Neapolitan Cake
This delightful three-layer cake features a symphony of flavors – from the luscious strawberry, rich chocolate, to the classic vanilla. Each layer is tender and moist, and the frostings perfectly complement the cake layers, creating a beautiful and decadent dessert. The combination of colors and flavors makes this cake a showstopper for any special occasion.
— Constant Cookbook
Ingredients
- :
- ⅓ cup whole milk
- ⅓ cup strawberry jam
- 3 egg whites, at room temperature
- ½ teaspoon
- (optional)
- 4¾ ounces (approximately 1¼ cups) all-purpose flour
- 6 ounces granulated sugar (approximately ⅔ cup)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, at room temperature, cut into cubes
- Red or pink food coloring (optional)
- :
- 1 cup granulated sugar
- ¾ cup + 2 tablespoons all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- ½ cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup boiling water
- :
- ½ cup whole milk, at room temperature
- 3 egg whites, at room temperature
- 1½ teaspoons vanilla extract
- 1 cup + 2 tablespoons cups cake flour
- ¾ cup + 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, softened but still cool, cut into small cubes
- :
- 1½ cups unsalted butter, at room temperature
- 3¾ cups powdered sugar
- 3 tablespoons heavy cream
- 4½ tablespoons vanilla extract
- :
- 1 cup unsalted butter, at room temperature
- 2½ cups powdered sugar
- 2 tablespoons strawberry jam
- 2 tablespoons heavy cream
- 1 tablespoon vanilla extract
- ½ teaspoon
- (optional)
- Red food coloring
- :
- 1 cup unsalted butter, at room temperature
- 2½ cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate, melted and cooled
Instructions
- Make the Strawberry Cake Layer: Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside.
- In a medium bowl, whisk together the milk, jam, eggs and extract (if using); set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder and salt on low speed to combine. With the mixer still on low speed, add the butter and combine until the mixture resembles coarse sand, about 1 to 2 minutes. Add two-thirds of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes. Scrape down the sides of the bowl and add the remaining milk mixture and beat for 30 seconds. Scrape down the bowl again and beat on high for another 20 seconds. With the mixer on low add a few drops of food coloring until the desired color is reached (I used 8 drops of red food coloring.)
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. Cool for 20 minutes, then turn the cake out onto a wire rack to cool completely..
- Make the Chocolate Cake Layer: Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside.
- Whisk together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add the egg, milk, oil and vanilla; beat on medium speed for 2 minutes. Add the boiling water and mix on medium-low speed until combined (batter will be thin). Pour the batter into the prepared pan.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool for 20 minutes, then turn the cake out onto a wire rack to cool completely.
- Make the White Cake Layer: Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside.
- Whisk together the milk, egg whites and vanilla extract in a medium bowl; set aside.
- Mix the cake flour, sugar, baking powder and salt with an electric mixer on low speed until combined. Add the butter and continue beating on low until the mixture resembles coarse sand, 1 to 2 minutes.
- Add all but ¼ cup of the milk mixture to flour mixture and beat at medium speed for 1½ minutes. Add the remaining milk mixture and beat for an additional minute.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 27 to 35 minutes. Cool for 20 minutes, then turn the cake out onto a wire rack to cool completely.
- Make the Vanilla Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
- Make the Strawberry Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, mix in the strawberry jam, heavy cream, vanilla extract and strawberry extract (if using), then increase the speed to medium-high and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
- Make the Chocolate Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the heavy cream and vanilla, mixing until incorporated. Add the melted chocolate and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed to incorporate all of the chocolate.
- Assemble the Cake: Place the strawberry cake layer on a serving plate and spread with about ½ cup of the strawberry frosting. Top with the chocolate cake layer and spread with ½ cup of the chocolate frosting. Top with the white cake layer and apply a crumb coat to the entire cake. Refrigerate until the crumb coat has set, about 30 minutes.
- Frost the Cake: Fit three separate pastry bags with a #103 decorating tip. Fill each bag separately with the strawberry, chocolate and vanilla frosting. Starting with the strawberry frosting, hold the bag vertically, with the tip perpendicular to cake; use a swift back-and-forth motion 1-inch wide to make the ruffle, moving up the side of the cake as you go, going up about one-third of the way up the cake. Continue around the entire cake, then repeat with the chocolate, then the vanilla. Use the same technique to make a ruffle design on the top of the cake.
- The cake can be kept at room temperature in an airtight container for up to 4 days. It can also be frozen, with slices wrapped individually, for up to 1 month.
Cook Time
1H40M
Prep Time
PT1H
Yield
10 to 12 servings
Nutrition
- Calories: 855 kcal
- Carbohydrate Content: 128 g
- Protein Content: 6 g
- Fat Content: 58 g
- Saturated Fat Content: 37 g
- Cholesterol Content: 151 mg
- Sodium Content: 317 mg
- Fiber Content: 1 g
- Sugar Content: 105 g
- Serving Size: 1 serving
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