HOMEMADE NEAPOLITAN CAKE RECIPES
Neapolitan Cake made with only one cookie dough! 3 layers of chocolate, vanilla and Strawberry integrate to make one layer of an tremendous cake covered buttercream Vanilla Cream. 3 coats of gentle colored, soft Cake, combining Vanilla taste, strawberry and Chocolate.
included in vanilla buttercream and decorated with sweet vessel hundreds, this Neapolitan cake has ' celebration ' written on it. when I started operating in this Neapolitan Cake, I knew exactly what I wanted. For me, it is all approximately the gorgeous layer of chocolate, vanilla and warm purple manner Strawberry.
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| HOMEMADE NEAPOLITAN CAKE RECIPES |
Cake dough is then divided into three. One stays that way. it's miles a vanilla layer. One layer receives a pinch of strawberry extract and a little crimson food dye. And ultimately, one contact cocoa powder with a bit more milk. What do you get? The maximum Neapolitan Cake. it is smooth candy and we could the cake shine.
Plus I delivered a bit greater pizza with all of the chocolates pushing on pinnacle. So if you need a totally clean cake but terrific for the following party, birthday or circle of relatives dinner, I have you ever blanketed. anybody will love these three coats of Neapolitan desserts.
INGREDIENTS:
VANILLA CAKE:
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 200 grams (1 cup) caster sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 315 grams (2 and 1/4 cups) plain flour
- 3 teaspoons baking powder
- 240 ml (1 cup) milk
- 2 tablespoons full fat sour cream
STRAWBERRY CAKE:
- 1 teaspoon strawberry extract
- Pink food gel or food colouring
CHOCOLATE CAKE:
- 1 tablespoon cocoa powder
- 1 tablespoon milk
VANILLA BUTTERCREAM:
- 230 grams (1 cup or 2 sticks) unsalted butter, room temperature
- 2 teaspoon vanilla extract or vanilla bean paste
- 625 grams (5 cups) icing or powdered sugar
- 3–4 tablespoons milk
TO DECORATE:
- Assorted candy and chocolate
INSTRUCTIONS:
- Grease and line three 6 inch round baking tins. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.
- Add eggs, one at a time, beating after each addition. Sift in flour and baking powder. Add milk and sour cream and beat on a low speed until just combined. Don’t overmix.
- Divide batter evenly into three. To one batter, add strawberry extract and a few drops of pink food gel and stir. To another, add the cocoa powder and extra milk and stir until smooth. Leave the final batter as is (that’s the vanilla layer).
- Pour each batter into your three prepared cake tins. Bake cakes in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cakes and set on a wire rack to cool completely.
- To make frosting, beat butter with an electric mixer until smooth and creamy, then add the vanilla. Add icing sugar, one cup at a time. Add a tablespoon of milk as needed. Continue until you have used all the icing sugar and milk and the frosting is smooth and creamy.
- Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover top with buttercream.
- Add third cake on top. Cover the entire cake, top and sides, with remaining buttercream. Use a cake scraper to remove excess buttercream on the sides.
- Cover the top of the cake with your favourite candy and chocolates.