If there was ever an occasion to spend an entire day baking, slaving away over one dessert, I’d say Valentine’s Day is the day to do it. This isn’t a short post, so I’m apologizing to you and your scrolling finger, right off the bat. It’s a special cake though so please bear with me. I’m always the first to say that a gift from the heart, something you’ve made with your own hands, means so much more than something you can find in any store. Whatever you make doesn’t have to be elaborate or intricate at all, it just has to mean something to you or the person you plan on giving it to. I believe that something from the kitchen, a dish or dessert you’ve made yourself, speaks a thousand words. After all, as the cliche goes, we all know that the way to almost anyone’s heart is through their stomach.
Chocolate-Dipped Strawberry Neapolitan Cake is the ultimate Valentine’s Day cake because it’s a show-stopping treat and because it’s incredibly indulgent. If you’re like me and hate to choose between chocolate, vanilla or strawberry, now you don’t have to because this cake gives you all three. My favorite ice cream flavor (aside from pistachio) is Neapolitan because you get all three flavors in one scoop, without have to sacrifice one flavor over the other. This cake is like that ice cream, but so much better because it’s cake. Chocolate, vanilla and strawberry cakes layered with chocolate, vanilla and strawberry buttercream, what is going on right now? And because this is a Valentine’s Day post, the cake is topped with V-day sprinkles and homemade chocolate-dipped strawberries for that over the top special treat. It’s really the best way to say those three magic words.
I’m going to preface this post, no give you all a warning, by saying that this is not the easiest recipe I’ve shared on the blog. It’s not that it’s necessarily hard or difficult to accomplish, because it’s actually easy, it’s just that there are a lot of steps involved to creating this masterpiece. There are several layers involved. We begin by making the chocolate cake.
**Tip: Don’t let this cake scare you off. You can do it! But if you want to make things easier on yourself, try it by using store-bought cake mix instead.**
In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, salt, espresso, and cinnamon. Add in the eggs, buttermilk, oil, and vanilla and stir until well combined. Then slowly stir in the boiling water, on low until evenly incorporated. Pour into a buttered and floured 9-inch cake pan. Set aside.
**Note: The batter will be thin, but have no fear. That’s how it’s supposed to be. If you want to enhance the chocolate flavor, and add a bit of a coffee flavor to it, try using freshly brewed hot coffee instead of boil water!**
To make the vanilla cake layer, cream together the butter and sugar until light and fluffy, about 5 minutes. Then add the eggs, and egg yolk one at a time, mixing well after each addition. Stir in the vanilla extract. Add the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients.
Pour the batter into a buttered and floured 9-inch round cake pan with high sides. Using an offset spatula spread out evenly. Give the pan a couple of taps on the counter to dislodge any air bubbles. Set aside.
To make the strawberry cake layer, cream together the butter, sugar and strawberry gelatin until light and fluffy, about 5 minutes. Add the eggs, one a time, mixing well after each addition. Stir in the vanilla extract until well combined.
Mix together the buttermilk with the frozen strawberry purée. Add the dry ingredients alternately with the buttermilk mixture, making sure to begin and end with the dry ingredients. Pour the batter into a buttered and floured 9-inch round cake pan.
**Note: The frozen strawberry purée is just thawed frozen strawberries that have been blended in the juices until smooth. You’ll use it for the strawberry cake and the strawberry frosting.**
Bake the cakes in a preheated 350 degree F oven until set, lightly golden brown, and a toothpick inserted in the middle comes out clean, about 18 to 22 minutes. Remove them from the oven and let cool in the pans. Run a knife along the edge of the cakes and invert onto a wire rack or separate plates to cool completely.
**Tip: If you want to speed up the cooling process, you can place the cakes in the freezer for about 30 minutes to cool completely.**
I made three different buttercreams for this cake, a chocolate, vanilla and strawberry. They’re basic buttercream recipes, and I’ve written them out for you below. I won’t go in depth too much because if I did, we’d be here forever, and as it is, this post is already a whopper.
To assemble the cake, be sure the layers are completely cool. Place the chocolate cake layer upside down, onto a cake plate, cake stand or disposable cake round. Dollop with your frosting flavor of choice and spread out evenly with an offset or straight-edge spatula. Place the vanilla cake layer on top and repeat with a separate frosting flavor. Place the strawberry cake layer on top.
Give the cake a thin crumb coat of frosting, spreading it out evenly around the sides and top of the cake. Remember, this doesn’t have to be perfect. This sort of just holds the cake in place. Set in the fridge or freezer for about 20 minutes until firm.
**Note: A crumb coating on a cake means to frost it with a thin layer of frosting. This removed any crumbs and allows the cake to set so that it doesn’t slide into a weird shape.**
Transfer the remaining frosting into three separate disposable piping bags or large disposable zip-top bags that have had one end snipped off. This will make frosting the cake a lot easier!
Pipe the frosting onto the cake in rows alternating between the frosting, onto the sides and top of the cake. Using an offset spatula or plastic bench scraper, smooth out the frosting so that the cake looks smooth and perfect.
Garnish the top of the cake with festive Valentine’s Day sprinkles, if you’d like. Then transfer the leftover frosting (it’s okay if they’re all sort of blended) to a piping bag, fitted with a large star tip. Pipe out frosting rosettes around the edge of the cake. You’ll want either 8 or 9 rosettes.
This is a chocolate-dipped strawberry neapolitan cake after all, so we need chocolate-dipped strawberries. Dip large strawberries into melted white chocolate and transfer to a baking sheet, lined with parchment or wax paper. Chill in fridge or freezer for a few minutes until set. Then dip into melted dark chocolate and return to the baking sheet. Chill once more until set.
**Tip: To melt the white and dark chocolate, place the chocolate into two separate bowls and set over a double boiler. Cook until the chocolate has melted through. Or you can nuke them in the microwave in short bursts until melted.**
Once set, place a strawberry on top of each frosting rosette on top of the cake. Again, the sprinkles and the strawberries are optional and definitely not necessary.
If you want to make this ahead of time, bake off the cake layers a couple days in advance. Let them cool off completely and then wrap each cake layer well in plastic wrap. Store in the freezer until ready to frost. You can frost the cakes frozen, so that makes it even better and so much easier!
If you plan on eating the cake the day you’ve frosted it, within a few hours, you can leave it out at room temperature. Then just slice and serve. But if you plan on eating it the next day, then definitely keep it in the fridge.
Fair warning, this cake is quite decadent and sweet. A small sliver of cake will definitely do! So make sure you have a lot of friends and family to share it with. Every now and then, like a special holiday such as Valentine’s Day, it’s okay to indulge and live life a little. So go ahead and make this cake so that you can live your best life.
If you have any leftover cake, it can be wrapped in plastic wrap and stored in the fridge for up to 3 days. For optimal taste and enjoyment, just be sure to let the cake come down to room temperature before serving and/or eating it.
**Tip: The cake is best on the day you make it as it is it’s most moist version (I’m sorry, I couldn’t think of another word). And even though the fridge dries it out a little bit, the leftover cake is still delicious.**
This Valentine’s Day, say it with cake. Don’t go waste time at a store or mall, by buying something they probably won’t use. Show them just how much you care by making them something from the heart and the kitchen. It’s a little labor intensive, but don’t let that deter you. You need this cake in your life IMMEDIATELY.
- 1 cup granulated sugar
- ¾ cup plus 2 tablespoons all-purpose flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon instant espresso powder
- ¼ teaspoon ground cinnamon
- 1 large egg
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1¼ cups plus 2 tablespoons all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ¼ cup strawberry flavored gelatin
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ¼ cup pureed frozen strawberries
- ½ cup (1 stick) unsalted butter, softened
- 4 tablespoons vegetable shortening
- 3 cups powdered sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- pinch of salt
- 2 to 4 tablespoons heavy cream
- ½ cup (1 stick) unsalted butter, softened
- 4 tablespoons vegetable shortening
- 4 cups powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- 2 to 4 tablespoons heavy cream
- ½ cup (1 stick) unsalted butter, softened
- 4 tablespoons vegetable shortening
- 3 cups powdered sugar
- ¼ cup strawberry flavored gelatin
- 1 teaspoon vanilla extract
- 2 tablespoons pureed frozen strawberries
- pinch of salt
- 1 to 2 tablespoons heavy cream
- 9 large strawberries, washed and dried well
- 1 cup white chocolate chips, melted over a double boiler
- 1 cup dark chocolate chips, melted over a double boiler
- Sprinkles (optional)
- Preheat oven to 350 degrees F. Grease and flour 9-inch cake rounds, with high sides. Set aside.
- To make the chocolate cake: In the bowl of a stand mixer, stir together the sugar, flour, cocoa, baking powder, baking soda, salt, espresso powder, and cinnamon until well combined. Add in the egg, buttermilk, vegetable oil, and vanilla and stir until evenly incorporated. Use a rubber spatula to scrape down the bottom and sides of the bowl. While the mixer is on low, slowly stream in the boiling water and mix until well combined. The batter will be thin, but have no fear! Pour into one of the prepared cake pans. Set aside. Clean out the bowl of your stand mixer.
- To make the vanilla cake layer: In a medium bowl, sift or whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, and yolk, one at a time, mixing well after each addition. Stir in the vanilla extract. Add in the dry ingredients alternately with the buttermilk, starting and ending with the dry ingredients. Use a rubber spatula to scrape down the bottom and sides of the bowl, in order to mix well. Transfer to one of the prepared cake pans. Set aside. Clean out the bowl of your mixer.
- To make the strawberry cake: In a medium bowl, sift or whisk together the flour, baking powder and salt. Set aside. In the bowl of a stand mixer, cream together the butter, sugar, and gelatin until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Whisk together the buttermilk and frozen strawberry purée. Add in the dry ingredients, alternately with the buttermilk mixture, starting and ending with the dry ingredients. Use a rubber spatula to scrape down the bottom and sides of the bowl, in order to mix everything evenly. Transfer to the remaining prepared cake pan.
- Bake all three cake layers until set, lightly golden brown, and a toothpick inserted in the middle comes out clean, about 18 to 22 minutes. Remove the cake layers from the oven and set on a wire rack to cool for about 15 minutes. Run a knife around the edges of the cake and then invert onto the wire rack to cool completely. It's important that the cake layers are completely cool before frosting! To speed things up, place the layers in the freezer for about 1 hour to chill thoroughly.
- To make the chocolate buttercream, in the bowl of a stand mixer, mix together the butter, shortening, powdered sugar, cocoa, salt and vanilla extract until thick, about 5 minutes. Add in as much heavy cream as needed in order to create a fluffy and smooth frosting. Transfer to a bowl, and set aside. Clean and dry the bowl.
- To make the vanilla frosting, in the bowl of a stand mixer, mix together the butter, shortening, powdered sugar, salt and vanilla extract until thick, about 5 minutes. Add in as much heavy cream as needed in order to create a fluffy and smooth frosting. Transfer to a bowl, and set aside. Clean and dry the bowl.
- To make the strawberry frosting, in the bowl of a stand mixer, mix together the butter, shortening, powdered sugar, gelatin, salt and vanilla extract until thick, about 5 minutes. Stir in the strawberry purée. Add in as much heavy cream as needed in order to create a fluffy and smooth frosting.
- To assemble the cake. Place the chocolate cake layer upside down on a cake plate or disposable cake round. Add a dollop of desired frosting flavor and spread out evenly. Place the vanilla cake layer on top, upside down. Dollop with another flavor of frosting and spread out evenly as well. Place the strawberry cake upside down on top. Then using another frosting, crumb coat the cake. Covering it with just a thin layer of frosting. It doesn't have to be perfect at this stage. Place in the freezer for about 20 minutes until firm. Transfer each frosting to a piping bag or disposable plastic zip-top bag, with the ends snipped off. Pipe out layers of each frosting all around the sides and tops of the cake. Then smooth out the frosting with an straight-edge spatula until the cake and frosting are smooth. Pipe out rosettes on top of the edge of the cake, about 9 rosettes. Place in the fridge to set.
- Meanwhile, dip the strawberries in the white chocolate, going about halfway up the berry. Place on a baking sheet and then chill in the freezer until the chocolate has firmed, about 5 minutes. Then dip the strawberries into the dark chocolate, halfway up the white chocolate. Return the berries to the freezer for another 5 minutes to set.
- Place the strawberries on top of the cake for decoration, along with sprinkles in the center if desired. Cut and serve the cake. Leftover cake can be wrapped in plastic and stored in the fridge for up to 3 days. Make sure to allow the cake to come down to room temperature before eating. Enjoy!
WOW!! Every year I try to make a special cake for my daughter’s birthday — this is it especially with the Italian theme. Now when you’re talking about the strawberry gelatin — this is like dry Jello gelatin? Sorry, don’t mean to sound dense. I’ll have to study this a while but I am going to make it. Have a great day.
That is so awesome Marisa! Your daughter is very lucky. No worries at all, yeah just strawberry jello! It gives the cake that strawberry flavor and makes it pink! Let me know if you any other questions!
Thank you, Jonathan! When I make it I’ll tag you on Instagram 🙂
So the frozen strawberry puree, can that be made by blending some strawberries in my nutria bullet? And then freezing it? I’m not really sure about that one.
You can definitely do that! You don’t have to freeze it though…I used thawed frozen strawberries but fresh would work fine. Just strain out the seeds!
When you made this, did you have a lot of leftover frosting? It seems like it’d be a lot to use all the recipe calls for.