Amy Bouchard's got an easy way to make three cakes in one: Neapolitan Cake (with only one cake batter).

Amy’s Neapolitan Cake


1 Cup butter, softened

4 egg whites

2 1/2 cups cake flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups sugar

2 teaspoons vanilla extract

1 1/3 cups whole milk

1/3 cup semisweet chocolate, melted

1 tablespoon unsweetened cocoa powder

2 teaspoons strawberry extract

2-3 drops red food coloring

Preheat oven to 350 degrees.

Grease and flour three 8 inch or 9 inch cake pans. I recommend a round circle of parchment paper on the bottom of each pan.

In a medium bowl add cake flour, baking powder and salt. Stir and set aside.

In a mixing bowl beat butter, sugar and vanilla until fluffy. Add egg whites one at a time until well combined and fluffy.

Alternately add flour mixture and milk to the butter mixture, beating on low speed after each addition until all combined.

Divide batter into three bowls. I like to use an ice-cream scoop to divide the batter so I get the same amount in each bowl.

Stir in red food coloring and Strawberry extract into one bowl. Stir in melted chocolate and cocoa into second bowl and the third bowl will be vanilla.

Pour each batter into prepared pans. Bake at 350 degrees for 20 to 25 minutes. If you can’t bake all three at the same time you should refrigerate cake batter until you can bake it.

Cool cakes in cake pans for 10 minutes before removing from pans onto a cooling rack.

Strawberry Cream Cheese Frosting:

2 8 ounce packages cream cheese, softened

1 cup butter, softened

2-3 drops red food coloring

2 teaspoons strawberry extract

6 cups confectioners sugar

2-3 tablespoons milk

In a large mixing bowl beat cream cheese, butter, food coloring and extract on medium to high speed until light and fluffy. Gradually add the powdered sugar and milk. Beat until all combined and smooth.

Frost cakes when cooled between each layers, the sides and the top of the cake.