Neapolitan Cheesecake Cake

Are you ready for the ultimate dessert? This Neapolitan Cheesecake Cake will knock your socks off! ENJOY!

Neapolitan Cheesecake Cake: a layer of chocolate cake and a layer of strawberry cake with a cheesecake center. All wrapped in a fluffy chocolate buttercream frosting!
Neapolitan Cheesecake Cake: a layer of chocolate cake and a layer of strawberry cake with a cheesecake center. All wrapped in a fluffy chocolate buttercream frosting!
Neapolitan Cheesecake Cake: a layer of chocolate cake and a layer of strawberry cake with a cheesecake center. All wrapped in a fluffy chocolate buttercream frosting!

As for this Neapolitan Cheesecake Cake, let’s break it down:

First, you’re going to want to bake the cheesecake layer. I do this a day or more in advance, and freeze the finished cheesecake. This keeps it fresh, but also by adding it the cake while frozen, you don’t have to worry about a delicate cheesecake while assembling and frosting. It doesn’t take long to thaw, so by the time you’re done, it’s ready to eat fairly soon (or refrigerate the entire cake until dessert time).

For the cake layers, you’ll want to bake your cakes in the same size pans as your springform pan. I use a 9-inch springform pan, and then use my 9-inch cake pans. This leads to less trimming. Of course to keep my cake layers even I always use these so less wasted cake!

When it’s time to assemble, start with your chocolate layer, then frozen cheesecake, and then the strawberry cake layer. Be sure to save those extra cake layers for a Neapolitan Trifle (they can be wrapped in plastic wrap and foil and frozen for later use).

For my final cake, I used a sweet chocolate frosting, whipped until creamy! Normally I like a thick frosting layer on my cake, but with cheesecake cakes, you want each layer to have flavor. So I went a little lighter on the frosting. I also may have eaten some off the beaters.

Now, who are you going to make this cake for??

Neapolitan Cheesecake Cake: a layer of chocolate cake and a layer of strawberry cake with a cheesecake center. All wrapped in a fluffy chocolate buttercream frosting!
Yield: 16 servings

Neapolitan Cheesecake Cake

Prep Time 4 hours
Cook Time 2 hours

Layers of chocolate and strawberry cake with a cheesecake filling. Surrounded by chocolate buttercream frosting for an ultimate treat.


For the cheesecake layer:

  • 2 packages (8 ounce each) cream cheese, softened
  • ⅔ cup granulated sugar
  • pinch of salt
  • 2 large eggs
  • ⅔ cup sour cream
  • 1 teaspoon vanilla extract

For the chocolate cake layer:

  • 1 boxed mix for chocolate cake (with ingredients according to package)

For the strawberry cake layer:

  • 1 boxed mix for strawberry cake (with ingredients according to package)

For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 2 Tablespoons chocolate syrup
  • 3 Tablespoons milk


To begin making this cake, make sure you read all the directions completely before starting!

For the cheesecake layer:

  1. I begin by preparing the cheesecake layer.
  2. Preheat oven to 325 degrees. Place a large roasting pan with a few inches of water in it on a rack in the lower ⅔ of the oven.
  3. Prepare 9-inch springform pan by placing a piece of parchment paper on the plate portion of the pan. Tighten the ring and set aside.
  4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Pour into prepared 9-inch springform pan. Place in preheated oven on middle rack.
  5. Bake cheesecake for about 50 minutes, until beginning to brown. Turn oven off and allow cheesecake to sit in oven for an additional 45-60 minutes. Remove from oven and cool completely on counter.
  6. When cooled, using a butter knife to run along the edges of the springform pan and release the cheesecake. Cover the cheesecake with plastic wrap and freeze until ready to use.

For the cake layers:

  1. Prepare chocolate and strawberry cakes according to package directions, in 9-inch cake pans. You will only need one layer of each cake for this recipe, so you can store the extra cake in the freezer for a later date.

For the frosting:

  1. Beat butter for 2-3 minutes until pale yellow. Add powdered sugar, cocoa powder, chocolate syrup and milk and beat for an additional 5 minutes, scraping down the sides of the bowl as necessary.

To assemble:

  1. Place the chocolate layer cake on the cake platter first. Remove the plastic wrap from the cheesecake and place top side down over the chocolate cake layer, Remove the springform pan plate and peel off the parchment paper from the cheesecake. Now top with the layer of strawberry cake.
  2. Cover in chocolate frosting and enjoy!
  3. I dipped fresh strawberries in melted dipping chocolate to use as a garnish. ENJOY.


  • Freeze your extra cake layers for another time, or turn them into cake balls!

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 358Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 71mgSodium: 92mgCarbohydrates: 47gFiber: 1gSugar: 44gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on February 3, 2015

Comments & Reviews

  1. I appreciate your labor! It turned out SO well! 🙂 This looks amazing and I’m dying at the cheesecake in the middle 🙂

    1. You can totally go with the pink….take out the cocoa, add a couple of fresh berries…and a LARGE drop of pink gel food coloring 🙂

  2. This cake is gorgeous! I absolutely love neapolitan stuff! I hear you on the gel food paste… I just did that same exact thing. Too much pink! Haha!

  3. Why is it that us food bloggers always have to be perfectionists?? I redid a recipe just yesterday because the photos didn’t turn out right. I guess we’re just two peas in a pod! And having extra cake around is no problem for me… Just my skinny jeans. 😉 Thanks for the link love Aimee! Pinned!

      1. Can I borrow your friends?? 😉 I still haven’t met very many people after moving; I need to get on that so I stop eating so much sugar! I think I remember you mentioning that you donated some treats to the fire station… Is that true? Because I now live two stoplights away from one, so that’d be perfect!

        1. We haven’t met many new people yet either. But we moved back to our old town, so that made it easy (cause we do still have friends here)! They would take your treats any day. I haven’t given to the fire station, but that’s a great idea!!! I know many others who do that.

        2. Moving back home is the best! So glad you and your family were able to do that. 🙂 We started out in a college town, so most of our friends moved away to bigger and better things shortly after graduation. Not much to move back to! I’ll try the fire station sometime soon; thanks!

  4. This looks AMAZING! I had a craving for Neapolitan ice cream last week and had to go buy some. Of course, as a kid I told my mom I didn’t like it! lol!

  5. Wow. This one is a stunner! It must’ve been tough to start again after the first cake, but now I bet you’re glad you did! And freezing the cheesecake is a great idea and breaks up the steps. Love it!

  6. What a lovely cake and such a great idea to freeze the second layer of cake to use in the future, sometimes I forget that.

  7. I think that I am going to be a little obsessed about this cake and may just have make it and I just might not share it with anyone……. j/k

  8. OMG! So decedent, beautiful and over the top! I can not wait to try it! Wishing I had a piece for breakfast this morning. 🙂

  9. Having extra cake in the freezer can never be a bad thing, right? You did a beautiful job on this cake, Amy. It’s lovely.

  10. Wow – a true labor of love indeed! I love Neapolitan anything and what a great tip about freezing the cheesecake before assembling. Hey, if you ever have extra cake or anything sweet hanging around the house, feel free to just send it to me. I’ll be happy to take care of it for you. 🙂

  11. Aimee, this cake totally sounds like a labor of love, but I am so glad you went back into the kitchen because I LOVE the finished version!

  12. Omg, yes! I love this! Neapolitan can be so hard to get right – the pink is the hardest! And the icing color totally gets darker as it sits. Beautiful finished cake!

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