Description

A smoky, charred Neapolitan layer cake baked directly on the grill, featuring vanilla, chocolate, and strawberry layers topped with fresh strawberry buttercream.

Ingredients

Scale

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
2 teaspoons vanilla extract
¾ cup unsweetened cocoa powder
1 cup fresh strawberries, hulled (or frozen, thawed and drained)
2 teaspoons baking powder
½ teaspoon salt
2 cups unsalted butter, softened (for buttercream)
6–7 cups powdered sugar, sifted (for buttercream)
½ cup fresh strawberry puree, reduced and cooled (for buttercream)
1 tablespoon vanilla extract (for buttercream)
2–3 tablespoons heavy cream (for buttercream)

Instructions

Set up grill for indirect medium heat at 350°F (175°C). Grease and flour three 9-inch round cake pans and line bottoms with parchment paper.
In a large bowl, cream softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
Divide batter into three bowls. Leave one plain for vanilla. Add cocoa powder to the second bowl. Add cooled strawberry puree to the third bowl.
Pour batters into prepared pans. Place on the cool side of the grill (indirect heat). Close lid and do not open for first 20 minutes.
Grill for 25-30 minutes, rotating pans halfway through, until a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
In a stand mixer, beat softened butter until creamy. Gradually add sifted powdered sugar, vanilla, and strawberry puree. Beat until light and fluffy, adding heavy cream if needed.
Assemble cake: Place chocolate layer on plate, spread buttercream, add vanilla layer with buttercream, then strawberry layer. Crumb coat and chill for 30 minutes before applying final frosting.

Notes

Ensure strawberry puree is reduced and cooled completely before adding to batter or frosting to prevent sogginess. Keep the grill lid closed for the first 20 minutes to help the cakes rise. Do not reheat the cake as it will melt the buttercream.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 45
Sodium: 220
Fat: 24
Saturated Fat: 14
Carbohydrates: 62
Fiber: 1
Protein: 4

Keywords: grilled cake, neapolitan cake, birthday dessert, outdoor cooking, strawberry buttercream, hickory smoke, summer dessert