Description
Creamy layers of Neapolitan cake blend classic strawberry, vanilla, and chocolate flavors into a nostalgic dessert that sparks childhood memories. Sweet harmony dances across each delightful slice, inviting you to savor pure indulgence.
Ingredients
Scale
Cake Layers:
Main Dry Ingredients:
- 1 ½ cups (360 ml) all-purpose flour (for each layer)
- ½ cup (120 ml) cocoa powder (chocolate layer)
- 1 teaspoon (5 ml) baking powder (for each layer)
- ½ teaspoon (2.5 ml) baking soda (for each layer)
- ¼ teaspoon (1.25 ml) salt (for each layer)
Wet Ingredients:
- ½ cup (120 ml) unsalted butter, softened (for each layer)
- ¾ cup (180 ml) granulated sugar (for each layer)
- 2 large eggs (for each layer)
- 1 teaspoon (5 ml) vanilla extract (vanilla layer)
- 1 teaspoon (5 ml) strawberry extract (strawberry layer)
- ½ cup (120 ml) milk (for chocolate and vanilla layers)
- ½ cup (120 ml) strawberry puree (for strawberry layer)
Frosting Ingredients:
- 2 cups (480 ml) unsalted butter, softened
- 5 cups (1200 ml) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- ¾ tablespoons (11.25 ml) heavy cream or milk
- Pink food coloring (optional)
Instructions
- Prepare your workspace by positioning oven rack in the center and warming the oven to a precise 350F (175C) temperature.
- Meticulously coat three 8-inch round cake pans with butter or non-stick spray, then line the bottoms with parchment paper for seamless cake release.
- Whisk together flour, baking powder, and salt in a clean mixing bowl, ensuring no lumps remain for a smooth cake texture.
- Cream softened butter and sugar in a separate large bowl, beating until the mixture becomes light, fluffy, and pale yellow.
- Incorporate eggs one at a time into the butter mixture, mixing thoroughly after each addition to maintain a consistent batter.
- Gently fold the dry ingredient mixture into the wet ingredients, creating a silky, uniform cake batter.
- Divide the base batter into three equal portions, reserving one section for each distinct flavor: vanilla, chocolate, and strawberry.
- For the chocolate layer, fold cocoa powder into one portion of the batter until fully integrated and rich brown.
- Mix strawberry puree or concentrated strawberry extract into the second portion, creating a vibrant pink-hued batter.
- Leave the third portion as a classic vanilla base, maintaining its pristine white color.
- Carefully pour each flavored batter into its prepared cake pan, smoothing the surfaces with a spatula for even baking.
- Position pans in the preheated oven, ensuring equal spacing for consistent heat distribution.
- Bake for approximately 25-30 minutes, rotating pans halfway through to guarantee uniform browning.
- Test cake doneness by inserting a slender toothpick into the center – it should emerge clean with minimal crumbs.
- Remove cakes from oven and allow to cool in pans for 10 minutes before transferring to wire racks.
- Once completely cooled, level cake layers if needed and prepare for assembly and frosting.
Notes
- Use room temperature ingredients to ensure smooth batter and even mixing, which helps create a consistent cake texture.
- Divide the batter equally among three pans for uniform layers representing classic strawberry, vanilla, and chocolate flavors.
- Consider using parchment paper circles at the bottom of cake pans to prevent sticking and guarantee clean layer removal.
- When combining batter colors, gently fold to maintain distinct color separation and prevent muddying of vibrant layer appearances.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg