Description
A decadent Neapolitan Cheesecake Cake featuring three distinct layers: rich chocolate cake, fruity strawberry cake, and smooth cheesecake, all topped with fluffy whipped cream frosting and garnished with chocolate shavings and fresh strawberries. Perfect for special occasions or a delightful dessert treat.
Ingredients
Scale
Chocolate Cake Layer
- 1 cup all-purpose flour
- 1 cup granulated sugar
- â…“ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- ½ cup hot water
- â…“ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
Strawberry Cake Layer
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ½ cup strawberry purée
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- Red or pink food coloring (optional)
Cheesecake Layer
- 16 ounces cream cheese (softened)
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
Frosting
- 1½ cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings and fresh strawberries for garnish (optional)
Instructions
- Prepare the pans: Preheat the oven to 325°F. Line three 8-inch round cake pans with parchment paper and grease them well to prevent sticking.
- Make the cheesecake layer: Beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour this batter into one of the prepared pans and bake for 35–40 minutes or until the cheesecake layer is set. Let it cool completely, then chill it in the refrigerator to firm up.
- Make the chocolate cake layer: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add the buttermilk, hot water, vegetable oil, egg, and vanilla extract. Mix thoroughly until the batter is smooth. Pour into one prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let it cool fully.
- Make the strawberry cake layer: Combine flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, whisk together sugar, strawberry purée, vegetable oil, egg, vanilla extract, and food coloring if using. Carefully mix the wet ingredients into the dry just until combined, ensuring a smooth batter. Pour into the last prepared pan and bake for 25–30 minutes. Cool completely.
- Make the frosting: Using a mixer, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form, creating a light and fluffy whipped cream frosting.
- Assemble the cake: On a serving plate, place the cooled chocolate cake layer first. Top it gently with the chilled cheesecake layer, then add the strawberry cake layer on top. Cover the entire cake evenly with the whipped cream frosting.
- Garnish and chill: Decorate the cake with chocolate shavings and fresh strawberries as desired. Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and frosting to set.
Notes
- The cheesecake layer can be prepared a day in advance for convenience.
- Use stabilized whipped cream frosting if making the cake several hours ahead to maintain texture and shape.
- For quicker preparation, boxed chocolate and strawberry cake mixes may be substituted.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 36g
- Sodium: 270mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
