You’ll love this Three layer, Three flavour cake with that sweet tooth of yours!
The sweetest buttercream you’ve ever had sandwiched between rich chocolatey flavours, refreshing strawberry hints, and classic vanilla cake!
About This Cake:
Neapolitan Cake combines Chocolate, Strawberry, and Vanilla in an equally sweet and rich bite! It is truly the cake for those who cannot decide upon just one single flavour 🙂
Not too moist and not too dense. This recipe makes for a texture of cake perfectly in between the two. This cake is all about the flavour!
Buttercream frosting in between each layer that compliments all three. Rich chocolate and vanilla buttercream, delicious. Fresh strawberry and vanilla buttercream, delicious. Finally, double vanilla cake and buttercream, delicious.
The Process: 5 steps
- Make the batter:
In order to achieve three separate flavours we start by making one large batch of vanilla cake batter and then separate it into three bowls. Two of the bowls change flavour and one stays vanilla. The chocolate batter is then achieved by adding a couple tablespoons of cocoa powder and oil – to account for the added dryness. The strawberry is a combination of a quick strawberry syrup and pink food colouring for extra effect! we take a few strawberries and boil them with sugar, strain, and pour the syrup (not the pulp) into the batter. After which the three batters are complete!
2. Bake & Assemble:
We bake the cakes for ~25 mins and let cool for about an hour. In the meantime, the buttercream gets whipped up! Similarly to the cake it starts as one big batch of vanilla buttercream, then gets changed into three: Chocolate, Strawberry, Vanilla. The vanilla portion is greater than the other two because it is used in between layers. Once the cakes are cooled and the buttercream is ready it is simply just stacking the layers with a generous amount of buttercream in-between and setting in the freezer to firm up for ~15 mins.
3. Ice the perimeter:
After the cake has firmed up from the freezer we want to ice a thin layer around the exterior of the cake, and then a slightly thicker layer with the two other flavours, chocolate and strawberry.
4. Smoothing the frosting:
In order to achieve an ombre type look between the colours a nice trick is to dip the flat spatula in warm water before smoothing the sides. The warm water will help the fluidity of the frosting glide along the edge of the blade.
5. Decorate/Pipe and Enjoy!
Lastly, you can get creative in decorating by piping other details or adding a border around the bottom as i have done 🙂 it’s a creative adventure in this step!
Neapolitan Cake: Chocolate, Strawberry & Vanilla
- 2 1/2 cups flour *cake or all purpose
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter *room temp
- 1 cup sugar
- 4 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup milk or buttermilk
- 1/4 cup oil
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1/4 teaspoon vanilla
- 2 tablespoons milk or heavy cream
Additions for different layers
- 2 tablespoons cocoa powder
- 2-3 strawberries
- 2 tbsp granulated sugar
|Prep time||Bake + cool time||Total time|
|25 mins||1 3o mins||2 hours|
Preheat the oven to 350 Degrees F (177 C) and line three 8×10 baking sheets with parchment or oil with nonstick spray.
In a large mixing bowl sift together the dry ingredients; flour, baking powder, baking soda, and salt. whisk so they are all combined.set aside.
In another bowl, medium sized, creamed the unsalted butter for a couple minutes until softened. Add the granulated sugar and cream for 3 minutes until fluffy and whipped look appears. add the vanilla and eggs one at a time. keep mixing until all the eggs look well incorporated.
Combine the wet mixture into the flour mixture and add the milk/buttermilk in doing so, so that the flour clumps mix more smoothly. finally add the oil and mix until smooth batter appears.
pour the batters into their cake pans and bake for ~25 minutes or until toothpick comes out clean! Let cool for about an hour.
spread a think layer of buttercream around the perimeter. Then spread anther exterior layer but this time with the other two colours. (pictured right) * a trick to smooth icing can be to dip the flat cake spatula in warm water every so often*
Separate the batter into three bowls. Decide which will be; Strawberry, Chocolate, and Vanilla.
To make the strawberry: place 2-3 strawberries in a saucepan with 2 tablespoons sugar. simmer on medium until syrup appears (3-4 mins). Let cool and pour into the other bowl of batter. mix well and add pink food colouring as desired!
To make the chocolate add 2 Tablespoons of cocoa and 1 Tbsp milk into that bowl. Mix completely until no cocoa lumps appear.
Place the first layer of cake on a plate, stand, or tray and spread about 3/4 cup worth of buttercream evenly around. Place the Second layer on top, then the third. Set in the freezer to firm up for ~15 minutes.
In a large bowl cream together the unsalted butter, powdered sugar, and vanilla. Add the buttermilk slowly and watch for desired consistency. More liquid or powdered sugar may be needed to achieve a consistency you like.
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