EASY Neapolitan Cake With Buttercream Frosting Recipe

I just whipped up Neapolitan Cupcakes using vibrant, fresh ingredients. I mixed all-purpose flour, granulated sugar, and softened butter with whole milk and eggs to form the perfect cake batter, while a hint of cocoa and strawberry puree creates enticing layers. A silky buttercream frosting nicely ties it together wonderfully.

I’ve been experimenting with new twists on classic desserts and this EASY Neapolitan Cake With Buttercream Frosting totally blew my mind. I first played around with it after trying a couple of Neapolitan cupcakes recipes and thought, why not mix it up?

The cake batter is really simple using 2 cups all-purpose flour, 1 1/2 cups granulated sugar, softened unsalted butter, 4 large eggs, and whole milk, along with baking powder, salt and vanilla extract. Then for the fun parts, I added a chocolate layer with 1/3 cup cocoa powder and a strawberry layer using a bit of strawberry puree mixed with chopped fresh strawberries.

The buttercream frosting is whipped up with softened unsalted butter, sifted powdered sugar, heavy cream and a pinch of salt. If you’re into recipes like those neat Neapolitan brownies or deco cupcakes, this one’s a must try.

It’s a surprising treat that even beginner bakers can nail.

Why I Like this Recipe

I love this recipe because it’s really simple to follow and even if I mess up a little it still comes out delicious. I also really like that it mixes three flavors – chocolate, vanilla, and strawberry – so every bite gives me a different taste experience. Lastly, the buttercream frosting is super creamy and it makes the cupcakes feel extra special even on days when I’m just craving something sweet.

Ingredients

• All purpose flour provides carbohydrates for energy and gives structure to the cake.
• Granulated sugar adds sweetness though mostly empty calories and enhances the flavor.
• Unsalted butter gives richness, moisture and flavor while adding fats that improve texture.
• Eggs provide protein and act as binding agents forming a soft crumb in the mixture.
• Whole milk adds creaminess and slight sweetness while creating a moist texture overall.
• Cocoa powder provides rich chocolate flavor with a mild bitter kick.
• Strawberry puree gives fruity tang and a hint of natural vitamins to the cake.
• Powdered sugar in the buttercream makes it a sweet and light topping for the dessert.

Ingredient Quantities

• Cake Batter:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter (softened, cuz it blends better)
  • 4 large eggs
  • 1 cup whole milk
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • For the chocolate layer: 1/3 cup cocoa powder
  • For the strawberry layer: 1/3 cup strawberry puree or 1 tsp strawberry extract with 1/4 cup chopped fresh strawberries

• Buttercream Frosting:
  • 1 cup unsalted butter (softened)
  • 3 cups powdered sugar (sifted)
  • 1-2 tbsp heavy cream
  • 1 tsp vanilla extract
  • A pinch of salt

How to Make this

1. Preheat your oven to 350°F and grease your cupcake liners or cake pan.

2. In a large bowl, cream together the 1/2 cup softened butter and 1 1/2 cups granulated sugar until it’s light and fluffy.

3. Beat in the 4 large eggs one at a time, then add 1 cup whole milk and 2 tsp vanilla extract until well combined.

4. In another bowl, sift together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt. Gradually mix these dry ingredients into the wet mixture.

5. Once the batter is smooth, divide it into three equal portions. For the chocolate layer, stir in 1/3 cup cocoa powder in one portion; for the strawberry layer, fold in either 1/3 cup strawberry puree or 1 tsp strawberry extract mixed with 1/4 cup chopped fresh strawberries into another portion; leave the last one plain for the vanilla layer.

6. Evenly spoon the three batters into your cupcake liners or different sections of the pan, trying not to mix the flavors.

7. Bake in the oven for about 18-20 minutes or until a toothpick inserted in the center comes out clean.

8. While the cupcakes cool, prepare your buttercream frosting by beating 1 cup softened unsalted butter until creamy.

9. Gradually add 3 cups sifted powdered sugar, then mix in 1-2 tbsp heavy cream, 1 tsp vanilla extract, and a pinch of salt. Beat until the frosting is smooth and fluffy.

10. Once your cupcakes are completely cooled, generously frost them with your buttercream and enjoy your easy Neapolitan cupcakes!

Equipment Needed

1. Oven (preheat it to 350°F)
2. Cupcake liners or a cake pan
3. Two large mixing bowls (one for wet ingredients and one for dry ones)
4. Electric mixer (hand mixer or stand mixer)
5. Measuring cups and spoons
6. Sifter (for the flour, baking powder and powdered sugar)
7. Spatula (for folding and mixing)
8. Whisk (for beating eggs if needed)
9. Cooling rack
10. Toothpick (to test if the cupcakes are done)

FAQ

EASY Neapolitan Cake With Buttercream Frosting Recipe Substitutions and Variations

• All-purpose Flour: Instead of 2 cups all-purpose flour, you can use a gluten-free all-purpose blend or whole wheat pastry flour for a nuttier flavor, though it might change the texture a bit.
• Granulated Sugar: If you’re looking for an alternative to 1 1/2 cups granulated sugar, try using coconut sugar or dark brown sugar. They add a slight caramel note but might result in a denser crumb.
• Unsalted Butter (in Cake Batter): Instead of 1/2 cup unsalted butter, you could use margarine or a mild coconut oil. Just note, coconut oil may impart a subtle coconut flavor.
• Whole Milk: Instead of 1 cup whole milk, you can try almond milk, soy milk, or oat milk. They work well in cake recipes but might lend a lighter taste to your cake.

Pro Tips

1. Make sure all your ingredients are at room temperature before you start. This really helps everything mix together smooth and avoids those clumpy bits in your batter.
2. Sift your dry ingredients even if it seems like a pain. It actually makes a big difference in getting an even texture throughout your cupcakes.
3. Don’t overmix the batter once you add your eggs. Overdoing it can make the cupcakes tough, and you want them light and soft.
4. When you’re whipping up your buttercream, beat the butter a bit longer to get that extra creamy feel. If your frosting seems too thick, just stir in a little extra heavy cream until its just right.