Neapolitan Rose Cake

UPDATED: Video Tutorial HERE

I am obsessed with Neapolitan lately.  And if you are friends with me on Instagram you already know this.

I shared this picture yesterday.  As well as another picture of the pre-frosted cakes the day before.

And I even made another Neapolitan Rose cake last week that was for the amazing staff of volunteers and teachers at my kids’ AWANA program.

But I digress.

I love Neapolitan.  I adore the ease and look of  my Rose Cake technique.

When I first did the Rose Cake back in Feb. of 2011, I had no idea it would take off like it did.  Its now being taught in Wilton course’s and being sold in bakeries across the world.

To say I am humbled by it all is putting it mildly!

So to be able to do something new (and delicious!)  with the sweet buttercream roses is so exciting.

For me, this was a match made in heaven.

Not only is the buttercream Neapolitan, but the cake flavors are as well.  I made a chocolate cake, a strawberry cake, and a white cake in 8in pans.  I only used one 8in layer of each flavor for this cake, so I popped the extra layers into the freezer.

I am going to whip up another one of these easy cakes to bring to a Mothers Day celebration this weekend!

I used a basic buttercream for the white and strawberry layers, but added 1 scant teaspoon of strawberry extract to the pink buttercream. (which I tinted with AmeriColor Soft Pink, quite possible my favorite ever brand)

I have been trying to use as many different frosting’s as possible with the rosette technique to determine if they will hold up.  I found this specific buttercream to be very durable as well as obnoxiously sweet.

Which is awesome.

Back to Basics Buttercream


  • 1 cup butter
  • 1 two pound bag powder sugar (about 7-8 cups)
  • 1 tablespoon good quality vanilla
  • 4 tablespoons milk
  • dash salt


  1. Put room temperature butter, vanilla, and salt into mixer. Add in powder sugar one cup at a time, alternating with the milk until you have used it all.
  2. If your frosting is too thick you can certainly add more milk. I found that this is the perfect consistency for me to pipe roses using the 1M or 2D tip.

I made a batch up chocolate buttercream as well! (had to halve this recipe)


You really cant go wrong with a rose covered Neapolitan cake for mom!

Or you.  Just make it for you.  Its totally worth it.




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  1. Tina says

    I must say I am in love with your cake. I have seen this done on YouTube and was wondering how it would look in red, white and blue. I found your post and I am so excited to make it. It is absolutely beautiful. I have ordered the colors that you suggested. I make these roses all the time on top of my cupcakes so I feel confident in my ability to make this. I already have 3 occasions that I need to bring a baked good, all different groups, so thank you for the wonderful idea. I am sure this will wow all my friends.

  2. Tina says

    Can you share your recipe for strawberry cake? Is it a box mix or homemade? I usually make my cakes from scratch, but do not have a strawberry cake recipe. Would it work just substituting strawberry extract for the vanilla called for in the recipe? Then just add some coloring gel to get a nice pink. Thanks

  3. Kristen H says

    We had a cake auction at church tonight to help raise money for our student ministry and I made two of the neapolitan rose cakes. One to sell by the slice and one to put into the auction. Well it was a hit, not a single slice left and the whole cake sold for $225 at the auction!

  4. Jolene says

    Hi, do you have a full recipe for this neapolitan rose cake? I really would like to know the recipe for the strawberry layer you made.


  5. Vanessa says

    How about putting the entire recipe up here? One simple buttercream recipe doesn’t explain how to individually do each flavored portion of this cake, along with the lovely icing (or whatever delicious topping that may be) on each layer. Please explain…

  6. Sandy says

    So going to try this for my 12 year old niece today. She loves my cakes and I’ve wanted to try this one for a long time. It is going to happen today!! :-)

  7. says

    hi what kind of butter i have to use for a perfect butter cream ?
    i’m italian and we don’t use this kind of frosting here!
    your cakes are amazingggggggggggggggggggggggggggg A++++++++++++

  8. says

    I am a Wilton instructor, a Pasty Chef, and in instructor in a local college’s Culinary Arts Program. I’ve come across a few videos of people demonstrating how to decorate this cake. I haven’t been impressed yet, and I’m amazed that they think their cakes look good, or that they are talented enough to post an instructional video. They do such a sloppy job, with the end tails of their roses sticking out from the cake, or hanging down over the roses underneath. And they also squeeze in small roses wherever the cake shows through.

    I want to say that your Rose Cake is gorgeous! You’ve done such a neat and tidy job.

    And I also love neopolitan cake. I made one for my son’s 1st birthday, but each tier was a 10″ cake. (I had a lot of people to feed.) I served the cake with Neopolitan Ice Cream.

    • says

      Thank you so much Bonny!! I am honored you like it. Although, my cakes had better be good since I created the rose covered cake technique!! Have you been using my technique in your class? :)

      • says

        Hi Amanda,
        I love you cake. it looks amazing.
        I am the director of la-noisette, we work with Gluten free hazelnut cake.
        I am looking for some one that could help us to develop a new look for our cake.
        how much would you charge for showing us how to make this roses on our cake?
        Thank you.

  9. heloisa Hewitt says

    Love all your cakes!!1 Well done.
    Could you let me know the recipe for the chocolate buttercream.

    many thanks.

  10. says

    Wow, that is a beautiful cake. Just amazing. Your buttercream frosting recipe is the same one I’ve used (and loved) for years.

  11. Kaye says

    Hello! It’s a very nice cake! Thanks for sharing. I tried your perfect crusting buttercream this afternoon on our cupcakes and they held up beautifully in our hot and humid weather. My sisters were very pleased with the roses. It’s the first time we’ve ever piped on cupcakes without the frosting melting. Thank you. :) I wonder if this buttercream can also endure our frosting-unforgiving weather. What do you think? :) thanks again.

  12. Rose says

    Hi,i’m rose from malaysia. I enjoy reading your blog and get plenty of knowledge on baking especially. You are so creative and did an amazing job. And i really love this rose cake.