• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Bread
  • Cookies
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans

The Neapolitan No-Bake Birthday Cake

March 18, 2021 by Joy the Baker 5 Comments

Jump to Recipe

Today we’re making one fine hack of a birthday cake: The No-Bake Birthday Cake aka Rice Krispie Cake.  It might feel like cutting baking corners but it’s a stunner of a cake!

I do have the best of intentions. It’s best to assume positive intent, right? Even of yourself.

Over the past year I’ve noticed  a commonality in the apps that have made home on my phone. There’s an app to help me be a better runner (be a runner at all, honestly). There’s an app to help me meditate, an app to help me sleep, an app to talk me through a few yoga poses. In this year of solitude, I can’t be the only one who has taken to technology to pep talk me through the day to day.

All of these helpful apps have something in common. Each one has a ‘but I don’t feel like it” option.  There’s a twenty minute guided run called “I Don’t Feel Like Running”. There’s a “But I Can’t Meditate” guided chill out.  There’s an “I Don’t Have Time For Yoga” five minute flow.  It’s so funny to me – let’s just acknowledge the utter I Don’t Feel Like It of it all…. and maybe do it anyway.

This is our “I Don’t Feel Like Baking” Birthday Cake because sometimes that’s just the truth of it. If I don’t feel like baking I bet I can must the feel-like-it to microwave marshmallows with butter and stir in cereal. That, a cake can make!

The tremendous news is that this cake is also an incredibly clever little show stopper. Three layers of Rice Krispie Treats, Neapolitan in flavor, crispy sweet, old fashioned and new fangled.

This cake is the most fun! I loved making this cake for you. Find the press, dollop, and feel-like-it steps below.

These photos assume that you feel comfortable mixing together Rice Krispie batter.  If you’d like more of a step-by-step, see: Browned Butter Peanut Butter Rice Krispie Treats.



Here’s what you’ll need to make this No-Bake Birthday Cake: 

•  2 bags of big fluffy marshmallows and one box of rice krispie cereal.

•  one stick (or half a cup) of unsalted butter

•  2 ounces of dark chocolate, a splash of vanilla extract, and 1/2 cup of dehydrated strawberry powder (made from dehydrated strawberries whirled in a spice grinder)

You’ll want three 8-inch round baking pans, some nonstick cooking spray or extra butter for greasing the pan, and three strips of parchment paper.

For extra glamor, a piping bag with a star tip, some buttercream frosting, chocolate shavings, maraschino cherries or fresh strawberries, and birthday candles!

I had the audacity to lean all the way into my laziness and melted by butter and marshmallows in the microwave before stirring together, adding the cereal, and pressing into the greased round pans.

If you prefer the stovetop, I absolutely support you. It’s your journey to krispie treats. Keep it easy.

For the chocolate layer I melted butter and chocolate in a bowl in the microwave before adding the marshmallows and microwaving again.  Stir until uniformly chocolate.

For the strawberry layer I stirred the powder and food coloring (if using) into the melted marshmallows until evenly pink and delightful.

Press each flavor of krispie into a greased pan and allow to rest (uncovered is fine) in the refrigerator for 30 minutes, until just set but not entirely chilled through.



Let’s build this Rice Krispie Cake!

Start by removing the chocolate layer from the pan and place in on a cake stand or cake platter, top side up.  Add the vanilla layer, top side up and use clean hands to press the layers together.

I add a little pressure to the top vanilla layer and press the sides of the cake together to meld the two flavors. 

Add the strawberry layer and press and mold the cake just the same. The krispie layers are chilled and set but still moldable so don’t be afraid to press them together. The sugar will stick.

Spoon buttercream frosting into a piping bag fitted with a start tip.  I used Wilton 32 start tip.

Dot the edge with a buttercream border around the No-Bake Birthday Cake. 

And dollop the top with buttercream stars.

Really add buttercream flourishes in any way you’d like!

Sprinkle with chocolate shavings and decorate with maraschino cherries or slices strawberries. 



Add candles. It’s just the sweetest thing, right?

Allow the Rice Krispie Cake to set in the refrigerator for 30 minutes or so.  Slice and celebrate!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Neapolitan No-Bake Birthday Cake

★★★★★ 5 from 2 reviews
  • Author: Joy the Baker
  • Prep Time: 20 minutes
  • Cook Time: 1 hour rest time
  • Total Time: 3 minute
  • Yield: 8-12 nice slices 1x
Pin Recipe
Print Recipe

Description

Classic rice krispie treats flavored with chocolate, vanilla, and strawberry stacked into a festive no-bake layer cake.  It’s old-fashioned, new-fashioned downright fun dessert times!


Ingredients

Scale

For the Cake Layers:

  • 8 tablespoons (1 stick, 113 grams) unsalted butter, divided into three equal pieces
  • 2 (12 ounce) bags large marshmallows, divided into 3 8-ounce portions
  • 1 (12 ounce) box Rice Krispies cereal, divided into 4 heaping cups for each flavor
  • 2 ounces (58 grams) semi-sweet or bitter-sweet chocolate, coarsely chopped
  • 1/2 cup (23 grams) dehydrated strawberry powder (made from freeze dried strawberries in a spice grinder)
  • a few drops of red food coloring (optional)
  • a splash of vanilla extract
  • 3 pinches of salt

For the Decoration:

  • 8 tablespoons (1 stick, 113 grams) unsalted butter, at room temperature
  • 2 cups (224 grams) powdered sugar
  • 1–2 tablespoons whole milk
  • Maraschino cherries
  • Sliced strawberries
  • Sprinkles
  • Candles

Instructions

Grease three 8-inch round cake pans with butter. Line the bottom of each cake pan with parchment paper and grease the paper as well.  If you don’t feel like cutting parchment paper rounds, cut three 4-inch parchment paper strips and place each strip in a cake pan so it hangs over the edges a few inches. This will make it easier to lift the krispie layers out of the pan.  Set aside.

(We’ll make three layers of krispie treats, one at a time. You can either make the melty marshmallow mixture in a small saucepan over medium heat or in the microwave.)

  1. First make the chocolate marshmallow mixture. In a small bowl in the microwave or small saucepan melt together one portion of butter and all of the chocolate. Add the marshmallows to the melted butter and chocolate and microwave for 1 minute to 1:30 seconds or stir in the saucepan over low heat until melted.
  2. Place 4 cups of rice krispie treats to a medium bowl.  Pour the melted chocolate marshmallow over the cereal. Add a pinch of salt and stir until evenly coated and combined.  Press into one of the prepared pans.  (Wet your fingertips and press the sticky krispies into the edges of the pan.) Place in the refrigerator while you make the other layers.
  3. Make the vanilla layer in the same way, adding a splash of vanilla extract.  Place in the refrigerator while you make the final strawberry layer.
  4. Melt the final third of butter and marshmallows until soupy, sticky and smooth. Dust the strawberry powder (and a few red food coloring drops) atop the melted marshmallow mixture and whisk until well combined.  If you’re using food coloring, mix in a few more drops than you think you need.  Stir in the cereal and press into the prepared pan like the other two cake layers.
  5. Allow all of the cake layers to rest in the refrigerator for 30 minutes until just set.
  6. While the cakes set, make the buttercream. In a medium bowl with electric hand beaters, beat together softened butter, powdered sugar, and a splash of milk.  Whip until smooth.  Add any food coloring you might like.  Spoon buttercream into piping bag with a Wilton 14 star tip.
  7. To assemble the cake remove the layers from the refrigerator.  Place the chocolate layer on a cake plate or cake stand top side up.  The krispies will still be slightly soft – that’s great.  Remove the vanilla layer from the pan and place top side up on the chocolate layer. Use your clean hands to press and mold the layers together. Do the same with the final strawberry layer.
  8. Dot the cake with buttercream. Add a border to the bottom edge of the cake.  Add cherries or strawberries.  Add sprinkles or candles. Allow the cake to chill for 30 minutes before serving.
  9. To store, cover loosely in plastic wrap and store either at room temperature or in the refrigerator.

Notes

If you don’t like strawberry or chocolate, you could make a peanut butter layer by subbing 1/4 tablespoon peanut butter for chocolate chunks or strawberry powder.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Pictures with Hannah Pickle.

 

Previous PostNext Post

Filed Under: Cakes, Chocolate, Holiday

Previous Post: « Let It Be Sunday, 313!
Next Post: Let It Be Sunday, 314! »

Reader Interactions

Comments

  1. Marietta

    April 25, 2021 at 12:40 pm

    Thank you Joy for this recipe!. Made it for my son’s 22nd bday who prefers rice cripy treats over cake any day! Made other rice crispy treat concoctions for years and by far this is the best one I’ve ever made! Fyi, a greased up 9″ spring form pan worked well too!

    ★★★★★

    Reply
  2. Abigail Wenderson

    March 23, 2021 at 12:54 am

    Wow, this cake looks delicious. I would love to try this soon.

    ★★★★★

    Reply
  3. Jennie

    March 19, 2021 at 12:46 pm

    I have a friend who can’t eat eggs. I always make Rice Krispie treats for her. Now I can make a cake
    ! Thank you. Be well and stay safe

    Reply
  4. Stella

    March 18, 2021 at 5:45 pm

    Very cute idea, love your creativity Joy. Your smile says it all; lovely.

    Reply
  5. samantha campanini

    March 18, 2021 at 4:34 am

    So yummy!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Cakes

A slice of lemon blueberry gooey butter cake held on a cake slicer.
Lemon Blueberry Gooey Butter Cake

What if I told you there’s a cake that tastes like buttery baked cake AND cake batter at the same time?  These are dreams appropriately named Gooey Butter Cake. I didn’t have nearly enough early exposure to the concept of a Gooey Butter Cake save for all the batches of blondie brownies I under-baked due…

Read More

Slice of Chocolate Guinness Cake on a small pink plate
Chocolate Guinness Loaf Cake with Cream Cheese Frosting

It’s that time of year! Time to dye the rivers emerald green in honor of Ireland’s ride or die, St. Patrick!  While I don’t need my rivers or my food tinted green, if the question is “Would you like an Irish beer?” the answer is a resounding “HECK YES!”.  I had my first Guinness worth…

Read More

Sliced and plated funfetti cake slices.
Funfetti Birthday Bundt Cake

I want the best for you, and that sentiment extends all the way to your birthday cake.  Growing up, my favorite birthday cake was a boxed cake mix – Funfetti Cake. For all the homemade baked wonders my family produced there was literally nothing better than that sweet, slightly metallic tasting, rainbow sheet cake.  Now…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe

Joy the baker with dyed bandana around neck

HOW TO MAKE DYED BANDANAS

as seen in JtB Magazine!

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

FAVORITE FRUIT RECIPES

fresh baked blueberry cobbler on a plate with vanilla ice cream on top.

The Secrets To My Favorite Blueberry Cobbler

Strawberry pie filling inside of unbaked crust with crumble top.

My Best Strawberry Crumble Pie Recipe

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

POPULAR CAKES

A slice of lemon blueberry gooey butter cake held on a cake slicer.

Lemon Blueberry Gooey Butter Cake

Slice of Chocolate Guinness Cake on a small pink plate

Chocolate Guinness Loaf Cake with Cream Cheese Frosting

Sliced and plated funfetti cake slices.

Funfetti Birthday Bundt Cake

Footer

Instagram

joythebaker

I’m calling it, friends. IT’S SUMMER and to ce I’m calling it, friends. IT’S SUMMER and to celebrate you’re going to need the latest issue of Joy the Baker Magazine. ⁣
⁣
This issue is packed with road-trip inspiration, summer’s best burgers, backyard margaritas, no-churn ice cream and cakes that bake without an oven. ⁣
⁣
We get crafty, we get campy, there’s so much ice dye… this one’s more than food - it’s our summer bucket list in magazine form. ⁣
⁣
Pick up your copy wherever magazines are sold across the US and Canada or buy a copy online using the link in my profile. ⁣(🙌 free shipping!) 
⁣
Also, look at this cover shot by @emferretti! The whole magazine is that mouthwatering. 👏☀️🍓
I spent part of this fine weekend cleaning this ve I spent part of this fine weekend cleaning this very hardworking pantry. It’ll never be rainbow organized or picture perfect but I’ll tell ya, a few sets of @rubbermaid containers, @ballcanning jars and brown packing tape with a @sharpie marker make this a high functioning space for recipe testing and life living. 
⁣
Swipe to see my supervisor 🦁 inspecting my work. ⁣
⁣
#organized #pantryorganization #joythebaker #weekendwork
Not gonna lie, peanut butter was my main food grou Not gonna lie, peanut butter was my main food group this week - either smeared on fruit or baked as cookies. ⁣
⁣
If you feel me on this, my top 10 peanut butter recipes will serve you well. 👏 Find the link in the bio, like we do. ⁣
⁣
#peanutbutter #cookies #cobbler #joythebaker
I either need a pep talk or chocolate cake though I either need a pep talk or chocolate cake though I think I actually need both - stat.⁣
⁣
This particular cake is gluten and dairy free though you’d never know it based on its tender chocolate crumb and swoopy coconut based frosting. ⁣
⁣
I’ll leave the 🍫 recipe linked in the bio. Please leave any pep talk thoughts in the comments below (lol I’m not even kidding). xo
Mmkay you can take one pie and one sweater to the Mmkay you can take one pie and one sweater to the deserted island. I suppose I’m set! 🤪
⁣
My Very Best 🍓 🍓 Crumble Pie recipe linked in the profile and the sweater is an old gem from Forever21 and sure it’s getting a little tighter every year it’s weird how sweaters shrink sitting in drawers waiting for strawberry season. ⁣
⁣
#strawberrypie #joythebaker #mothersday #bakedfromscratch
In this week’s Sunday post I talk about learning In this week’s Sunday post I talk about learning how to ride a motorcycle, making my summer bucket list dreams come true, and easing out that clutch. ⁣
⁣
Am I roadworthy? Not quite yet, but I am super proud of myself. ⁣
⁣
Your Sunday reads, linked in the profile.
Load More... Follow on Instagram

Copyright © 2022 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up