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Neapolitan Sheet Cake

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This easy Neapolitan sheet cake features chocolate, vanilla, and strawberry layers all baked in one pan, topped with fluffy whipped buttercream and a shiny chocolate drip. It’s a nostalgic, crowd-pleasing dessert perfect for birthdays, potlucks, or any celebration.

Ingredients

Scale
  • 2 1/4 cups all-purpose flour, sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1 cup whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup unsweetened cocoa powder, sifted (Dutch-processed preferred)
  • 2 tablespoons extra milk (for chocolate layer)
  • 1/3 cup strawberry puree (from about 4–5 fresh or frozen strawberries, blended) or 2 tablespoons strawberry jam
  • Red or pink food coloring (optional, for strawberry layer)
  • 1 cup unsalted butter, room temperature (for buttercream)
  • 3 1/2 cups powdered sugar, sifted (for buttercream)
  • 1/4 cup heavy cream, cold (for buttercream)
  • 1 1/2 teaspoons pure vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • 1/2 cup semi-sweet chocolate chips (for chocolate drip)
  • 1/4 cup heavy cream (for chocolate drip)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a half-sheet pan (13×18 inches) or a 9×13-inch baking pan. Line with parchment paper for easier removal.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Sift if lumpy.
  3. In a separate large bowl, beat unsalted butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, 3–4 minutes. Scrape down the bowl as needed.
  4. Beat in eggs, one at a time, mixing well after each. Add sour cream and vanilla, then mix until combined.
  5. With mixer on low, add the flour mixture in three additions, alternating with milk. Start and end with flour. Mix just until smooth — don’t overmix.
  6. Divide the batter evenly into three bowls (about 2 cups per bowl).
  7. For the chocolate layer: Stir in cocoa powder and extra milk.
  8. For the strawberry layer: Stir in strawberry puree. Add a drop of pink/red food coloring if desired.
  9. For the vanilla layer: Leave as is.
  10. 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.
  11. 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.
  12. Let the cake cool in the pan on a wire rack for at least 45 minutes.
  13. For the whipped buttercream: Beat unsalted butter on medium-high until creamy, 2–3 minutes. Add powdered sugar, cold heavy cream, 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.
  14. Spread buttercream evenly over cooled cake using an offset spatula, swirling for a cloud-like finish.
  15. For the chocolate drip: In a small bowl, microwave chocolate chips and heavy cream in 20-second bursts, stirring until smooth and glossy. Cool slightly, then drizzle over the buttercream with a spoon or piping bag.
  16. Refrigerate for 20–30 minutes to set the drip, then slice and serve.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter, plant-based milk, and coconut cream. Use room temperature ingredients for best results. Don’t overmix the batter. Use a separate spatula for each batter to keep layers distinct. The cake can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: Neapolitan sheet cake, chocolate vanilla strawberry cake, birthday cake, easy sheet cake, homemade buttercream, party dessert, kid-friendly cake, chocolate drip cake

Find it online: https://bitefuljoy.com/neapolitan-sheet-cake-recipe-easy-homemade-dessert-with-whipped-buttercream/