Neapolitan Cake | Recipes

Neapolitan Cake

(16) Ratings:
Prep Time:
Baking Time:
Makes:16 slices

Made with vanilla and cocoa, this cake has fun bursting out of every delicious slice. No two pieces will ever be the same!


½ cup 125 mL butter, softened
1 cup 250 mL granulated sugar
2 eggs
1 tsp 5 mL vanilla extract
1 ½ cups 375 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
½ tsp 2 mL baking soda
½ cup 125 mL plain yogurt or buttermilk
2 tbsp 30 mL cocoa powder
1 tbsp 15 mL plain yogurt or buttermilk
2 to 3 drops red food colouring


2 cups 500 mL icing sugar
4-5 tbsp 60-75 mL milk
½ tsp 2 mL vanilla extract
2 to 3 drops red food colouring


  1. Preheat oven to 350°F (180°C). Grease an 8 ½” x 4 ½” (1.5 l) pan.
  2. Cake: Cream, butter and sugar until light and fluffy in a large bowl with and electric mixer. Scrape bowl. Beat in eggs, one at a time. Add vanilla and mix.
  3. Combine, in a separate bowl, flour, baking powder and baking soda. Add half of dry mixture to wet ingredients. Add yogurt and then remaining dry mixture.
  4. Divide mixture into 3 bowls. Leave one plain, add the cocoa and 1 tablespoon (15 ml) yogurt to another. Stir food colouring into remaining batter.
  5. Spoon alternating colours into prepared pan. Draw a skewer or toothpick through the batter to swirl the colours.
  6. Bake in preheated oven for 50 to 55 minutes or until a toothpick inserted in centre of cake comes out clean. Cool.
  7. Glaze: Combine ingredients for glaze. Spread glaze over cooled cake.

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