Yummy Neapolitan Cake Recipes

20 February 2020 Bookmark • 0

An easy Neapolitan Cake made using only one cake batter! Three layers of chocolate, vanilla and strawberry combine to form one stunning cake covered in creamy vanilla buttercream.

Three colourful layers of sentimental , tender cake, combining the flavour of vanilla, strawberry and chocolate. Covered in vanilla buttercream and decorated with a boatload of candy, this Neapolitan Cake has ‘party’ written everywhere it.

Yummy Neapolitan Cake Recipes

The cake batter is then divided into three. One stays because it is. That’s the vanilla layer, obvs. One layer gets a touch of strawberry extract and a touch pink coloring . and therefore the final one, slightly of chocolate with a touch extra milk.

Because this cake has such a lot deliciousness ‘on top’ I wanted to form an easy vanilla buttercream. Of course, you'll cover this beauty with chocolate frosting, but the vanilla is simply perfect in my books.

It’s softly sweet and lets the cake shine. Plus I added a touch little bit of extra pizazz with all the candy that’s shoved on top.

INGREDIENTS:

Vanilla cake:

230 grams (1 cup or 2 sticks) unsalted butter, room temperature
200 grams (1 cup) caster sugar
2 teaspoons vanilla extract
3 large eggs, room temperature
315 grams (2 and 1/4 cups) plain flour
3 teaspoons baking powder
240 ml (1 cup) milk
2 tablespoons full fat sour cream

Strawberry cake:

1 teaspoon strawberry extract
Pink food gel or food colouring

Chocolate cake:

1 tablespoon cocoa powder
1 tablespoon milk

Vanilla buttercream:

230 grams (1 cup or 2 sticks) unsalted butter, room temperature
2 teaspoon vanilla extract or vanilla bean paste
625 grams (5 cups) icing or powdered sugar
3–4 tablespoons milk

To decorate:

Assorted candy and chocolate

INSTRUCTIONS:

Grease and line three 6 inch round baking tins. Preheat the oven to 180 C (360 F). In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.
Add eggs, one at a time, beating after each addition. Sift in flour and baking powder. Add milk and sour cream and beat on a low speed until just combined. Don’t overmix.
Divide batter evenly into three. To one batter, add strawberry extract and a few drops of pink food gel and stir. To another, add the cocoa powder and extra milk and stir until smooth. Leave the final batter as is (that’s the vanilla layer).
Pour each batter into your three prepared cake tins. Bake cakes in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cakes and set on a wire rack to cool completely.
To make frosting, beat butter with an electric mixer until smooth and creamy, then add the vanilla. Add icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover top with buttercream.
Add third cake on top. Cover the entire cake, top and sides, with remaining buttercream. Use a cake scraper to remove excess buttercream on the sides.
Cover the top of the cake with your favourite candy and chocolates.