Christmas Neapolitan Cake Recipe
Prep Time:
40 minutes
Cook Time:
45 minutes
Servings:
12 Slices
Ingredients
  • ¾ cup unsalted butter, at room temperature
  • ¾ cup canola oil
  • 2 ¾ cups granulated sugar
  • 5 large eggs
  • 3 ¾ cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk
  • 2 teaspoons vanilla extract
  • ⅓ cup + 1 ½ tablespoons unsweetened cocoa powder, divided
  • ¼ cup brewed coffee (or hot water)
  • 2 teaspoons white vinegar
  • red food coloring
  • 4 large egg whites
  • 1 ¼ cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ½ cup strawberry jam, divided
  • 2 cups fresh strawberries, hulled and thinly sliced, divided
Directions
  1. Preheat the oven to 350 F.
  2. Line three 8-inch round cake pans with cooking spray and parchment paper. Set aside.
  3. Combine butter, oil, and sugar in the bowl of a stand mixer fitted with a paddle attachment.
  4. Beat until smooth and fluffy, 1 to 2 minutes.
  5. Add eggs one at a time, beating to combine after each addition.
  6. Add half the flour, along with the baking powder, baking soda, and salt. Beat just until the flour disappears.
  7. Add remaining flour, buttermilk, and vanilla. Beat until smooth.
  8. Divide batter evenly between 3 bowls.
  9. For chocolate batter, stir ⅓ cup cocoa powder and ¼ cup coffee into one bowl of batter until smooth.
  10. For red velvet batter, stir in the remaining 1 ½ tablespoons cocoa, vinegar, and red food coloring (as much as needed to reach the desired shade) into another bowl until smooth.
  11. Spoon vanilla, chocolate, and red velvet cake batters into separate prepared pans.
  12. Bake for 45 to 50 minutes until cakes spring back to the touch or a wooden pick inserted in the centers comes out mostly clean with a few moist bits.
  13. Flip cakes onto cooling racks. Remove pans and parchment and leave to cool completely, at least 1 hour.
  14. To prepare the buttercream, whisk to combine egg whites and sugar in a bowl set over a small pot of barely simmering water over low heat.
  15. Whisk constantly (to avoid scorching) until the mixture is very warm to the touch (about 160 F).
  16. Remove the bowl from the pot and transfer to a stand mixer; whip to medium peaks.
  17. Slowly add butter, 1 or 2 tablespoons at a time, whipping to incorporate after each addition.
  18. Add vanilla and salt. Whip until buttercream is light and fluffy, 1 to 2 minutes. Set aside.
  19. Place vanilla cake layer onto a cake platter or turntable.
  20. Top with a small dollop of frosting and spread evenly to coat.
  21. Spread half of the jam over the frosting, leaving a ¼-inch border around the edges.
  22. Top evenly with sliced strawberries.
  23. Repeat with the chocolate layer, then top with the red velvet cake layer.
  24. Top cake with the remaining buttercream, reserving ½ cup for piping a border if desired, and spread to evenly coat the top and sides of the cake.
  25. If decorating with sprinkles, press up the sides of the cake.
  26. Pipe a border on the top and bottom of the cake using any remaining buttercream if desired, and top with more sprinkles.
  27. Serve cake immediately, or chill until 30 minutes before serving.