Neapolitan Cake

When you can't decide on strawberry, chocolate or vanilla cake, enjoy this 3-in-1 dessert instead.



  • 644 grams flour
  • 4 1/2 teaspoon baking powder
  • 397 grams sugar
  • 562 milliliters milk
  • 190 milliliters oil
  • 185 grams butter
  • 3 tablespoons yogurt
  • 3 egg
  • 1 1/2 teaspoon vanilla extract
  • Strawberry cake: 1 teaspoon strawberry essence and 1 drop pink food gel
  • Chocolate cake: 2 tablespoons cocoa powder


  • 750 grams softened unsalted butter (room temperature)
  • 1020 grams soft icing sugar mixture (sifted after it's weighed)
  • 2 tablespoons milk (room temperature)
  • 1 teaspoon vanilla extract
  • 1 drop pink food gel

To Assemble

  • Chocolate sauce (to drizzle)
  • Ice cream wafer cookies, cut into triangles


  1. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a conventional oven. Line a 3x8 inch cake tins with oil spray and baking paper on the bottom. The best way to do this is to cut out circles of baking paper a little smaller than the bottom of your cake tins.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).

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