Neapolitan cake is classic for a reason ~ chocolate, vanilla, and strawberry are three of the most loved flavors around! Putting all of them in one cake looks like it took all day, but this beauty comes together faster than you think. One batter, three flavors and a simple swirl technique that makes every single slice look like a piece of art. It’s the kind of cake that looks like it came from a bakery, but you made it at home with simple ingredients. Baked in a single layer and frosted with a not-too-sweet buttercream.
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Jump to:
As someone who has been baking cakes for more decades than I probably should admit, I can tell you that this one earns its spot at any celebration. Birthday, Easter, because you had a rough Thursday, it does not matter. This cake shows up every time.
This version is soft, moist, and full of real strawberry flavor from freeze-dried strawberries. No artificial anything. Just three classic flavors together in one gorgeous swirled cake. My recipe testers loved how the strawberry flavor comes through in this easy cake!
I am all about recipes that feel impressive without making you feel exhausted. This cake checks every box. You do not need special tools or skills. Just a couple of bowls, a knife for swirling, a little extra time to bring this all together and some excitement for what is about to come out of your oven.
My strawberry vanilla cake is another great example of a one-bowl cake that delivers big on flavor without the fuss.
💗 why you will love this swirl cake recipe
Real strawberry flavor from freeze-dried strawberries, no artificial extracts needed.
A stunning swirl that happens in minutes with just a knife.
Triple-flavor buttercream that looks bakery-level but is completely approachable.
One batter splits three ways, so there is less work than you think.
🍓 🍫 ingredient notes
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Freeze-dried strawberries ~ this is the star ingredient that makes the strawberry flavor really sing. Crush them to fine crumbs before adding them to the batter and the buttercream. Fresh strawberries have too much moisture for this recipe, so do not swap them out. Freeze dried berries can be found in most grocery stores with the dried fruit. I typically buy mine at Trader Joe's or Target.
Sour cream ~ full fat sour cream is the best move here. It adds moisture and creates a soft, tender crumb. Bring it to room temperature before using it so it incorporates smoothly into the batter.
Canola oil ~ using both butter and oil gives you the best of both worlds. Butter brings flavor and oil brings that extra moisture that keeps the cake soft for days. Feel free to substitute with vegetable oil.
Unsweetened cocoa powder ~ cocoa powder can vary in weight depending on the brand, so check your label for grams per tablespoon. This matters more than you might think for getting the right chocolate flavor without throwing off the batter ratios.
🥣 how to make neapolitan cake in photos
Start by crushing the freeze dried strawberries to fine crumbs, set aside. Then butter and line the bottom of a 9-inch round pan with parchment paper and set aside. Preheat the oven to 325°F.
In a stand mixer with the paddle attachment, beat the butter and sugar for 2 minutes. The butter and sugar will be combined, but not fully fluffy at this point.
Scrape up and down the bowl then turn the mixer back on and slowly drizzle in the oil and beat until light and fluffy.
Scrape the bowl and add the eggs one at a time, letting each one incorporate before adding the next.
Then scrape the bowl and add the sour cream and vanilla and mix for another minute. The mixture may look slightly curdled after adding the sour cream, but don’t let it bother you.
Now sprinkle the baking powder over the batter and then add the flour in two additions on the lowest speed and mix until a few streaks of flour remain.
Place ⅓ of the batter in a bowl and ⅓ of the batter in another bowl, leaving the remaining batter in the mixing bowl. Add cocoa powder to one bowl and mix until combined. Then save aside 2 tablespoons of the freeze dried strawberries (for the buttercream) and add the remaining freeze dried strawberries to a bowl and mix to combine.
Now drop spoonfuls of vanilla, chocolate and strawberry batter into the prepared baking pan, alternating the flavors.
Once all the batter is in the pan, use a knife to lightly swirl them together. Then lightly tap the pan on the counter once or twice ( to remove any air bubbles) and place in the preheated oven.
Bake for 35-40 minutes, or until a toothpick comes out with just a few moist crumbs.
Remove the cake from the oven and allow it to cool on a wire rack for 10-15 minutes. Then run a knife around the edge of the pan and remove the cake from the pan and let it cool completely on a wire rack. (about 2 hours at room temperature)
💡 decorating ideas
Make the buttercream and then divide into three portions. Leave one vanilla, flavor one with cocoa powder, and one with strawberries.
If desired, pipe the frosting on in an alternating design. For a video tutorial, visit my YouTube channel.
Here is a simple, swirl frosting design. My YouTube channel also has a tutorial on how to create this design.
💬 frequently asked questions
are fresh strawberries okay instead of freeze dried?
No, fresh strawberries have too much moisture and will throw off the texture of both the cake and the buttercream. Freeze-dried strawberries are what give you that concentrated, real strawberry flavor without adding liquid.
can I make this cake in a different pan size?
This recipe is written for a 9-inch round pan. You could bake it in an 8x8 square pan if you want a square cake. I did test baking it in an 8-inch round too, but the cake will be a bit taller and will need extra time in the oven. Keep an eye on it and test with a toothpick.
can I make the cake layer ahead?
Yes! The baked and cooled cake can be wrapped tightly in plastic wrap and stored at room temperature for up to one day, or in the freezer for up to one month before frosting. You can frost the frozen cake and then let it come to room temperature for serving. I also tested freezing the cake once decorated and that works too!
why does my batter look curdled?
Do not panic! When you add the sour cream, the batter can look a little lumpy or curdled. This is normal and will smooth out once the flour goes in. Just keep mixing and trust the process.
👩🏻🍳 tips for the best swirl cake
Use a kitchen scale. I sound like a broken record because it really matters. Weighing your ingredients, especially the flour, is the most accurate way to ensure your cake turns out right every time. I divide the batter into thirds by weight (about 298g each) for evenly balanced flavors throughout. This is the OXO scale I use in my kitchen and this Escali scale is a great option, if you are on a tight budget.
Room temperature ingredients are not optional. Cold butter will not cream properly in this cake batter. Cold eggs and sour cream can cause the batter to break. Set everything out 1-2 hours before you start baking.
Do not over-swirl. A few light passes with a knife is all you need. Over-swirling will muddy the colors and blend the flavors together instead of keeping them distinct. Less is more here!
Cool completely before frosting. I know it is tempting to rush, but frosting a warm cake means melted buttercream everywhere. Give it time. You can even make the cake a day ahead and frost it the next day. Or, if needed, pop the cake in the freezer for 10-15 minutes to speed the cooling process.
Do not over bake. A toothpick with a few moist crumbs is exactly what you want. A completely clean toothpick means you have gone a little too far. My orange creamsicle bars follow the same rule - slightly under done is always better than over done.
The buttercream swirl is forgiving. Even if your piping is not perfect, the three flavored swirl looks beautiful. Spoon it on casually and let it be imperfect, that is part of the homemade charm.
🫙 how to store
Store the cake covered or in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to one week. Please know the refrigerator will dry out the cake a little.
This neapolitan cake also freezes beautifully for up to two months. You can chill the whole frosted cake first, then wrap it tightly in a double layer of plastic wrap. Or cut into individual slices, chill them, and wrap each one separately. Allow the cake to defrost at room temperature before serving. My raspberry cake freezes the same way and it is a major time saver for busy weeks.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Easy One Layer Neapolitan Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
Easy One Layer Neapolitan Cake
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
neapolitan cake
- 1.2 ounces/34g freeze-dried strawberries crushed to fine crumbs, divided
- ½ cup unsalted butter room temperature 113g
- ½ teaspoon kosher salt*
- 1 ¼ cups granulated sugar 250g
- ¼ cup canola oil 60mL
- 3 large eggs room temperature
- ½ cup sour cream room temperature 120g
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons baking powder
- 1 ¾ cups all-purpose flour 219g
- 2 tablespoons unsweetened cocoa powder** 10-12g
buttercream
- ½ cup unsalted butter room temperature 113g
- ¼ teaspoon kosher salt
- 1 cup plus 2 tablespoons confectioners’ sugar 135g
- 2 tablespoons heavy whipping cream 30mL
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder 5-6g
- 2 tablespoons crushed freeze dried strawberries
Instructions
for the neapolitan cake
- Start by crushing the freeze dried strawberries (1.2oz/34g) to fine crumbs, set aside. Then butter and line the bottom of a 9-inch round pan with parchment paper and set aside. Preheat the oven to 325°F.
- In a stand mixer with the paddle attachment, beat the butter (½ cup/113g) and sugar (1 ¼ cups/250g). Start on low until combined, then increase speed to med-high (speed 6 on a KitchenAid) for 2 minutes. The butter and sugar will be combined, but not fully fluffy at this point. Scrape up and down the bowl then turn the mixer back on medium (speed 4) and slowly drizzle in the oil (¼ cup/55g) and beat another 2-3 minutes until light and fluffy.
- Once the mixture is light and fluffy, scrape the bowl and add the eggs one at a time (3 large eggs) on medium (speed 4), letting each one incorporate before adding the next, about 15 seconds per egg. Then scrape the bowl and add the sour cream (½ cup/120g) and vanilla (2 teaspoons) and mix another minute on medium-low (speed 2). The mixture may look slightly curdled after adding the sour cream, but don’t let it bother you.
- Now sprinkle the baking powder (1 ½ teaspoons) over the batter and then add the flour (1 ¾ cups/219g total) in two additions on the lowest speed and mix until a few streaks of flour remain.
- Place ⅓ of the batter in a bowl (about 298g) and ⅓ of the batter (about 298g) in another bowl, leaving the remaining batter in the mixing bowl. Add 2 tablespoons cocoa powder (10-12g) to one bowl and mix until combined. Then save aside 2 tablespoons of the freeze dried strawberries (for the buttercream) and add the remaining freeze dried strawberries to a bowl and mix to combine.
- Now drop spoonfuls of vanilla, chocolate and strawberry batter into the prepared baking pan, alternating the flavors. Once all the batter is in the pan, use a knife to lightly swirl them together. Then lightly tap the pan on the counter once or twice ( to remove any air bubbles) and place in the preheated oven.
- Bake for 35-40 minutes, or until a toothpick comes out with just a few moist crumbs. Remove the cake from the oven and allow it to cool on a wire rack for 10-15 minutes. Then run a knife around the edge of the pan and remove the cake from the pan and let it cool completely on a wire rack. (about 2 hours at room temperature)
When the cake is cool, make the buttercream.
- Beat the butter (½ cup/113g) and kosher salt (¼ teaspoon) in a stand mixer with the whisk or paddle attachment (or using a hand-held mixer) on high (speed 8 on KitchenAid) for 5 minutes. Stop about half way through to scrape up and down the bowl.
- Add the confectioners’ sugar (1 cup + 2 tablespoons/135g) and mix on low until the sugar is incorporated. Add the heavy cream (2 tablespoons/30mL) and beat on high for another five minutes.
- Scrape up and down the bowl, add the vanilla (1 teaspoon) beat for 2 minutes more.
- Leave about ½ the buttercream as vanilla and split the other half into two bowls. Add 1 tablespoon cocoa powder to one bowl and mix to combine. Then add the 2 saved tablespoons of freeze dried strawberries to the other bowl and mix to combine. Spoon the vanilla frosting on the cake, followed by dollops of the chocolate and strawberry frostings and swirl with a spoon or offset spatula.
- If desired, place the buttercream in piping bags and pipe onto the top of the cake. I used a Wilton 2D, Wilton 4B and Wilton 6B.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Please take a moment to leave a comment, review or ask a question.