Layered Neapolitan Cake

Chocolate, Vanilla & Strawberry Cake with Cream Cheese Frosting

There is something so nostalgic about the combination of chocolate, vanilla, and strawberry. Inspired by classic Neapolitan ice cream, this Layered Neapolitan Cake brings all three flavors together in one beautiful dessert.

Instead of making three completely different cake recipes, I start with one vanilla cake batter and divide it into three portions. One stays vanilla, fresh strawberry puree transforms another into the strawberry layer, and cocoa powder with a shot of espresso creates the rich chocolate layer.

Once baked, the three cakes are stacked with a thick cream cheese frosting, giving you those beautiful chocolate, vanilla, and strawberry layers with every slice.

It's a cake that looks impressive when you cut into it but is surprisingly approachable to make. I love it for birthdays, spring celebrations, Valentine's Day, showers, or really any occasion that calls for a beautiful layer cake.

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What Is Neapolitan Cake?

Neapolitan cake is inspired by the familiar chocolate, vanilla, and strawberry combination found in Neapolitan ice cream.

For this version, we're taking those three flavors and turning them into individual cake layers.

The vanilla layer is sweet and simple, the strawberry layer gets its flavor from real strawberry puree, and the chocolate layer combines cocoa powder with espresso to deepen the chocolate flavor.

Stack them together with cream cheese frosting and the real magic happens when you cut that first slice and reveal all three layers.

Why You'll Love This Neapolitan Cake

This cake is one of those desserts that makes a statement without requiring three completely separate cake recipes.

You'll love it because it's:

• Three classic flavors in one cake

• Made from one base cake batter

• Beautiful when sliced

• Made with real strawberry puree

• Perfect for birthdays and celebrations

• Easy to decorate simply or elaborately

• Covered in rich cream cheese frosting

• Easy to customize with your favorite decorations

And because the inside is already so pretty, you really don't need elaborate decorating on the outside.

Three Cake Flavors From One Batter

One of my favorite things about this recipe is that you don't need to make three separate batches of cake batter.

Make your base batter first and divide it evenly between three bowls.

Leave one portion vanilla.

Mix strawberry puree into the second.

Add cocoa powder and espresso to the third.

Then each flavor gets its own 6-inch cake pan.

It simplifies the process while still giving you three distinct layers once the cake is assembled.

Ingredient Notes

Cake Flour

Cake flour has a lower protein content than all-purpose flour and helps give the cake a softer, more delicate crumb.

Butter

This recipe uses both melted butter in the wet ingredients and grated butter worked into the dry ingredients.

Make sure the grated butter stays relatively cool while you're incorporating it into the flour mixture.

Heavy Cream

Heavy cream adds richness and moisture to the cake batter and is also used to adjust the consistency of the cream cheese frosting.

Vanilla

Vanilla forms the base flavor of the cake and is especially important in the vanilla layer.

Strawberry Puree

I use real strawberry puree for the strawberry portion of the batter.

The puree adds both flavor and natural color to the cake without turning the batter overwhelmingly sweet.

Cocoa Powder

Cocoa powder transforms the third portion of batter into the chocolate layer.

Espresso

A shot of espresso intensifies the chocolate flavor. The goal isn't necessarily for the cake to taste like coffee—it simply makes the cocoa taste richer.

Cream Cheese

Cream cheese creates a rich, slightly tangy frosting that balances the sweetness of the cake.

Powdered Sugar

Powdered sugar sweetens and gives structure to the frosting.

Kitchen Tools

For this cake, you'll want:

• Three 6-inch round cake pans

• Large mixing bowls

• Electric hand mixer or stand mixer

• Box grater

• Measuring cups and spoons

• Rubber spatula

• Cooling rack

• Offset spatula

• Cake turntable, optional

• Serrated knife, optional

You can find more of my favorite baking tools, cake pans, and everyday kitchen essentials in my Baking & Cake Essentials roundup.

Layered Neapolitan Cake Recipe

Prep Time: Approximately 30 minutes
Bake Time: 30–35 minutes
Cooling & Decorating Time: Approximately 1 hour
Total Time: Approximately 2 hours
Servings: Approximately 10–12 slices

Ingredients

Neapolitan Cake

• 3 large eggs

• 3 large egg whites

• 1 cup heavy cream

• 2 tablespoons butter, melted

• 3 teaspoons vanilla extract

• 1½ cups granulated sugar

• 2¼ cups cake flour

• 1 tablespoon baking powder

• ¾ teaspoon sea salt

• 1 cup butter, grated

• ¼ cup strawberry puree

• ¼ cup cocoa powder

• 1 shot espresso, cooled

Cream Cheese Frosting

• 1 cup butter, softened to room temperature

• 16 ounces cream cheese, softened to room temperature

• 8 cups powdered sugar

• ½ cup heavy cream, plus more if needed

• Beet juice, optional, for natural pink color

Instructions

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F.

Grease three 6-inch round cake pans and prepare them for the batter.

Step 2: Combine the Wet Ingredients

In a mixing bowl, combine the whole eggs, egg whites, heavy cream, melted butter, and vanilla.

Mix until completely incorporated.

Step 3: Combine the Dry Ingredients

In a separate large mixing bowl, whisk together the granulated sugar, cake flour, baking powder, and sea salt.

Step 4: Add the Grated Butter

Grate 1 cup of butter directly over the dry ingredients.

Work the butter into the flour mixture by hand until the pieces of butter are no larger than peas and are evenly distributed throughout the dry ingredients.

Step 5: Finish the Base Batter

Add the wet ingredients to the dry mixture.

Using a hand mixer on medium speed, mix just until everything is incorporated and the batter is smooth.

Avoid overmixing.

Step 6: Divide the Batter

Divide the batter as evenly as possible between three bowls.

Leave the first bowl as vanilla.

Gently mix ¼ cup strawberry puree into the second bowl.

Mix ¼ cup cocoa powder and 1 cooled shot of espresso into the third bowl.

Step 7: Bake

Pour each flavor into its own prepared 6-inch cake pan.

Bake at 350°F for 30–35 minutes, or until a cake tester or wooden skewer inserted into the center comes out clean or with just a few moist crumbs.

Because ovens vary, begin checking the cakes toward the lower end of the baking range.

Step 8: Cool

Allow the cakes to cool in their pans for approximately 15 minutes.

Carefully remove them from the pans and transfer to cooling racks.

Allow the layers to cool completely before frosting.

Do not frost warm cake layers or the cream cheese frosting can soften and slide.

Step 9: Make the Cream Cheese Frosting

Add the softened butter and cream cheese to a large mixing bowl.

Beat until smooth and creamy.

Gradually add the powdered sugar.

Slowly add the heavy cream until the frosting reaches your desired consistency.

If you'd like a naturally pink tint, add a very small amount of beet juice until you reach your desired shade.

Step 10: Assemble the Neapolitan Cake

If necessary, use a serrated knife to level the cooled cake layers.

Place your first cake layer onto a cake plate or cake board.

Spread an even layer of cream cheese frosting over the top.

Repeat with the remaining layers, arranging the chocolate, vanilla, and strawberry cakes in whichever order you prefer.

Step 11: Crumb Coat

Spread a thin layer of frosting over the top and sides of the entire cake.

This first layer—the crumb coat—traps loose crumbs so they don't show through your final frosting.

Refrigerate the cake for approximately 30 minutes.

Step 12: Decorate

Remove the chilled cake from the refrigerator and add your final layer of cream cheese frosting.

Smooth the frosting for a clean finish or leave it softly textured.

Decorate however you'd like and refrigerate until ready to serve.

Slice to reveal those beautiful chocolate, vanilla, and strawberry layers.

Enjoy!

Amanda's Quick Tips

• Bring the eggs and cream closer to room temperature before mixing.

• Keep the grated butter cool until you're ready to use it.

• Divide the batter as evenly as possible so your cake layers are similar in height.

• Cool the espresso before adding it to the chocolate batter.

• Don't overmix after adding the strawberry puree or cocoa.

• Cool all three cakes completely before frosting.

• Use a crumb coat for a cleaner final finish.

• Chill the assembled cake before slicing for cleaner layers.

• Use a serrated knife to level the cakes if they've domed during baking.

How to Divide Cake Batter Evenly

Getting three similarly sized cake layers makes the finished Neapolitan cake much prettier.

The easiest way to do this accurately is with a kitchen scale.

Weigh your empty mixing bowl first, then weigh it again once the finished batter is inside. Subtract the bowl's weight and divide the remaining batter weight by three.

Then portion that amount into each bowl before adding the strawberry and chocolate ingredients.

If you don't have a kitchen scale, you can divide it visually using equal-sized bowls and a measuring cup.

How to Make the Strawberry Cake Layer

Fresh strawberry puree gives this layer its strawberry flavor.

Blend fresh strawberries until smooth and measure ¼ cup puree before adding it to one-third of your batter.

Because strawberries vary in color, your finished layer may be a softer pink rather than the bright color associated with Neapolitan ice cream—and that's completely fine.

I prefer letting the strawberries provide the flavor rather than adding a large amount of artificial coloring.

Why Add Espresso to Chocolate Cake?

Coffee and chocolate work beautifully together because coffee can intensify cocoa's naturally deep flavor.

One shot of espresso is enough to enhance the chocolate layer without turning this into a coffee cake.

Just remember to let your espresso cool before adding it to the batter.

How to Get Beautiful Even Cake Layers

A layered cake is much easier to assemble when each cake is relatively level.

If your cakes develop domed tops during baking, allow them to cool completely and carefully remove the raised portion using a long serrated knife.

Don't try to level warm cake.

You can also use cake strips around your pans if you already have them, which can encourage more even baking.

How to Crumb Coat a Layer Cake

If you've ever wondered how frosted cakes get that clean finish without little cake crumbs everywhere, the answer is usually a crumb coat.

After stacking your layers, cover the entire cake with a very thin layer of frosting.

It doesn't need to look pretty.

Its only job is to trap the crumbs.

Place the cake in the refrigerator for approximately 30 minutes so that first layer firms up.

Then apply your final coat of frosting over it.

You'll have a much cleaner surface to work with.

Decorating Your Neapolitan Cake

The inside of this cake already gives you such a beautiful surprise that the outside can be as simple or elaborate as you'd like.

Try decorating it with:

• Fresh strawberries

• Chocolate curls

• Chocolate shavings

• Fresh berries

• Piped cream cheese frosting

• Strawberry slices

• Chocolate drizzle

• Sprinkles for a birthday

• A softly textured frosting finish

You could also tint a small portion of the cream cheese frosting pale pink with beet juice and use it for piping or decorative details.

When to Serve Neapolitan Cake

The classic flavors make this cake work for so many celebrations.

It's beautiful for:

• Birthdays

• Baby showers

• Bridal showers

• Valentine's Day

• Mother's Day

• Easter

• Spring celebrations

• Summer parties

• Afternoon gatherings

• Family celebrations

It's particularly fun for a birthday because chocolate, vanilla, and strawberry give everyone a little bit of something familiar.

How to Store Neapolitan Cake

Because this cake is covered in cream cheese frosting, store it in the refrigerator.

Place the cake in a covered cake carrier or airtight container to prevent it from drying out or absorbing odors from the refrigerator.

For the best texture, enjoy it within approximately 4–5 days.

Before serving, you can let individual slices sit at room temperature briefly so the cake and frosting soften slightly.

Can You Make Neapolitan Cake Ahead?

Yes, and I actually think layer cakes are easier when you don't try to do everything at once.

Bake the cake layers ahead of time and let them cool completely.

Wrap each individual layer tightly and refrigerate until you're ready to assemble.

Then make your frosting, stack the cake, crumb coat, chill, and finish decorating.

Breaking the recipe into stages makes the entire process much more manageable when you're preparing for a party or celebration.

Can You Freeze Neapolitan Cake?

The unfrosted cake layers can be frozen.

Once completely cool, wrap each layer tightly in plastic wrap and then place it inside a freezer-safe bag or wrap again for extra protection.

Freeze for up to approximately 3 months.

Thaw the layers in the refrigerator before assembling and decorating.

You can also freeze individual pieces of the finished cake, although the texture of cream cheese frosting may change slightly after freezing and thawing.

Frequently Asked Questions

What flavors are in Neapolitan cake?

Traditional Neapolitan combines chocolate, vanilla, and strawberry—the same three flavors traditionally associated with Neapolitan ice cream.

Do I need to make three separate cake batters?

Not for this recipe. We make one base batter, divide it into thirds, and flavor the portions individually.

Can I use frozen strawberries?

Yes. Thaw them completely, drain excess liquid if necessary, and puree before measuring.

Can I use strawberry jam instead of puree?

I prefer fresh strawberry puree because jam contains considerably more sugar and can change the texture and sweetness of the cake.

Does the espresso make the chocolate cake taste like coffee?

The small amount is primarily there to enhance the cocoa flavor rather than make a strongly coffee-flavored cake.

Can I leave the espresso out?

Yes. The chocolate layer will still work without it, although its chocolate flavor may be slightly less intense.

Why did my strawberry cake not turn bright pink?

Fresh strawberry puree naturally produces a softer color. The exact shade will vary depending on your strawberries.

Can I make this in larger cake pans?

You can, but changing pan size will affect the thickness of your layers and baking time, so monitor the cakes closely.

Why do I need a crumb coat?

A crumb coat traps loose cake crumbs underneath the final frosting layer, giving you a cleaner finish.

Does Neapolitan cake need to be refrigerated?

Yes. Because this version uses cream cheese frosting, keep the finished cake refrigerated.

More Cake Recipes You'll Love

If you love making beautiful cakes from scratch, try another favorite from Amanda's Kitchen:

Banana Chocolate Chip Cake with Ganache Frosting

A rich banana cake finished with decadent chocolate ganache.

Espresso Chocolate Cake with Raspberry Cream Cheese Frosting

A beautiful chocolate and raspberry combination that's perfect for celebrations.

Banana Cake with Brown Butter Cream Cheese Frosting

One of my favorite combinations of moist banana cake and rich brown butter frosting.

Blueberry Cake with Mascarpone Frosting

A beautiful berry cake with creamy mascarpone frosting.

Layered Orange Cake with Raspberry Mascarpone Frosting

Bright citrus and raspberry flavors in another beautiful layer cake.

My Favorite White Cake Recipe

A classic cake recipe to keep in your baking collection.

Shop My Cake Baking Essentials

I've gathered some of my favorite cake pans, mixing bowls, decorating tools, serving pieces, and baking essentials in my Cake Essentials.

Save This Recipe

Whether you're planning a birthday, celebrating something special, or simply want to try a beautiful layer cake at home, save this Layered Neapolitan Cake recipe for later.

I've included my printable From Amanda's Kitchen recipe card below so it's easy to save, print, and make again.

A Note From Amanda

There's something about cutting into a layer cake that always feels a little special, but I especially love the surprise inside this one.

Seeing the chocolate, vanilla, and strawberry layers together instantly reminds me of classic Neapolitan ice cream, only transformed into a cake made for sharing around the table.

Whether you make it for a birthday, a spring celebration, or simply because you're in the mood to bake something beautiful, I hope it's one of those cakes that makes the occasion feel a little more memorable.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Tuxedo Cake with Chocolate Mousse and White Chocolate Mousse

A Decadent Chocolate Layer Cake with Brown Butter, Espresso & Chocolate Ganache

If you're looking for a cake that feels as special as it looks, this Tuxedo Cake is it.

Rich chocolate cake made with brown butter and espresso is layered with both white chocolate mousse and dark chocolate mousse, then finished with a silky milk chocolate ganache. When you cut into it, you get those beautiful contrasting layers that give a tuxedo cake its signature look.

But as beautiful as this cake is, the flavor might be my favorite part.

Brown butter gives the chocolate cake a warm, almost nutty richness, while espresso deepens the chocolate flavor without making the finished cake taste overwhelmingly like coffee. The two mousses add a light, creamy contrast to the rich cake, and that chocolate ganache brings everything together.

It's decadent, dramatic, and exactly the kind of cake I love making when dessert deserves to be part of the celebration.

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What Is a Tuxedo Cake?

A tuxedo cake gets its name from its contrasting dark and light layers, reminiscent of the classic black-and-white look of a tuxedo.

There are many versions of tuxedo cake, but chocolate is usually the star.

My version starts with rich chocolate cake and takes that classic contrast even further with white chocolate mousse and dark chocolate mousse between the layers.

The entire cake is then finished with a smooth milk chocolate ganache.

When sliced, you get layers of dark chocolate cake and contrasting mousse, making this one of those desserts that's just as beautiful on the inside as it is on the outside.

Why You'll Love This Tuxedo Cake

There is a lot going on in this cake—in the very best way.

You'll love it because it has:

• Rich chocolate cake

• Nutty brown butter

• Espresso to deepen the chocolate flavor

• Creamy white chocolate mousse

• Decadent dark chocolate mousse

• Silky milk chocolate ganache

• Beautiful contrasting layers

• An impressive presentation for celebrations

Despite having several components, you can prepare much of this cake ahead, which makes it much easier to manage for a special occasion.

The Chocolate Cake

The chocolate cake is the foundation of this recipe, so I wanted it to have plenty of flavor on its own.

Instead of using regular melted butter, I start by browning the butter.

As butter browns, it develops a warm, nutty aroma and deeper flavor that works beautifully with chocolate.

Semi-sweet chocolate melts directly into the warm brown butter, followed by fresh espresso.

That mixture gets incorporated into the cake batter to create layers that are rich enough to stand up to both mousses and the ganache.

Why Add Espresso to Chocolate Cake?

Espresso is one of my favorite additions to chocolate cake.

It intensifies the chocolate flavor and gives the cake more depth without necessarily making it taste like a coffee cake.

For this recipe, I use three shots of espresso, so it plays a meaningful role in the finished cake.

If you love rich chocolate desserts, it's one of those little additions that makes a noticeable difference.

White Chocolate & Dark Chocolate Mousse

The contrasting mousses are what really give this cake its tuxedo personality.

Both are made with a simple combination of chocolate, heavy cream, powdered sugar, and vanilla.

For the white layer, you'll use white chocolate.

For the darker layer, you'll use dark chocolate.

The trick to a light mousse is allowing the melted chocolate to cool slightly before gently folding it into the whipped cream.

You don't want to aggressively mix the two together because you'll lose the air you've whipped into the cream.

Once prepared, refrigerate both mousses for at least two hours so they have time to set before assembling the cake.

Milk Chocolate Ganache

And then there's the ganache.

This is what gives the finished cake its rich chocolate exterior and brings all of the flavors together.

Milk chocolate, heavy cream, and a little maple syrup create a smooth, glossy ganache with just enough sweetness.

After mixing the ganache, let it cool until it reaches a spreadable consistency.

I like applying a thin crumb coat first to trap any loose cake crumbs. Once that layer has set, you can go back with the final layer and decorate the cake however you like.

The result doesn't have to be perfectly smooth. A little texture can be beautiful, too.

Kitchen Tools You'll Need

A few good cake-baking tools make this recipe much easier:

• Three 6-inch round cake pans

• Medium saucepan

• Large mixing bowls

• Electric hand mixer or stand mixer

• Rubber spatula

• Serrated cake knife

• Offset spatula

• Cooling racks

• Cake turntable, optional

You can find more of my favorite cake pans, baking tools, decorating pieces, and everyday kitchen essentials in my Cake Essentials shelf.

Tuxedo Cake Recipe

Prep Time: 45 minutes
Bake Time: 45–55 minutes
Chilling & Assembly: About 3 hours
Servings: Approximately 10–12 slices

Ingredients

Chocolate Cake

• 1 cup semi-sweet chocolate

• 1 cup brown butter

• 2 cups all-purpose flour

• 1½ cups granulated sugar

• ¼ cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 3 large eggs

• 1 cup milk

• 2 teaspoons pure vanilla extract

• 3 shots espresso

White Chocolate Mousse

• 8 ounces white chocolate, chopped

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Dark Chocolate Mousse

• 8 ounces dark chocolate, chopped

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Milk Chocolate Ganache

• 1 cup heavy cream

• 2 cups milk chocolate

• 2 tablespoons maple syrup

Instructions

Step 1: Prepare the Cake Pans

Preheat the oven to 350°F.

Lightly grease three 6-inch round cake pans.

Step 2: Brown the Butter

Add the butter to a saucepan over medium heat.

Cook until the butter begins to turn golden brown and develops a warm, nutty aroma.

Remove from the heat.

Step 3: Add the Chocolate & Espresso

Add the semi-sweet chocolate to the warm brown butter and stir until completely melted and smooth.

Pour in the espresso and stir to combine.

Set aside briefly.

Step 4: Make the Chocolate Cake Batter

In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, and vanilla and begin mixing.

Pour in the brown butter, chocolate, and espresso mixture.

Mix until everything is fully incorporated and the batter is smooth.

Step 5: Bake the Cake

Divide the batter evenly between the three prepared 6-inch cake pans.

Bake for approximately 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cakes to cool in their pans briefly before transferring them to cooling racks.

Cool completely before assembling.

Step 6: Make the White Chocolate Mousse

Melt the white chocolate in the microwave in approximately 15-second intervals, stirring between each interval until smooth.

Allow it to cool slightly.

In a separate bowl, whip the heavy cream until it begins forming soft peaks.

Add the powdered sugar and vanilla and continue whipping until the mixture holds its shape.

Gently fold the cooled white chocolate into the whipped cream, taking care not to deflate the mixture.

Cover and refrigerate for at least 2 hours.

Step 7: Make the Dark Chocolate Mousse

Repeat the same process using the dark chocolate.

Melt the chocolate until smooth and allow it to cool slightly.

Whip the heavy cream until soft peaks begin to form, then add powdered sugar and vanilla.

Gently fold in the cooled dark chocolate.

Cover and refrigerate for at least 2 hours.

Step 8: Make the Milk Chocolate Ganache

Heat the heavy cream until hot and just beginning to bubble.

Place the milk chocolate in a heat-safe bowl and pour the hot cream over it.

Add the maple syrup.

Let everything sit undisturbed for approximately 1 minute, then slowly stir until the chocolate and cream are completely combined and smooth.

If needed, heat in approximately 10-second intervals and stir again until smooth.

Press plastic wrap directly against the surface of the ganache and allow it to cool for approximately 3 hours, or until it reaches a thick, spreadable consistency.

Step 9: Level the Cakes

Once the chocolate cakes have completely cooled, use a serrated knife to carefully level the tops if needed.

Step 10: Assemble the Tuxedo Cake

Place the first chocolate cake layer onto your cake stand.

Spread one of the chocolate mousses evenly over the cake.

Add the second cake layer and spread the contrasting mousse over the top.

Finish with the final chocolate cake layer.

Step 11: Crumb Coat

Spread a thin layer of chocolate ganache over the entire cake.

This crumb coat will catch any loose crumbs and create a smooth base for the final layer.

Chill until the crumb coat has set.

Step 12: Finish the Cake

Cover the cake with the remaining milk chocolate ganache.

Smooth the exterior or create a more textured finish depending on the look you prefer.

Decorate as desired, slice, and enjoy!

Amanda's Quick Tips

• Don't rush the brown butter. Wait for that nutty aroma before removing it from the heat.

• Melt the chocolate directly into the warm brown butter.

• Espresso enhances the chocolate flavor, so I wouldn't skip it unless you need to.

• Let melted chocolate cool slightly before folding it into whipped cream.

• Fold the mousse gently so you don't lose its light texture.

• Chill both mousses for at least two hours.

• Make sure the cakes are completely cool before assembling.

• Level your cake layers for the cleanest finished slices.

• Give the ganache enough time to cool and thicken before frosting.

• A crumb coat makes the final ganache layer much easier to apply.

Can I Make Tuxedo Cake Ahead of Time?

Yes—and with a cake like this, I actually recommend breaking the work into stages.

You can bake the chocolate cake layers ahead of time. Once completely cool, wrap each layer well and refrigerate until you're ready to assemble.

The mousse can also be prepared in advance and refrigerated.

You can make the ganache ahead as well, although you may need to let it soften slightly before spreading if it becomes very firm in the refrigerator.

Then assemble and decorate the cake before your celebration.

This makes the recipe much more manageable than trying to bake, cool, make two mousses, prepare ganache, assemble, and decorate everything at once.

How to Get Beautiful Tuxedo Cake Layers

The inside of this cake deserves just as much attention as the outside.

A few things help:

Cool the Cakes Completely

Warm cake and mousse are not friends. Give the cake layers plenty of time to cool.

Level the Layers

Use a serrated knife to remove any domed tops.

Chill the Mousse

The mousse needs enough structure to support another cake layer.

Spread Evenly

Try to keep your mousse layer relatively even from edge to edge.

Chill Before Slicing

A chilled cake will generally give you a much cleaner slice than a warm or freshly assembled cake.

And with a tuxedo cake, that beautiful slice is half the fun.

Tuxedo Cake Variations

Once you've made the original, there are a few ways you could play with the flavors.

Raspberry Tuxedo Cake

Add a thin layer of raspberry preserves between the chocolate cake and mousse.

Orange Chocolate Tuxedo Cake

Add a little fresh orange zest to the chocolate cake or ganache.

Extra Dark Chocolate

Use dark chocolate in the ganache rather than milk chocolate for a less-sweet finish.

Vanilla Espresso

Add vanilla bean paste to the white chocolate mousse for even more vanilla flavor.

Holiday Tuxedo Cake

Decorate the finished cake with sugared cranberries or other seasonal decorations for Christmas.

I would keep the actual cake recipe unchanged and use these simply as inspiration for future versions.

How to Store Tuxedo Cake

Because this cake contains whipped cream-based mousse, it should be stored in the refrigerator.

Keep the cake covered in a cake carrier or airtight container to prevent it from drying out.

For the best texture and flavor, enjoy it within approximately 3–4 days.

You can let individual slices sit at room temperature briefly before serving so the cake and ganache soften slightly.

Can You Freeze Tuxedo Cake?

Yes.

For individual slices, wrap them well in plastic wrap and then place them inside a freezer-safe container.

Freeze for up to approximately 2 months.

Thaw overnight in the refrigerator before serving.

For the best presentation, however, I prefer serving this cake fresh or refrigerated rather than freezing the entire decorated cake.

Frequently Asked Questions

What is a tuxedo cake?

Tuxedo cake is a chocolate dessert known for contrasting dark and light layers. This version combines chocolate cake with white chocolate mousse, dark chocolate mousse, and milk chocolate ganache.

Why is it called tuxedo cake?

The contrasting chocolate and white layers resemble the classic black-and-white color combination associated with a tuxedo.

Does tuxedo cake need to be refrigerated?

Yes. Because this recipe contains white and dark chocolate mousses made with whipped heavy cream, keep it refrigerated.

Does the cake taste like coffee?

The espresso enhances the chocolate flavor, although there will be a subtle coffee note because this recipe uses three espresso shots.

Can I make the cake layers ahead?

Yes. Bake and cool them completely, wrap them well, and refrigerate until you're ready to assemble.

Can I make the mousse ahead?

Yes. In fact, both mousses need at least two hours in the refrigerator before assembling the cake.

What is the filling in this tuxedo cake?

This version uses two fillings: white chocolate mousse and dark chocolate mousse.

What frosting is used on tuxedo cake?

This recipe is finished with a milk chocolate ganache made with heavy cream, milk chocolate, and maple syrup.

How do I get clean slices?

Chill the assembled cake before slicing and use a clean, sharp knife. Wiping the knife between slices helps keep those contrasting layers visible.

Can I use larger cake pans?

You can, but larger pans will produce thinner cake layers and will likely change the baking time.

More Cake Recipes You'll Love

If you're looking for another beautiful homemade cake, try:

Espresso Chocolate Cake with Raspberry Cream Cheese Frosting

Banana Cake with Brown Butter Cream Cheese Frosting

Layered Neapolitan Cake

Blueberry Cake with Mascarpone Frosting

Layered Orange Cake with Raspberry Mascarpone Frosting

Gingerbread Cake with Brown Butter Caramel Frosting

Shop My Cake Baking Essentials

I've gathered my favorite cake pans, decorating tools, mixing bowls, spatulas, cake stands, and other pieces I reach for when baking layer cakes in my Cake Essentials shelf.

Save This Recipe

Whether you're planning a birthday, dinner party, holiday, or another special celebration, save this Tuxedo Cake recipe for the next time you want a dessert that makes an impression.

I've included my printable From Amanda's Kitchen recipe card below so it's easy to save, print, and make again.

A Note From Amanda

Some cakes are just as much fun to photograph as they are to bake, and this is definitely one of them.

I love the contrast between the dark chocolate cake and lighter mousse layers, but even more than that, I love how all of the flavors come together. The brown butter, espresso, three different chocolates, and creamy mousse make every layer feel a little special.

It's the kind of cake I love bringing to the table when we're celebrating something—or sometimes simply because making a beautiful cake feels like reason enough to celebrate.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Strawberry Champagne Cake with Strawberry Cream Cheese Frosting

There's something about a layer cake that instantly makes an occasion feel special, and this Strawberry Champagne Cake with Strawberry Cream Cheese Frosting was made for celebrating.

Three soft cake layers are flavored with champagne and strawberry purée, then stacked with a creamy strawberry champagne cream cheese frosting. The champagne adds a subtle flavor while strawberry runs through both the cake and frosting, giving every slice that beautiful combination of berries and bubbly.

It's elegant enough for a bridal shower, anniversary, Valentine's Day, Mother's Day, birthday, or special brunch—but you certainly don't need to wait for a major celebration to make it.

And despite how impressive a tall three-layer cake looks on the table, the process is completely manageable when you break it into a few simple steps.

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Why You'll Love This Strawberry Champagne Cake

This cake feels celebratory without relying on complicated decorating techniques or an overly elaborate filling.

I especially love that the strawberry and champagne flavors aren't limited to one component. They're incorporated into both the cake and frosting, helping the flavors carry through the entire dessert.

You'll love this cake because it's:

• A beautiful three-layer celebration cake

• Flavored with real strawberry purée

• Made with champagne in both the cake and frosting

• Finished with strawberry cream cheese frosting

• Soft and tender thanks to cake flour

• Beautiful for spring celebrations

• Easy to customize for different occasions

• Impressive enough to serve as the centerpiece of your dessert table

What Does Champagne Cake Taste Like?

Champagne cake doesn't taste like you're simply drinking a glass of champagne in cake form.

Instead, champagne adds another layer of flavor to the batter and complements the sweetness of the strawberry.

In this recipe, I use 1 cup of champagne in the cake batter and another 1/4 cup in the frosting, so that flavor is incorporated throughout the finished cake.

Pairing it with strawberry purée makes this cake fruity, sweet, and perfect for a celebration.

Ingredients You'll Need

For the Strawberry Champagne Cake

Cake Flour

I use 2 1/4 cups of cake flour rather than all-purpose flour for this recipe.

Champagne

You'll need 1 cup of champagne for the cake batter.

Strawberry Purée

Half a cup of strawberry purée brings strawberry flavor directly into the cake.

Eggs

The recipe uses three whole eggs plus three additional egg whites.

Butter

This cake uses both melted butter and grated butter. Grating cold butter into the dry ingredients helps distribute small pieces throughout the mixture.

Heavy Cream

A small amount of heavy cream adds richness.

Vanilla

Three teaspoons complement both the strawberry and champagne flavors.

Sugar

Granulated sugar provides the sweetness for the cake layers.

Baking Powder & Salt

These round out our dry ingredients and help create the cake's structure.

For the Strawberry Champagne Cream Cheese Frosting

You'll need:

• Butter

• Cream cheese

• Powdered sugar

• Strawberry purée

• Vanilla

• Champagne

The strawberry purée naturally brings both flavor and beautiful color into the frosting.

Why Grate Butter into Cake Batter?

This recipe uses a technique you might not see in every cake recipe: grating the butter directly over the dry ingredients.

After combining the dry ingredients, grate one cup of butter over the mixture and work it in by hand until the pieces are no larger than approximately pea-sized.

The wet ingredients are then incorporated before adding the champagne and strawberry purée.

It's a little different from the traditional creaming method, but it's the technique I use for this particular cake.

How to Make Strawberry Champagne Cake

Start by preparing three 6-inch round cake pans and preheating your oven to 350°F.

Gently whisk the eggs, melted butter, and vanilla together.

In a separate bowl, combine the dry ingredients before grating the butter over the top. Work the butter into the dry ingredients until the pieces are no larger than pea-sized.

Add the wet mixture and blend with an electric mixer. Finally, add the champagne and strawberry purée, mixing on low just until incorporated.

Divide the batter evenly among your three pans and bake until a wooden pick inserted into the center comes out clean.

Then—and this part matters—let those cake layers cool before frosting them.

How to Make Strawberry Champagne Cream Cheese Frosting

The frosting might be one of my favorite parts of this cake.

Butter and cream cheese create the rich, creamy base, while strawberry purée brings in the berry flavor and champagne ties the frosting back to the cake itself.

You'll also add vanilla and powdered sugar until everything is smooth and well combined.

If you prefer a thicker frosting, you can adjust the consistency with additional powdered sugar. If necessary, a little additional champagne can loosen it.

I sometimes double the frosting recipe when I want a particularly generous layer around the outside of the cake.

Strawberry Champagne Cake Recipe

Prep Time: Approximately 30 minutes
Bake Time: 27–30 minutes
Additional Cooling/Chilling: Approximately 1 hour
Cake: Three 6-inch layers

Ingredients

Strawberry Champagne Cake

• 3 large eggs

• 3 large egg whites

• 1/4 cup heavy cream

• 1 cup champagne

• 2 tablespoons melted butter

• 3 teaspoons vanilla extract

• 1 1/2 cups granulated sugar

• 2 1/4 cups cake flour

• 1 tablespoon baking powder

• 3/4 teaspoon salt

• 1 cup butter, grated

• 1/2 cup strawberry purée

Strawberry Champagne Cream Cheese Frosting

• 1 cup butter, softened

• 8 ounces cream cheese, softened

• 5 cups powdered sugar

• 1/4 cup strawberry purée

• 1 teaspoon vanilla extract

• 1/4 cup champagne

Instructions

Step 1: Prepare the Pans

Preheat the oven to 350°F.

Lightly grease three 6-inch round cake pans.

Step 2: Combine the Wet Ingredients

In a mixing bowl, gently whisk together the whole eggs, egg whites, heavy cream, melted butter, and vanilla until combined.

Step 3: Combine the Dry Ingredients

In a separate large mixing bowl, combine the sugar, cake flour, baking powder, and salt.

Step 4: Add the Grated Butter

Grate 1 cup of butter over the dry ingredients.

Work the butter into the dry mixture by hand until the pieces are no larger than approximately pea-sized.

Step 5: Finish the Batter

Add the wet ingredients to the dry ingredients and blend with an electric mixer on medium speed until combined.

Add the champagne and strawberry purée.

Mix again on low speed just until incorporated. Avoid overmixing.

Step 6: Bake

Divide the batter evenly between the three prepared cake pans.

Bake for 27–30 minutes, or until a wooden pick inserted into the center comes out clean.

Allow the cakes to cool in their pans for approximately 15 minutes before transferring them to cooling racks.

Cool completely before frosting.

Step 7: Make the Frosting

Beat together the softened butter and cream cheese until smooth.

Add the powdered sugar, strawberry purée, vanilla, and champagne and continue mixing until completely combined.

Adjust the consistency with additional powdered sugar if you'd like a thicker frosting.

I sometimes double the frosting recipe when I want an extra-thick layer around the outside of the cake.

Step 8: Assemble the Cake

Place your first cooled cake layer onto a cake stand or serving plate.

Spread frosting over the top and repeat with the remaining layers.

Apply a thin layer of frosting around the entire cake to create a crumb coat.

Refrigerate for approximately 30 minutes.

Step 9: Decorate

Remove the chilled cake and apply your final layer of frosting.

Smooth or texture the frosting however you prefer.

Smooth or texture the frosting however you prefer, then decorate as desired. Slice, serve, and enjoy!

Amanda's Tips for the Best Strawberry Champagne Cake

Don't overmix after adding the champagne.
Once the champagne and strawberry purée go in, mix on low just until everything comes together.

Cool the cake completely.
Warm cake and cream cheese frosting are not friends. Give those layers enough time to cool.

Use room-temperature butter and cream cheese for the frosting.
You'll get a much smoother frosting.

Don't microwave your cream cheese for 30 seconds at a time.
I'm changing this from your old directions because it's very easy to accidentally melt it. If you forgot to soften it, very short intervals are safer.

Use the crumb coat.
That thin first layer catches loose crumbs and makes your final frosting layer much prettier.

Chill before the final frosting layer.
About 30 minutes helps set your crumb coat.

Make extra frosting if you love a thick finish.
As you already noted in the original recipe, you can double the frosting if you want a particularly generous exterior.

How to Decorate a Strawberry Champagne Cake

One of the reasons I love this cake is how easily you can change the presentation depending on the celebration.

For mine, I like a beautifully frosted exterior with piped frosting along the top and strawberries for the finishing touch.

But you could keep the frosting textured and simple, create a smooth finish, change your piping design, or decorate the cake to complement whatever occasion you're celebrating.

It's already such a beautiful cake that it doesn't need an elaborate decorating technique to make an impression.

I’ve gathered some of my favorite cake pans, decorating tools and baking essentials in my Cake Essentials collection.

When to Serve Strawberry Champagne Cake

This is one of those desserts that immediately feels celebratory.

I'd make it for:

• Valentine's Day

• Mother's Day

• Bridal showers

• Engagement celebrations

• Anniversaries

• Birthdays

• Baby showers

• Spring brunches

• Wedding showers

• New Year's celebrations

The pink strawberry frosting also makes it especially beautiful for spring and Valentine's Day.

Can I Make Strawberry Champagne Cake Ahead of Time?

Yes.

The cake layers can be baked ahead, cooled completely, wrapped well, and stored until you're ready to assemble your cake.

You can also assemble and frost the cake ahead of your celebration and refrigerate it.

Because the frosting contains cream cheese, I recommend keeping the finished cake refrigerated rather than leaving it sitting at room temperature for extended periods.

How to Store Strawberry Champagne Cake

Store the finished cake covered in the refrigerator.

For individual leftover slices, place them in an airtight container to prevent the cake from drying out.

For the best texture, you can allow an individual refrigerated slice to sit briefly at room temperature before serving.

Can You Freeze Strawberry Champagne Cake?

Yes.

The unfrosted cake layers are particularly easy to freeze. Once completely cool, wrap each layer securely before placing it into a freezer-safe container or bag.

You can also freeze individual pieces of the finished cake, although frosting texture may change slightly after thawing.

Thaw frozen cake in the refrigerator before serving.

Frequently Asked Questions

Does Strawberry Champagne Cake taste like alcohol?

Champagne contributes flavor to the cake and frosting, but the finished dessert isn't meant to taste like drinking champagne.

Keep in mind that champagne added to the frosting is not cooked, so this recipe isn't alcohol-free.

Can I make this cake without champagne?

Because champagne is a defining ingredient in this particular recipe, replacing it would change both the flavor and potentially the batter consistency. I'd recommend using a recipe specifically formulated without champagne rather than making a large substitution here.

Can I make the cake layers ahead of time?

Yes. Bake and cool the layers completely, then wrap them well until you're ready to assemble.

Why do I need a crumb coat?

A crumb coat traps loose cake crumbs underneath a thin layer of frosting. Chilling it before adding the final layer gives you a cleaner exterior.

Can I use all-purpose flour instead of cake flour?

I recommend using the cake flour called for in the recipe because changing flour can affect the cake's texture and structure.

Why does the cake use both whole eggs and egg whites?

The combination is part of the structure of this particular cake recipe, so I recommend following the recipe as written.

Does Strawberry Champagne Cake need to be refrigerated?

Yes. Because the frosting contains cream cheese, store the finished cake in the refrigerator.

More Layer Cake Recipes

Layered Neapolitan Cake

Tuxedo Cake

Banana Cake with Brown Butter Cream Cheese Frosting

Blueberry Cake with Mascarpone Frosting

Orange Cake with Raspberry Mascarpone Frosting

My Favorite White Cake Recipe

Shop My Cake-Baking Favorites

From the cake pans and mixing tools I use while baking to decorating essentials and serving pieces, I've gathered some of my favorite cake-baking tools in my Cake Essentials collection.

Save This Recipe

Whether you're celebrating a birthday, anniversary, bridal shower, holiday, or simply making something beautiful for the people you love, I've included a printable recipe card below so this Strawberry Champagne Cake is easy to save, print, and make again.

A Note From Amanda

I think some desserts are meant to feel a little extra special.

Between the strawberry, champagne, three layers, and beautiful frosting, this is one of those cakes that turns an ordinary table into something worth gathering around.

And that's always my favorite reason to bake.

“Taste and see that the Lord is good.” — Psalm 34:8

Made with love for the people you love.