Description
This Neapolitan Cheesecake Cake is a decadent triple-layered dessert featuring rich chocolate cake, fresh strawberry cake, and a creamy cheesecake layer all stacked and frosted with a luscious buttercream. Perfect for celebrations, it offers a beautiful medley of flavors and textures inspired by the classic Neapolitan ice cream combination.
Ingredients
Scale
Chocolate Cake Layer
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup warm water
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Cake Layer
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1 large egg
- 1/2 cup pureed fresh strawberries
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
- Pink food coloring (optional)
Cheesecake Layer
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish
- Chocolate shavings
- Fresh strawberries
- Sprinkles
Instructions
- Prepare Pans and Oven: Preheat oven to 325°F (163°C). Grease and line three 9-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Make the Cheesecake Layer: In a mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, then mix in vanilla extract until combined. Pour the mixture into one of the prepared pans and bake for 35 to 40 minutes until the cheesecake is set but still slightly jiggles in the center. Let it cool completely, then refrigerate to chill and firm up.
- Prepare the Chocolate Cake Layer: In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt for even distribution. Add buttermilk, warm water, vegetable oil, egg, and vanilla extract. Mix until the batter is smooth and homogenous. Pour into a prepared pan and bake for 30 to 35 minutes. Allow the cake to cool fully on a wire rack.
- Prepare the Strawberry Cake Layer: Cream the softened butter and sugar together in a medium bowl until light and fluffy. Add the egg and beat until incorporated. In a separate bowl, combine flour, baking powder, and salt. Alternately add this dry mixture, strawberry puree, and milk to the creamed mixture, mixing gently after each addition. Stir in vanilla extract and optional pink food coloring for vibrant color. Pour into the last prepared pan and bake for 25 to 30 minutes. Cool completely before assembly.
- Make the Frosting: Beat softened butter until creamy using an electric mixer. Gradually add powdered sugar, continuing to beat until smooth. Mix in vanilla extract, heavy cream, and a pinch of salt. Beat until the frosting is fluffy and spreadable.
- Assemble the Cake: Trim the tops of the cake layers if necessary to level them. Place the chocolate cake layer on your serving plate. Spread a thin layer of frosting evenly over the top. Carefully place the chilled cheesecake layer on top, then spread another thin layer of frosting. Finally, add the strawberry cake layer on top. Use the remaining frosting to cover the entire cake smoothly. Chill the finished cake before slicing to help slices cut cleanly.
Notes
- This cake is indulgent and tall, ideal for special occasions and celebrations.
- All three layers can be prepared ahead of time and refrigerated until ready to assemble.
- For convenience, you can substitute boxed chocolate and strawberry cake mixes if preferred.
