Neapolitan Cake
"Learn how to make a beautiful, flavorful Neapolitan Cake with chocolate, vanilla, and strawberry layers in this delicious cake recipe!..."
INGREDIENTS
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1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
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2 cups (400g) sugar
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4 large eggs, room temperature
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3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour, see substitution in Notes below.
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
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1/4 cup (54g) vegetable oil
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2 teaspoons (8g) vanilla extract
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(These are add-ins after batter has been divided into bowls)
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3 Tablespoons (21g) Unsweetened Cocoa Powder
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3 Tablespoons (44g) very hot water
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(These are add-ins after batter has been divided into bowls)
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1/4 cup Strawberry Reduction (Reduced from 1/2 cup strawberry puree- about 5-6 strawberries).
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Strawberry Flavor- Optional-- In addition to the strawberry reduction, you can also add 2 teaspoons Strawberry Jell-O powder or 3/4 teaspoon Strawberry extract for an added boost of strawberry flavor.
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1 cup (240g) heavy cream
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1/4 (29g) cup powdered sugar
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1 (4g) teaspoon vanilla
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3 sticks (339g) Unsalted Butter, softened
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7 cups (805 g) Confectioners Sugar
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1/3 c. (72g) milk or cream, more if needed
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1/2 teaspoon salt (3g) (optional) to cut the sweetness (preferably fine grain or popcorn salt).
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2 tsp (8g) Vanilla Extract
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Pink Coloring Gel- Optional
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4 oz Dark Chocolate Chips (we used Ghirardelli) or Semi-Sweet. If using semi-sweet, I like to use closer to 5oz. If using milk chocolate, use closer to 8 oz.
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4 oz. Heavy Cream (or Whipping Cream)
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