This is the original Neapolitan Rose Cake… everything else is just a copy! 🙂 This cake is always a showstopper. Not only are people in love with how it looks, but who can resist vanilla, strawberry, and chocolate? Don’t miss my 50 Best Cake Recipes if you love baking!
Neapolitan Cake (Box Mix Version)
There is a lot going on with this cake so I recommend starting out with cake mix. Meaning, bake 1 box of white cake in two 8-inch round cake pans, 1 box of strawberry cake in two 8-inch round cake pans, then 1 box of chocolate cake in two 8-inch round cake pans. You will only need one layer of each (1 white, 1 strawberry, 1 chocolate) so be sure to wrap up the other layers tight and freeze until the next time you want to make this amazing cake!
Neapolitan Cake (From-Scratch Version)
If you happen to want to make this cake from scratch I recommend baking one day then assembling and decorating the next.
I made my perfect chocolate cake, a strawberry cake, and a white cake in 8-in round cake pans. I added pink food color to my from-scratch strawberry cake to ensure it was a gorgeous shade that matched the buttercream.
Neapolitan Buttercream
I used the basic buttercream recipe below for the white and strawberry layers. Prepare your buttercream as directed and then divide into 2 bowls. One will stay white (vanilla) and the other will be tinted pink. I also added strawberry extract to the pink buttercream so it would taste like it looks!
For the chocolate, I made a 1/2 batch of my favorite Chocolate Buttercream. You can make a full batch and freeze it with your other chocolate cake layer to save steps for the next time you prepare this cake! When freezing buttercream I place it in an airtight pastry bag, seal it, then drop that into a plastic bag. Allow it to come to room temperature before piping.
Rosette Cake
To pipe this cake I started by placing my remaining buttercream (after you have added frosting between the layers and done a light crumb coat) into pastry bags fitted with 1M or 2D tips. Start and the bottom of the cake with chocolate and begin by piping a rosette. I like to end the rosette on top, leaving the “tail” where it will be hidden by the next row. Try to begin and end each flower in the same way to have a consistent overall look. You can find detailed information on a Rose Cake Tutorial here.
Next time I make this cake I will start by placing my chocolate cake on the cake stand and covering it with chocolate buttercream, not the strawberry as I did for the pictures.
Basic Vanilla Buttercream
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 2 teaspoons McCormick® Pure Vanilla Extract
- 32 ounces confectioners' sugar sifted
- 2 tablespoons whole milk, up to ½ cup
- pinch kosher salt
Instructions
- Beat butter in bowl of stand mixer with whisk attachment on medium-high speed until light and fluffy. (about 3 minutes)
- Add vanilla extract.
- With the mixer on low, slowly add in confectioners' sugar, milk, and salt; frequently scraping the sides and bottom of the bowl.
- Once incorporated, whip frosting for at least 3 minutes on medium-high to high. (My mixer went for 7 minutes)
- If frosting is too thick to spread, gradually beat in additional milk.
Did you make this recipe?
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Hi,
Just curious, using butter in your buttercream recipe doesn’t make for softer/soggier flowers? What about on warm days outside? How might that affect your cake and design? Beautiful cake!
I was wondering can this be made with royal icing instead of buttercream?
never have I seen a more breathtaking & inspiring cake of art!
a work of art!!!!
Simply beautiful!
I’m just wondering if the buttercream will hold it’s shape after 2 days? Is that possible with this recipe of yours? (:
Yes, it will! Just make sure it stays cool. 🙂
Hi Amanda
I am new to your website and I am actually new to the whole baking world. I made my first cake in my life only in July this year for my kids birthday. And just like so many people I came across your rose cake and I couldn’t take my eyes and mind off it since then. (feel like I am writing a love letter here…)
I really have this favour to ask though, if it’s possible to have the recipes of each cake layer? I only wish to do the best for the taste as well so to match the elegance of this cake.
I also want to know…. Did you flavour the buttercream using the same flavoring for cakes? And the white layer…. Is that actually the natural colour of buttercream? Or did u add coloring/flavoring for the white roses?
Many many thank yous!
Thanks so much for the kind words Karen! I used box mix for the cake. One box strawberry, one box vanilla, and one box chocolate. I ended up with two layers of each flavor, and just froze the extra layer of each. Hope that helps!
I attempted this cake to day and I followed the icing directions to a T and I had a problem with it separating and then melting when I tried to ice the roses onto the cake. I am not sure what happened, do you have any tips to avoid the buttercream problems?
Yes! Keep it chilled, especially in hot or humid weather. Also, if you prefer you can use a crusting buttercream recipe, which is more crisco than butter. But hardly ever “melts”. Hope that helps, and happy baking!
Hi, this is an absolutely stunning cake! Iv been looking to make a special birthday cake and really want to try out your roses. I was thinking of making a red velvet and covering it with cream cheese icing. Do you think that the cream cheese icing would hold well enough to create the roses?
It just depends on your recipes consistency. You want a firm frosting that will hold its shape. Happy Baking!
luv it thank you
woow thank you