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Neapolitan Sheet Cake with Easy Homemade Buttercream Swirls

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This Neapolitan sheet cake features playful stripes of chocolate, vanilla, and strawberry cake, all topped with fluffy homemade buttercream swirls. It’s a visually stunning, crowd-pleasing dessert that’s surprisingly simple to make and perfect for any celebration.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/3 cup unsweetened cocoa powder (Dutch-process preferred)
  • 2 tablespoons milk (for chocolate layer)
  • 1/3 cup strawberry puree (fresh or thawed frozen strawberries, blended smooth)
  • 1 teaspoon strawberry extract (optional)
  • 2–3 drops red or pink food coloring (optional)
  • 1 cup unsalted butter, softened (for buttercream)
  • 4 cups powdered sugar, sifted
  • 1/4 cup heavy cream
  • 1 tablespoon pure vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • Optional: food coloring for buttercream swirls (pink, chocolate, white)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 13×9-inch sheet pan and line the bottom with parchment paper.
  2. In a large bowl, cream together 1 cup softened butter and 2 cups sugar until light and fluffy (2-3 minutes). Add eggs one at a time, beating well after each. Stir in 1 tablespoon vanilla extract.
  3. In another bowl, whisk together flour, baking powder, baking soda, and salt.
  4. With mixer on low, add dry ingredients to butter mixture in three additions, alternating with milk. Begin and end with dry ingredients. Mix just until combined.
  5. Divide batter evenly into three bowls. Leave one bowl as vanilla.
  6. For the chocolate layer: Sift in cocoa powder and mix with 2 tablespoons milk. Stir until fully combined.
  7. For the strawberry layer: Blend in strawberry puree, strawberry extract (if using), and food coloring (if using). Stir until evenly pink.
  8. Spoon dollops of each batter into the prepared pan, alternating colors. Gently spread to edges. Swirl with a knife or skewer for a marbled effect, or keep in stripes.
  9. Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely on a wire rack.
  10. For the buttercream: Beat 1 cup softened butter until creamy and pale (2-3 minutes). Gradually add powdered sugar, mixing on low. Add heavy cream, vanilla, and salt. Beat on high for 2-3 minutes until light and fluffy.
  11. If desired, divide buttercream and tint portions with cocoa or food coloring for Neapolitan swirls.
  12. Transfer buttercream to a piping bag fitted with a star tip. Pipe swirls over cooled cake, or spread with a spatula.
  13. Slice into squares and serve.

Notes

For best results, use room temperature ingredients. Don’t overmix the batter to keep the cake tender. Swirl batters gently for distinct stripes. The cake can be made gluten-free or dairy-free with appropriate substitutions. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze unfrosted cake for up to 2 months.

Nutrition

Keywords: Neapolitan sheet cake, buttercream swirls, chocolate vanilla strawberry cake, party dessert, easy sheet cake, birthday cake, homemade buttercream, colorful cake, marbled cake, celebration cake

Find it online: https://magnetmeal.com/neapolitan-sheet-cake-recipe-easy-homemade-buttercream-swirls/