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 Rose Cake

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

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.

From Scratch Neapolitan Cake

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.

Easy Neapolitan Rosette CakeRosette 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.

Neapolitan Rosette Cake

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.

Neapolitan Cake

neapolitan rose cake
5 from 5 votes

Basic Vanilla Buttercream

Prep Time 15 mins
This is the original Neapolitan Rose Cake… everything else is just a copy! 

Ingredients

  • 1 c (2 sticks, 226g) unsalted butter softened
  • 2 tsp. McCormick® Pure Vanilla Extract
  • 32 oz confectioners sugar sifted
  • 2 tbsp. whole milk you can use up to 1/2 cup
  • pinch 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 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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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This is a stunning cake! Could you please leave us links to the cake recipes you used for each of the layers? I’m sorry if you did and I didn’t see it!

  2. J’adore ce que vous faites, je suis une de vos fans
    tout simplement sublime
    Merci encore et encore de nous faire voyager avec vous
    Bises

  3. I’m new to your blog, Hon. I am thrilled to have found it! This cake is stunning to look at, and I am sure equally delicious! I use the same Butter Cream icing for lots of goodies, it’s good to know it will hold up well for all of those glorious roses. I can’t wait to try it. From one Christian Woman to another, let us find JOY in this day that our Lord has made . . .

  4. This is my favourite decorating thing you do Amanda – I really think it is both “weddingish” but also not too fancy to be mom’s day cake – i adore it esp in these colours! You rock!

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