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.
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*faints*
OK…I’ve picked myself up off of the floor. Oh. My. Word. This might be my favorite cake ever. It’s just stunning and perfect in every way.
Have I mentioned how excited I am about your book?
that’s a beauty.
Gorgeous!
Beautiful cake!
I’m SO happy you made the inside neopolitan too. I’m tempted to make this for a special birthday too. So pretty.
I love the rose cake, and thank you for making it easy to do. I can’t wait to try this Neapolitan cake. So good to hear you go to AWANA!, that sure tells me you are a follower of our LORD. Took my kids and worked in it for approx. 15 years, now my 5 year grandsons are going and they finished their book (within a couple of months) did the review and did a extra book. I am so proud of them and my daughter for working with them like that. If the parents don’t work with them, they don’t usually hide HIS words in their heart.
Keep up the great work.
p.s. I had trouble with the hydrangea design thou, and I would love to be able to do it. There is also a ruffle cake out there, how do you do that. (no fondant here please)
Oh my the way, I do the Swiss Meringue Buttercream (Martha’s) and it works perfectly and it is not as sweet as regular buttercream.
Hi Barb! I do have a tutorial for the ruffle cake as well. Sorry there were issues with your hydrangea cake! 🙁
https://iambaker.net/christmas-tree-cake-tutorial Yes, we definitely love and serve the Lord in this house! Feel free to check out my “i am servant” tab… its where I talk about faith! 🙂
GORGEOUS! I was a cubbie when I was little. 🙂 Numbers 6:24.
Hey sweet friend, so my friend Rikky here in Germany linked up this cake today and I got to tell someone that “my sister from another mother” is the artist!! 🙂 Love this cake and only dream that one day when we meet, I will come to you and you will teach me all your baking and decorating secrets and make me a cake princess, since you’re the queen and all! LOL
Love you girl!
Stunning cake! I loved it!
Love it ! Gonna steal it!!!
🙂