whisk until combined.
In the last bowl, add the vanilla extract and stir.
You will have a chocolate frosting, strawberry frosting, and vanilla frosting.
Once the cake is cooled, alternate the frosting to create a Neapolitan look and flavor.
Calories: 326kcal | Carbohydrates: 68g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 457mg | Potassium: 143mg | Fiber: 2g | Sugar: 39g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 2mg