Description
This Neapolitan Layer Cake is a delightful and decadent treat that combines the classic flavors of vanilla, strawberry, and chocolate in three distinct layers. Perfect for special occasions or anytime you crave a rich and beautiful dessert, this cake features moist layers baked from scratch and is generously frosted with light whipped cream, bringing all the flavors together in a harmonious indulgence.
Ingredients
Scale
Cake Layers
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder (divided)
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup strawberry puree
Frosting
- 1 cup whipped cream
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s at the right temperature for baking the cakes evenly.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cake texture.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate and create a smooth batter.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt to ensure even distribution and prevent lumps.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet mixture, alternating with milk and finishing with vanilla extract, mixing gently to form a smooth batter without overmixing.
- Divide and Flavor Batter: Divide the batter evenly into three separate bowls. Leave one bowl plain to represent the vanilla layer, fold in the strawberry puree into the second bowl for the strawberry layer, and add additional cocoa powder to the third bowl to create the chocolate layer.
- Prepare Pans and Pour Batter: Grease three separate cake pans to prevent sticking, then pour each flavored batter into its own pan, smoothing the tops evenly.
- Bake the Cakes: Place the pans in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are fully baked.
- Cool the Cakes: Remove the cakes from the oven and let them cool completely in their pans before removing to avoid breaking or crumbling.
- Assemble and Frost: Once cooled, layer the cakes on a serving plate with whipped cream spread between the layers. Use the remaining whipped cream to frost the top and sides of the cake evenly, creating a smooth, creamy finish.
Notes
- Ensure all ingredients are at room temperature for best mixing results.
- Use fresh strawberry puree for the best flavor; you can make your own by blending fresh strawberries.
- If whipped cream is not stable, consider adding a stabilizer such as gelatin or using stabilized whipped cream to keep the frosting firm.
- Allow the cake to chill for at least an hour before serving to let the flavors meld and frosting set.
- Store any leftovers covered in the refrigerator and consume within 3 days for freshness.
