Dessertscookiesandcups4.7
Neapolitan Cake
Neapolitan Cake is definitely a lavish cake! It's gorgeous to look at, and even better to eat. Three layers of vanilla, chocolate, and strawberry cakes with silky Swiss meringue Buttercream frosting in the same three flavors on top.
👥 14 Servings⏱️ Prep & Cook: 2h⏳ Prep: 1h🔥 Cook: 1h👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- saucepan
- whisk
- microwave
- knife
- spatula
📝 Preparation Steps
1
Vanilla and Strawberry Cakes
vanilla extract1 tablespoonvanilla1 teaspoon(6 sticks) salted butter, softened slightly but still cool3 cups
2
Preheat oven to 350°F. Coat 2, 8 – inch round cake pans with nonstick spray. Cut two pieces of parchment paper into 8- inch circles. Place the rounds in the bottoms of the pans. Coat again with nonstick spray. Set aside.
3
In the bowl of your stand mixer fitted with paddle attachment, mix the butter and sugar together for ⏱️ 2 minutes on medium speed. Add in the oil, eggs, vanilla, baking powder, and salt, and continue mixing for an additional minute until smooth and combined, scraping the sides of the bowl as necessary to make sure everything is evenly mixed.
butter, room temperature1 cupbuttermilk1 cup(6 sticks) salted butter, softened slightly but still cool3 cupseggs4egg1vanilla extract1 tablespoonvanilla1 teaspoonbaking powder2 teaspoons
4
Turn the mixer to low speed and in alternating portions add in the buttermilk and flour, beginning and ending with flour. Mix for ⏱️ 30 seconds, until combined and smooth, again, scraping the sides of the bowl as needed.
butter, room temperature1 cupbuttermilk1 cup(6 sticks) salted butter, softened slightly but still cool3 cups
5
Pour one half of the cake batter into one of the prepared pans, this will be your vanilla cake.
vanilla extract1 tablespoonvanilla1 teaspoon(6 sticks) salted butter, softened slightly but still cool3 cups
6
Add 1/3 cup strawberry preserves to the bowl of your stand mixer, along with a few drops of pink food coloring. Mix on low until combined and color is evenly distributed. Pour the strawberry batter into the other prepared pan.
cup strawberry preserves1/3(6 sticks) salted butter, softened slightly but still cool3 cupsstrawberry preserves2 tablespoonspink food coloring
7
Bake for 30 – ⏱️ 35 minutes, or until the center of the cakes are set, and a toothpick inserted in the middle comes out clean.
8
Allow the cakes to cool in the pans for ⏱️ 10-15 minutes, and then turn the cakes out onto a wire rack and allow to cool completely.
9
Chocolate Cake
10
Preheat oven to 350°F. Coat 1, 8 – inch round cake pans with nonstick spray. Cut one piece of parchment paper into an 8- inch circle. Place the round in the bottom of the pan. Coat again with nonstick spray. Set aside.
11
Add the oil, sugar, egg, vanilla, salt, baking soda, and cocoa powder into the bowl of your stand mixer fitted with the paddle attachment. Mix on medium speed until combined, and then add in the flour and milk, mixing until incorporated. Finally add in the hot water and mix until smooth, scraping the sides of the bowl as necessary.
eggs4egg1egg whites9(6 sticks) salted butter, softened slightly but still cool3 cupsvanilla extract1 tablespoonvanilla1 teaspoonbaking soda1 teaspoon
12
Pour the batter into the prepared pan and bake for ⏱️ 25-30 minutes, or until the center is set and a toothpick inserted into the center comes out clean.
13
Cool for ⏱️ 10-15 minutes in the pan, then turn the cake out onto a wire rack to cool completely.
14
Prepare a double boiler by bringing 1-inch of water to a simmer. In a heat-safe glass bowl that will sit on top of the saucepan without touching the water, combine the egg whites and granulated sugar. Whisk the ingredients together and place the bowl on top of the saucepan. Whisk the eggs and the sugar together constantly until the sugar has dissolved. It will take ⏱️ 3-4 minutes.
egg1egg whites9(6 sticks) salted butter, softened slightly but still cool3 cupsgranulated sugar1 cup½ cups granulated sugar2eggs4
15
Transfer the egg mixture to the bowl of your stand mixer fitted with the whisk attachment. Mix on medium-high speed for ⏱️ 10-15 minutes, until stiff peaks form and the mixture is cooled.
eggs4egg1egg whites9(6 sticks) salted butter, softened slightly but still cool3 cups
16
Add the butter a few tablespoons at a time to the egg white mixture, mixing on medium speed until each addition is incorporated.
butter, room temperature1 cupbuttermilk1 cup(6 sticks) salted butter, softened slightly but still cool3 cupseggs4egg1egg whites9
17
Remove the whisk attachment from your mixer and replace it with the paddle attachment. Add in the vanilla extract and mix on medium speed until smooth and silky, about 2 more minutes.
vanilla extract1 tablespoonvanilla1 teaspoon(6 sticks) salted butter, softened slightly but still cool3 cups
18
Divide frosting. Scoop out a heaping cup of frosting and place into a medium sized bowl. This will be for your strawberry frosting. Repeat with another heaping cup of frosting, for your chocolate frosting.
19
Add in the 2 tablespoons of strawberry preserves, and a drop of pink food coloring into one of the bowls of frosting and mix until evenly combined and pink. Set aside.
cup strawberry preserves1/3(6 sticks) salted butter, softened slightly but still cool3 cupsstrawberry preserves2 tablespoonspink food coloring
20
In a small, microwave-safe bowl melt the semi-sweet chocolate in 20- second increments until smooth, stirring each time.
(6 sticks) salted butter, softened slightly but still cool3 cupssemi-sweet chocolate2 ounces
21
Mix the melted chocolate into the other reserved cup of frosting until evenly combined. Set aide.
22
Assembly
23
Level the cakes with a serrated knife, if necessary, so the tops are flat to stack.
24
Place the cooled chocolate cake onto a cake plate. Using the reserved vanilla frosting, spread about ½ cup of frosting on top of the chocolate cake. Smooth it out using an off-set spatula. Top with the strawberry cake and repeat the process, with the vanilla cake on top. Lightly coat the entire cake with a thin layer of frosting to “crumb coat”. Place the cake in the refrigerator for ⏱️ 20-30 minutes to set the frosting.
vanilla extract1 tablespoonvanilla1 teaspoon(6 sticks) salted butter, softened slightly but still cool3 cups
25
Prepare your ice cream decoration for the top of the cake by cutting a small piece of parchment paper, and placing it onto a small plate. Using a 2- tablespoon sized cookie scoop, portion out 1 scoop of each frosting and place it onto the parchment lined plate. Place the plate in the refrigerator.
26
Remove the cake from the refrigerator and starting at the bottom of the cake, spread chocolate frosting all around the base, where the chocolate cake is, using an offset spatula or piping bag with a large round tip. Repeat with the strawberry frosting next, and then vanilla at the top. Don’t worry about being exact. Once the frosting is on, use a cake smoother, or an off-set spatula smooth the sides of the cake, wiping excess off as you go. The frostings will blend together creating a rustic, ombré look.
vanilla extract1 tablespoonvanilla1 teaspoon(6 sticks) salted butter, softened slightly but still cool3 cups
27
Place the cake back in the refrigerator to chill slightly while you make your ganache.
28
Ganache
29
In a medium microwave-safe bowl melt the chocolate, corn syrup, and heavy cream together in ⏱️ 20 seconds increments, stirring until smooth. Place the chocolate ganache in the refrigerator for ⏱️ 15 minutes before using.
30
Assembly
31
Remove the cake, frosting scoops, and chocolate ganache from the refrigerator. Stir the ganache and spread on top of the cake, allowing the chocolate to drip down the sides.
32
Place the frosting scoops on top of the cake, and then place a sugar cone in each scoop to look like an ice cream cone. Decorate with cherries or strawberries if desired.
Nutrition Facts
calories
1783 calories
fat Content
97.4 g
serving Size
1 Slice
fiber Content
5.4 g
sugar Content
134.8 g
sodium Content
1206 mg
protein Content
23 g
trans Fat Content
2 g
cholesterol Content
496.1 mg
carbohydrate Content
211 g
saturated Fat Content
56.3 g
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