Description
Layers of sweet nostalgia unfold in this classic Neapolitan cake, blending strawberry, chocolate, and vanilla into a delightful dessert. Creamy frosting and moist cake promise a delectable journey through Italian-inspired flavors that satisfy your craving for comfort and indulgence.
Ingredients
Scale
Main Ingredients:
Flour Mixture:
- 1 ½ cups all-purpose flour (chocolate layer)
- 1 ½ cups all-purpose flour (vanilla layer)
- 1 ½ cups all-purpose flour (strawberry layer)
- 1 cup all-purpose flour (chocolate layer)
- ½ cup cocoa powder (chocolate layer)
Sweeteners and Fats:
- ¾ cup granulated sugar (chocolate layer)
- ¾ cup granulated sugar (vanilla layer)
- ¾ cup granulated sugar (strawberry layer)
- ½ cup unsalted butter, softened (chocolate layer)
- ½ cup unsalted butter, softened (vanilla layer)
- ½ cup unsalted butter, softened (strawberry layer)
- 2 cups unsalted butter, softened (frosting)
- 5 cups powdered sugar (frosting)
Flavor and Liquid Ingredients:
- 2 large eggs (chocolate layer)
- 2 large eggs (vanilla layer)
- 2 large eggs (strawberry layer)
- ½ cup milk (chocolate layer)
- ½ cup milk (vanilla layer)
- ½ cup strawberry puree (strawberry layer)
- 1 teaspoon vanilla extract (chocolate and vanilla layers)
- 1 teaspoon strawberry extract (strawberry layer)
- 1 teaspoon vanilla extract (frosting)
- 34 tablespoons heavy cream or milk (frosting)
Leavening and Seasoning:
- 1
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and lining with parchment paper.
- Create each cake flavor batter separately by combining dry ingredients in individual bowls, then cream butter and sugar in separate mixing bowls.
- Incorporate eggs and specific flavor extracts into the wet mixture for each layer – chocolate, vanilla, and strawberry.
- Gradually fold dry ingredients and liquid components (milk or strawberry puree) into each batter, mixing until just combined and smooth.
- Distribute batters evenly into prepared cake pans, ensuring uniform thickness across layers.
- Bake cakes for 20-25 minutes, checking doneness by inserting a toothpick into the center which should come out clean.
- Allow cakes to rest in pans for 10 minutes, then carefully transfer to wire cooling racks until completely cooled.
- Prepare buttercream frosting by whipping softened butter until creamy and light.
- Slowly integrate powdered sugar, vanilla extract, and heavy cream, beating until achieving a silky, spreadable consistency.
- Assemble cake by placing chocolate layer first on a cake stand, spreading an even frosting layer between each subsequent layer.
- Cover entire cake with remaining frosting, creating a smooth exterior.
- Optional: Tint a portion of frosting pink for decorative piping details.
- Refrigerate cake for 30 minutes to stabilize frosting and enhance flavor melding.
Notes
- Swap out regular milk for dairy-free alternatives like almond or oat milk to make this cake suitable for lactose-intolerant guests.
- Experiment with natural food colorings like beet juice for strawberry layer or cocoa powder for deeper chocolate intensity to avoid artificial additives.
- Use room temperature ingredients to ensure smooth batter and prevent potential curdling during mixing, creating a more consistent cake texture.
- Test cake doneness by gently pressing the center – it should spring back when fully baked, ensuring a perfectly moist and tender crumb.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg