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gluten-free neapolitan layer cake - featured image

Neapolitan Layer Cake: Easy Gluten-Free Strawberry Frosting

  • Author: Liliana
  • Total Time: 1 hour 45 minutes
  • Yield: 12-14 servings 1x

Description

A tender, moist gluten-free Neapolitan layer cake featuring vanilla, chocolate, and strawberry layers, topped with a light and fluffy homemade fresh strawberry frosting.

Ingredients

Scale
  • 3 cups (375g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
  • 1 cup (226g) Unsalted Butter, room temperature
  • 2 cups (400g) Granulated Sugar
  • 4 large Eggs, room temperature
  • 1/2 cup (120g) Full-Fat Greek Yogurt
  • 2 teaspoons (10ml) Pure Vanilla Extract
  • 1.5 teaspoons (7.5g) Baking Powder
  • 1.5 teaspoons (7.5g) Baking Soda
  • 1/2 cup (45g) Dutch-Process Cocoa Powder
  • 2 cups (300g) Fresh Strawberries, hulled
  • 4 cups (480g) Powdered Sugar, sifted
  • 2–3 tablespoons (30-45ml) Heavy Cream
  • 2 tablespoons Sugar (for macerating strawberries)
  • Salt (to taste, if not in flour blend)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper. Lightly flour pans with gluten-free flour blend.
  2. In a mixer bowl, beat softened butter and granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down sides.
  3. Add eggs one at a time, beating well after each. Mix in vanilla extract and Greek yogurt until smooth and glossy.
  4. In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
  5. Reduce mixer to low. Add dry ingredients to wet ingredients in three batches, mixing until just combined. Do not overmix.
  6. Divide batter evenly among three bowls (approx. 1.5 cups each). Leave two as vanilla; add cocoa powder to the third and mix until dark.
  7. Pour batters into prepared pans. Tap gently to release air bubbles.
  8. Bake for 25-30 minutes, rotating pans halfway through. Cakes are done when a toothpick inserted comes out clean.
  9. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  10. While cakes cool, macerate chopped strawberries with 2 tablespoons sugar for 15 minutes. Drain liquid, then puree strawberries and strain to remove seeds.
  11. Beat butter until creamy. Gradually add powdered sugar, then add strawberry puree and heavy cream. Beat on high until fluffy and light pink.
  12. Assemble cake: Place one layer on plate, spread frosting, add second layer, frost again, add third layer. Cover entire cake with remaining frosting and decorate with fresh strawberries.

Notes

Ensure all ingredients are at room temperature for best texture. Parchment paper is essential to prevent sticking. The cake tastes better the next day as flavors meld. Do not freeze the finished cake with frosting as it may separate; freeze unfrosted layers instead.

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/12th of c
  • Calories: 420
  • Sugar: 40
  • Sodium: 250
  • Fat: 22
  • Saturated Fat: 13
  • Carbohydrates: 55
  • Fiber: 2
  • Protein: 5

Keywords: gluten-free cake, neapolitan cake, strawberry frosting, homemade cake, gluten-free baking, layer cake, dairy-free option

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Find it online: https://dinnerecipeshub.com/neapolitan-layer-cake-easy-gluten-free-strawberry-frosting/