Decadent Creamy Neapolitan Cake Recipe

Ingredients

Sponge Layers

• 1 ½ cups cake flour
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 4 large eggs, room temperature
• 2 tsp vanilla extract
• ¼ cup whole‑milk yogurt

Chocolate Layer Add‑In

• ¼ cup unsweetened cocoa powder
• 2 tbsp hot water

Strawberry Layer Add‑In

• ½ cup fresh strawberries, pureed
• 1 tbsp lemon juice

Mascarpone Cream Filling

• 8 oz mascarpone cheese, softened
• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

Strawberry Glaze

• ¾ cup fresh strawberries, finely chopped
• 2 tbsp apricot jam, warmed

Instructions

Dividing and Coloring the Layers

1. Separate batter. Spoon one‑third of the batter into a clean bowl for the chocolate layer. Add the dissolved cocoa and hot water, whisking until smooth and deep brown.
2. Strawberry tier. In the second bowl, stir in the strawberry puree and lemon juice; the acidity brightens the pink hue and balances sweetness.
3. Vanilla tier. Leave the third portion of batter untouched—this will be the classic vanilla layer.

Baking the Layers

1. Pour and spread. Divide the chocolate batter into one pan, vanilla into the second, and strawberry into the third. Smooth the tops with a spatula.
2. Bake. Place all three pans on the middle rack and bake for 12‑15 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans halfway for even browning.
3. Cool. Allow the cakes to cool in the pans for 5 minutes, then turn out onto wire racks to cool completely. This prevents the layers from collapsing under their own weight.