Print

Light Neapolitan Layer Cake (Easy Vanilla, Chocolate & Strawberry)

Light Neapolitan Layer Cake - featured image
Print Recipe

A light and fluffy layer cake that captures the nostalgic flavor of Neapolitan ice cream—vanilla, chocolate, and strawberry—using Greek yogurt for a healthier twist. Perfect for celebrations or a special treat, this cake is surprisingly easy to make and sure to impress.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (240g) plain full-fat Greek yogurt
  • 3 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup (120ml) whole or 2% milk
  • 3 tablespoons (18g) unsweetened cocoa powder
  • 1 cup (150g) fresh or frozen strawberries (thawed and pureed)
  • 1–2 drops red food coloring (optional)
  • 8 oz (226g) low-fat cream cheese (Neufchâtel), softened
  • ½ cup (120g) plain Greek yogurt
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Fresh strawberries, sliced (for garnish, optional)
  • Chocolate shavings (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper. Lightly dust sides with flour and tap out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar together until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
  4. Beat in Greek yogurt, then add eggs one at a time, mixing well after each. Stir in vanilla extract. Batter may look curdled.
  5. Gradually add flour mixture to butter mixture, alternating with milk. Start and end with flour mixture. Mix just until combined; do not overmix.
  6. Divide batter evenly into three separate bowls (about 1 ⅔ cups each). To first bowl, stir in cocoa powder until fully incorporated. To second bowl, stir in strawberry puree (made from 1 cup strawberries, pureed and strained) and red food coloring if using. Leave third bowl plain.
  7. Pour each batter into a prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in center comes out clean. Chocolate layer may need an extra minute or two. Cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  8. While cakes cool, make frosting: Beat softened cream cheese and Greek yogurt together until smooth. Gradually add sifted powdered sugar, beating on low speed. Stir in vanilla extract. If too thin, refrigerate 15-20 minutes to firm up.
  9. Assemble cake: Place one cake layer on serving plate (start with chocolate layer for contrast). Spread about ⅓ cup frosting evenly on top. Add vanilla layer, another ⅓ cup frosting, then strawberry layer. Frost top and sides with remaining frosting using an offset spatula.
  10. Garnish with fresh strawberry slices and chocolate shavings if desired. Refrigerate assembled cake for at least 30 minutes before slicing.

Notes

Room temperature ingredients are crucial for a light texture. Don’t overmix the batter. For strawberry puree, strain to remove seeds and excess liquid; if too runny, simmer for 5 minutes to reduce. Chill assembled cake before slicing for clean cuts. Cake keeps in refrigerator for up to 4 days. Unfrosted layers can be frozen for up to 3 months.

Nutrition

Keywords: Neapolitan cake, light layer cake, vanilla chocolate strawberry cake, healthy cake, Greek yogurt cake, birthday cake, easy layer cake

Find it online: https://flurpchef.com/light-neapolitan-layer-cake-easy-vanilla-chocolate-and-strawberry/