Neapolitan Layer Cake
Donna Hay's recipe for a basic melt and mix layer cake.
Recipe type: Dessert
Serves: 8-10 servings
  • For the cake:
  • 2½ cups (375g) plain (all-purpose) flour, sifted
  • 1½ teaspoons baking powder, sifted
  • 1¾ cups (275g) caster (superfine) sugar
  • 250g unsalted butter, melted
  • 4 eggs
  • 1½ cups (375ml) milk
  • 1 teaspoon vanilla essence
  • ¼ teaspoon pink food coloring
  • 2 tablespoons cocoa, sifted
  • mini marshmallows, halved, to decorate
  • For the buttercream:
  • 500g unsalted butter, softened
  • 4 cups (640g) icing (confectioner’s) sugar
  • 4 tablespoons milk
  • 2 teaspoons vanilla essence
  1. For the cake: Preheat oven to 160C (325F). Place flour, baking powder, sugar, butter, eggs, milk and vanilla in a large bowl and mix until well combined. Divide the mixture into 3 equal portions. Set aside 1 portion. Place the second portion in a bowl with the pink food coloring and stir to combine. In another bowl, mix to combine the third portion with the cocoa. Pour into 3 lightly greased and lined 20cm round cake tins and bake for 40-50 minutes or until cooked when tested with a skewer. Cool in tins for 5 minutes before turning onto a wire rack to cool completely.
  2. For the buttercream: Place the butter in the bowl of an electric mixer and beat for 6-8 minutes or until pale and creamy. Add the icing sugar, vanilla and milk and beat for a further 10-15 minutes or until light and fluffy.
  3. Assembly: Starting with the chocolate layer, spread a quarter of the vanilla icing over the cake using a palette knife. Top with the pink layer of cake, ice with another quarter of the icing and finish with the vanilla layer, using the remaining icing to ice the whole cake.
Recipe by sweetest kitchen at