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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Amanda!!!! Knocking my shoes and socks off – BEAUTIFUL!!!!!!! Take my breath away –
Stunning!!! What does the top of cake look like?? Doesn’t look like roses.
I don’t have any words. This cake is too beautiful for words!! Your talent always amazes me!
Thank you so much sweet Maria!! I feel the same about you. 🙂
I wish I could get my roses to look like that. They always come out flat looking.
Amanda…Beautiful as always!! Which strawberry extract do you use? I see there are a few out there and since you mentioned it for your buttercream, I figured you could help….thanks! 😉
I use McCormick Strawberry Extract. They sent me some a little while back and I really like it!
I love neopolitan too – always have! Gorgeous cake!
Amazing Amanda! Beautiful technique, awesome coloring and such great photos! You have real talent girl!!
I have a question. I tried making a rose cake a few weeks ago. It turned out great, but after a few minutes of it sitting there the roses started to fall off. And I made the cake like 2 days ahead of time, so by the time it was actually time to give the cake to the birthday girl, about half of the roses had fallen off. Have you had that problem before? I read back through your original tutorial, and the only thing I didn’t do was put it in the fridge. Is that my problem? I didn’t have problems of them drooping or anything, they just fell straight off. Anyways, I absolutely love all your cake designs, and I’d love to try this one again if you have any suggestions!
I am so sorry! That has actually never happened to me. Did you do a crumb coat? That helps them. I would maybe try chilling it right away next time to see if it makes a difference? What a bummer! 🙁
Haha no worries! I’ll just try it again! I did use a crumb coat, but maybe next time I’ll try a thicker one? Thankfully, I got a picture before they fell off, and my friend was more than understanding! It tasted really good, which is the most important thing in the end, right?
This happened to me when i made my sisters wedding cake – I think my frosting was just a teeny tiny bit stogy and thick – i think just a few drops of milk would have sorted it out – when i made it again i made the frosting a tiny bit more ‘wet’and it stuck nicely.
did you refridgerate it after you crumb coated it? if you live in a humid area that can contribute as well…. i just did a 4 tier wedding cake for my friend this past weekend and it turned out fine..:D best of luck!
You never cease to amaze me with your gorgeous cakes! They are too pretty to eat!
Gorgeous…just simply gorgeous!