Description
Layered Neapolitan cake blends strawberry, vanilla, and chocolate flavors into a delightful dessert. Sweet combinations highlight classic Italian pastry techniques with colorful cake tiers that promise delicious memories.
Ingredients
Scale
- 2 large eggs (for each layer)
- 1.5 cups (360 ml) all-purpose flour (for each layer)
- 0.75 cups (180 ml) granulated sugar (for each layer)
- 0.5 cups (120 ml) unsalted butter, softened (for each layer)
- 0.5 cups (120 ml) milk (for chocolate and vanilla layers)
- 0.5 cups (120 ml) cocoa powder (chocolate layer)
- 0.5 cups (120 ml) strawberry puree (for strawberry layer)
- 1 tsp (5 ml) baking powder (for each layer)
- 0.5 tsp (2.5 ml) baking soda (for each layer)
- 0.25 tsp (1.25 ml) salt (for each layer)
- 1 tsp (5 ml) vanilla extract (vanilla layer)
- 1 tsp (5 ml) strawberry extract (strawberry layer)
- 2 cups (480 ml) unsalted butter, softened
- 5 cups (1200 ml) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 0.75 tbsps (11.25 ml) heavy cream or milk
- Pink food coloring (optional)
Instructions
- Preparation: Position oven rack centrally and preheat to 350F (175C), ensuring optimal baking environment.
- Pan Setup: Generously grease three 8-inch round cake pans and line bottoms with parchment paper for effortless cake removal.
- Dry Ingredient Blend: Thoroughly combine flour, baking powder, and salt in a mixing bowl, eliminating potential lumps for a uniform texture.
- Butter Mixture: Vigorously cream butter and sugar until the mixture transforms into a light, airy, pale yellow consistency.
- Egg Integration: Methodically add eggs to the butter mixture, blending completely after each incorporation to maintain batter integrity.
- Batter Formation: Delicately fold dry ingredients into wet components, creating a silky, homogeneous cake base.
- Flavor Differentiation: Partition the base batter into three distinct sections – vanilla, chocolate, and strawberry – each receiving unique flavor treatments.
- Layer Development: Transform each batter portion – incorporate cocoa powder for chocolate, strawberry puree for pink layer, and leave vanilla base pristine white.
- Pan Distribution: Carefully dispense flavored batters into prepared pans, smoothing surfaces for even baking and professional appearance.
- Baking Process: Place pans in preheated oven, rotating midway through 25-30 minute cooking time to ensure consistent golden-brown coloration.
- Doneness Verification: Confirm cake readiness by inserting a toothpick – it should emerge clean with minimal crumb attachment.
- Cooling Protocol: Allow cakes to rest in pans for 10 minutes, then transfer to wire racks for complete cooling before potential leveling and final assembly.
Notes
- Measure Ingredients Precisely: Use exact measurements for consistent texture and flavor, especially in cake baking where proportions dramatically impact results.
- Monitor Oven Temperature: Accurate 350F is crucial; use an oven thermometer to verify actual internal temperature for perfect cake layers.
- Prevent Color Bleeding: When mixing strawberry and chocolate batters, clean mixing tools between colors to maintain distinct, vibrant layer appearances.
- Room Temperature Ingredients: Ensure butter, eggs, and dairy are at room temperature for smoother batter integration and better cake structure.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 11
- Calories: 450
- Sugar: 50 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 80 mg