Mouthwatering Neapolitan Loaf Cake

I’ve always been fascinated by those old-school ice cream flavors that bring back childhood memories. Neapolitan was the flavor that caused the most arguments in our house growing up – everyone wanted a different stripe. My kids still fight over who gets the biggest chocolate section when we buy a container.

That’s why I love making this neapolitan loaf cake. It gives you all three classic flavors in one easy cake, and nobody has to fight over portions. I make the vanilla base first, then swirl in strawberry and chocolate to create those pretty layers. The best part? You probably have most of the ingredients in your pantry right now.

Want something that looks fancy but is actually simple? This is it. Plus, it keeps well for days, so you can make it ahead for parties or just because you can’t decide between chocolate, vanilla, or strawberry cake.

What Kind of Flour Should I Use?

Cake flour is your best bet for this Neapolitan loaf cake since it creates a tender, fine crumb that’s perfect for layered cakes like this one. The lower protein content in cake flour gives you that soft, melt-in-your-mouth texture that makes each bite feel light and airy. If you don’t have cake flour on hand, all-purpose flour will absolutely work as a substitute – your cake will just have a slightly denser texture, which is still delicious. When measuring your flour, make sure to spoon it into your measuring cup and level it off rather than scooping directly from the bag, as this can pack too much flour into your cup and make your cake heavy.

Options for Substitutions

This colorful cake is pretty forgiving when it comes to swaps, so here are some options if you’re missing ingredients:

• Cake flour: The recipe already mentions you can use all-purpose flour, and that’s totally fine! Your cake will be slightly denser but still delicious.
• Sour cream: Greek yogurt works great as a 1:1 substitute, or you can use buttermilk (reduce the regular milk by 2 tablespoons if using buttermilk).
• Freeze dried strawberry powder: You can make your own by grinding freeze-dried strawberries in a food processor, or substitute with strawberry gelatin powder (use half the amount). Fresh strawberry puree won’t work well here as it adds too much moisture.
• Dutch processed cocoa powder: Regular unsweetened cocoa powder works fine – just add a pinch of baking soda to the chocolate portion to balance the acidity.
• Whole milk: 2% milk or even buttermilk will work. If using a lower fat milk, add an extra tablespoon of butter to keep the cake moist.
• Strawberry jam: While optional, it really boosts the strawberry flavor. You can skip it or try raspberry jam for a different berry twist.
• Gel food coloring: Liquid food coloring works too, but you’ll need more drops and it might thin the batter slightly. Natural alternatives like beet juice can work but won’t give as bright a color.

Watch Out for These Mistakes While Baking

The biggest mistake when making this layered cake is not having all your ingredients at room temperature, which can cause the batter to curdle or mix unevenly – take your eggs, butter, milk, and sour cream out about an hour before baking.

Another common error is overmixing the batter once you add the flour, which creates a tough, dense cake instead of the light texture you want, so mix just until the ingredients are combined.

When dividing your batter into three portions for the different flavors, make sure to weigh each portion if possible since uneven layers will bake at different rates and throw off your timing.

Finally, don’t skip the step of dissolving the cocoa powder in hot water for the chocolate layer – adding dry cocoa directly to the batter can create lumps and an uneven chocolate flavor throughout that portion of the cake.

What to Serve With Neapolitan Loaf Cake?

This tri-flavored cake is pretty perfect on its own, but a scoop of vanilla ice cream alongside each slice makes it feel like a real celebration. Since the cake already has those classic Neapolitan flavors built right in, you could serve it with fresh strawberries and a dollop of whipped cream to play up the strawberry layer. A cup of coffee or cold milk pairs beautifully with the chocolate and vanilla flavors, making it an ideal afternoon treat or dessert. For special occasions, try serving it with a drizzle of chocolate sauce or some fresh berries on the side to make each slice look extra special.

Storage Instructions

Keep Fresh: This beautiful layered cake stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If you’ve already added the glaze, make sure it’s completely set before covering to avoid any sticking.

Refrigerate: For longer storage, pop your Neapolitan loaf cake in the fridge where it’ll keep well for up to a week. The sour cream in the batter actually helps keep it extra moist even when chilled. Just let it sit at room temperature for about 20 minutes before serving for the best texture.

Freeze: You can freeze this cake for up to 3 months! Wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil. I like to freeze it before glazing, then add the strawberry glaze once it’s thawed for the freshest taste.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 24-28 g
• Fat: 80-90 g
• Carbohydrates: 340-370 g

Ingredients

For the marble cake:

• 1 3/4 cups cake flour, or all-purpose if needed
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup white sugar
• 3 large eggs, at room temperature
• 2 1/4 tsp vanilla extract
• 1/3 cup whole milk, at room temperature
• 1/3 cup sour cream, at room temperature
• 3 tbsp dutch-process cocoa powder
• 1/4 cup hot water
• 2 tbsp freeze-dried strawberry powder
• 3 tbsp strawberry preserves (optional, for strawberry taste)
• Red gel food dye, as desired

For the strawberry glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 3/4 tbsp freeze-dried strawberry powder
• Pinch of salt

Step 1: Prepare the Loaf Pan and Oven

• butter (for greasing pan)
• parchment paper

Preheat your oven to 350°F (177°C).

Butter a 9 by 5 inch loaf pan, then line it with parchment paper, allowing extra paper to hang over the sides for easy cake removal.

Butter the top of the parchment paper as well.

Set the prepared pan aside until ready to use.

Step 2: Mix Dry and Wet Ingredients Separately

• 1 3/4 cups cake flour
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 1/3 cup sour cream
• 1/3 cup whole milk
• 3 tbsp Dutch-process cocoa powder
• 1/4 cup hot water

In a medium bowl, whisk together the cake flour, baking powder, and salt.

In a separate small bowl, mix the sour cream and milk until smooth.

In yet another medium-sized bowl, combine the Dutch-process cocoa powder with the hot water, stirring until the cocoa is fully dissolved.

Set all these mixtures aside for assembly later.

Step 3: Cream Butter and Sugar, Make Cake Batter

• 1/2 cup unsalted butter, room temperature
• 1 cup white sugar
• 3 large eggs, at room temperature
• 2 1/4 tsp vanilla extract
• dry mixture from Step 2
• sour cream and milk mixture from Step 2

In the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, beat the room temperature butter and white sugar for 4-5 minutes, until very light and fluffy.

Add the eggs one at a time, beating well after each addition, then add the vanilla extract.

Scrape down the sides and bottom of the bowl.

With a spatula, stir in the flour mixture from Step 2 alternately with the sour cream and milk mixture from Step 2, mixing only until just combined to avoid overmixing.

I always make sure not to overmix at this stage for the fluffiest texture.

Step 4: Divide Batter and Add Flavors

• 2 tbsp freeze-dried strawberry powder
• red gel food dye, as desired
• cocoa and water mixture from Step 2
• cake batter from Step 3

Pour about one third of the batter (a little more than 1 cup) into a bowl with the freeze-dried strawberry powder and stir to combine.

In another bowl, mix another third of the batter with the cocoa and water mixture from Step 2 until fully combined.

Leave the final third of the batter plain in the original bowl.

If you like your strawberry layer more vibrant, feel free to add a bit of red gel food dye here.

These individually flavored batters will create a fun and colorful marbled effect in your cake.

Step 5: Assemble, Marble, and Bake the Cake

• strawberry batter from Step 4
• 3 tbsp strawberry preserves (optional, for strawberry taste)
• chocolate batter from Step 4
• plain vanilla batter from Step 4

Spread the strawberry batter into the bottom of the prepared loaf pan.

If desired, spread 3 tablespoons of strawberry preserves or jam over the strawberry batter for extra flavor.

Next, layer the chocolate batter over the strawberry layer, then top with the plain vanilla batter.

Using a butter knife or skewer, swirl the batters together to create a marbled effect, running the tool from side to side and top to bottom, and then repeat after turning the pan.

Smooth the top of the batter.

Bake in the preheated oven for 50 to 58 minutes, until a cake tester inserted comes out clean.

Let the cake cool in the pan on a rack for 10 minutes, then turn it out and let it cool completely on the rack.

Step 6: Make and Glaze the Strawberry Icing

• 1 cup powdered sugar
• 2 tbsp milk
• 3/4 tbsp freeze-dried strawberry powder
• pinch of salt

In a bowl, stir together the powdered sugar, milk, freeze-dried strawberry powder, and a pinch of salt until smooth.

Pour the glaze evenly over the completely cooled cake.

I like to drizzle extra glaze over the sides for a decadent finish—don’t hold back if you love that sweet-tart strawberry flavor!

Mouthwatering Neapolitan Loaf Cake

Delicious Mouthwatering Neapolitan Loaf Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 26 minutes mins

Cook Time 53 minutes mins

Total Time 1 hour hr 19 minutes mins

Servings 4

Calories 2300 kcal

Ingredients

  

For the marble cake:

• 1 3/4 cups cake flour, or all-purpose if needed
• 2 1/4 tsp baking powder
• 3/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1 cup white sugar
• 3 large eggs, at room temperature
• 2 1/4 tsp vanilla extract
• 1/3 cup whole milk, at room temperature
• 1/3 cup sour cream, at room temperature
• 3 tbsp Dutch-process cocoa powder
• 1/4 cup hot water
• 2 tbsp freeze-dried strawberry powder
• 3 tbsp strawberry preserves (optional, for strawberry taste)
• red gel food dye, as desired

For the strawberry glaze:

• 1 cup powdered sugar
• 2 tbsp milk
• 3/4 tbsp freeze-dried strawberry powder
• pinch of salt

Instructions

 

• Preheat your oven to 350°F (177°C). Butter a 9 by 5 inch loaf pan, then line it with parchment paper, allowing extra paper to hang over the sides for easy cake removal. Butter the top of the parchment paper as well. Set the prepared pan aside until ready to use.
• In a medium bowl, whisk together the cake flour, baking powder, and salt. In a separate small bowl, mix the sour cream and milk until smooth. In yet another medium-sized bowl, combine the Dutch-process cocoa powder with the hot water, stirring until the cocoa is fully dissolved. Set all these mixtures aside for assembly later.
• In the bowl of an electric mixer fitted with the paddle attachment, or using a hand mixer, beat the room temperature butter and white sugar for 4-5 minutes, until very light and fluffy. Add the eggs one at a time, beating well after each addition, then add the vanilla extract. Scrape down the sides and bottom of the bowl. With a spatula, stir in the flour mixture from Step 2 alternately with the sour cream and milk mixture from Step 2, mixing only until just combined to avoid overmixing. I always make sure not to overmix at this stage for the fluffiest texture.
• Pour about one third of the batter (a little more than 1 cup) into a bowl with the freeze-dried strawberry powder and stir to combine. In another bowl, mix another third of the batter with the cocoa and water mixture from Step 2 until fully combined. Leave the final third of the batter plain in the original bowl. If you like your strawberry layer more vibrant, feel free to add a bit of red gel food dye here. These individually flavored batters will create a fun and colorful marbled effect in your cake.
• Spread the strawberry batter into the bottom of the prepared loaf pan. If desired, spread 3 tablespoons of strawberry preserves or jam over the strawberry batter for extra flavor. Next, layer the chocolate batter over the strawberry layer, then top with the plain vanilla batter. Using a butter knife or skewer, swirl the batters together to create a marbled effect, running the tool from side to side and top to bottom, and then repeat after turning the pan. Smooth the top of the batter. Bake in the preheated oven for 50 to 58 minutes, until a cake tester inserted comes out clean. Let the cake cool in the pan on a rack for 10 minutes, then turn it out and let it cool completely on the rack.
• In a bowl, stir together the powdered sugar, milk, freeze-dried strawberry powder, and a pinch of salt until smooth. Pour the glaze evenly over the completely cooled cake. I like to drizzle extra glaze over the sides for a decadent finish—don't hold back if you love that sweet-tart strawberry flavor!