Neapolitan Cake
A delicious chocolate, strawberry and vanilla cake.
- Prep time
- 35 min
- Cook time
- 35 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 2/3 cups all purpose flour (213g)
- 1 cup granulated sugar (200g)
- 1/4 teaspoon baking soda (heaping)
- 1 teaspoon baking powder (heaping)
- 3/4 cup butter (176g, unsalted, room temperature)
- 3 egg whites
- 1/2 cup sour cream ( room temperature)
- 1/2 cup milk ( room temperature)
- 2 tablespoons cocoa
- 6 ounces strawberries (sliced, reduced and strained)
- 3 tablespoons lemon juice
- 2 tablespoons vanilla extract
- 3 lb confectioners sugar
- 1 cup unsalted butter (225g, room temperature)
- ¼ cup cocoa powder
- 2 tablespoons strained strawberry preserves
- Pink food coloring
- 1 splash whole milk
Instructions
- 1
For the Strawberry Reduction:
- 2
Add hulled strawberries and lemon juice to a saucepan over medium heat.
- 3
After the mixture heats up for a few minutes, mash the strawberries then allow to simmer for about 10 minutes.
- 4
Strain mixture into a bowl. Cover and chill for another 10-15 minutes.
- 5
For the Cake:
- 6
Sift the dry ingredients together in a large bowl.
- 7
Mix the wet ingredients together in a medium bowl.
- 8
Add the wet to the dry and mix until just combined.
- 9
Divide the mixture into 3 bowls.
- 10
Add the cocoa powder to one batch and mix.
- 11
Add the 3/4 of the strawberry reduction to the second batch and mix.
- 12
Transfer the three batters into three 6″ cake pans, which have been buttered and floured.
- 13
Bake at 350 degrees F for about 30 minutes or until the centers are springy to the touch. Let the strawberry layer bake 5-8 minutes longer. Test with a toothpick.
- 14
For the Buttercreams:
- 15
Whip the butter for about 5 minutes using a paddle attachment (stand-up mixer).
- 16
Beat in the confectioner’s sugar slowly.
- 17
Add the cream and vanilla. Beat until you have an even, fluffy consistency.
- 18
Dive buttercream into 3 parts.
- 19
Transfer one vanilla batch to a piping bag and snip off the tip.
- 20
For the Chocolate Buttercream:
- 21
Mix cocoa into one batch of buttercream.
- 22
Transfer to a piping bag and snip off the tip.
- 23
For the Strawberry Buttercream:
- 24
Add the rest of the strawberry mixture to a buttercream batch.
- 25
Add in a few drops of pink food coloring if you want the color to be more vibrant.
- 26
Mix together until desired consistency.
- 27
Transfer to a piping bag and snip off the tip.
- 28
For the Assembly:
- 29
Pipe alternating circles between each layer with each buttercream bag.
- 30
Add layers
- 31
Pipe and smooth out a crumb coat on the outside of the cake with an uneven spatula.
- 32
Pipe out petals around the entire cake. Stay consistent with the size of each petal.