Neapolitan Cake – Life As A Lofthouse

As you are enjoying this absolutely gorgeous cake,
we will be getting our tan on…again:-)
Honestly it could be by the pool or it could be at the beach…
either way, we are having an absolute blast on vacation!

Do you read Holly’s blog Life as a Lofthouse?
I have been following and reading for about a year, I think.
She always shares the best dinners and yummiest desserts.
What I love the most is that they are always super easy to recreate.
I am so happy to have Holly as one of my great blogging friends…
she is a doll and so super sweet!!!
Please make her feel welcome here:-)

I’m Holly from Life as a Lofthouse, and I’m so honored to be guest posting on Inside BruCrew Life today. I adore Jocelyn and her amazingly delicious blog!
Some facts about me: I am a mother to 3 kids, and married 6 years to my best friend. I’ve worked in the medical field for 12 years. I have been at my current job as a surgery scheduler for 5 years and I love it. I also love to cook and bake. It’s my ultimate passion!
I started my food blog almost 2 years ago, and have so much fun doing it. I am all about easy and simple recipes that taste delicious! I am a busy Momma, so I need quick recipes that are family-friendly. That’s what my blog is all about.

Today I’m sharing a fun Neapolitan Cake I made for my daughters birthday. It’s a semi-homemade cake, made from boxed cake mixes with homemade frostings! The best part about it is the fun Rose design.
It looks complicated, but is pretty simple to do. All you need is a 2D cake decorating tip to make those pretty roses. For the tutorial go here:

Neapolitan Cake
1 box golden vanilla cake mix
1 box chocolate cake mix
1 box strawberry cake mix
(ingredients needed for each cake mix)
8 inch round cake pans
Buttercream frosting (recipe below)
Strawberry Buttercream frosting (recipe below)
Chocolate Buttercream frosting (recipe below)
2D cake decorating tip
Directions: Make each cake according to package directions for 2- 8 inch round cakes. (You will only need one of the 8 inch cakes for each flavor. You can freeze the second ones for later use!)
Buttercream Frosting
1 cup butter, room temperature
1- 2 pound bag powdered sugar
1 Tablespoon vanilla extract
4-6 Tablespoons milk
dash of salt
Directions: Place butter, vanilla and salt into mixer. Add in powdered sugar, one cup at a time, alternating with the milk until you have used it all.
If your frosting seems too thick, you can always add more milk. I used 6 tablespoons of milk and the consistency was perfect for piping the roses.
Strawberry Buttercream
Take half of the buttercream frosting and place in a seperate large bowl. Add 1 teaspoon Strawberry extract and a little bit of pink food coloring. Mix well to combine.
Chocolate Buttercream frosting
1/2 cup butter, room temperature
3 ounces cream cheese, room temperature
1 pound powdered sugar
1/4 cup milk
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
Directions: In a large bowl, beat the butter and cream cheese at medium speed until creamy. Gradually add in the powdered sugar, beating at low speed until blended. Increase speed to medium, and slowly add milk and vanilla. Beat until smooth.
Meanwhile, melt the chocolate chips in a microwave-safe bowl for 1-1/2 minutes or until melted; stirring at 30 second intervals. Add the melted chocolate to mixture and beat until smooth.
If it seems too thin to pipe with, place in the fridge for a few minutes.
To Assemble Cake:
Place one round chocolate cake onto a cake stand or plate. Spread a thin layer of chocolate buttercream over the top and around sides.
Place one round strawberry cake over the top of chocolate cake. Spread a thin layer of strawberry frosting over the top and carefully around the sides of the strawberry cake only.
Place one round vanilla cake over the top of strawberry cake. Spread a thin layer of buttercream over the top and around sides of the vanilla cake.
To pipe roses: Fill a frosting bag with chocolate buttercream. Using the 2D cake tip, pipe chocolate roses all around the chocolate cake layer only.
Fill another frosting bag with strawberry frosting, and again using the 2D tip, pipe pink roses all the way around the strawberry cake layer, slightly overlapping the chocolate roses.
Fill a 3rd frosting bag with buttercream and pipe white roses all around the side and very top of vanilla cake.
Again, go to for her great tutorial!
Enjoy looking and devouring this amazing cake! If there’s any leftovers, cover and store in the refrigerator. :)
Thank you so much for reading my blog. If you liked this post, please leave a comment. Comments are a great way for me to see what is a blog hit or miss:-)
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