Neapolitan Cake
User Reviews
5
Neapolitan Cake
Description
This Neapolitan Cake recipe involves preparing three separate batters: one with cocoa powder for chocolate, one blended with a strawberry reduction for the strawberry layer, and one plain for the vanilla layer. The strawberry reduction is made by simmering strawberries with lemon juice, then straining and chilling the mixture. Cake layers are baked individually with the strawberry layer requiring a slightly longer baking time to ensure doneness. The textures are moist and tender with distinct flavor notes from each layer.
The assembled cake is frosted with matching buttercreams: vanilla, chocolate, and strawberry-flavored using preserves. This layered dessert is suited for celebrations or occasions where a multi-flavored impression is desired. Careful attention to baking times and frosting quantities ensures balanced flavors and appearance.
The notes highlight watching the baking times due to differences in layers, suggest using strawberry juice from frozen fruit for the buttercream, and mention frosting quantities needed depending on decoration style.
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 white
- 1/2 cup sour cream room temperature
- 1/2 cup milk room temperature
- 2 tablespoons cocoa powder
- 6 ounces strawberries sliced, reduced and strained
- 3 tablespoons lemon juice
For the Buttercreams:
- 2 tablespoons vanilla extract
- 3 lb confectioners sugar
- 1 cup butter 225g, room temperature, unsalted
- ¼ cup cocoa powder
- 2 tablespoons Strawberry Preserves strained
- Food Coloring pink
- 1 plash milk whole
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
- Bake the strawberry cake layer longer than the others, testing with a toothpick to confirm doneness.
- For strawberry buttercream, you can use extra strawberry preserves or liquid from thawed frozen strawberries to enhance flavor.
- Rich or intricate frosting designs, like petal decoration, require more buttercream; simpler designs need less.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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