Neapolitan Gooey Cake Bars

These Neapolitan Gooey Cake Bars are sweet, chewy and full of flavor. They’re an easy dessert that looks beautiful and tastes amazing!

Image of a Stack of Neapolotan Gooey Cake Bars

Neopolitan Gooey Cake Bars

What a fun week we’ve had. My sister and her family have been visiting and that means I got to steal her cute girls to bake with me! I wanted to create something fun for them and I think we did it. Get a load of my Neopolitan Gooey Cake Bars 🙂

What you are seeing is correct…..a chocolate cake layer, a vanilla cake layer and a strawberry gooey layer. Brace yourself for this one, it is rich and sweet. Definitely grab some milk with these babies.

Hope you enjoy!

Image of Ingredients for Neapolitan Gooey Cake Bars

Strawberry, Chocolate and Vanilla cake mixes along with some butter, eggs and sweetened condensed milk. Please note, these are really full sticks of butter. I purchase the full bloc of butter at Costco that I have to cut myself 🙂

Image of Neapolitan Gooey Cake Bar Ingredients in a Bowl

How to Make The Best Cake Bars

Start with the chocolate layer. Each cake mix gets a stick of butter and an egg. Mix until a firm dough forms.

Image of Stirring Neapolitan Gooey Cake Bar Batter

I miss these girls already! How cute are they?!

Image of The Chocolate Layer for Neapolitan Gooey Cake Bars

Press that chocolate layer into the bottom of your baking dish.

Image of my Neice Stirring the Batter for Neapolitan Gooey Cake Bars

Time for the vanilla layer with my sweet little niece 🙂

Image of The Vanilla Layer for Neapolitan Gooey Cake Bars

Gently press the vanilla layer over the chocolate layer.


Image of Adding the Strawberry Layer to Neapolitan Gooey Cake Bars

….and last but not least the pretty strawberry layer.

Image of the Strawberry Layer of Neapolitan Gooey Cake Bars

Bring on the gooey-ness. I actually added the entire can of sweetened condensed milk, but would recommend 3/4 cup as I have listed in my recipe. It took a very long time to bake with the entire can. Once drizzled, bake in the oven at 350 degrees F. for 40-50 minutes!

Image of Neapolitan Gooey Cake Bars

Wait until you cut into them, I love those layers! ….and the bit of toasted gooey-ness from the sweetened milk 🙂

Image of Neapolitan Gooey Cake Bars Stacked on a Plate

Image of a Stack of Neapolitan Gooey Cake Bars

Neapolitan Gooey Cake Bars

These Neapolitan Gooey Cake Bars are sweet, chewy and full of flavor. They're an easy dessert that looks beautiful and tastes amazing!
Course: Dessert
Cuisine: American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 14 bars
Calories: 661kcal
Author: Jenny
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  • Oven


  • 1 box chocolate cake mix
  • 1 box vanilla cake mix
  • 1 box strawberry cake mix
  • 3 sticks unsalted butter softened
  • 3 large eggs
  • 14 oz can sweetened condensed milk


  • Preheat oven to 350 degrees F. and line a 9x13 inch baking pan with foil sprayed with cooking spray.
  • Place chocolate cake mix, a stick of butter and an egg into a large bowl, mix until combined. Press into the bottom of prepared baking pan.
  • Place vanilla cake mix, a stick of butter and an egg into a large bowl, mix until combined. Press over chocolate cake layer.
  • Place strawberry cake mix, a stick of butter and an egg into a large bowl, mix until combined. Press over vanilla cake layer.
  • Drizzle 3/4 cup sweetened condensed milk over strawberry layer then bake for 40-50 minutes, until center is cooked through. Let cool completely.
  • Cut off all edges, about 1/2 inch, this makes bars look nicer, but not necessary. Cut remaining bars into squares and serve.


Calories: 661kcal | Carbohydrates: 99g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 687mg | Potassium: 147mg | Fiber: 1g | Sugar: 62g | Vitamin A: 732IU | Vitamin C: 1mg | Calcium: 248mg | Iron: 3mg
Keywords: best cake recipe, cake bars, chocolate strawberry cake, easy cake recipe, neapolitan cake, strawberry cake recipe, vanilla cake recipe


Have a great rest of your week, come back soon!

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59 Responses
  1. Lynn

    I love that I have the option to print a recipe. However, I’d like a picture of the finished product printed along with the directions.

  2. Brittainie

    I jusf made these for fathers day. i added dark chocolate chips to the chocolatr layer and candied cherries + cherry extract to the pink layer. if i did this again i would maybe only use two cake layers, or halve all the different cakes. i used the correct pan with a standard depth, and my cake s top later rose too much, to the point that the sweetened condensed milk flowed past my large foil flaps and onto the stove bottom. burning sweetened milk all over it, talk about a mess. i would definitely use the super large foil as well because and crease or overlap in your foil is going to cause the milk to go right past it if the cake rises too much like kine did

  3. Pretties and Pastries

    I’m usually not a cake mix girl but these look/sound so good that I need to give them a try!

  4. Aunt Cori

    I used this recipe just this last weekend for a cookie exchange but put my holiday spin on it. I changed it up, instead of strawberry/vanilla/chocolate I used red velvet and 2 white cake mixes. I added just a few drops of green food coloring to one of the white cake mixes (though next time I’ll add just a touch more for a better shade of green) and layered them for a Christmas-y effect. I melted canned cream cheese frosting and drizzled that over the finished cut squares. I used a convection oven so they actually baked fully in about 35 minutes, sorry to hear others had raw centers but unlike the pictures here, the top of mine did not ‘golden brown’ even with the swtn’d cond milk.
    Though one BIG help would have been the mention of the use of a pastry hand-blender-OMG my wrist after mixing up the 3 separate mixes with a fork. WOW and OW! Knowing now how difficult the mixing was, the pictures of those adorable girls mixing up this recipe is a bit deceptive.
    Anyway I loved how my twist on this recipe turned out and so did my exchangers. If I could figure out how to post a picture with my comment I’d love to show-off my Christmas change-up (cut/paste or copy/paste is not allowing my picture to attach).


    This is a little something for you.I’m in a hurry!He can’t take a joke.Could I have those two tickets, please? This is only the first half.He was married to a friend of mine.He was married to a friend of mine.Do me a favor? Feel better? There is a chair below the window.

  6. Mariah

    I definitely just made this and it’s beautiful!
    I only used the strawberry and chocolate layers, because that’s all I had, but it tastes amazing!
    And I absolutely loved the condensed milk on top, it adds a little sweetness.
    New favorite cake recipe!!!

  7. mallory

    I baked them for 50 minutes then turned the oven off and left them in there for about 20 minutes longer. That’s usually the best thing to do when your edges are getting crispy but the middle is still gooey.

  8. Virginia

    I ate a couple of these today. Had made and commented on them yesterday. They are very good. I took some to my 17 year old Granddaughter and she loved them. I think i will take the rest to work tomorrow so I won’t eat too many!

  9. Virginia

    I made these today. The layers stayed in place as they were supposed to. I had trouble knowing when they were done. They got really golden brown around the edges, the edges puffed up just as gooey bars are supposed to. I baked them for about 47 minutes then got scared I was over baking so I took them out. When they cooled I cut off the edges and they were great. Next to the edges was what I knew a gooey bar was supposed to be like. Then came the middle and they were too gooey as in “under cooked” so I threw them away. These are very very sweet but I usually think that way about baked goods on the day they are made.I think I will like them better in a day or two. I just thought I would give some feedback on these to help out others. I really think that if I had baked them until the center was done, the edges would have become very hard. Probably just the nature of my oven. I thought this was a great idea and something different to take to potlucks. Not your usual.

  10. Sade

    I loved the recipe, just made it today for Christmas Eve. My family was going on and on about how delicious it was!
    Thank you so much for the idea and recipe!


  11. Bethany

    I made these last week, and while they weren’t as pretty as Picky Palate’s, I passed them off as Neapolitan brownies and everyone raved! I had a problem with the condensed milk too – it raised like a souffle and poured over the sides! And the white layer ended up on top, even though I added it second!

    Seriously, everyone thought it tasted great, even though it wasn’t as pretty as the picture!

  12. Lisa S

    I just made these. First I should have taken the whole top off the can of milk. Wasn’t sure when I had drizzled enough milk. The bottom chocolate layer seemed kind of dry. Maybe that was because I hadn’t put enough milk on the top. Would it ruin it if I pierced holes in the layers before pouring the milk so that it goes all the way to the chocolate layer? I am taking these to a friends for her daughters last party before heading to start her freshman year of college.

  13. heidi

    HELP! I made these this morning and they turned out tall and all mixed up together! What did I do wrong? The chocolate layer broke through and some ended up on top….. They are still yummy – though I baked them a bit too long, but they are tall cake slices – not bars.

  14. Candi

    OH MY GOODNESS!!! LOVE this idea. These are delicious! I know it without even tasting them. Thank you for this recipe idea!! YUM!

  15. Jessy

    I made these this weekend and added 1 cup of semi sweet chocolate chips on top of the chocolate cake layer (as if they weren’t rich enough) and they were amazing! Thanks for the recipe. Every time you make a new dessert, I have to try it and my husband thanks you too!

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