Name: Neapolitan slab cake recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 300g butter, softened; 1 1/2 cups caster sugar; 3 eggs; 1 tsp vanilla essence; 3 cups self-raising flour; 1 cup milk; Pink food colouring; 2 tbsp cocoa; 1 tbsp milk, extra; Colourful sprinkles; 250g butter, softened; 3 cups icing sugar, sifted

by Greer Worsley Last updated on 07/26/2022

This triple layer Neapolitan slab cake is reminiscent of a tub of Neapolitan ice cream. It's so colourful and fun, everyone will enjoy it. - Greer Worsley

Ingredients

300g butter, softened
1 1/2 cups caster sugar
3 eggs
1 tsp vanilla essence
3 cups self-raising flour
1 cup milk
Pink food colouring
2 tbsp cocoa
1 tbsp milk, extra
Colourful sprinkles

For icing

250g butter, softened
3 cups icing sugar, sifted
Pink food colouring

Method

Step 1

Preheat oven to 180C. Grease and line three 18cm x 25cm slice tins.
Step 2

In a stand mixer or using hand-held beaters, cream butter and sugar until soft. Add eggs one at a time, beating well between each addition. Beat in vanilla. Add flour and milk and beat until just combined.
Step 3

Divide batter into three equal portions. Use a few drops of pink food colouring stirred through one portion to make a pink batter. Add cocoa and 1 tbsp extra milk to the second to create a chocolate batter. Leave the third portion plain.
Step 4

Pour batters into the tins and spread out evenly. Bake for 18-20 minutes until a skewer inserted into the centre comes out clean. Set aside to cool.
Step 5

Make icing by beating together butter with icing sugar. Add pink food colouring to create your desired colour.
Step 6

Once cakes are cool, place chocolate layer on a serving board. Spread icing thickly over the cake. Top with pink cake and another layer of icing. Finish with plain cake and spread remaining icing over the top. Add sprinkles.

Recipe Notes

from Australia’s Best Recipes team

If you don’t have three matching tins, you can cook the cakes one at a time in the same tin.

This cake batter creates a delicious soft and fluffy cake. You can chill the finished cakes in the fridge to make it easier to handle them when assembling the finished cake.

You can cover the outside of the cake with icing too, if you want the colourful layers to be a surprise when you cut into it.

Recipe and photo by Greer Worsley.