This homemade Neapolitan Sheet Cake recipe has swirls of vanilla cake, chocolate cake, and strawberry cake. This Neapolitan Cake is topped with the creamiest Whipped Cream Cheese Frosting, making this cake totally irresistible!
If I wasn’t already obsessed with cake, this Neapolitan Sheet Cake (with Whipped Cream Cheese Frosting) would definitely be the one to send me completely over the edge.
Ohhh, but luckily, this Neapolitan Cake is not just a pretty face. Oh no. This sheet cake is just as delicious as it looks–maybe more so.
I mean, what’s not to love about a giant slice of cake full of vanilla cake, strawberry cake, and chocolate cake all swirled together in the prettiest design?!
I dare you to find a flaw in my logic.
Add some Homemade Strawberry Ice Cream and you’ve pretty much got the best dessert in town.
The best part about this Neapolitan cake is that it starts off with one base batter, which ends up being your vanilla cake batter.
You divide the batter into thirds, add a couple extra ingredients (homemade strawberry puree and cocoa powder), and viola!
You’ve got Neapolitan Sheet Cake without having to make 3 completely separate batters.
Buttercream frosting would be completely delicious on this cake (especially this Strawberry Buttercream recipe!), but I’ve been just as obsessed with this Whipped Cream Cheese Frosting as I have been cake.
Like, I’m not a frosting person, and I’d eat this by the spoon with absolutely no regrets.
Additionally, you could easily turn this batter into a layer cake.
Instead of pouring all 3 batters into a rectangular pan, you would divide the batters between 2 or 3 circular 9″ cake pans. The baking time might vary slightly, but the cake would be just as delicious and beautiful!
You could even add sliced strawberries in between the cake layers.
Or strawberry jam!
Do whatever feels right.
I’ll take two slices with extra frosting, please and thank you.
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 2/3 cups all-puporse flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 cup milk, whole milk or 2% work the best
- 1 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup cocoa powder
- 1/4 cup brewed coffee, hot
- 1/2 tsp baking soda
- 1/3 cup all-purpose flour
- 3/4 cup strawberries, hulled and quartered
- 2 Tbsp granulated sugar
- 1 tsp cornstarch
- 2 Tbsp water
- 3-4 drops red food coloring, optional
- 1 1/2 cups heavy whipping cream
- 6 oz whipped cream cheese (it must be whipped cream cheese--regular cream cheese is too dense)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Preheat oven to 350 degrees and grease a 9x13 rectangular cake pan. Set aside.
In a small saucepan, simmer strawberries and sugar together over low heat. Mix cornstarch and water together, and add to the strawberry mixture. Allow the strawberries to cook down, until they have released their juices and the mixture has thickened. Take off the heat, lightly mash the strawberries with a fork, and allow to cool. Set aside.
In a large bowl, cream butter until light and fluffy, about 30 seconds to 1 minute. Add in granulated sugar and mix until well combined. Add in eggs, one at a time, beating well after each addition (scrape down the sides of the bowl as necessary).
In a separate bowl, sift together all-purpose flour, cornstarch, baking powder, and salt.
In another bowl, mix milk and vanilla extract together.
Alternately add the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
Add in sour cream, and mix the batter until combined.
Pour 2 cups of the vanilla cake batter into the bottom of the cake pan. Divide the remaining batter evenly into two separate bowls.
In one bowl, add in cocoa powder, baking soda, and hot coffee, stirring until combined. Set aside.
In the other bowl, add in flour, strawberries, and red food coloring (if using), and stir until combined.
Dollop both the strawberry batter and the chocolate batter evenly on top of the vanilla cake. With a knife, gently swirl the batter together.
Bake for about 45 minutes, or until a cake tester comes out clean. Allow to cool.
With a mixer, whip heavy whipping cream until soft peaks form (the cream is thick but not yet the consistency of whipped cream).
Add in powdered sugar and vanilla extract. Continue whipping until stiff peaks form (the consistency should look and feel like whipped cream).
Add in whipped cream cheese, 3 oz at a time, whipping until just combined.
Spread frosting over cooled cake, and top with fresh strawberries, if desired*.
Notes: *Because the frosting is made with heavy whipping cream, the cake should be stored in the fridge if made ahead of time. The frosting will be fine at room temperature for a couple of hours, but it should be stored in the fridge if it's longer than 2ish hours.
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