Neapolitan cake

Why have one flavour, when you can have three! Chocolate, strawberry and vanilla, beautifully swirled through this buttery Neapolitan cake.



  1. 60g butter, softened
  2. 1/2 cup caster sugar
  3. 1 egg
  4. 1 cup self-raising flour
  5. 1/2 cup milk
  6. Queen Rose Pink Food Colouring
  7. 1/2 tsp Queen Strawberry Essence
  8. 1/2 tsp Queen Organic Vanilla Bean Paste
  9. 1 tbsp cocoa powder, sifted
  10. Queen Buttercream Icing
  11. Queen Rose Pink Food Colouring
  12. Icing sugar for dusting


  1. Step 1

    Preheat oven to 175C fan-forced and grease and line a loaf tin so that the paper extends over the long sides.

  2. Step 2

    Using an electric mixer, beat the butter and sugar together until creamy then beat in the egg.

  3. Step 3

    Alternating between the flour and milk, add half of each at a time and beat just until combined.

  4. Step 4

    Divide the batter into three bowls. To one, add a few drops of pink colouring and the strawberry essence. To another, add the vanilla extract and to the last, mix in the cocoa.

  5. Step 5

    Using a tablespoon of batter at a time and alternating between the three, spoon the batter into the tin. Use a skewer or knife to marble the batter then bake for 30-35 minutes or until a cake tester inserted in the middle comes out clean.

  6. Step 6

    Leave to rest in the tin for 5 minutes before transferring to a wire rack to cool completely.

  7. Step 7

    Make the icing according to the instructions on the packet and add pink colouring. Ice the cake and dust with icing sugar to serve.