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?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
i wanna try it. Please send me the complete recipe of Neopolitan cake. thank you.
This is truly beautiful. And it’s one of the best renditions of the rose cake if seen.
Thanks Dawn! I love recreating my Original Rose Cake in new ways… who knew others would want to as well? 🙂
I used your Neopolitan Rose Cake design for my granddaughters first birthday and it was gorgeous! I couldn’t believe how easy it was. People couldn’t believe I made it myself. Thanks for the great pics and tutorial. I posted my cake on my website with kudos to you and your website link. Love your website! You’re awesome!!!
I just had to say how stunningly beautiful this cake is! A while back I saw a peachy ombre rose tiered cake&it took my breath away and made me wish it was 12 years ago&I was getting married again! Had no idea who ‘created’ it so imagine my glee when I stumbled across your blog off The Pioneer Woman’s! So happy I clicked that link! My 3 babies are sick right now but as soon as they are better,I am making that cake! And I’m gonna keep making it until it looks as effortless&beautiful as yours! Thanks for giving me some new baking goals!
I have to thank you for generously sharing this cake design. I made one for a customer last night, and it is one of the prettiest cakes I’ve ever produced. I am inspired to try an entirely new direction for my cake designs. Simple and pretty, I’m not surprised it’s become a legend in it’s own time! LOL
Thanks again!
jennifer
Hi there, I’ve recently discovered you and what can I say? I’m in love!
Quick question… what recipe did you use for the strawberry layer? It’s my friends birthday coming up and I’d love to make this for her, thanks! x
I forced my colleagues to stop working to come over to my desk. And then I took scrolled down this page, slowly..letting them admire each picture and telling them, wait, the best was still to come. And then when we came to the cross section of the cake, we sighed. collectively. You have magic in your hands, head and heart. And I love that about you.
OHhhh… so you are the one with the original rose swirl cake. I think that is sooo awesome. and its easier to decorate a cake with that too. Thanks for the share. =)
I’ve tried several rose cake tutorials & buttercream recipes without success in the past, but this post has been extremely helpful! The icing was just the right consistency for the rosettes! Thank you, so much for posting this!
That’s so nice. The bad thing is that I am not familiar with baking cakes.