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Neapolitan Rice Krispie Cake With Buttercream Frosting

Who doesn’t love Rice Krispies, am I right?!

So putting it in cake form just makes my heart happy!

This idea came to me when I was scrolling on my phone before bed and I saw a random recipe for this stacked version of a Rice Krispie. I was totally blown away by the idea of two flavors of Rice Krispies, but I knew I had to take it one step further.

Ta-Da! My Neapolitan Rice Krispie Cake was born!

I know this seems like a lot of ingredients, but they’re all fairly inexpensive and you’ll have a ton of leftovers!

I was able to make each batch in the same pot, which really helped cut down on dishes. I didn’t mind if I had a few pieces of chocolate mixed in with my strawberry layer. If you’re able to do the same, then this becomes a One Pot Wonder!

Trust me when I say, your guests will be blown away if you bring this out at your next party!


5 cups of chocolate rice cereal

10 cups of puffed rice cereal

3 bags of mini marshmallows

1 cup of freeze-dried strawberries

6 tablespoons of butter

3 teaspoons of salt

3 teaspoons of vanilla

Nonstick spray

For the frosting:

2 stick of butter, room temperature

3 cups of powdered sugar

1 teaspoon of vanilla

A sprinkle of salt

  1. To begin, add one cup of freeze-dried strawberries to a food processor, and pulse until a powder forms. Be careful, there’s a ton of strawberry dust that comes out! Set aside.

2. Line three 8-inch cake pans with parchment paper and spray with nonstick spray.

3. In a large pot, melt two tablespoons of butter. Once melted, add in one bag of marshmallows.

4. I recommend spraying down your spoon with nonstick spray as the marshmallows begin to melt. Stir the marshmallows occasionally, so they don’t burn on the bottom.

5. When all the marshmallows are melted, stir in 1 teaspoon of vanilla. Then, add in 5 cups of puffed rice cereal. I typically eyeball this part, but you want the mixture to be mainly puffed rice cereal.

6. Stir everything together and pour into one cake pan. Place a piece of parchment paper down, then add a cake pan on top of the Rice Krispie mixture and press down. This helps the top be super even and smooth for when we stack it layer!

7. To make the strawberry layer, repeat steps 3-5 in the same pot. When you add in the vanilla, add in the strawberry dust. Stir everything together, then pour into the cake pan, pressing it flat like the first layer.

8. To make the chocolate layer, repeat steps 3-5 in the same pot. Instead of adding the puffed rice cereal, just add in the chocolate rice cereal. Mix everything together and press it flat like the other two layers.

9. I let mine set overnight, but at least let them set for about an hour.

10. To make the frosting, combine butter, powdered sugar, vanilla, and salt in the bowl of stand mixer and whip until smooth and fluffy.

11. To assemble, place a large dollop of frosting on top of the chocolate layer. Spread it out until it just hangs over the side. Then place the vanilla layer on top, pressing down gently.

12. Place another large dollop of frosting onto the vanilla layer and spread it out until it just hangs over the side. Place the strawberry layer on top and press down gently.

13. Place another large dollop of frosting onto the strawberry layer, making sure its all smoothed out and fully covering the top of the cake, then push the frosting down the edges.

14. Using a bench scraper, spread the frosting over the edges of the cake gently. I wanted to be able to see each of the layers so I only used the frosting that was the spill out from in the layer to frost the edges of the cake. If you like it to be more covered, then add more to the sides!

15. Finally, I placed the remaining frosting into a piping bag and made little swirls on the top of the cake. Add some sprinkles and your cake is finished!

Isn’t this so fun!? I love that it still resembles a fancy stacked cake, but it has all of the fun of your childhood! Plus, who doesn’t love a triple Rice Krispie!? Am I right or am I right!?!?

-Holly Michelle

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