Neapolitan Cake
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5.0
243 reviews
Excellent
Neapolitan Cake
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A delicious chocolate, strawberry and vanilla cake.
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Ingredients
For the Cake:
- 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
For the Buttercreams:
- 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 plash whole milk
Instructions
For the Strawberry Reduction:
- Add hulled strawberries and lemon juice to a saucepan over medium heat.
- After the mixture heats up for a few minutes, mash the strawberries then allow to simmer for about 10 minutes.
- Strain mixture into a bowl. Cover and chill for another 10-15 minutes.
For the Cake:
- Sift the dry ingredients together in a large bowl.
- Mix the wet ingredients together in a medium bowl.
- Add the wet to the dry and mix until just combined.
- Divide the mixture into 3 bowls.
- Add the cocoa powder to one batch and mix.
- Add the 3/4 of the strawberry reduction to the second batch and mix.
- Transfer the three batters into three 6″ cake pans, which have been buttered and floured.
- 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.
For the Buttercreams:
- Whip the butter for about 5 minutes using a paddle attachment (stand-up mixer).
- Beat in the confectioner’s sugar slowly.
- Add the cream and vanilla. Beat until you have an even, fluffy consistency.
- Dive buttercream into 3 parts.
- Transfer one vanilla batch to a piping bag and snip off the tip.
- For the Chocolate Buttercream:
- Mix cocoa into one batch of buttercream.
- Transfer to a piping bag and snip off the tip.
- For the Strawberry Buttercream:
- Add the rest of the strawberry mixture to a buttercream batch.
- Add in a few drops of pink food coloring if you want the color to be more vibrant.
- Mix together until desired consistency.
- Transfer to a piping bag and snip off the tip.
For the Assembly:
- Pipe alternating circles between each layer with each buttercream bag.
- Add layers
- Pipe and smooth out a crumb coat on the outside of the cake with an uneven spatula.
- Pipe out petals around the entire cake. Stay consistent with the size of each petal.
Notes
- The cake layers will all bake for different times, I'll point out that my strawberry layer needed almost 10 minutes longer than the vanilla so keep a close eye out and make sure the centers are set before removing from oven.
- For the strawberry buttercream, you could add more preserve if you’d like or even use the liquid from defrosted frozen strawberries.
- If you’re doing a petal design with a crumb coat, it requires A LOT of buttercream. If you're doing a simpler design, you can halve the buttercream.
Nutrition Information
Show Details
Serving
1slice
Calories
300kcal
(15%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
18mg
(6%)
Sodium
155mg
(6%)
Potassium
120mg
(3%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Vitamin A
50IU
(1%)
Calcium
30mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 300kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 155mg | 6% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
| Vitamin A | 50IU | 1% |
| Calcium | 30mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
243 reviews
Excellent
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