Description
Neapolitan Cheesecake Cake is a decadent layered dessert combining rich chocolate and fluffy vanilla cake with a creamy strawberry cheesecake center, all topped with a smooth chocolate ganache. This visually stunning cake beautifully unites classic Neapolitan flavors in one show-stopping treat perfect for celebrations.
Ingredients
Scale
Strawberry Cheesecake Layer
- 2 packages (8 oz each) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup finely chopped fresh strawberries
Vanilla Cake Layer
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Chocolate Cake Layer
- 1 cup all-purpose flour
- â…“ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Chocolate Ganache Frosting
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tablespoon butter
Instructions
- Prepare Strawberry Cheesecake Layer: Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Beat cream cheese and sugar until smooth, then add eggs one at a time. Mix in vanilla extract and sour cream, then fold in chopped strawberries. Pour the mixture into the prepared pan. Bake for 45–50 minutes until the center is set. Cool completely, then chill for at least 4 hours or overnight.
- Prepare Vanilla and Chocolate Cake Layers: Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans. For the vanilla cake, whisk together flour, baking powder, and salt. Cream butter and sugar until fluffy, then beat in eggs and vanilla. Alternate adding dry ingredients with milk, mixing well. Pour batter into one prepared pan. For the chocolate cake, repeat the process, adding cocoa powder to the dry ingredients, and pour into the other pan. Bake both for 25–30 minutes, or until a toothpick comes out clean. Cool completely.
- Assemble the Cake: Level cake layers if needed. Place the chocolate cake layer on a serving plate, then carefully place the chilled strawberry cheesecake layer on top. Finish by adding the vanilla cake layer on top of the cheesecake.
- Make the Chocolate Ganache Frosting: Heat heavy cream until just boiling. Pour over chopped semi-sweet chocolate and butter in a bowl. Let sit for 2 minutes, then whisk until smooth. Cool slightly before spreading the ganache evenly over the top and sides of the assembled cake.
- Chill and Serve: Refrigerate the cake until the ganache is set. Serve chilled to enjoy the full layers of flavor and texture.
Notes
- This cake is best made over two days—prepare the cheesecake layer on the first day and the cake layers with assembly on the second for optimal texture and flavor.
- For an extra burst of strawberry flavor, spread a thin layer of strawberry jam between the cake layers.
- Make sure to chill the cheesecake thoroughly before assembling to prevent mixing of layers during assembly.
- Use fresh strawberries for the best flavor in the cheesecake layer.
- To make clean cuts, use a warm knife and wipe it between slices.
