Neapolitan Cake – Neapolitan Layer Cake Recipe

Neapolitan Cake – Neapolitan Layer Cake Recipe

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Makes one 3-layer cake

For the Strawberry Cake
1/3 cup whole milk
1/3 cup strawberry jam
3 large egg whites, room temperature
1/2 teaspoon strawberry extract (optional but good)
1-1/4 cups all purpose flour
2 teaspoons baking powder
2/3 cup sugar
½ teaspoon salt
6 Tablespoons unsalted butter, room temp
Red food coloring (optional)
For the Chocolate Cake
1-½ cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon espresso or instant coffee powder
1 teaspoon baking soda
1/3 cup vegetable oil
1 cup cold milk (or water)
1 Tablespoon white vinegar
1 teaspoon vanilla extract
For the White Cake
½ cup whole milk, room temperature
3 large egg whites, room temperature
1 teaspoon vanilla extract
1 cup cake flour
3/4 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
5 Tablespoons unsalted butter, softened but still cool
For the Salted Buttercream Icing and assembly
3 cups confectioner’s sugar, or more as necessary
2-½ sticks salted butter, chopped into cubes and softened to room temp
Extra table salt, as needed
Strawberry jam
Make the strawberry cake layer
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch cake pan. Tap out excess four and set aside.

2. In a small bowl or measuring cup, whisk together milk, jam, egg whites, and strawberry extract (if using). Try to combine the jam into the mixture as evenly as possible, but don’t worry if it ends up a little lumpy. It will even out once mixed into the flour. Set aside for a moment.

3. In a separate large bowl, whisk together flour, baking powder, sugar, and salt. Using your KitchenAid Hand Mixer on low speed (around speed 2), add the butter and beat until mixture resembles coarse crumbs, about 1-1/2 minutes. Make sure the flour is fully incorporated into the butter and no more flour sits at the bottom of the bowl.

4. Add 2/3 of the prepared wet mixture to the dry and beat at medium (around speed 4) for another 2 minutes, until fluffy.

5. Scrape down the sides of the bowl as needed and add remaining wet mixture. Beat for 30 seconds on low to incorporate the liquid into the batter slowly, then turn the speed back to medium for another 20 seconds. Stop once the batter looks well mixed.

6. If using food colour, add a few drops and mix into the batter on low. Adjust quantity according to your desired colour, but since we’re going for a pink hue on the cake don’t add too much!

7. Pour batter into prepared pan and bake for 30 to 40 minutes, rotating pan halfway through. Remove from oven once cake tester comes out clean. Let cool inside the pan for 20 minutes before turning out on a wire rack to cool completely.

Make the chocolate cake layer
8. Preheat oven to 350°F (180°C). Grease and flour a 9-inch cake pan. Tap out excess four and set aside.

9. In a large bowl, whisk together all purpose flour, sugar, cocoa powder, salt, espresso or instant coffee powder, and baking soda.

10. In a separate small bowl or measuring cup, whisk together vegetable oil, milk/water, vinegar, and vanilla, until very well combined.

11. Pour the wet mixture into the bowl of dry ingredients, and stir (using a spatula or your KitchenAid Hand Mixer) until thoroughly combined. Pour batter into prepared pan and bake for 30 to 40 minutes, rotating pan halfway through. Remove from oven once cake tester comes out clean. Let cool inside the pan for 20 minutes before turning out on a wire rack to cool completely.

Make the white cake layer

12. Preheat oven to 350°F (180°C). Grease and flour a 9-inch cake pan. Tap out excess four and set aside.
13. In a large measuring cup, light whisk together milk, egg whites, and vanilla extract. Set aside.

14. In a large bowl, whisk together cake flour, sugar, baking powder, and salt. Using your KitchenAid Hand Mixer on low speed (around speed 2), add the butter and beat until mixture resembles coarse crumbs, about 1-1/2 minutes. Make sure the flour is fully incorporated into the butter and no more flour sits at the bottom of the bowl.

15. Add 3/4 of the milk mixture to the crumbs and beat at high (around speed 6) for about 1-1/2 minutes. Add the remaining milk mixture and beat for 30 seconds on low to incorporate the liquid into the batter slowly, then turn the speed back to medium for another 20 seconds. Don’t overmix the batter.

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