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.
Wow, that is a beautiful cake. Just amazing. Your buttercream frosting recipe is the same one I’ve used (and loved) for years.
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.
I would love this recipe for your neapolitan rose cake. I would love to make this for my mother’s birthday next month.
Thanks in advance,
CMS
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.
Do you have mail order?
no, sorry. I do not sell baked goods.
Amanda, since I saw your cake no yahoo this week I dream about doing it. But you don’t give the recipe for the cake itself (each layer, choc., strawb. and the white 1). I could get it from the web, but sincerely yours looks so delicious that Id love to have your own recipe. Wouldn’t you want to share it?! Thank you!
I am doing a yellow rose cake in a few days with darker yellow working up to almost ivory…. but I was curious about how much icing do you use for each color when you are doing one layer of roses in different colors
Hi Amanda! Your blog is amazing and I am so excited to make new recipes! I really want to make the Neapolitan rose cake for my daughters bday. Could you post the full recipe? Thanks so much!
Hi, do you have the complete recipe for the cake not only the rose technique? Thanks! Been searching on your site but cannot find it!
Just beautiful!!
Would you be kind enough to let me know the recipes for the three cakes please?
Also, what quantity of the basic butter cream do I need to make for the pink and white roses?
Thank you so much.