Neapolitan recipe - Lilie Bakery

A classic childhood snack: the Neapolitan ! Homemade with its vanilla and cocoa sponge cakes, its fine chocolate ganache, and its white icing with chocolate vermicelli... Ultra soft, and so comforting! A real treat for young and old, for dessert or snack.

What you will like about this Neapolitan recipe

  • flavors : the good taste of vanilla and cocoa combined with a fine, melting chocolate ganache…
  • texture : super soft, like the original! (but with good ingredients unlike the industrial one)
  • difficulty level : don't let yourself be impressed by the different stages of making a Neapolitan, it takes a little time, but I assure you that the result is worth it! For speed, I cook the vanilla sponge cake and the cocoa sponge cake in one and the same place. rectangular mold (I created a separation in baking paper) this saves time, and has sponge cakes of the same height.
Homemade Neapolitan recipe - Lilie Bakery

Ingredient details

  • eggs : it makes medium sized eggs for this recipe. They need to be at room temperature, that’s important.
  • granulated sugar : I used classic powdered sugar, I didn't want brown sugar to keep a nice color contrast, and preserve the taste of the original Neapolitan.
  • milk/cream : you need whole milk and 30% whole cream to ensure a very soft Neapolitan.
  • chocolate sprinkles : they can be found in small bottles in the pastry section of the supermarket.

How to make a homemade Neapolitan?

  1. We grease and shirt one rectangular mold
  2. We put a baking paper separation in the pan
  3. We prepare sponge cake dough
  4. Divide the dough in two : cocoa and vanilla
  5. We pour in the mold on both sides
  6. We bake
  7. We prepare chocolate ganache
  8. We cut the 3 strips of sponge cake
  9. We cover them with ganache to stick them to each other
  10. We cut the sides Neapolitan so that it looks beautiful!
  11. We prepare white icing
  12. Place it on top with chocolate vermicelli

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your Neapolitan a success

  • place your ingredients at room temperature before starting the recipe (cream, milk and eggs) because this has an impact on the final softness.
  • the butter must be melted and above all cooled/warmed before being incorporated into the dough to avoid any temperature shock.
  • wait until the sponge cakes have cooled before unmolding them: this is to avoid breaking them, as they are thin and soft.
  • take a long serrated knife (bread knife type) to cut each side of the Neapolitan and thus have a beautiful rectangle.
  • do not add too much milk to the white icing to prevent it from flowing down the sides of the Neapolitan.

How to store your Neapolitan?

Once made, the Neapolitan is a cake that keeps at room temperature for up to 3 days, in an airtight container. This prevents it from drying out and therefore retains all its softness.

You can possibly place it in the refrigerator, still in an airtight container, but it will lose a little of its softness – its taste will be the same nonetheless.

Homemade Neapolitan - Lilie Bakery

Other recipes to try

If you like easy-to-prepare family recipes, then I advise you to take a look at these other recipes from the blog:

If you make this homemade Neapolitan, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your cute cakes!

Neapolitan easy recipe - Lilie Bakery
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4.9 on 28 votes

Very Soft Homemade Neapolitan

A very soft Neapolitan, with its vanilla and cocoa sponge cakes, its chocolate ganache and its white icing like the real thing!
Prep time30 minutes
Cook time20 minutes
Total50 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: cake
Yield: 6 people


Sponge cakes

  • 3 medium eggs
  • 130 g granulated sugar
  • 45 g heavy whipping cream 30% at room temperature
  • 80 g melted and cooled unsalted butter
  • 90 g whole milk at room temperature
  • 35 g oil sunflower type
  • 185 g all-purpose flour
  • Pinch of salt
  • 8 g baking powder
  • 1 cs natural vanilla extract
  • 10 g bitter cocoa

Chocolate ganache

  • 100 g 52% cocoa dark chocolate
  • 100 g heavy whipping cream 30%
  • 10 g unsalted butter

White icing

  • 70 g icing sugar
  • 1 cs milk or + if necessary
  • Chocolate vermicelli


  • Preheat the oven to 170° traditional heat. Grease and line a 30x20cm rectangular mold like me or a 20x20 mold and a 10x20 mold (we will ultimately obtain a 10x20cm Neapolitan).
  • If you use a rectangular mold like me, divide it into two parts by adding folded baking paper (20x20 on one side and 10x20 on the other) to cook the two vanilla and chocolate doughs at the same time ( see my step-by-step photos).
  • Separate the whites from the yolks.
  • Whisk together the egg yolks, powdered sugar and liquid cream for about 3 minutes, until the mixture turns white.
  • Then add the cooled melted butter and mix. Then add the milk and oil together and mix.
  • Separately, sift together the flour, baking powder and salt. Then add twice to the dough. Do not overmix: just enough so that you no longer see the flour in the dough.
  • Beat the egg whites with a mixer then add them to the dough in three batches using a spatula so as not to damage the egg whites.
  • Separate the dough by dividing 2/3 on one side and 1/3 on the other. In 2/3 of the dough, add the vanilla and mix gently. In 1/3 of the dough, incorporate the bitter cocoa, still using a spatula.
  • Pour the cocoa paste into the smallest part of the mold (1/3) and pour the vanilla paste into the largest part of the mold (2/3).
  • Bake for around 15-18 minutes: the sponge cakes should be plump and slightly golden. Then leave to cool completely in the mold before unmolding so as not to break the sponge cakes.

Chocolate ganache

  • Heat the liquid cream in a saucepan, as soon as it comes to the boil, pour in two batches over the chocolate cut into pieces. Mix to obtain a smooth and shiny ganache. Add the butter in small pieces and smooth. Cover the ganache with film and place in the refrigerator for approximately 30 minutes/1 hour: until it takes on the consistency of a spread.


  • Cut the tops of the cakes if they are not quite flat. Cut the vanilla sponge cake in half to obtain 3 strips of cakes (see step-by-step photos)
  • Place the first vanilla strip, cover it generously with chocolate ganache with a spatula. Place the chocolate strip and press lightly. Place ganache with a spatula. Place the last vanilla strip. Check that everything is straight. Wrap everything tightly in cling film and refrigerate for 1 hour.
  • Then trim the edges of the Neapolitan with a long serrated knife to obtain clean, smooth edges.

White icing

  • Mix the icing sugar and milk to obtain a fairly thick mixture that can still be spread. If necessary add a few drops of milk: do not add too much to avoid it being too liquid (if this is the case add icing sugar to balance).
  • With a tablespoon, place a thin layer of icing on top of the Neapolitan and spread to the edge, taking care not to drip any over the sides.
  • Sprinkle with chocolate sprinkles. Allow the white icing to set at room temperature before serving.


Neapolitan is a cake that keeps at room temperature for up to 3 days, in an airtight container. This prevents it from drying out and therefore retains all its softness.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
8th February 2024
23th February 2024



  1. Reply

    p0piete (@maybesomecakes)

    11th June 2012

    Great ! Looks like the real thing and it makes me want to swallow it even more knowing it's homemade. Well done ;)

  2. Reply


    11th June 2012

    Superbly realized your Neapolitan. Mine was much less beautiful, that's clear.

  3. Reply


    17th June 2012

    It is very beautiful, it makes you want to taste it!
    Thank you for the recipe and see you soon

  4. Reply


    July 11, 2012

    Oulala, I love this cake and have never had it home-made. To be tested urgently! Thanks for the recipe ;-) Kisses

  5. Reply


    16th February 2024

    5 stars
    Magnificent. I will try to do it.

    • Reply

      Lilie bakery

      19th February 2024

      Thank you very much Jeannine! See you soon :)

  6. Reply


    20th February 2024

    5 stars
    Recipe made and validated by the whole family!
    The sponge cakes are super soft, the ganache very creamy, flawless for this cake, much better than the industrial one!

    • Reply

      Lilie bakery

      26th February 2024

      Thank you very much Aurore for your feedback! Glad that it is validated by your whole family :) See you soon

  7. Reply


    March 12, 2024

    5 stars
    Recipe made for my daughter's 5th birthday and validated by young and old ☺️ we will make it again without hesitation!! THANKS

    • Reply

      Lilie bakery

      March 18, 2024

      Oh thank you so much Steph! So happy your family loves it! See you soon :)

  8. Reply


    March 20, 2024

    5 stars
    Absolutely fabulous! stunning look, and much better than the industrial one, indeed. I had just one (small) problem: when I cooked the sponge cakes, the vanilla one bulged, and I didn't dare to level it because I didn't want to lose too much material. is there a trick? Thank you again for your teaching: we are no longer afraid to start with so many beautiful explanations!

    • Reply

      Lilie bakery

      March 21, 2024

      Hello Anne and thank you for your message! I'm happy that you like it :) To be sure to put the exact quantities on each side (cocoa side and vanilla side) I advise you to weigh your containers with the 2 pastes, that way you know perfectly if the quantities are identical . See you soon :)

  9. Reply


    March 28, 2024

    5 stars
    What a great recipe! The colleagues devoured the Neapolitan! THANKS

    • Reply

      Lilie bakery

      March 29, 2024

      Thank you Fanny for your feedback! Your colleagues are lucky :) See you soon

  10. Reply


    13th May 2024

    5 stars
    Hello, thank you for this great recipe. I made it for my 4 year old son's birthday because he only eats this type of cake and he was really happy. So a successful birthday thanks to this recipe, thank you very much. I would do it again without problem. For other occasion

    • Reply

      Lilie bakery

      15th May 2024

      Thank you Lea! Glad that your son liked this Neapolitan! See you soon :)

  11. Reply


    25th May 2024

    5 stars
    Nothing to say, it's just excellent, thank you very much for the recipe, kisses.

    • Reply

      Lilie bakery

      1th June 2024

      Thank you very much Rosanaly! I'm glad you like the Neapolitan :) See you soon

  12. Reply


    1th June 2024

    Hello !

    I'm planning to make this Neapolitan tomorrow for my son's 3rd birthday but I have a quick question regarding the baking paper separation... how should I put it? It must also line the bottom and come up in the middle to make the separation? I don't know if the question is clear... knowing that I have the same mold as you.
    Please try to answer it

    • Reply

      Lilie bakery

      8th June 2024

      Hello Mélanie, to answer you, in my recipe it is specified: “divide it into two parts by adding folded baking paper (20×20 on one side and 10×20 on the other)”. So you have to fold it so that it stands straight on its own, respecting the measurements on one side and the other of this paper. Once you pour the pasta, it holds together very well. See you soon :)

4.86 from 28 votes (21 ratings without comment)


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