Neapolitan cake is a delicious spin-off the well known ice cream flavor. It’s baked in a 9×13 pan, which makes it incredibly easy and has all the tasty flavors you would expect to find in Neapolitan ice cream.
Not only is this Neapolitan cake delicious but it’s also very easy to make. The base of the cake is white cake mix and the strawberry and cocoa flavors are swirled in. Of course you can make your own white cake mix if you prefer to not use the cake mix. The flavors of chocolate, vanilla and strawberry not only in the cake but the frosting as well really make the overall flavor of the cake pop.
The recipe calls for Betty Crocker Red food color but I used the Americolor food gels because that’s what I had and I love them. The colors are so vibrant and it usually only takes a drop or two to get the color achieved. However, I think the Betty Crocker gel colors are easier to find in the grocery store and I’m sure they work great but I have personally never tried them.
- 1 box white cake mix
- Water, vegetable oil and whole eggs called for on cake mix box
- 2 tbsp unsweetened baking cocoa
- 2 tbsp seedless strawberry jam
- ¼ tsp red gel food color
- 1 cup butter, softened
- 2 ¼ cups powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla
- 1 tsp seedless strawberry jam
- red gel food color
- 1 tsp unsweetened baking cocoa
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, pour 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, pour 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour
- In large mixing bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
- In small bowl, pour 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, pour 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.
Please let me know if you make this cake and if you liked it as much as we do.