Classic Neapolitan Mousse Cake

Finding a dessert that pleases everyone at a family gathering can feel like an impossible task. After all, some people are chocolate lovers, others prefer vanilla, and there’s always that one person who insists strawberry is the best flavor, and things get even more complicated when you’re trying to make something that looks impressive but won’t take all weekend to prepare.

Luckily, this neapolitan mousse cake solves all those problems: it combines all three classic flavors in one beautiful dessert, requires no baking, and can be made ahead of time so you can actually enjoy your own party.

What Kind of White Chocolate Should I Use?

For this neapolitan mousse cake, you’ll want to use good quality white chocolate since it’s a key component in two of your three mousse layers. Look for white chocolate that contains cocoa butter as the first or second ingredient – this will give you the smoothest melting and best flavor. Avoid white chocolate chips or baking bars that are made primarily with palm oil, as these don’t melt as smoothly and can make your mousse grainy. If you’re shopping at the grocery store, brands like Ghirardelli, Lindt, or even higher-end store brands usually work well for this type of recipe.

Options for Substitutions

This layered mousse cake has some room for swaps, though a few ingredients are pretty essential:

• Buttermilk: No buttermilk? Mix 60ml regular milk with 1 teaspoon lemon juice or white vinegar and let it sit for 5 minutes. You’ll get that same tangy flavor for the cake base.
• Instant coffee: You can skip the coffee if you’re not a fan, but it really helps bring out the chocolate flavor. If you don’t have instant, use 1 tablespoon of strong brewed coffee instead of the hot water.
• Freeze dried strawberry powder: This might be tricky to find, but you can make your own by blending freeze-dried strawberries in a food processor until powdery. Fresh strawberry puree won’t work here as it’ll make the mousse too wet.
• White chocolate: Don’t substitute this with regular chocolate chips – you need proper white chocolate for the mousse to set correctly. If you can’t find it, milk chocolate will work but will change the flavor profile.
• Double cream: Heavy whipping cream works just as well. You need the high fat content for the mousse to whip and hold its shape properly.
• Dark chocolate: For the chocolate layer, you can use semi-sweet or milk chocolate if you prefer something less intense, but stick with good quality chocolate for the best texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making this layered mousse cake is not allowing each layer to set completely before adding the next one – rushing this process will cause your beautiful layers to blend together into a muddy mess. When melting the white chocolate for your mousses, avoid overheating it by using gentle heat or short microwave bursts, as seized chocolate will create grainy, lumpy textures that won’t fold smoothly into your cream. Another common error is not whipping your egg whites to proper stiff peaks before folding them in, which means your mousse layers won’t have that light, airy texture you’re after. For best results, make sure all your ingredients are at room temperature before starting, and when folding the whipped cream and egg whites into the chocolate mixture, use gentle motions to keep all that air you just whipped in.

What to Serve With Neapolitan Mousse Cake?

This cake is already a showstopper on its own with all three classic flavors, but a simple cup of coffee or espresso makes the perfect companion to balance out the rich chocolate and creamy vanilla layers. Fresh berries like strawberries or raspberries are a natural choice since they echo the strawberry layer while adding a nice pop of freshness against all that decadent mousse. If you want to keep things simple, a glass of cold milk works great too, especially if you’re serving this to kids who will love the familiar Neapolitan ice cream flavors. For special occasions, try pairing it with a light dessert wine or even some vanilla ice cream on the side for the ultimate indulgence.

Storage Instructions

Refrigerate: This mousse cake needs to stay chilled in the fridge at all times. Cover it with plastic wrap or store it in an airtight container for up to 4 days. The mousse layers will hold their shape perfectly when kept cold, and honestly, it tastes even better after sitting overnight!

Freeze: You can freeze individual slices wrapped tightly in plastic wrap for up to 1 month. The whole cake can also be frozen, but I’d recommend slicing it first since it’s easier to thaw just what you need. Just make sure to wrap everything really well to prevent freezer burn.

Serve: Let frozen slices thaw in the fridge for about 2-3 hours before serving – don’t rush it at room temperature or the mousse might get too soft. The cake is best enjoyed cold, so take it out of the fridge just 10-15 minutes before serving to take the chill off slightly.

Estimated Nutrition

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

• Calories: 3400-3700
• Protein: 45-55 g
• Fat: 230-260 g
• Carbohydrates: 290-320 g

Ingredients

For the chocolate cake layer:

• 1/4 cup cocoa powder (25 g)
• 1 tsp instant coffee
• 1-1/2 fl oz hot water (40 ml)
• 1/3 cup vegetable oil (100 ml)
• 1/4 cup buttermilk (60 ml)
• 2 eggs
• 3/4 cup all-purpose flour (100 g)
• 1/4 cup granulated sugar (60 g)
• 1/4 cup light brown sugar, packed (60 g)
• 1/2 tsp baking soda
• 1 tsp white vinegar

For the white chocolate mousse:

• 2 egg whites
• 2 tbsp granulated sugar (25 g)
• 2/3 cup heavy cream (150 ml)
• 7 oz white chocolate, melted (200 g)
• 2 egg yolks
• 1/8 tsp salt
• 2 tsp vanilla extract

For the strawberry mousse:

• 2 tbsp freeze-dried strawberry powder (30 g)
• 3 tbsp hot heavy cream (50 ml)
• 2 egg whites
• 2 tbsp granulated sugar (25 g)
• 2/3 cup heavy cream (150 ml)
• 7 oz white chocolate, melted (200 g)
• 2 egg yolks
• 1/8 tsp salt
• 2 tsp vanilla extract

For the ganache topping:

• 3-1/2 oz dark chocolate (100 g)
• 2/3 cup heavy cream (150 ml)

Step 1: Prepare and Bake the Chocolate Cake Layer

• 1/4 cup cocoa powder (25 g)
• 1 tsp instant coffee
• 1-1/2 fl oz hot water (40 ml)
• 1/3 cup vegetable oil (100 ml)
• 1/4 cup buttermilk (60 ml)
• 2 eggs
• 3/4 cup all-purpose flour (100 g)
• 1/4 cup granulated sugar (60 g)
• 1/4 cup light brown sugar, packed (60 g)
• 1/2 tsp baking soda
• 1 tsp white vinegar

Preheat your oven to 180°C (350°F).

Grease and line an 8-inch cake tin and set it aside.

In a large bowl, whisk together the cocoa powder, instant coffee, and hot water until well combined.

Add in the vegetable oil, buttermilk, and eggs, and whisk again until everything is blended.

Sift in the all-purpose flour, granulated sugar, and light brown sugar, then whisk until you have a smooth batter.

In a small separate bowl, combine the baking soda and vinegar – this will fizz.

Quickly mix and add this mixture to the batter, whisking it in thoroughly.

Pour the batter into your prepared tin and bake for around 30 minutes, or until a toothpick comes out clean from the center.

Once baked, let the cake cool completely before proceeding.

Step 2: Make the White Chocolate Mousse

• 2 egg whites
• 2 tbsp granulated sugar (25 g)
• 2/3 cup heavy cream (150 ml)
• 7 oz white chocolate, melted (200 g)
• 2 egg yolks
• 1/8 tsp salt
• 2 tsp vanilla extract

While the cake cools, start making the white chocolate mousse.

In a large bowl, whip the egg whites until they become foamy.

Gradually add in the granulated sugar, whipping continuously until stiff peaks form; set aside.

In a separate bowl, whip the heavy cream until you get firm peaks and leave this aside too.

In a third large bowl, whisk together the melted white chocolate, egg yolks, salt, and vanilla extract—don’t worry if it seems very thick, that’s normal.

Add a spoonful of the whipped cream to the chocolate mixture to loosen it, then gently fold in the remaining whipped cream.

Next, fold in half of the whipped egg whites, followed by the other half, mixing gently until fully combined without lumps or streaks.

Step 3: Assemble Cake with White Chocolate Mousse Layer

• baked and cooled chocolate cake (from Step 1)
• prepared white chocolate mousse (from Step 2)

Line the bottom and sides of a tall loose-bottom or springform cake tin with baking paper.

Level the cooled cake layer by slicing off the domed top, then place the cake into the prepared tin to form an even layer.

Spread the white chocolate mousse (from Step 2) evenly over the cake.

Place the tin in the freezer for at least 20 minutes to allow the mousse to set before adding the next layer.

I always recommend letting each mousse layer chill fully to keep the layers distinct and beautiful in the final dessert.

Step 4: Make the Strawberry White Chocolate Mousse

• 2 tbsp freeze-dried strawberry powder (30 g)
• 3 tbsp hot heavy cream (50 ml)
• 2 egg whites
• 2 tbsp granulated sugar (25 g)
• 2/3 cup heavy cream (150 ml)
• 7 oz white chocolate, melted (200 g)
• 2 egg yolks
• 1/8 tsp salt
• 2 tsp vanilla extract

While the first mousse layer chills, prepare the strawberry mousse.

Mix the freeze-dried strawberry powder with the hot heavy cream until fully combined.

In a large bowl, whip the second set of egg whites until foamy, then gradually add the granulated sugar and continue whipping until stiff peaks form; set aside.

In another bowl, whip the heavy cream until firm peaks form.

In a third bowl, whisk together the melted white chocolate, egg yolks, salt, and vanilla extract.

Stir the strawberry mixture into the chocolate-egg yolk mixture.

Add a spoonful of whipped cream to loosen, then fold in the rest of the whipped cream gently.

Fold in half the whipped egg whites, then the remaining half, to create a smooth, airy strawberry mousse.

Step 5: Add Strawberry Mousse Layer and Chill

• prepared strawberry mousse (from Step 4)

Once the white chocolate mousse layer has chilled for at least 20 minutes, gently spread the prepared strawberry mousse (from Step 4) on top.

Return the cake to the freezer for another 20 minutes to set the strawberry layer before adding the ganache.

Step 6: Make and Add Dark Chocolate Ganache

• 3-1/2 oz dark chocolate (100 g)
• 2/3 cup heavy cream (150 ml)

To make the dark chocolate ganache, place the dark chocolate and heavy cream in a bowl.

Microwave for 30 seconds, then stir.

Continue heating in 15-second bursts, stirring after each, until the chocolate is melted and the mixture is smooth and glossy.

Pour the ganache over the chilled strawberry mousse layer, making sure it spreads evenly.

Place the assembled cake in the fridge and chill overnight for the best texture and clean slices.

I like allowing the flavors to meld overnight for a more harmonious taste.

Step 7: Finish and Serve

The next day, remove the cake from the tin and prepare for serving.

You may optionally pipe whipped cream on top and sprinkle some extra freeze-dried strawberry powder as decoration.

Slice and enjoy this beautiful layered mousse cake!

Classic Neapolitan Mousse Cake

Delicious Classic Neapolitan Mousse Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 24 minutes mins

Cook Time 48 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 4

Calories 3550 kcal

Ingredients

  

For the chocolate cake layer:

• 1/4 cup cocoa powder (25 g)
• 1 tsp instant coffee
• 1-1/2 fl oz hot water (40 ml)
• 1/3 cup vegetable oil (100 ml)
• 1/4 cup buttermilk (60 ml)
• 2 eggs
• 3/4 cup all-purpose flour (100 g)
• 1/4 cup granulated sugar (60 g)
• 1/4 cup light brown sugar, packed (60 g)
• 1/2 tsp baking soda
• 1 tsp white vinegar

For the white chocolate mousse:

• 2 egg whites
• 2 tbsp granulated sugar (25 g)
• 2/3 cup heavy cream (150 ml)
• 7 oz white chocolate, melted (200 g)
• 2 egg yolks
• 1/8 tsp salt
• 2 tsp vanilla extract

For the strawberry mousse:

• 2 tbsp freeze-dried strawberry powder (30 g)
• 3 tbsp hot heavy cream (50 ml)
• 2 egg whites
• 2 tbsp granulated sugar (25 g)
• 2/3 cup heavy cream (150 ml)
• 7 oz white chocolate, melted (200 g)
• 2 egg yolks
• 1/8 tsp salt
• 2 tsp vanilla extract

For the ganache topping:

• 3-1/2 oz dark chocolate (100 g)
• 2/3 cup heavy cream (150 ml)

Instructions

 

• Preheat your oven to 180°C (350°F). Grease and line an 8-inch cake tin and set it aside. In a large bowl, whisk together the cocoa powder, instant coffee, and hot water until well combined. Add in the vegetable oil, buttermilk, and eggs, and whisk again until everything is blended. Sift in the all-purpose flour, granulated sugar, and light brown sugar, then whisk until you have a smooth batter. In a small separate bowl, combine the baking soda and vinegar – this will fizz. Quickly mix and add this mixture to the batter, whisking it in thoroughly. Pour the batter into your prepared tin and bake for around 30 minutes, or until a toothpick comes out clean from the center. Once baked, let the cake cool completely before proceeding.
• While the cake cools, start making the white chocolate mousse. In a large bowl, whip the egg whites until they become foamy. Gradually add in the granulated sugar, whipping continuously until stiff peaks form; set aside. In a separate bowl, whip the heavy cream until you get firm peaks and leave this aside too. In a third large bowl, whisk together the melted white chocolate, egg yolks, salt, and vanilla extract—don’t worry if it seems very thick, that's normal. Add a spoonful of the whipped cream to the chocolate mixture to loosen it, then gently fold in the remaining whipped cream. Next, fold in half of the whipped egg whites, followed by the other half, mixing gently until fully combined without lumps or streaks.
• Line the bottom and sides of a tall loose-bottom or springform cake tin with baking paper. Level the cooled cake layer by slicing off the domed top, then place the cake into the prepared tin to form an even layer. Spread the white chocolate mousse (from Step 2) evenly over the cake. Place the tin in the freezer for at least 20 minutes to allow the mousse to set before adding the next layer. I always recommend letting each mousse layer chill fully to keep the layers distinct and beautiful in the final dessert.
• While the first mousse layer chills, prepare the strawberry mousse. Mix the freeze-dried strawberry powder with the hot heavy cream until fully combined. In a large bowl, whip the second set of egg whites until foamy, then gradually add the granulated sugar and continue whipping until stiff peaks form; set aside. In another bowl, whip the heavy cream until firm peaks form. In a third bowl, whisk together the melted white chocolate, egg yolks, salt, and vanilla extract. Stir the strawberry mixture into the chocolate-egg yolk mixture. Add a spoonful of whipped cream to loosen, then fold in the rest of the whipped cream gently. Fold in half the whipped egg whites, then the remaining half, to create a smooth, airy strawberry mousse.
• Once the white chocolate mousse layer has chilled for at least 20 minutes, gently spread the prepared strawberry mousse (from Step 4) on top. Return the cake to the freezer for another 20 minutes to set the strawberry layer before adding the ganache.
• To make the dark chocolate ganache, place the dark chocolate and heavy cream in a bowl. Microwave for 30 seconds, then stir. Continue heating in 15-second bursts, stirring after each, until the chocolate is melted and the mixture is smooth and glossy. Pour the ganache over the chilled strawberry mousse layer, making sure it spreads evenly. Place the assembled cake in the fridge and chill overnight for the best texture and clean slices. I like allowing the flavors to meld overnight for a more harmonious taste.
• The next day, remove the cake from the tin and prepare for serving. You may optionally pipe whipped cream on top and sprinkle some extra freeze-dried strawberry powder as decoration. Slice and enjoy this beautiful layered mousse cake!