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Neapolitan 5-Layer Birthday Cake with Strawberry Frosting

January 20, 2011 - 164 Comments

5-Layer Neapolitan Cake via Sweetapolita

Well, hello! What an exciting few days it’s been. Lots going on, and as usual, no two days have been the same. As I mentioned in my last post, I was thrilled when Ree (The Pioneer Woman) chose two of my cake photos for her Food Photo Assignment–another one of her wildly popular photo contests. It meant so much to me, considering I’m pretty new at all of this, and there were, as usual, so many amazing entries.  My blue birthday cake photo ended up winning as a finalist in the competition, so I could not be more pleased!

Coincidentally, most of what I learned about photography was from Ree. I find her photography tutorials to be particularly helpful, down-to-earth, and as always with The Pioneer Woman, charming. If you’d like to take a peek at my blue birthday cake photo and more about the results of the Pioneer Woman Photography Food Photo Assignment, you can view it here, along with the gorgeous winning photo by Jennifer Glass.

Speaking of birthday cakes, I was in a layer-cake kind of mood this week, both making and eating, of course. One of my favourite layer cakes is Neapolitan Cake: layers of rich chocolate, strawberry, and vanilla cake, layered with homemade strawberry jam. The flavours really work so well together, and I personally find it really unique and quite appealing, if not striking, once sliced. What’s interesting, is that most people know of it, and I think really enjoy it, yet I don’t see it often. I made Neapolitan cake for the first time last year for Neve’s birthday.

I had the idea to make a Neapolitan Cake based on the colour-scheme of her party, but wasn’t sure what would work for filling. I noticed Martha Stewart had done a 3-layer version using  jam as filling, which I thought was perfect. The guests seemed to really enjoy it, and I had a lot of fun making it. I love when a cake looks pretty traditional and simple on the outside, but has an unexpected appearance on the inside. No matter how many cakes I make, I’m always secretly (or not so secretly) excited and eager to slice it and see what it looks like inside–particularly when it’s a multi-flavoured cake, like this one. Such anticipation! It seems people can’t resist peeking over my shoulder with curiosity when I first slice into a cake, and this one usually earns an “oh, wow!”

 Neapolitan Layer Cake via Sweetapolita

Kind of crazy looking inside, right? I love the contrast, but most importantly (always), it is really, truly a delight to eat. I find you don’t really taste the jam filling, but it adds a great strawberry flavour and makes the cake even more moist and yummy. It tastes so very Neapolitan and, to me, very reminiscent of my childhood. I feel as though even the cake itself with its colour-combination has a retro feel to it, which I really like.

Neapolitan Layer Cake via Sweetapolita

This time, I went for a sugary pink Strawberry Frosting, for more of a fun birthday cake taste, and to carry through the strawberry flavour a bit more.  The possibilities are endless, though, as you could opt for chocolate frosting, ganache filling, Swiss meringue buttercream and fondant, and more. Visually, I think I prefer it with a nice chocolate fondant over buttercream, but really, pink is never a bad idea (or rarely, at least!), and this Strawberry Frosting is so delicious.

I used simple homemade strawberry jam between the layers, which I prefer both for taste and look with the Neapolitan Cake. It’s also very quick and easy to fill that way. If you filled it with frosting, I feel it might be a bit much, since there’s already so much going on, but that is definitely personal preference, and the cake flavours lend to vanilla, chocolate, or strawberry fillings and frostings.

If you’d like to recreate this one, here’s what I did:

1. Baked my favourite Strawberry, Vanilla, and Chocolate cake recipes for 9″ round pans. You can layer any way you like, but I chose to torte my chocolate and strawberry 9″ round cakes into 2 each, and just used one vanilla. Each of the 5 layers are about 1″ high.

2. Using a thin 9″ round cake board, I placed the first layer down, filled with jam,  and repeated until the cake was stacked. I then covered the whole cake in airtight container and placed in fridge for about an hour.

3. I made a batch of Strawberry Party Frosting, tinted it Strawberry pink, using a few drops of AmeriColor Electric Pink (I tend to use this brighter version of pink gel often, because with buttercream being a yellow tinge, it seems to cut right through the yellow, making the result a nice bright pink.). Once the cake was chilled, I frosted it, added my favourite white sprinkles, and then piped a classic birthday cake star tip border and shell border on the bottom, using a Wilton Open Star Tip #22 for both.

You can use your favourite Chocolate and Vanilla recipe, or you can use my favourites (links attached). I’ve included a recipe for Strawberry Cake, since it’s seemingly hard to find a good one. I really like this one that I found online last year and modified slightly. Keep in mind that with all of the white sugar in this Strawberry Cake recipe, the crust of the cake gets a bit more golden brown than the other flavours. This recipe makes two 9″ rounds, but I made cupcakes with the extra batter. You could divide the recipe in half.

Strawberry Cake          {click here for printable recipe}

Ingredients:

2 cups white sugar

1 (3oz) package of strawberry gelatin (JELL-O)

1 cup butter, softened

4 eggs, room temperature

2 3/4 cups all-purpose flour

2 1/2 teaspoons baking powder

1 cup whole milk, room temperature

1 tablespoon vanilla extract

1/2 cup strawberry puree made from frozen sweetened strawberries (or you could use unsweetened and add a tablespoon of white sugar)

Method:

1. Prepare two 9″ round pans (butter and flour, or parchment lined).

2. In a large bowl, cream together the butter, sugar, and dry strawberry gelatin until light and fluffy. Beat in the eggs one at a time, mixing well after each. Mix vanilla and milk together. Combine and whisk dry ingredients, adding to creamed mixture and alternating with milk/vanilla until just combined. Blend in strawberry puree. Pour into prepared pans.

3. Bake in 350 F for about 25 minutes, or until inserted toothpick comes out clean. Allow cakes to cool in pans on wire rack for 20 minutes, then inverting onto wire rack to finish cooling.

Recipe for Strawberry Cake adapted from allrecipes.com, submitted by GothicGirl.

Strawberry Party Frosting         {click here for printable recipe}

Ingredients:
1 1/4 cup unsalted butter, softened
8 cups icing sugar (confectioners’)
120 ml whipping cream
2 tablespoons pure vanilla extract
1 tablespoon water
pinch of salt
few drops of LorAnn Strawberry Flavor Oil (to taste)
few drops of AmeriColor Electric Pink Gel Color
Method: 
Beat the butter and icing sugar in an electric mixer on low with the paddle attachment for about 2 minutes. Add the vanilla, water, whipping cream, salt, and strawberry oil, and whip on high speed until fluffy and smooth–about 4 minutes. Add colour and mix until well blended. If consistency is too thick, add more water 1 teaspoon at a time, then whip again for 30 seconds or so.
Makes enough to fill and frost a 3-layer (or 5-6 thin layers) 9″ cake.
For the Neapolitan Cake, you will also need chocolate and vanilla layers:

One 9″ round (sliced in 2 horizontally) Rich Chocolate Cake from Rich & Ruffled Chocolate Celebration Cake post, or click here for printable recipe.

One 9″ round Snow White Vanilla Cake (sliced in 2 horizontally) from Old-Fashioned Party Cake post, or click here for printable recipe.

I hope you love this cake as much as we do! Seeing as Grant rarely eats cake, and he’s had 3 pieces so far, I think it’s a hit!

Good luck & enjoy!

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Filed Under: Layer Cakes, Mixed Batch Layer Cakes Tagged With: cake, chocolate, frosting, layer, neapolitan, party, sprinkles, strawberry, vanilla

« Artist’s Palette & Paintbrush Cookies (with a special “Twist”)
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Comments

  1. lil @ sweetsbysillianah says

    January 20, 2011 at 5:46 pm

    OMG. i think i’ve died and gone to heaven… a neopolitan cake? this is phenomenal… i have to think up a good occasion to try this out! thank you for the inspiration!

    Reply
  2. Melanie M says

    January 20, 2011 at 5:53 pm

    Beautiful… As always !!

    Reply
  3. Brit says

    January 20, 2011 at 5:58 pm

    This looks fantastic. I’m definitely going to have to try this soon.

    Reply
  4. jenny says

    January 20, 2011 at 6:23 pm

    Love this! Must think of a reason to make a neapolitan cake soon!

    Reply
  5. Jenny Hank + Hunt says

    January 20, 2011 at 6:31 pm

    This is outstanding! It looks delicious! I can’t wait to make it this weekend!

    Reply
  6. Miss says

    January 20, 2011 at 6:35 pm

    What a beautiful cake! I am not much of a cake decorator, but you are very inspiring, I may have to try this one.

    Reply
  7. Laura Lee says

    January 20, 2011 at 6:37 pm

    Neapolitan…love the colour combination.
    Your layers are perfect once again. Wish I could taste it :S

    Reply
  8. Jen Lottman says

    January 20, 2011 at 7:00 pm

    Ummmmmmmmm……….YUM! My b-day is in 9 sleeps, if you wish to practice again??? Lol! Amazing once again Rosie! Xo

    Reply
  9. Geni says

    January 20, 2011 at 7:32 pm

    This is the most stunning cake! I really am so amazed by the stark contrasts of the layers and the over-the-top gorgeous photography. Kudos! :)

    Reply
  10. Lauren @ Crave. Indulge. Satisfy. says

    January 20, 2011 at 9:11 pm

    What an absolutely gorgeous cake! I made a Neapolitan cake for my blogs 1 year anniversary this past year, but I must say yours turned out so much prettier then mine did. I love the multiple layers of strawberry & chocolate cake on the inside, I only used 1 layer for each flavor. And the pink frosting is a nice touch on the outside. I am going to have to revisit this cake using your recipe this time!

    Reply
  11. lyndsay says

    January 20, 2011 at 9:20 pm

    AMAZING as usual rosie! newbie or not, you deserve those photography accolades as your pictures jump off the computer screen, they are so lovely. and they are lovely because of the immense talent you have in creating and designing truly excellent and well-executed cakes!

    I LOVE this neopolitan cake! slicing into this would be extreme dreamsville… ^_^

    Reply
    • Rosie @ Sweetapolita says

      January 26, 2011 at 4:43 pm

      Thank you, Lyndsay–you always have the sweetest things to say! You know I think you’re amazing too!

      Reply
  12. Mary says

    January 20, 2011 at 9:45 pm

    i loved this cake the first time i saw it (and inhaled it on my ‘day after competition’) at Lovey’s birthday and it was sooooooooooooo tasty!!! definitely one of my faves…and the pics look amazing! xo

    Reply
  13. pami says

    January 20, 2011 at 11:50 pm

    omg I’ve been thinking about making an extravagant cake lately, and this is it! except I want to do a raspberry variation

    Reply
  14. Isa says

    January 21, 2011 at 1:02 am

    LOVE it!!! I was just trying to find the perfect cake idea for my mom’s birthday coming soon…she’s going to love this!! How do you get the icing to be so smooth and perfect like that?!

    Reply
  15. Tiffany Rosenberger says

    January 21, 2011 at 8:25 am

    This is so beautiful. Anyone would be so excited to get this for their birthday.

    Reply
  16. Darla @ Bakingdom says

    January 21, 2011 at 8:37 am

    This is so very lovely! I’ve always been a fan of pretty pinks and browns together!

    I have not, however, been a fan of Neapolitan ice cream. Growing up, I liked the chocolate and vanilla, but never the strawberry (oddly enough, since I like strawberries). I imagine I’m going to absolutely love it in it’s cake form, though!! Neapolitan ice cream will always and forever remind me of my grandmother who used to only buy this ice cream! I can hardly wait to make this in honor of her…thanks for the wonderful idea!

    Reply
    • Rosie @ Sweetapolita says

      January 21, 2011 at 10:01 am

      Thank you, Darla! So funny you say that about the Neapolitan ice cream–I have never liked it either, for the very same reasons! How quirky, and now it’s good to know I’m not alone :)I can, though, say that in the cake form,the combo is strangely amazing. The ice cream also brings childhood memories to my mind. Funny how food can really affect us! Thanks for stopping by–I absolutely adore your blog and the photos are incredible. xo

      Reply
  17. Mary Lou (NANNY) says

    January 21, 2011 at 8:46 am

    M-m-m-m! Looks delicious, Rosie! A very photogenic cake. Well done, as always!!

    Reply
  18. Taraj says

    January 21, 2011 at 9:32 am

    Rosanne, I’m pretty sure that I do an audible *gasp* every time a photo of one of your delectable masterpieces appears on my homepage. I can’t say enough of how inspiring you are – you make me want to bake – every time! Unfortunately, that leads to eating! ;) Congrats on your photo accomplishments. You deserve every bit of praise that you get for your work!

    Reply
  19. Paula says

    January 21, 2011 at 9:43 am

    Just so pretty (and delicious looking) Your skills are awesome and certainly to be admired. Congratulations on being a finalist in Ree Drummond’s contest :)

    Reply
  20. Rosie @ Sweetapolita says

    January 21, 2011 at 10:07 am

    Thanks so much, everyone! xo

    Reply
  21. CantStopBaking says

    January 21, 2011 at 11:52 am

    I LOVE your cakes. They are so classy, and look amazing. I bet they are delicious too! I can’t wait to try this one!

    Reply
  22. Jaclyn says

    January 21, 2011 at 4:04 pm

    this cake is gorgeous and so fun! i think i’m in love.

    Reply
  23. SweetSugarBelle says

    January 21, 2011 at 4:31 pm

    I could not bake a cake to save my life, but I heart your blog. you have a beautiful style!!!

    Reply
  24. Jane says

    January 21, 2011 at 5:15 pm

    Beautiful, unique, scrumptious-looking, and whimsical all in one. This is one heck of a wonderful cake. Really spectacular!

    Reply
  25. vanillasugarblog says

    January 21, 2011 at 8:05 pm

    after seeing this fabulous cake on tastespotting because the pink just popped right out at me, well, i just had to comment and tell you what an incredible job you did. i would love to recreate this at home just because of the colors. i know bad, but it’s soooo pretty.

    Reply
  26. Sarah @ SwizzleBerry says

    January 21, 2011 at 8:10 pm

    I’m just about to make up the strawberry cake, but I’m substituting raspberries instead. I really hope it turns out well. I’ve read many comments over at Allrecipes that say it’s too sweet. I’ll give it a go and see for myself. If I get time I’ll make up a chocolate cake to make it a chocolate/raspberry cake.

    Thanks for posting the recipe. I absolutely love your blog.

    Reply
  27. Maggi says

    January 21, 2011 at 8:30 pm

    What a pretty pretty cake! I’d almost want to frame the photo and hang it on the wall rather than eat it! Although I would definitely eat it. LOL Congrats on being a finalist!

    Reply
  28. Maria says

    January 21, 2011 at 8:57 pm

    What a fun cake!

    Reply
  29. Jenn {Cookies Cupcakes Cardio} says

    January 21, 2011 at 9:37 pm

    Your pictures are absolutely beautiful….and so is your cake! Thank you for the detailed tips on how to do it myself….now I just need something to celebrate!

    Reply
  30. Julie says

    January 22, 2011 at 12:14 am

    Yumm yummmmm, Oh so yummy looking and no doubt is. So pretty to look at once sliced. I love neopolitan ice cream and I will sooo love this. Let’s see if mom will make me one for bday :) Awesome job Rosanne, as usual and the pics looks fabulous. Your photography is beautiful too!!

    Reply
  31. lynne says

    January 22, 2011 at 1:26 am

    Wow! Your cakes are amazing! Love the pictures!!

    Reply
  32. Jennie @ Oh, Sweet Day! says

    January 22, 2011 at 7:21 am

    GORGEOUS!!!! All around perfection, love it!

    Reply
  33. Amanda says

    January 22, 2011 at 7:33 am

    Oh my! This looks gorgeous!

    Reply
  34. Peggy says

    January 22, 2011 at 9:19 am

    Congrats on being a finalist in the photo assignment! That picture is absolutely gorgeous, as is this one!

    Reply
  35. julia says

    January 22, 2011 at 10:18 am

    I can not stop staring at the cake, it’s GORGEOUS!!!!!! And I agree, the flavor combo of neapolitan, SO GOOD!

    Reply
  36. Gina @ A Touch of Whimsy says

    January 22, 2011 at 10:47 am

    Oh my goodness! I found your site through someone on Twitter and I’m so glad I did. This is absolutely gorgeous!!! Your creations are simply fabulous!

    Reply
  37. sana says

    January 22, 2011 at 11:54 am

    What a beautiful cake! so delicious ;d

    Reply
  38. Carine says

    January 22, 2011 at 12:06 pm

    You cake looks beautiful! I love how you paired the colors of this cake, and your previous cakes too! You love to decorate with sprinkles right? Anyway, LOVE YOUR CAKES

    Reply
  39. Lucy says

    January 22, 2011 at 12:29 pm

    Wow that cake looks amazing. Wonderful photography too the contrast in the colours is amazing, I’m not surprised you were in the final, well done with that. I think I will bookmark this page and attempt this cake for my Mum’s birthday in a couple of months!

    Reply
  40. marla {family fresh cooking} says

    January 22, 2011 at 2:02 pm

    Gorgeous cake & those colors are breathtaking!!

    Reply
  41. Megan Campbell says

    January 22, 2011 at 4:37 pm

    Hello,! My name is Megan. I’m 15 and like you, I love to make food ! Like you, I have a blog.! I am very impressed with your blog and would like to include a link to your blog on mine. I also plan to make this beautiful cake for my mom’s Mary Kay Debut Party! Thanks for sharing this recipe!

    Here’s the link to my blog:
    http://urbakinmecrazyy.blogspot.com/

    Thanks!
    Have an EXCELLENT day

    Reply
    • Rosie @ Sweetapolita says

      January 22, 2011 at 8:56 pm

      Hi Megan! I would love for you to include a link to my blog. How amazing that you have a baking blog at 15–I’m more than impressed! Thanks for stopping by and for your compliment! xo

      Reply
  42. Irina says

    January 22, 2011 at 5:27 pm

    Rosie, this cake is amazing! I love the colors, the strawberry frosting and those pretty sprinkles on the top. Thanks for sharing the recipe.

    Best wishes,
    Irina

    Reply
  43. Rosie @ Sweetapolita says

    January 22, 2011 at 8:54 pm

    Thank you! xo

    Reply
  44. Joanne says

    January 22, 2011 at 9:03 pm

    Well, I guess now I know what my next layer cake is going to be! This is absolutely captivating!

    Neapolitan ice cream has always been one of my favorites because you really do get the best of all worlds (plus I’m incredibly indecisive when it comes to ice cream…I want it all!) but I’ve never seen it in cake form.

    Reply
  45. Jenn@eatcakefordinner says

    January 23, 2011 at 12:19 am

    I am so glad I just found this post. I am so excited to make this cake for my niece’s birthday in April. I think she would be so impressed with her aunt! My absolute favorite strawberry cake recipe is from Paula Deen, but it uses a box white mix and a box of strawberry gelatin and I would rather make a recipe more from scratch. So, I cannot wait to try this recipe to see if it tastes similar. By the way, congrats on your cake photo being in the top running on Pioneer Woman’s site.

    Reply
  46. naomi says

    January 23, 2011 at 11:57 am

    Rosie, this is gorgeous!! I love Neoopolitan anything! Ah, this has got to be my favorite cake from you.

    Reply
  47. Courtney says

    January 23, 2011 at 12:05 pm

    Your work is absolutely stunning. :)

    Reply
  48. Lisa says

    January 23, 2011 at 1:06 pm

    My sister once asked me if I could bake a cake for her just like this. I gave her an excuse saying that I didn’t have a recipe for it. Looks like I have no excuse now. It sounds delicious, so one day I’ll have to give it a try.

    Reply
  49. Michelle says

    January 23, 2011 at 3:35 pm

    That is stunning!

    Reply
  50. Cooking Agents says

    January 23, 2011 at 5:47 pm

    bravo! this cake is lovely. the colors are so striking together.

    Reply
  51. Jennifer (Delicieux) says

    January 23, 2011 at 9:17 pm

    This cake is so gorgeous! I love the contrast of the two colours and the decoration looks amazing. I can’t believe I haven’t stumbled onto your blog before, it’s beautiful.

    Reply
  52. Kim - Liv Life says

    January 23, 2011 at 10:33 pm

    Saw you pic on Tastologie, simply stunning! Just beautiful. Very worthy of Ree’s pick.
    What a wonderful cake! I don’t usually have the patience for cake decorating, but this one just might be worth the try!

    Nicely done…

    Reply
  53. Sarah @ SwizzleBerry says

    January 24, 2011 at 5:57 am

    I had to come back and let you know that my raspberry version of the strawberry cake was DELICIOUS! I had planned on making a neapolitan cake (just subbing the raspberry), but my daughter insisted she wanted “only pink!”.

    It seems to be a very wet cake, moist is an understatement, but it is one of the most delicious cakes I’ve ever tasted.

    In all the excitement of her birthday party, I forgot to take photos of the cake, I guess I’ll just have to make another one ;)

    Reply
    • Rosie @ Sweetapolita says

      January 26, 2011 at 4:42 pm

      That sounds fabulous, Sarah. I will try that someday soon! Happy Birthday to your daughter (only pink–rings a bell!)!

      Reply
  54. Judy K. says

    January 24, 2011 at 11:02 am

    Hi Rosie:
    First off, congratulations on being a finalist in Pioneer Women’s photo contest. Well deserved! It was from her blog that I found yours and I have to say, your creations are just gorgeous! My husband loves neopolitan ice cream (all the flavors) so I think I will make this cake for him for Valentine’s day. Could you tell me where you get those wonderful white sprinkles? I have never seen them that large and they really do stand out on top of the cake. Thanks so much!

    Reply
    • Rosie @ Sweetapolita says

      January 26, 2011 at 4:40 pm

      Hi Judy!

      Thanks for the comment and sweet words! The white sprinkles (aka “jimmies”) are available at my bulk shop here in Ontario. I’m not certain where you’re located, but if you’re in the US, I imagine they would also be readily available in better bulk stores, or if you’re in Canada, it’s Bulk Barn. I hope this helps! xo

      Reply
  55. Lacey @ dishfolio.com says

    January 24, 2011 at 3:55 pm

    Your cake and pics are amazing! Thanks for the recipe. We’d love to see your stuff posted at dishfolio.com!

    Reply
  56. Lisa Marie says

    January 24, 2011 at 8:05 pm

    I can not stop thinking about this cake. Definitely making this for my daughter’s Valentine’s Day birthday! Hmmmm, maybe I will practice first, quality assurance you know :) Yum!!

    Reply
  57. Jess says

    January 24, 2011 at 8:44 pm

    Looks absolutely amazing, so beautiful! I’m still learning how to level the layers and frost them evenly… It wouldn’t seem like it would be difficult, but it really is. I think I just have to get a hang of it!
    Jess : )

    Reply
  58. Nicole @ Tradewind Tiaras says

    January 25, 2011 at 10:57 am

    That’s been my favorite strawberry cake recipe for a few years now, too! I’ve recently discovered that if you add freeze dried strawberry slices, the flavor is even more exceptional (and they keep their color nicely). I just fold them in at the end. I get mine for a very reasonable price at Trader Joe’s, but I know I’ve seen them elsewhere.

    Reply
  59. Sophia says

    January 25, 2011 at 4:08 pm

    This is one of the prettiest birthday cake I’ve ever seen!! :) You should consider entering this cake into Recipe4Living’s 5th Birthday Recipe Contest! The site is turning 5 years old, and we’re giving away a Scharffen Berger gift basket to the top birthday cake that’s submitted!

    Reply
  60. anna says

    January 25, 2011 at 7:06 pm

    This is so cute! What an adorable idea.

    Reply
  61. a fanciful twist says

    January 25, 2011 at 9:36 pm

    Totally breathless.

    Totally unreal.

    I am at a loss for words.

    Love, V ;)

    Reply
  62. Rosie @ Sweetapolita says

    January 26, 2011 at 4:41 pm

    Thanks everyone! xo

    Reply
  63. Katie | GoodLife Eats says

    January 26, 2011 at 8:56 pm

    This is so adorable. People who make amazingly cute cakes like this are so impressive to me because I totally lack the patience for something like this. Nice job!

    Reply
    • Rosie @ Sweetapolita says

      January 27, 2011 at 12:26 pm

      Thanks so much, Katie!

      Reply
  64. Sarah says

    January 28, 2011 at 9:24 am

    I MUST make this! Now I just have to find an occasion to have it :) Great job and I love your blog!

    Reply
  65. Fill says

    February 1, 2011 at 1:49 am

    Yum, looks very nice! Can almost taste it from here!

    Reply
  66. Tanja says

    February 2, 2011 at 10:28 am

    It looks beautiful! I’m going to have to bake it. I love pink!

    Reply
  67. Meredith says

    February 2, 2011 at 11:46 am

    This was the ultimate cake to make for my sister-in-law’s birthday. It was delicious!!!

    Reply
  68. Dagmarette @ The Finishing School says

    February 2, 2011 at 2:52 pm

    wow! quite the baker you are! These cakes are beautiful and I love a good Neapolitan, this cake looks perfect.
    http://www.thefinishing-school.com

    Reply
  69. TheresaSea says

    February 4, 2011 at 11:04 am

    Came from Annie’s Eats Blog, and WOW, what an amazing cake! :) Love it!

    Reply
  70. Jackie says

    February 6, 2011 at 4:32 am

    Hi Rosie

    How do you measure a 120ml of whipping cream.

    Reply
    • Rosie @ Sweetapolita says

      February 6, 2011 at 4:19 pm

      Hi Jackie,
      I just use a liquid measuring cup to get 120 ml. Just a note that I’m referring to whipping cream in the carton, not whipped cream. Hope this helps!

      Reply
  71. Rosie @ Sweetapolita says

    February 6, 2011 at 4:20 pm

    Thanks everyone!

    Reply
  72. bee says

    February 8, 2011 at 10:36 am

    This is really sumptuous even without tasting it. This will be loved in Nigeria. Gonna try it. Thanks for sharing with us.

    Reply
  73. bee says

    February 8, 2011 at 10:38 am

    This looks really sumptuous. This will be loved in Nigeria and I will include it in my valentine recipes. Thanks for sharing with us

    Reply
  74. Jess says

    February 9, 2011 at 1:42 pm

    Wow your cake is absolutely positively gorgeous!!! This will def be one of my next projects!

    Reply
  75. Jackie says

    February 13, 2011 at 2:01 am

    Hi Rosie

    Do I let the frozen strawberries thaw before I put them in a food processor.

    Reply
    • Rosie @ Sweetapolita says

      February 16, 2011 at 7:20 pm

      Hi Jackie,
      You can let them thaw a bit to make it easier to process, but you should have no problem chopping them up in the processor. I hope this helps! Thanks for visiting!

      Reply
  76. Maybe says

    February 23, 2011 at 8:07 am

    Can I replace the strawberry gelatin ? Because I’m not sure what it is… Maybe I can flavour another one of your great recipe with strawberry ?

    Reply
    • Rosie @ Sweetapolita says

      February 24, 2011 at 4:42 pm

      Thanks for the note! Strawberry gelatin is strawberry flavoured Jello. I hope this helps!

      Reply
  77. Alisa says

    February 24, 2011 at 8:25 pm

    Thanks so much for this delicious looking cake recipe. I linked to it today {I hope that’s ok- if not, let me know}. I can’t wait to try this out. Thanks~ Alisa

    http://alisa-thesweetlife.blogspot.com/2011/02/to-do.html

    Reply
  78. Sarah says

    February 25, 2011 at 10:11 pm

    Hello,

    First off, thanks for sharing your amazing cakes and photos. I’m so overwhelmed by this cake that I’ve been trying to gather enough confidence to make it ever since you posted it!
    And now that my birthday is coming up on the first of March, I’ve decided that making your cake would be my gift to myself.
    I’ve studied the ingredients and have everything ready except for the Strawberry Oil. Is that the same as Strawberry Essence?! Excuse me, if that’s a silly question, but I’m from Egypt and things are often named quite differently from what they’re called abroad. One last thing if I may, I really want to try your Buttercream frosting recipe, but I’m kinda scared it would be too sweet? Does it make the overall taste of this cake too too sugary?..

    Thanks again,
    Sarah

    Reply
    • Rosie @ Sweetapolita says

      February 28, 2011 at 9:38 pm

      Thanks so much for the kind words, Sarah. I’m so sorry that I somehow missed this comment and that you didn’t get a reply sooner! To answer your question, Strawberry Flavour Oil is actually a sweet manufactured flavour product, as where essence is extracted from real strawberries. Anything with a real strawberry flavour would work well, I’m certain. The buttercream frosting is definitely sweet, but it does work well with this cake. Truthfully, any frosting would be delicious with this cake! I hope you have a wonderful birthday, and thanks so much for visiting my blog. xo

      Reply
  79. Taraj says

    March 1, 2011 at 8:12 am

    Rosie,
    I couldn’t resist trying my hand at this cake for my Dad’s birthday two weeks ago. I couldn’t get mine to look as pretty and perfect as yours, of course, but it was still very impressive with all those layers! Everyone raved over the cake. The strawberry cake was especially delicious, and a new thing for us. Thanks again for always being an inspiration! :)

    Reply
    • Denise says

      March 3, 2016 at 11:38 pm

      Thank you for actually making this cake. Although it is a beautiful cake it took my forever to get to a comment where someone who has done more than admired this delicious cake..thank you for giving us your feedback I will be making this this weekend…

      Reply
  80. Cathy says

    March 10, 2011 at 5:48 pm

    Oh, my! That looks divine!

    Reply
  81. Kristina says

    March 13, 2011 at 7:55 pm

    This cake looks fabulous. This may be a silly question, but by strawberry gelatin do you mean something like Jell-o? Thanks!

    Reply
    • Rosie @ Sweetapolita says

      March 13, 2011 at 8:04 pm

      Hi Kristina! Thanks so much. I happened to be online when you wrote your comment, so I wanted to let you know that yep, JELL-O is exactly it. I’ve updated the recipe, because, nope, that’s not a silly question at all! Good luck!

      Reply
      • Kristina says

        March 16, 2011 at 10:15 pm

        Great, thanks so much!

        Reply
  82. Sue says

    March 20, 2011 at 10:25 pm

    http://suppersatsunset.blogspot.com/2011/03/neapolitan-six-layer-cake.html

    This was so good!! My version’s no where near as pretty as yours, but it sure it is yummy!

    Reply
  83. Lindsey says

    March 31, 2011 at 5:18 pm

    Hi! I was wondering how you kept the cake after it was all finished? Did you store it in the fridge? I am going to make this cake on Easter and was wondering how fresh it would stay if I made it on Saturday? Any tips/advice you have it much appreciated! Thank you!

    Reply
    • Rosie @ Sweetapolita says

      March 31, 2011 at 7:12 pm

      Hi Lindsey! This cake is best kept on the counter in a cake-keeper for up to 3 days–it keeps it fresher and softer. If you make it on a Saturday, it should be good until about Tuesday, but of course, the sooner the better! Good luck!

      Reply
      • Lindsey says

        April 4, 2011 at 6:30 pm

        Thanks so much Rosie for your response! Another question – how long did you bake the strawberry cake for when you made it as cupcakes?

        Reply
        • Rosie @ Sweetapolita says

          April 19, 2011 at 8:22 am

          Hi Lindsey,
          I’m so sorry I didn’t see this comment until now! I believe the cupcake version took about 17 minutes to bake, but you’ll know as soon as they start to shrink up and the edges are slightly brown that they are likely ready. Test with a toothpick, and remove from oven the moment the toothpick comes just clean (with a few crumbs) to avoid them drying out. Hope this helps!

          Reply
  84. maggie says

    April 14, 2011 at 11:02 pm

    Hello!
    im going to bake this cake on my parents anniversary
    and since my mom isnt a big fan of swiss meringue buttercream,
    i was wondering could i use cream cheese frosting and flavor/color it?
    and if you have any recipe that will work great on humid weather it would be great!
    thank you so much!
    and cheers from mexico!
    LOVE YOUR WEBSITE AND RECIPES haha :)

    Reply
    • Rosie @ Sweetapolita says

      April 19, 2011 at 8:20 am

      Hi Maggie! You can definitely do a cream cheese frosting and colour it/flavour it the same way–I think it would work just fine. Here is my recipe for cream cheese frosting: https://sites.google.com/site/sweetapolitaprintables/fluffy-cream-cheese-icing
      Hope this helps! Happy Anniversary to your parents :)

      Reply
  85. Sheila says

    April 21, 2011 at 1:09 pm

    Your cake looks amazing! I am definitely going to try to bake one for my daughter-in-law’s upcoming birthday.

    Reply
  86. Tanya says

    April 25, 2011 at 5:21 am

    Hi! I am planning to make this cake for my daughter’s birthday. However I want to leave the chocolate out. Just strawberry and vanilla. Your recipe for strawberry cake makes 2 9″ cakes that are cut in half. But the Snow White Vanilla Cake makes 2 9″ cakes too? Do I cut the recipe in half to make only 1 9″ cake to cut in half? Also it the strawberry party icing good for making rose designs? I have seen cakes online that are fully covered in roses and wanted to try that. Any tips would be appreciated. Thanks!

    Reply
    • Tanya says

      April 26, 2011 at 11:21 am

      Also does this strawberry icing hold up in humid weather? Any additions to make it hold up better? I read about Meringue Powder… What do you think?

      Reply
  87. Kayla says

    May 4, 2011 at 9:31 pm

    Your blog never fails me! It all started with the cinnamon buns, which were as delicious as promised, and then with this cake! My daughter’s first birthday is around the corner and I wanted to make her something special, I tried a vanilla cake I found on another site and it was quite disappointing. I came back to your recipe index at that point and tried this cake it was great! Every layer in it would be great on its own or in the Neapolitan cake. Thank you for the great recipe!!

    ~Kayla

    Reply
  88. Lisa says

    May 15, 2011 at 9:43 pm

    Rosie, I adore your blog!! I have never been much of a cake fan, until I started making cakes from your blog. My first attempt was this Neopolitan Cake (I made cherry instead of strawberry, using pie filling instead of jam) and it was a huge success!! Your recipe for buttercream was delicious and as someone who loves buttercream but had never made it I found your recipe easy to follow and your cake baking tips made me feel like a real baker. I love your recipes and was even more excited to find out you were a fellow Canadian. Keep up the fantastic work!!!

    Reply
  89. Davina says

    June 16, 2011 at 8:58 pm

    Hi Rosie,

    Is there any reason you didn’t use SMB (since you rave about it so much) for this cake instead of regular American buttercream? Just curious… :)

    Reply
  90. Amy says

    June 21, 2011 at 8:07 am

    Such a beautiful cake! Now I just need to wait for someone to have a birthday so I have a reason to make it!
    What am I saying? A cake that beautiful is its own reason :)

    Reply
  91. Tess says

    June 28, 2011 at 3:31 am

    Hi Rosie, What an amazing cake! I have been looking for a pretty pink cake to bake for my niece on her first birthday and this one is it!!

    I do have a few questions (sorry if they are silly). I would like to bake all of your favorite (vanilla and chocolate) cake recipes but when I look at the method of them, they are measured to make enormous cakes. To minimize wastage (and cost) what do I need to do to make it the ingredients for just one 9″ chocolate cake and one 9″ vanilla?? You said to half the ingredients in the recipe for the strawberry cake to end up with 2 x 9″ cakes is that right?? Do I just do the same??

    Thank you so much for your help!! = )

    Reply
  92. Nina says

    August 14, 2011 at 3:03 pm

    Rosie – thank you again for the inspiration! I made a version on this cake yesterday. I did strawberry, vanilla, chocolate, vanilla, strawberry with a thin strawberry cream filling and chocolate ganche on the outside. It was a big hit! My oldest daughter has claimed this as her next birthday cake!

    Reply
  93. jobi says

    August 25, 2011 at 3:47 am

    Hi Rosie!

    This is gorgeous!!! as all of your cakes! I leave in France and I’d like to make this cake for my daughter’s birthday. Can I make the cakes and or the frosting in advance? ? Does the frosting keeps its form as the smb? is it better to taste? I hope you can answer me soon. birthday party is in two days! :) tanks a lot!

    Reply
    • Rosie @ Sweetapolita says

      August 26, 2011 at 7:23 am

      Thanks, Jobi! You can make all of the cakes about a week ahead and freeze, as long as they are double-wrapped in plastic wrap. You can make the SMB up to a month ahead and freeze, and remove from freezer the night before you need it. You will want to warm 1/3 of the SMB for about 10 seconds in microwave, then add it to remanining SMB, and remixing with mixer for a few moments to get it smooth and satiny again. The frosting definitely keeps its form well. I hope this helps!

      Reply
      • jobi says

        August 26, 2011 at 7:34 am

        Thanks Rosie! This is so much help to me!! You make everything seems so easy! Thanks for your time and keep making your so beautifull cakes!!!

        Reply
        • Rosie @ Sweetapolita says

          August 26, 2011 at 7:43 am

          Sure! Oh, and I didn’t mention that you can make, wrap tightly, and keep cakes on counter for up to 2 days before assembling (the sooner the better), but don’t keep in refrigerator. The SMB is best in fridge until about 8 hours before you need. Good luck!

          Reply
  94. roseanna says

    September 2, 2011 at 1:30 pm

    Hello there, i have to say i love your blog and this neapolitan cake!! Making this today for my daughters bithday, she is 9 and loves this icecream, so in cake i thought what a great surprise!! Anyway, ive followed this recipe exactly, very good instructions by the way, but after 25 min in the oven at 350, my cakes are still raw as raw can be!! My oven was recently professionally calibrated for heat and levelness, since i had the heating coil replaced, so it couldnt be the oven. iam leaving it in longer, but im worried it may not turn out! has this ever been an issue with anyone before?? That the cake needs much longer than 25 min?? Just wondering, i so hope it turns out!

    Reply
    • Rosie @ Sweetapolita says

      September 5, 2011 at 9:28 am

      Thanks, Roseanna! I’m curious what happened with your cakes too. Did you bake the 3 types of cake at once? If for any reason the cakes still seem really raw after 25 minutes, that really shouldn’t be too big of a concern, as baking 3 cakes at once will take quite a bit more time. If you do attempt again, I would recommend not worrying about the timing, so much as just watching for when they are done. I find if I’m baking a few layers at once, that they do take quite a bit longer. I hope this helps!

      Reply
  95. Rayna says

    September 17, 2011 at 3:12 pm

    This looks absolutely gorgeous! Like you mentioned, I had heard of a Neapolitan cake but had never actually seen or made one. Yours is absolutely STUNNING, and I think I might have to make myself a birthday cake in a couple of weeks…;)

    Reply
  96. Alison says

    October 16, 2011 at 10:41 pm

    Hi there,

    First off, I must say that I absolutely adore your blog, and have loved any recipes I have tried from you!

    This cake looks gorgeous and is perfect for my friend whose birthday is in a few weeks, loves pink, and requested a strawberry/chocolate cake. Before I make it however, I am wondering where you purchase the strawberry oil and the pink colouring… do you purchase them online, or in store somewhere? I live in Toronto,, and I know you live nearby, so any tips on local baking supply shops are much appreciated! Thanks, Rosie!

    Reply
  97. angela morrison says

    October 19, 2011 at 10:41 am

    you r more than amazing and delicate, classic and inspirational!

    Reply
  98. Hannah says

    October 29, 2011 at 11:47 am

    I am planning on making this cake for my daughter’s birthday next week, but I’m a little confused about the layers. You mention torting the chocolate and strawberry but not the vanilla. So when I make the chocolate and strawberry recipes, I should plan on splitting the batter for each recipe between two 9 inch pans (or doing one pan of each, plus cupcakes), and then slicing that single 9 inch layer in half to get the two chocolate and strawberry layers for the cake? But with the vanilla, I should plan on baking the 9 inch layer but leaving it whole? Did you do this because the vanilla layer was thinner than the chocolate and strawberry ones?

    Also (sorry, I just don’t want to mess it up!), a few of the ingredients vary slightly in proportion between the strawberry cake on the jelly bean cake page, and the strawberry cake here…was there a reason behind that switch? Is there one version you prefer now? One has more baking powder, one has half the amount of strawberry, etc.

    Thank you! I discovered your site recently and love it–can’t wait to surprise guests with this neopolitan cake at the party.

    Reply
  99. Rhondi says

    January 6, 2012 at 12:02 pm

    I made your strawberry cake and fluffy vanilla cake and layered them with strawberry jam and chocolate buttercream for my mother in law’s birthday. It was amazing! Thanks for such great recipes. I love your blog!

    Reply
    • Rosie @ Sweetapolita says

      January 6, 2012 at 5:29 pm

      That sounds fabulous, Rhondi–thanks for the sweet comment! Happy Birthday to your mother-in-law!

      Reply
  100. Laura says

    January 7, 2012 at 6:15 am

    I made this cake for my daughter’s birthday party today, and though it didn’t look quite as pretty since I ended up with just 3 layers instead of 5, it was an absolute hit with everyone!! Thanks for sharing the recipes Rosie! This one is a keeper.

    Reply
  101. Susan Gray says

    January 27, 2012 at 11:12 am

    My mother turned 70 in December and she told me at her birthday party that her mother would always make her a neopolitan cake as her birthday cake every year. Had I known in advance I would have looked you up sooner! I will be trying this cake out on Mother’s Day, and repeating it for her birthday as long as she keeps having them, using your ideas for variations! Thank you so much for helping me give my mother a taste of her childhood!

    Reply
  102. Jenny says

    February 4, 2012 at 7:48 pm

    I’ve had this cake pinned and I think it may be our Valentine’s day dessert! It’s so pretty! I featured it as part of a dessert collection today!

    http://daysofchalkandchocolate.blogspot.com/2012/02/17-valentines-day-desserts.html

    Reply
  103. jood says

    February 22, 2012 at 9:14 am

    i love it
    it looks amazing
    you are so creative and your work is so perfect

    Reply
  104. Taunya says

    February 26, 2012 at 3:14 pm

    I wanted to thank you for your wonderful blog! You truly are an inspiration and a life saver! I have made five…yes five of your recipes in the last four weeks (a couple of them multiple times) and each one was absolutely delicious!
    A pin of your Ruffles & Roses mini ruffle cakes brought me to your blog and once here, I died and went to heaven! I just HAD to make this Neapolitan cake for my youngest daughter’s 1st birthday (with ruffles of course!!!) I baked the cakes in 5inch rounds and used the rest of the batter for cupcakes. My middle daughter wanted a strawberry cake for her birthday so it was perfect!
    Their birthdays are two weeks apart! So invaluable tips like a triple batch of SBC fits in a 5qt mixer bowl and freezes well, that the chocolate cake batter would be runny, and the size of scoop used for cupcakes were wonderful time savers and stress relievers! I found your instructions to be crystal clear and very informative. I knew what to expect each step of the way.
    And by the way, your sugar cookies ARE perfect in every way! So once again thank you for your wonderful blog! And thank you for helping to make all of our parties a huge success!
    This months baking adventures: Bakery-Style Vanilla Cupcakes (Superbowl cupcakes & vanilla layer of Neapolitan cakes for youngest daughter’s 1st birthday), Strawberry Cake x 2 (Middle daughter’s 3rd birthday cake, cupcakes & Neapolitan cakes), Rich and Dark Chocolate Cake (Neapolitan cakes & cupcakes), Swiss Meringue Buttercream x 3 (frosted all cakes and cupcakes), Perfect Sugar Cookies x 3 (both daughters’ birthdays & eldest daughter’s Valentines party at school) Phew!

    Reply
  105. Michelle says

    March 19, 2012 at 9:13 am

    Hi Rosie! Greetings from sunny Malaysia! I truly enjoy reading your blogs and looking at the beautifully captured photos of your bakes. You are truly my inspiration to bake beautiful and yummy cakes and cupcakes.
    I would like to know what is the difference between the strawberry cake recipe above and the recipe in the strawberry layer cake with whipped frosting? I noticed some of the measurements for both recipe are different. Looking forward to your reply.

    Thanks. :-)

    Reply
  106. Jeanne says

    April 29, 2012 at 9:59 am

    OK, I made this for my 2 best friend’s birthdays that we celebrated together (they were born in the same week, but not the same day — Aries and me get along like a house on fire!). I am only an average baker, and am intimidated by layer cakes. I’ve attempted a few over the last year or so, but every one has leaned terribly… Rosie, I don’t know if it’s the cake recipes, or the fact this is filled with jam… or because I SO wished it to stand up straight, or perhaps I figured it out. But this cake was SO beautiful and delicious and ramrod straight and tall. My friend’s husband (they were visiting from out of town), texted me after they went home whining about missing the cake. It was lovely and tasted wonderful. It has given me confidence. Thank you for all of your good work! A lovely baker who can write and take pictures… a perfect trifecta.

    Reply
  107. Danielle D says

    May 1, 2012 at 1:10 pm

    Rosie, Do you have any suggestions to add to the strawberry cake instead of the package of strawberry gelatin? I’d like to make a mini version of this cake for my mom for Mothers’ Day and she has a food allergy to gelatin.

    Reply
    • Rosie @ Sweetapolita says

      May 2, 2012 at 8:52 pm

      Hi Danielle,
      Hmm…it is tricky with the strawberry cake because the gelatin gives it both the colour and flavour, in this instance. There are vegan gelatins on the market–would that also be out of the question? I might suggest making the chocolate and vanilla cake layers and strawberry frosting between the layers and frosted overall. Just a thought. Hope that helps!

      Reply
      • Danielle D says

        May 3, 2012 at 3:39 pm

        I think I’m going to give the recipe you have minus the gelatin and see how it goes. I have a willing “cake tester” to try it on. If the cake isn’t strawberry enough I’ll take your advice to use the frosting. Fingers crossed!

        Reply
  108. Floss says

    May 9, 2012 at 4:17 pm

    Just wanted to say I absolutely love your blog and was inspired with your neopolitan cake. I made it into a strawberry shape for my little girl’s first birthday (although I couldn’t manage five layers – as it was my first attempt I stuck with just three). Not nearly as perfect as yours, but for a beginner I felt quite proud. :) (see http://flossmade.blogspot.co.uk/2012/05/triple-layered-neopolitan-strawberry.html)

    I’m in the UK and jelly (jello in the US) is usually made with blocks rather than crystals. I managed to track down crystals and they were totally different proportions and tasted far too strong in the cake. So, I replaced the crystals with red food colouring and a couple of teaspoons of strawberry essence and it worked perfectly.
    Thanks!

    Reply
  109. Abby says

    July 2, 2012 at 7:04 pm

    What effect does using cake flour, like the original recipe, over all-purpose have?

    Reply
  110. Janis says

    July 30, 2012 at 10:20 am

    Hi how many people does this cake serve?

    Reply
  111. Adrian Heatley says

    December 12, 2012 at 2:09 pm

    I made this today, my first time making strawberry cake and it came out great! I ended up using your strawberry cake recipe, my favorite chocolate cake recipe and a vanilla cake recipe I found on Pinterest since your link is broken for the vanilla cake recipe you used. I also made a strawberry filling with frozen strawberries (thawed) water, cornstarch, lemon and sugar. I reduced it on the stove to make a thick sauce then blended it with a stick blender. I found that 8 cups of confectioners sugar was way too much and ended up adding more butter, cream and water. Plus they don’t sell the strawberry oil in my little town so I used some of the sauce that I filled the cakes with plus some food coloring. It was super awesome! Thanks for the inspiration!

    Reply
  112. Gina Chun says

    December 15, 2012 at 8:42 pm

    For the 3oz of jello how much would that be? Mine says 22g for serving size and it has 8 servings

    Reply
  113. Johnae says

    January 8, 2013 at 8:07 pm

    Hi,

    I was wondering about your favorite chocolate and vanilla cake recipes. I have never baked a cake before, so I do not know how to half the recipe just to make one 9inch vanilla and one 9inch chocolate cake. I was wondering what measurements did you use to only get one of each? Thanks so much!

    Reply
  114. Yvonne Young says

    January 15, 2013 at 12:53 pm

    Thank you for the inspiration and thank you for sharing your recipes!

    Reply
  115. Wendy says

    January 17, 2013 at 9:16 pm

    I am making this cake for my daughters 8th birthday party. I was wondering on the vanilla and chocolate cakes, how many cakes does each recipe make and will I need to cut each 9″ round in half or did you leave whole? Did you use the entire recipe for each cake besides the strawberry cake, in the finished cake? I am just wondering if I should cut each recipe in half.
    Thank you for such beautiful inspiration!
    Wendy

    Reply
  116. Paula J says

    January 20, 2013 at 8:23 pm

    Just saw this cake on Pinterest and had to stop here to tell you how amazing this looks!! Of course I’ve pinned it too :))

    Paula
    lifeasweknowitbypaula.blogspot.com

    Reply
  117. Emma says

    February 13, 2013 at 10:01 am

    I love this!! why have I never seen it before?! I know what I’m making this weekend….

    Reply
  118. Kirsty says

    March 1, 2013 at 5:15 pm

    I made this at the weekend for the new cake club I just joined. It looked fantastic and tasted amazing, I loved the strawberry receipe, I think that will get made again this summer when strawberries are back in season. Jell-o is a little tricky to track down in 3oz packs in the UK, but the smaller pack I used worked just fine and it was so beautifully pink! Thank you so much for this gorgeous cake recipe.

    Reply
  119. Louise says

    April 24, 2013 at 1:03 am

    Wow! This just gave me an idea for my baby girl’s 1st birthday! So excited to make it :D I have the perfect vanilla and chocolate cake recipe to go with it! Thanks for the idea.

    Reply
  120. Angel says

    June 26, 2013 at 4:22 pm

    I am unable to locate the Cocao Barry Cocoa Powder.Does anyone have an alternate to this?

    Reply
  121. Erin says

    October 4, 2013 at 2:33 pm

    Hello! I saw this cake and instantly thought of my father. He has always wanted a neapolitan cake for his birthday. Unfortunately, he has become gluten free in the last couple of years. i was wandering, is there anyway to make the gluten free? And, in between each layer, can i put a small amount of frosting to hold the cakes better together?

    Reply
  122. RJ says

    October 20, 2013 at 12:17 am

    Hi,

    Can you tell me what brand of “whipping cream” you used for the frosting? Do you use the stuff in the can, “Redi-Whip” or “heavy cream”? Thank you

    Reply
  123. Lauren says

    December 27, 2013 at 6:29 pm

    Wow, that looks amazing! Quick question, did you use a cake board between each layer? And for the cake layers, did you bake the strawberry and vanilla in two separate pans?

    Reply
  124. Nicole says

    January 4, 2014 at 4:00 pm

    Just made this for my daughter’s second birthday. I frosted it as a ruffle cake and put rainbow sprinkles on top to fit the theme. It was wildly impressive, especially when I cut into it. Made my day, thanks for the recipe!

    Reply
  125. Jessica says

    January 22, 2014 at 9:25 pm

    I made this cake for my daughters first birthday.

    It. Was. Delicious.

    I used a different kind of frosting that was made from egg whites and strawberry jam.
    Best cake I ever made. And it was beautiful!
    Thanks so much! I will defiantly make again… Not for a while though it was a lot of work for my tiny kitchen lol.

    Reply
  126. Lola Carrera says

    March 10, 2014 at 4:26 pm

    Traducción por favor

    Reply
  127. Kirti Bhargava says

    April 24, 2014 at 2:49 am

    Hi,
    I tried this recipe though mine didn’t looked so beautiful ,but it was awesome in taste! My whole family loved it! Thanks for sharing such an amazing recipe!

    Reply
  128. lola says

    May 7, 2014 at 8:55 am

    Wow, again i have to say wow, what a recipe. I made this for my daughter on her birthday party and the whole party loved it thanks so much!

    Reply
  129. Ashley says

    June 25, 2014 at 4:45 pm

    Lovely cake!!! I am planning to make this for my birthday :-) but was curious what jam recipe you used? Thank you so much!! I bake quiet a bit and somehow always find a recipe that leads me straight to you and they are nothing less than divine every single time!!! What a blessing God has given to you!!

    Reply
  130. Naomi says

    September 3, 2014 at 11:06 pm

    I made this cake (with strawberry puree SMB) for my daughters 4th birthday at our church, had heaps of great comments especially that it was so moist. I had the strawberry layers frozen for about 10 days, the chocolate about 5 days and vanilla about 2 days. Premade the SMB as well and nearly gave up on it twice when it came to rewhipping it, would say make it fresh when adding a fruit puree as it took me probably 20 or more minutes with a hand beater and instead of a pretty fleck it went strawberry pink (literally). 4 days later the chocolate layer is by far the best keeper.
    thanks heaps for the recipe, I had a lot of fun making it (except for rewhipping the buttercream).

    Reply
  131. domain says

    September 4, 2014 at 6:01 pm

    Please let me know if you’re looking for a author
    for your weblog. You have some really good articles and I think I
    would be a good asset. If you ever want to take some
    of the load off, I’d absolutely love to write some articles for your blog
    in exchange for a link back to mine. Please send me an email if interested.
    Many thanks!

    Reply
  132. Nicole says

    February 3, 2015 at 5:46 am

    I do you hope you see this in the next days but I would like to make this cake for my daughters party. If I baked them on Thursday and Friday and froze them would it be ok to defrost them and use them for the Sunday? Thanks so much!

    Reply
  133. fiona says

    July 25, 2015 at 9:10 am

    Good morning!

    WOW! Thank you so much for posting this. I made two of them and took them to class. They were devoured by all and sundry — who would have liked more.

    Have a wonderful day:)

    Reply
  134. Sarah Pulumo says

    January 31, 2016 at 4:42 am

    Hmmmm, this cake is gorgeous

    Reply
  135. kirti says

    June 14, 2016 at 12:25 pm

    we don’t have strawberry in season…. and frozen not available can i replace it with something else???

    Reply
  136. kirti says

    June 14, 2016 at 12:29 pm

    can we replace strawberry with something else???

    Reply
  137. Melissa says

    September 6, 2018 at 11:27 am

    Hi! I really want to make this cake for my daughter’s upcoming fourth birthday. Our theme is an ice cream party! My question is : is the strawberry icing sturdy enough to use as an “upsidedown ice cream drip cake ” you know the yummy dripping ganache and a cut upsidedown ice cream cone on top?? I’d make the ice cream ball of the come out of cake and icing (like a cake pop) in your opinion will this workout?? Thanks!!!

    Reply

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    […] Lemon Blueberry Marble Cake @ Your Homebased Mom To Die For Carrot Cake @ Mom on Timeout Neopolitan Cake with Strawberry Frosting @ Sweetapolita Snow White Vanilla Birthday Cake @ Ziplist Cherry Vanilla Layer Cake @ Sprinkle Bakes Pink […]

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HELLO, HELLO!

Hi, I’m Rosie! Welcome to the new (and even sweeter) version of the Sweetapolita blog! You will now find frequent new recipes + so, so much more: lifestyle posts themed around my life as a baker, mom-preneur, sprinkle-tosser, lover of travel, photography, fashion and all things happy!
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