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Neapolitan Cake

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


  • Vanilla Cake
  • 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
  • 1 drop pink food gel
  • Chocolate cake
  • 2 tablespoons cocoa powder
  • Decorations
  • Choc sauce (to drizzle)
  • Ice cream wafer cookies cut into triangles
  • Frosting
  • 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


  1. Frosting
  2. Use a stand mixer or hand mixer to soften butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in colour.
  3. Add half the icing sugar mixture and mix until it's mixed into the butter, then add the rest of the icing sugar along with 2 tablespoons of milk and a tablespoon of vanilla extract.
  4. Cake
  5. Preheat a fan-forced oven to 180C (356F) or 160C (320F) for a conventional oven. Line x3 8 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.
  6. 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). Add the softened butter and let it mix until it resembles a fine sand like texture.
  7. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  8. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  9. Split cake batter into three bowls. Add strawberry essence and pink food gel into one. Gently fold until well combined.
  10. Add cocoa powder into the second bowl and gently fold until well combined.
  11. Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  12. Once cakes have cooled even out the top of each cake layers by using a serrated knife. Take care to make sure you're cutting evenly and that each layer us the same height. The best way to do this is to use a ruler to cut into the cake as you go around.
  13. To assemble the cake place a small dab of buttercream on a cake board. Place first layer on top. It can be any colour you like! Fit the end of a piping bag with a large round tip and fill with buttercream frosting. Frost around the perimeter of frosting on top of the first layer and fill in the middle with frosting. Add second layer ad repeat before you add the third layer.
  14. You'll need to crumb coat the cake. This helps trap any loose crumbs of the cake into the first layer of frosting to that they don't appear on the final layer of frosting. You'll only need a thin layer of frosting on the crumb coat. The easiest and best way to get the frosting on there is using a small off set spatula, otherwise you can use a flat ended table knife. Once you have your crumb coat on chill the cake in the fridge and
  15. To add the final layer of frosting use a piping bag to frost around the outside of the cake and on top. Using a cake scraper or large spatula scrape away excess frosting taking care to make sure you're holding the scraper or spatula straight to get those nice clean straight edges. You may need to go around the cake a couple times to get it nice and neat looking.
  16. To clean up the top scrap starting from the top edge of the cake gong inward.
  17. Fit the end of a piping bag with a large round tip, and fill the bag with pink frosting. To make the pink frosting simple add pink food dye to some buttercream and mix until well combined. Pipe little blobs of pink frosting around the outside of the cake and use the scraper again to gently smear the pink frosting around the cake giving the cake a painted look effect.
  18. Drizzle the chocolate sauce around the edge of the cake using a squeeze bottle. Fit the end of a piping bag with a Wilton 6B tip to frost pink blobs around the top edge of the cake before finishing off with wafer cookie triangles.