Neopolitan Cake 1

Neapolitan Cake

This cake features three different cake layers, each boasting a different flavor: one chocolate, one strawberry, and one vanilla.

Neapolitan is ideal for two different situations: either it’s a group of people who all want different flavors, or a single person who wants a little taste of each flavor. Now, there’s a cake equivalent. Meet the Neapolitan cake, with one layer each of chocolate, strawberry, and vanilla. Decorated with a different frosting flavor for each unique layer, this cake offers a little something for everyone.

AuthorCarley KnutsenDifficultyAdvanced

Cake
 1 ½ cups Butter (room temperature)
 1 ½ cups Sugar
 6 Eggs
 2 tsp Vanilla
 1 tsp Salt
 2 ½ cups Self-Raising Flour (or just add 2 teaspoon of baking powder per cup of flour)
 4 tbsp Milk
 ½ cup Strawberry Puree (strained)
 ¼ cup Cocoa Powder
Frosting
 1 ½ cups Butter (room temperature)
 5 ⅔ cups Confectioners' Sugar
 2 tsp Vanilla
 2-3 tbsp Milk
 1 dash Salt
 ¼ cup Strawberry Jam (strained)
 ¼ cup Cocoa Powder

Cake
1

Cream the butter and sugar together until pale and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing between each addition. Add the vanilla and salt; mix well. Add the self raising flour and milk; mix until just combined. Divide the batter evenly into three separate bowls. Leave one bowl alone, add strawberry puree to one bowl, and add cocoa powder to the third bowl. Once the puree and cocoa have been thoroughly mixed into the batter, pour the batter into three greased 9 inch cake pans (2 cups of batter per pan). Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and set on a wire cooling rack. Allow the cakes to cool completely.

Frost Layers
2

Beat the butter until smooth. Add half of the confectioners' sugar and mix well. Add the vanilla and milk; beat to combine. Add the salt and second half of the sugar; beat until well combined. Reserve some of the frosting into two smaller bowls. Add strawberry jam to one of the bowls, adjusting to taste. Add cocoa powder to the second bowl. Mix all frosting thoroughly. Place the chocolate cake layer onto a cake stand and frost with chocolate frosting. Set the strawberry cake on top of the frosting and top with strawberry frosting. Place the vanilla cake on top of the strawberry frosting and frost the top and sides of the cake with vanilla frosting in a crumb coat. Chill the cake in the freezer until the frosting is firm. Remove the cake from the freezer.

Decorate
3

Decorate the bottom of the cake with chocolate frosting, the middle layer with strawberry frosting, and the top and sides with vanilla frosting. I used the dot-pull method to decorate. Using a piping bag fitted with a round piping tip or without any tip at all, create a dot of frosting. Take an offset spatula and hit the middle of the dot and pull the frosting, dragging the frosting in a long stroke. Create a second frosting dot in the wake of the drag mark. Repeat dotting and pulling until the entire cake has been covered. You don't have to use the dot-pull method to decorate your cake, but that's what I did.

Ingredients

Cake
 1 ½ cups Butter (room temperature)
 1 ½ cups Sugar
 6 Eggs
 2 tsp Vanilla
 1 tsp Salt
 2 ½ cups Self-Raising Flour (or just add 2 teaspoon of baking powder per cup of flour)
 4 tbsp Milk
 ½ cup Strawberry Puree (strained)
 ¼ cup Cocoa Powder
Frosting
 1 ½ cups Butter (room temperature)
 5 ⅔ cups Confectioners' Sugar
 2 tsp Vanilla
 2-3 tbsp Milk
 1 dash Salt
 ¼ cup Strawberry Jam (strained)
 ¼ cup Cocoa Powder

Directions

Cake
1

Cream the butter and sugar together until pale and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing between each addition. Add the vanilla and salt; mix well. Add the self raising flour and milk; mix until just combined. Divide the batter evenly into three separate bowls. Leave one bowl alone, add strawberry puree to one bowl, and add cocoa powder to the third bowl. Once the puree and cocoa have been thoroughly mixed into the batter, pour the batter into three greased 9 inch cake pans (2 cups of batter per pan). Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and set on a wire cooling rack. Allow the cakes to cool completely.

Frost Layers
2

Beat the butter until smooth. Add half of the confectioners' sugar and mix well. Add the vanilla and milk; beat to combine. Add the salt and second half of the sugar; beat until well combined. Reserve some of the frosting into two smaller bowls. Add strawberry jam to one of the bowls, adjusting to taste. Add cocoa powder to the second bowl. Mix all frosting thoroughly. Place the chocolate cake layer onto a cake stand and frost with chocolate frosting. Set the strawberry cake on top of the frosting and top with strawberry frosting. Place the vanilla cake on top of the strawberry frosting and frost the top and sides of the cake with vanilla frosting in a crumb coat. Chill the cake in the freezer until the frosting is firm. Remove the cake from the freezer.

Decorate
3

Decorate the bottom of the cake with chocolate frosting, the middle layer with strawberry frosting, and the top and sides with vanilla frosting. I used the dot-pull method to decorate. Using a piping bag fitted with a round piping tip or without any tip at all, create a dot of frosting. Take an offset spatula and hit the middle of the dot and pull the frosting, dragging the frosting in a long stroke. Create a second frosting dot in the wake of the drag mark. Repeat dotting and pulling until the entire cake has been covered. You don't have to use the dot-pull method to decorate your cake, but that's what I did.

Neapolitan Cake

Thanks to Bigger Bolder Baking for the recipe!

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