Mouthwatering Cake Mix Neapolitan Cookies

Here are my favorite cake mix neapolitan cookies, with an easy shortcut using boxed cake mix, and all three classic flavors – vanilla, chocolate, and strawberry – rolled together in one sweet treat.

These neapolitan cookies are always a hit at school bake sales and family gatherings. I love how they look so fancy but are actually simple to make. Plus, the kids get excited seeing all three flavors in one cookie!

What Kind of Cake Mix Should I Use?

Any standard vanilla cake mix will work perfectly for these Neapolitan cookies, so feel free to grab whatever brand you prefer or have on hand. The 15.25-ounce box size is pretty standard across most grocery store brands, so you shouldn’t have trouble finding the right amount. If you’re feeling adventurous, you could even try a white cake mix instead of vanilla – it’ll give you a slightly more neutral base that lets the chocolate and strawberry flavors shine through even more. Just make sure to stick with a basic vanilla or white mix rather than anything with added flavors or mix-ins, since we’re creating our own flavor variations with the cocoa and strawberry jam.

Options for Substitutions

This fun cookie recipe has some room for swaps if you need to make changes:

• Vanilla cake mix: You can use white or yellow cake mix instead of vanilla – they’ll work just as well. Avoid chocolate cake mix though, as it will throw off the three-flavor theme.
• Egg whites: If you only have whole eggs, use 2 whole eggs instead of 4 egg whites. The cookies will be slightly more dense but still tasty.
• Sour cream: Plain Greek yogurt works as a great substitute here. You can also use regular plain yogurt, but drain it for 30 minutes first to remove excess moisture.
• Strawberry jam: Any red jam or preserves will work – try raspberry, cherry, or even apricot jam. Just make sure to strain out any large fruit pieces first.
• Cocoa powder: Use unsweetened cocoa powder for best results. If you only have sweetened cocoa mix, reduce the powdered sugar by 2 tablespoons in the frosting.
• Butter: Make sure your butter is properly softened for both the cookies and frosting. If you’re in a pinch, you can use margarine, but the flavor won’t be quite as rich.

Watch Out for These Mistakes While Baking

The biggest mistake when making cake mix cookies is adding too much liquid, which can turn your dough into a sticky mess that’s impossible to work with – if your dough feels too wet, add a tablespoon of flour at a time until it holds together properly.

Another common error is not chilling the dough long enough before slicing, especially for the layered Neapolitan effect – aim for at least 2 hours in the fridge so the layers stay distinct and don’t blend together when you cut them.

When dividing your dough into three portions for the different flavors, make sure each section is roughly the same size so your cookies bake evenly, and don’t overmix the cocoa powder into the chocolate portion as this can make the cookies tough.

Finally, watch your baking time closely since cake mix cookies can go from perfectly soft to overbaked in just a minute or two – they should look set but still slightly soft in the center when you pull them out.

What to Serve With Cake Mix Neapolitan Cookies?

These cookies are perfect on their own, but they’re even better with a cold glass of milk for dunking – the creamy milk really complements all three flavors in each bite. I love serving them alongside vanilla ice cream for an extra indulgent treat, or you can crumble them over the top of ice cream sundaes for added texture. They also make a great addition to a dessert platter with fresh strawberries and whipped cream, which plays up that classic neapolitan theme. For parties, try arranging them on a tray with other cookies or small desserts – they always disappear fast!

Storage Instructions

Store: These colorful cookies stay soft and delicious when kept in an airtight container at room temperature for up to a week. I like to place a piece of parchment paper between layers to keep them from sticking together, especially since they have that lovely jam swirl.

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. Just make sure they’re completely cooled first, and again, layer them with parchment paper. They thaw quickly at room temperature in about 20-30 minutes.

Make Ahead: The cookie dough can be made ahead and chilled in the fridge for up to 2 days before baking. You can also freeze the shaped dough balls on a baking sheet, then transfer to a freezer bag and bake straight from frozen – just add an extra minute or two to the baking time.

Estimated Nutrition

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

• Calories: 3300-3600
• Protein: 22-28 g
• Fat: 130-150 g
• Carbohydrates: 510-540 g

Ingredients

For the cookies:

• 1 box vanilla cake mix (15.25 oz)
• 1/2 cup butter, at room temperature
• 4 egg whites
• 1/4 cup sour cream
• 2 tbsp unsweetened cocoa powder

For the strawberry frosting:

• 1/2 cup butter, softened
• 2 1/4 cups powdered sugar
• 1/3 cup strawberry jam

Step 1: Prepare the Cookie Dough

• 1 box vanilla cake mix (15.25 oz)
• 1/2 cup butter, at room temperature
• 4 egg whites
• 1/4 cup sour cream

In a medium bowl, combine the vanilla cake mix, 1/2 cup butter at room temperature, 4 egg whites, and 1/4 cup sour cream.

Use a hand mixer, stand mixer, or simply mix by hand to combine the ingredients just until blended.

It’s normal if you see small bits of butter in the dough.

Step 2: Divide and Flavor the Dough

• 2 tablespoons unsweetened cocoa powder
• cookie dough (from Step 1)

Divide the prepared dough in half.

To one half, add 2 tablespoons of unsweetened cocoa powder.

Mix well to ensure the cocoa is completely incorporated, creating your chocolate dough.

Step 3: Shape and Chill the Dough Balls

• vanilla dough (from Step 1)
• chocolate dough (from Step 2)

Using a medium cookie scoop, portion out 12 vanilla and 12 chocolate dough balls onto a parchment-lined baking sheet.

Refrigerate the dough balls for at least 1 hour to help them firm up.

I find that chilling the dough really helps the cookies maintain their shape during baking.

Step 4: Bake the Cookies

• chilled dough balls (from Step 3)

Preheat your oven to 350°F (175°C).

After the dough has chilled, roll each mound in your hands until smooth.

Arrange 8–10 dough balls at a time on a silicone mat or parchment-lined baking sheet, spacing them apart.

Bake for 9–11 minutes, or until the cookies are set.

Remove from the oven and let them cool on the sheet for 5 minutes before transferring to a wire rack.

Repeat with remaining dough.

Step 5: Make the Strawberry Buttercream

• 1/2 cup butter, softened
• 2 1/4 cups powdered sugar
• 1/3 cup strawberry jam

Once the cookies are fully cooled, make the strawberry buttercream.

In a large bowl, combine 1/2 cup softened butter, 2 1/4 cups powdered sugar, and 1/3 cup strawberry jam.

Mix using a hand mixer until the frosting is creamy and smooth.

For an extra fruit-forward flavor, I sometimes add a touch more jam at the end.

Step 6: Assemble the Sandwich Cookies

• baked vanilla cookies (from Step 4)
• baked chocolate cookies (from Step 4)
• strawberry buttercream (from Step 5)

Transfer the strawberry buttercream to a piping or zip-top bag.

Pipe a generous dollop of buttercream onto the flat side (bottom) of half the cookies.

Top each with another cookie of the opposite flavor (vanilla with chocolate and vice versa), pressing gently to sandwich them together.

Serve immediately or store in an airtight container in the refrigerator for up to 4–5 days.

The cookies also freeze well for up to 3 months.

Mouthwatering Cake Mix Neapolitan Cookies

Delicious Mouthwatering Cake Mix Neapolitan Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 34 minutes mins

Total Time 51 minutes mins

Servings 4

Calories 3450 kcal

Ingredients

  

For the cookies:

• 1 box vanilla cake mix (15.25 oz)
• 1/2 cup butter, at room temperature
• 4 egg whites
• 1/4 cup sour cream
• 2 tbsp unsweetened cocoa powder

For the strawberry frosting:

• 1/2 cup butter, softened
• 2 1/4 cups powdered sugar
• 1/3 cup strawberry jam

Instructions

 

• In a medium bowl, combine the vanilla cake mix, 1/2 cup butter at room temperature, 4 egg whites, and 1/4 cup sour cream. Use a hand mixer, stand mixer, or simply mix by hand to combine the ingredients just until blended. It's normal if you see small bits of butter in the dough.
• Divide the prepared dough in half. To one half, add 2 tablespoons of unsweetened cocoa powder. Mix well to ensure the cocoa is completely incorporated, creating your chocolate dough.
• Using a medium cookie scoop, portion out 12 vanilla and 12 chocolate dough balls onto a parchment-lined baking sheet. Refrigerate the dough balls for at least 1 hour to help them firm up. I find that chilling the dough really helps the cookies maintain their shape during baking.
• Preheat your oven to 350°F (175°C). After the dough has chilled, roll each mound in your hands until smooth. Arrange 8–10 dough balls at a time on a silicone mat or parchment-lined baking sheet, spacing them apart. Bake for 9–11 minutes, or until the cookies are set. Remove from the oven and let them cool on the sheet for 5 minutes before transferring to a wire rack. Repeat with remaining dough.
• Once the cookies are fully cooled, make the strawberry buttercream. In a large bowl, combine 1/2 cup softened butter, 2 1/4 cups powdered sugar, and 1/3 cup strawberry jam. Mix using a hand mixer until the frosting is creamy and smooth. For an extra fruit-forward flavor, I sometimes add a touch more jam at the end.
• Transfer the strawberry buttercream to a piping or zip-top bag. Pipe a generous dollop of buttercream onto the flat side (bottom) of half the cookies. Top each with another cookie of the opposite flavor (vanilla with chocolate and vice versa), pressing gently to sandwich them together. Serve immediately or store in an airtight container in the refrigerator for up to 4–5 days. The cookies also freeze well for up to 3 months.