Easy Neapolitan Cake Recipe
This easy Neapolitan sheet cake swirls classic vanilla, strawberry, and chocolate batters into one tender, crowd-pleasing dessert. No special pans required—just mix one batter, split it three ways, swirl, and bake.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 cup all-purpose flour spooned and leveled
- 2.5 teaspoon baking powder
- 0.5 teaspoon fine salt
- 1 cup unsalted butter, softened room temperature
- 1.5 cup granulated sugar
- 4 large eggs room temperature
- 0.5 cup sour cream full-fat recommended
- 1 cup whole milk room temperature
- 2 teaspoon pure vanilla extract
- 0.5 cup strawberry jam or preserves seedless, good quality
- 0.25 teaspoon pink gel food coloring optional
- 0.25 cup unsweetened cocoa powder natural or Dutch-process
- 1 tablespoon whole milk for the chocolate batter
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x13 inch baking pan and line the bottom with parchment.
- Whisk flour, baking powder, and salt in a bowl; set aside.
- In a large bowl, beat softened butter and sugar on medium-high until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, scraping the bowl as needed, then mix in vanilla.
- Mix in sour cream until smooth.
- Add dry ingredients in 2 additions, alternating with the 1 cup milk, mixing on low just until combined. Do not overmix.
- Divide batter evenly into 3 bowls.
- Chocolate batter: stir cocoa powder and the additional 1 tablespoon milk into one bowl until smooth.
- Strawberry batter: stir strawberry jam and a small amount of pink gel coloring into the second bowl.
- Leave the third bowl as vanilla batter.
- Dollop spoonfuls of each batter randomly into the pan. Use a butter knife to gently swirl once or twice for a marbled look.
- Bake 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 15 minutes, then transfer to a rack to cool completely.
- Slice into 12 pieces and serve.
Notes
For round layers, divide batter among two 8-inch pans and bake 24 to 28 minutes. Substitute 0.25 cup finely ground freeze-dried strawberries for the jam if you prefer a bolder strawberry flavor. Store covered at room temperature for 2 days or refrigerate up to 5 days.