Neapolitan Sheet Cake Recipe: Easy Homemade Dessert with Whipped Buttercream

The moment I pull a Neapolitan sheet cake out of the oven, the whole kitchen fills with a sweet, nostalgic aroma — chocolate, vanilla, and strawberry mingling together, just like the classic ice cream I used to beg for as a kid. It’s the kind of dessert that turns any gathering into a celebration. Honestly, I first made this Neapolitan sheet cake recipe on a whim for my daughter’s birthday, and now it’s requested for every family get-together, bake sale, and “just because” Saturday afternoon. There’s something downright magical about those three colorful layers, all baked in one pan, topped with fluffy whipped buttercream and finished with a shiny chocolate drip that makes you want to sneak a taste before it even cools.

You don’t have to be a pro baker to whip up this showstopper. I’m not kidding — if you can stir, you can master this cake. Over the years, I’ve tweaked the recipe to be as easy as possible without sacrificing that signature Neapolitan flavor. Sometimes I go all out with homemade strawberry puree, and other times (when I’m in a rush or just feeling lazy), I’ll use a bit of jam and nobody notices. The key is in the balance: vanilla that’s fragrant but not overpowering, strawberry that’s fresh, and chocolate that’s rich but not too heavy.

This Neapolitan sheet cake is a personal favorite because it reminds me of summer picnics and childhood birthdays, but it’s also the perfect make-ahead dessert for busy families. With its playful stripes and creamy, cloud-like buttercream, it’s basically happiness in cake form. If you’re looking for a dessert that’s impressive, easy to slice, and guaranteed to put a smile on everyone’s face, this is it. And let’s face it: who can resist a little chocolate drip?

Why You’ll Love This Neapolitan Sheet Cake Recipe

• Quick & Easy: You can have this cake in the oven in under 30 minutes. Seriously, it’s easy enough for a weeknight but fancy enough for any celebration.
• Simple Ingredients: No need for a trip to a specialty grocery store. Most of these ingredients are probably hanging out in your pantry or fridge right now.
• Perfect for Parties: The colorful layers and decadent whipped buttercream make this a showstopper for birthdays, potlucks, or holiday gatherings.
• Crowd-Pleaser: I’ve never had leftovers — even picky eaters go back for a second slice. Kids especially love the chocolate drip!
• Unbelievably Delicious: Each bite is a little adventure — you get rich chocolate, fragrant vanilla, and sweet-tart strawberry, all playing together. The whipped buttercream is so light, it’s like eating a cloud.

I’ve tested countless versions of this Neapolitan sheet cake. The trick that makes mine stand out? Blending real strawberry puree into the batter for a naturally pink layer (no fake strawberry flavor here!). I also use a touch of sour cream for extra moisture and a fluffier crumb. The whipped buttercream is a family recipe, and the chocolate drip adds that bakery-style finish without any fuss.

This cake isn’t just about taste — it’s about joy. It’s the kind of dessert you remember long after the last crumb is gone. It brings people together, sparks conversation, and adds a pop of color to any table. Whether you’re making it for a birthday, a picnic, or a random Tuesday night, you’ll feel a little extra special with every bite.

What Ingredients You Will Need

This irresistible Neapolitan sheet cake recipe uses everyday ingredients but layers them in a way that turns the ordinary into something truly wow-worthy. Here’s what you’ll need for the cake, buttercream, and that glorious chocolate drip:

• For the Cake Batter:
  • All-purpose flour (sifted, 2 1/4 cups / 280g) – for structure and tenderness
  • Baking powder (2 1/2 teaspoons) – gives lift
  • Baking soda (1/2 teaspoon) – helps the cake rise and stay moist
  • Salt (1/2 teaspoon) – rounds out the sweetness
  • Unsalted butter (1/2 cup / 113g, room temperature) – adds richness (I like Kerrygold, but any good-quality butter works)
  • Granulated sugar (1 1/2 cups / 300g) – for sweetness and a tender crumb
  • Large eggs (3, room temperature) – binds everything together
  • Sour cream (1/2 cup / 120g) – keeps the cake extra moist (Greek yogurt works in a pinch)
  • Whole milk (1 cup / 240ml, room temperature) – for a soft, tender texture
  • Pure vanilla extract (2 teaspoons) – for classic flavor
• For the Chocolate Layer:
  • Unsweetened cocoa powder (1/4 cup / 25g, sifted) – use Dutch-processed for a richer color and smoother taste
  • Extra milk (2 tablespoons / 30ml) – to keep the chocolate layer moist
• For the Strawberry Layer:
  • Strawberry puree (1/3 cup / 80ml, from about 4-5 fresh or frozen strawberries, blended) – gives natural color and flavor (substitute with 2 tablespoons strawberry jam if strawberries aren’t in season)
  • Red or pink food coloring (optional, a drop or two for a bolder pink — sometimes I skip this and just embrace the natural blush!)
• For the Whipped Buttercream:
  • Unsalted butter (1 cup / 226g, room temperature) – the base for a light, creamy frosting
  • Powdered sugar (3 1/2 cups / 420g, sifted) – for a smooth, sweet finish
  • Heavy cream (1/4 cup / 60ml, cold) – makes the buttercream super fluffy
  • Pure vanilla extract (1 1/2 teaspoons) – adds depth
  • Salt (pinch) – balances the sweetness
• For the Chocolate Drip:
  • Semi-sweet chocolate chips (1/2 cup / 85g) – I prefer Ghirardelli for smooth melting
  • Heavy cream (1/4 cup / 60ml) – for a glossy, pourable ganache

If you need this cake to be gluten-free, swap the flour for your favorite 1:1 gluten-free blend (I’ve had great results with King Arthur’s). For dairy-free, use vegan butter, plant-based milk, and coconut cream in place of heavy cream. The flavor will still be dreamy!

Equipment Needed

• Half-sheet pan or 9×13-inch baking pan – The classic size for sheet cakes. If you only have a 9×13, just keep in mind the cake will be thicker and might need a few extra minutes in the oven.
• Electric mixer (stand or hand) – Makes creaming butter and beating the buttercream a breeze. I’ve used both; a hand mixer works fine if that’s what you’ve got.
• Mixing bowls – At least three for dividing the batters. I like lightweight stainless steel for easy handling.
• Rubber spatula – For scraping every last bit of batter and folding in delicate ingredients.
• Offset spatula – Essential for swirling buttercream evenly over the cake. I’ve used a butter knife in a pinch, too.
• Measuring cups and spoons – For accuracy.
• Sifter or fine mesh sieve – To sift flour and cocoa powder, avoiding lumps.
• Small saucepan or microwave-safe bowl – For making the chocolate drip.
• Parchment paper (optional) – Makes removing the cake from the pan even easier for picture-perfect slices.

If you’re on a budget, most dollar stores have basic mixing bowls and spatulas that work perfectly well. Just wash your offset spatula right after frosting so the butter doesn’t harden on it (trust me, learned that the hard way). And if you don’t have a sifter, a whisk does the trick in a pinch!

Preparation Method

1. Preheat & Prep:
   
   Preheat your oven to 350°F (175°C). Grease a half-sheet pan (13×18 inches) or a standard 9×13-inch baking pan. Line with parchment paper for easier removal.
   
   Tip: Let your butter, eggs, and milk come to room temperature — this helps the batter blend smoothly.
2. Mix the Dry Ingredients:
   
   In a large bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sift if lumpy.
3. Cream Butter & Sugar:
   
   In a separate large bowl, beat 1/2 cup (113g) unsalted butter and 1 1/2 cups (300g) granulated sugar with an electric mixer on medium speed until pale and fluffy, 3–4 minutes. Scrape down the bowl as needed.
4. Add Eggs & Wet Ingredients:
   
   Beat in 3 eggs, one at a time, mixing well after each. Add 1/2 cup (120g) sour cream and 2 teaspoons vanilla, then mix until combined.
5. Combine Wet & Dry:
   
   With mixer on low, add the flour mixture in three additions, alternating with 1 cup (240ml) milk. Start and end with flour. Mix just until smooth — don’t overmix!
6. Divide & Flavor the Batters:
   
   Split batter evenly into three bowls (about 2 cups/400g per bowl).
   • For the chocolate layer: Stir in 1/4 cup (25g) sifted cocoa powder and 2 tablespoons (30ml) extra milk.
   • For the strawberry layer: Stir in 1/3 cup (80ml) strawberry puree. Add a drop of pink/red food coloring if desired.
   • For the vanilla layer: Leave as is.

   Note: If the chocolate batter seems thick, add a splash more milk.

7. Layer the Batters:
   
   Dollop the chocolate, vanilla, and strawberry batters in even, parallel rows across the pan. Gently spread each with a spatula to cover the surface, keeping layers separate.
   
   Tip: Don’t swirl too much — you want distinct stripes!
8. Bake:
   
   Bake for 23–26 minutes (half-sheet) or 28–32 minutes (9×13-inch), until a toothpick in the center comes out clean. The cake should spring back lightly when pressed.
   
   Troubleshooting: If the top browns too quickly, tent loosely with foil. If the center sinks, it may be slightly underbaked — pop it back in for 2-3 extra minutes.
9. Cool Completely:
   
   Let the cake cool in the pan on a wire rack for at least 45 minutes. Don’t rush this step or your buttercream will melt right off!
10. Make the Whipped Buttercream:
    
    Beat 1 cup (226g) unsalted butter on medium-high until creamy, 2–3 minutes. Add 3 1/2 cups (420g) powdered sugar, 1/4 cup (60ml) cold heavy cream, 1 1/2 teaspoons vanilla, and a pinch of salt. Beat on low to combine, then increase to high and whip for 3–4 minutes until light and fluffy.
    
    If too thick: Add a splash more cream. If too thin: Add a little extra powdered sugar.
11. Frost the Cake:
    
    Spread buttercream evenly over cooled cake using an offset spatula, swirling for a cloud-like finish.
12. Make the Chocolate Drip:
    
    In a small bowl, microwave 1/2 cup (85g) chocolate chips and 1/4 cup (60ml) heavy cream in 20-second bursts, stirring until smooth and glossy. Cool slightly, then drizzle over the buttercream with a spoon or piping bag.
    
    Tip: Don’t pour too hot or it’ll melt the buttercream.
13. Chill & Slice:
    
    Refrigerate for 20–30 minutes to set the drip, then slice and serve!

Cooking Tips & Techniques

Here’s what I’ve learned from baking this Neapolitan sheet cake more times than I can count:

• Room Temperature Ingredients: Always start with room temp butter, eggs, and milk — it makes the batter blend evenly and helps the cake rise high. If you forget, pop cold eggs in warm water for 5 minutes.
• Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can make the cake dense instead of fluffy.
• Keep Layers Distinct: Use a separate spatula for each batter to avoid muddy colors. Gently spread each batter without swirling too much.
• Baking Time Matters: All ovens run a little different! Start checking the cake a few minutes before the timer goes off. A toothpick should come out with a few moist crumbs.
• Buttercream Consistency: Whip your buttercream until it’s pale and super fluffy. If it’s too soft, chill it for 5-10 minutes before frosting the cake.
• Chocolate Drip Troubleshooting: If your chocolate drip is too thick, add a teaspoon of cream. If it’s too runny, let it cool a bit or add a few more chocolate chips.
• Multitasking: While the cake cools, make your buttercream and chocolate drip to save time. I’ve definitely forgotten to do this and ended up waiting around — don’t be me!

Honestly, my first attempt looked a little messy — but the taste? Out of this world. Every time you make it, it gets easier and neater. Just have fun; perfection isn’t the goal, joy is!

Variations & Adaptations

• Gluten-Free Neapolitan Sheet Cake: Use a 1:1 gluten-free flour blend in place of the regular flour. I’ve tried King Arthur’s and Bob’s Red Mill with great results — nobody could tell the difference!
• Dairy-Free Version: Substitute vegan butter, plant milk (like oat or almond), and coconut cream for the heavy cream. For the chocolate drip, use dairy-free chocolate chips.
• Flavor Twist: Swap the strawberry layer for raspberry puree or a swirl of cherry jam in summer. I once made a caramel layer instead of vanilla for a fall birthday — it was a hit!
• Different Frostings: Not a buttercream fan? Try cream cheese frosting or a simple whipped cream topping. Both pair beautifully with the chocolate drip.
• Allergen Adaptations: For egg-free, use flax eggs (1 tablespoon ground flax + 2.5 tablespoons water per egg). The texture is slightly denser but still delicious.

One of my favorite personal tweaks: adding a handful of mini chocolate chips to the chocolate layer for extra texture. My kids love it, and it makes each slice feel a little extra special.

Serving & Storage Suggestions

This Neapolitan sheet cake is best served slightly chilled or at cool room temperature. The buttercream stays fluffy, and the chocolate drip holds its shine. For a Pinterest-worthy presentation, cut the cake into neat squares and serve on a pastel cake stand — it always draws oohs and aahs!

Pair slices with a tall glass of cold milk, hot coffee, or even a scoop of Neapolitan ice cream (because why not double up?). For brunch, it’s lovely alongside fresh berries and a mimosa.

Store leftovers tightly covered in the refrigerator for up to 4 days. The flavors actually meld and deepen over time, making the cake even better on day two. For longer storage, wrap individual slices in plastic and freeze for up to 2 months. Thaw in the fridge overnight, then bring to room temp before serving. To refresh the buttercream, a quick 10-second zap in the microwave works wonders — but don’t overdo it or you’ll melt the frosting!

Nutritional Information & Benefits

Here’s the scoop on what you’re enjoying:

• Estimated per slice (1/16th): 320 calories, 18g fat, 40g carbs, 4g protein, 28g sugar.
• Key Benefits: Each layer brings something special: strawberries offer vitamin C and natural sweetness, cocoa is rich in antioxidants, and the buttercream delivers that satisfying “treat yourself” vibe.
• Dietary Notes: This recipe can be made gluten-free or dairy-free with easy swaps. Contains eggs, dairy, and wheat as written.

While it’s definitely a dessert, I like that you can sneak in some real fruit and even go lighter on the sugar if you want. Sometimes, a slice of this cake is just what you need to celebrate life’s little wins!

Conclusion

If you’re searching for a dessert that combines childhood nostalgia, stunning presentation, and foolproof baking — this Neapolitan sheet cake recipe is your answer. It’s playful, colorful, and downright irresistible, with a whipped buttercream that makes every bite feel special. Whether you stick with the classic layers or put your own twist on it, you’ll end up with a treat that brings smiles to any table.

I love this cake for its flexibility and the happy memories it creates. Go ahead, make it your own — add sprinkles, fresh berries, or a drizzle of extra chocolate. And if you try this recipe, please leave a comment below telling me how it turned out or share your adaptation. Pin it, bake it, and spread the love — because every celebration deserves a little Neapolitan magic!

Happy baking, friends! May your cake be stripey, your buttercream fluffy, and your kitchen full of laughter.

Frequently Asked Questions

Can I make Neapolitan sheet cake ahead of time?

Absolutely! You can bake the cake up to 2 days ahead. Frost and add the chocolate drip the day you plan to serve for the freshest look.

Do I have to use fresh strawberries for the pink layer?

Nope! Frozen strawberries (thawed and pureed) or a couple tablespoons of strawberry jam work just as well — I use whatever’s handy.

How do I get clean, sharp layers?

Use a separate spatula for each batter and gently spread each layer without swirling. A little patience pays off!

Can I use a different pan size?

Yes, a 9×13-inch pan makes a thicker cake and may need 3–5 extra minutes to bake. Cupcake pans work too — just reduce the baking time to about 18–20 minutes.

Is it okay to skip the chocolate drip?

Definitely! The cake is delicious either way, but that glossy chocolate drip does make it extra special and Pinterest-worthy.

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