Neapolitan Cake
A delightful layered cake combining rich chocolate, fresh strawberries, and sweet vanilla, perfect for special occasions.
Ingredients
Cake Ingredients
- 1 2/3 cups all-purpose flour Provides structure
- 1 cup granulated sugar Sweetens the cake
- 1/4 teaspoon baking soda Helps raise the cake
- 1 teaspoon baking powder Promotes leavening
- 3/4 cup unsalted butter, room temperature Creates moisture
- 3 large egg whites Adds structure and stability
- 1/2 cup sour cream, room temperature Enhances moisture
- 1/2 cup milk, room temperature Adds moisture
- 2 tablespoons cocoa powder Provides chocolate flavor
- 6 ounces strawberries, sliced, reduced and strained Adds fruity flavor
- 3 tablespoons lemon juice Balances sweetness
- 2 tablespoons vanilla extract Enhances flavor
Frosting Ingredients
- 3 lb confectioners sugar Sweetens frostings
- 1 cup unsalted butter, room temperature Creates creamy texture in frosting
- 1/4 cup cocoa powder For chocolate buttercream
- 2 tablespoons strained strawberry preserves Adds fruitiness
- Pink food coloring For aesthetic appeal
- 1 splash whole milk Adjusts consistency of buttercream
Instructions
Preparation
- Begin by making the strawberry reduction. Combine the hulled strawberries with lemon juice in a saucepan and heat them over medium. Allow the mixture to simmer for about 10 minutes, stirring occasionally. After the strawberries soften, strain the mixture to separate the juices from the solids. Once strained, chill the strawberry reduction in the fridge until it cools down.
- Next, prepare the cake batter. In one bowl, sift the all-purpose flour, granulated sugar, baking soda, and baking powder together until they’re well combined. In another bowl, mix the wet ingredients: unsalted butter, egg whites, sour cream, and milk. Gradually add the wet mixture into the dry ingredients, stirring until everything is combined smoothly.
- Once your batter is ready, divide it evenly into three separate bowls. To one bowl, add cocoa powder; to another, add the chilled strawberry reduction. Leave the third bowl plain.
Baking
- Take your prepared cake batter and pour it into three buttered and floured 6-inch cake pans, distributing the batter evenly between the pans. Bake the cakes at 350°F until a toothpick inserted in the center comes out clean, which usually takes about 30 to 38 minutes. Once baked, let the cakes cool completely.
Frosting
- While the cake layers cool, make the buttercream frosting. Start by whipping the room-temperature unsalted butter in a mixing bowl until it becomes light and fluffy. Gradually add in confectioners’ sugar, ensuring it mixes well before adding the cream and vanilla extract.
- Once incorporated, divide the buttercream into three portions. To one third, mix in cocoa for chocolate frosting. In another third, blend in the strawberry reduction along with a few drops of pink food coloring for a pretty hue.
Assembly
- Assemble your Neapolitan Cake by piping alternating layers of the buttercream between the cooled cake layers. Use the chocolate buttercream, the strawberry buttercream, and then the plain buttercream in a layered fashion. After stacking the cake, apply a crumb coat of buttercream around the outside to create a smooth base. Decorate the top with piped petals using your remaining buttercream.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Chill the buttercream before frosting if it feels too soft to pipe neatly. Don’t skip the crumb coat; it helps trap any loose crumbs.