Neapolitan Cake

  • Neapolitan Cake
  • Neapolitan Cake
  • Neapolitan Cake
  • Neapolitan Cake
Ranking: 3 more votes required!

Rated 5 out of 5 based on 2 votes

Ingredients

  • 115 g butter, softened (for vanilla cake)
  • 1 cup caster sugar (for vanilla cake)
  • 1 tspn vanilla essence (for vanilla cake)
  • 3 x eggs (for vanilla cake)
  • 1 1/2 cup self-raising flour, sifted (for vanilla cake)
  • 1/2 cup milk (for vanilla cake)
  • 1/4 tspn pink food coloring gel (for vanilla cake)
  • 1 cup hot water (fro the chocolate cake)
  • 2/3 cups cocoa powder (for chocolate cake)
  • 170 g butter, softened (for the chocolate cake)
  • 2 x eggs (for the chocolate cake)
  • 1 tspn vanilla essence (for the chocolate cake)
  • 1 1/2 cup caster sugar (for the chocolate cake)
  • 2 cups plain flour, sifted (for the chocolate cake)
  • 1 1/4 Tbls bicarbonate soda (for the chocolate cake)
  • 1 tspn salt (for the chocolate cake)
  • 1/4 tspn baking powder (for the chocolate cake)
  • 200 g butter, softened (for buttercream)
  • 1 kg icing sugar (for buttercream)
  • 1 Tbls vanilla essence (for buttercream)
  • 1/3 cup milk (for buttercream)
  • 1/4 tspn pink food coloring (for buttercream)
  • 1 tspn strawberry essence

Method

1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.

2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the vanilla and beat for 1 minute. Add eggs, one at a time, beating well between each addition (the mixture will look curdled at this stage). Add the flour and milk, in alternate batches. Add the food gel. Continue mixing for another 2 minutes until combined.

3. Pour batter into prepared pan. Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely. Halve the cake horizontally using a sharp knife.

For the chocolate cake:

1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.

2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the vanilla and beat for 1 minute. Add eggs, one at a time, beating well between each addition (the mixture will look curdled at this stage). Add the flour and milk, in alternate batches. Add the food gel. Continue mixing for another 2 minutes until combined.

3. Pour batter into prepared pan. Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely. Halve the cake horizontally using a sharp knife.

For the buttercream:
1. Using an electric mixer, beat butter in a bowl until pale and fluffy (about 5 minutes).

2. Gradually add icing sugar mixture, milk, strawberry essence and food coloring, beating constantly until combined.

To assemble the cake: Place 1 cake base, cut-side up, on a serving plate. Spread with buttercream mixture. Continue layering with 3 layers of the cake and the remaining buttercream mixture, finishing with the cream mixture. Use the remaining icing to completely cover the cake. Decorate with your favorite fruit.

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  • Sarah that is absolutely beautiful.

    Reply

    by ANNA LINHART on 14/12/2014, 21:44
    ANNA LINHART
  • Beautiful clours, beautiful cake!

    Reply

    by Angela H. on 02/01/2015, 12:09
    Angela H.
  • Ranking: 3 more votes required!

    Rated 5 out of 5 based on 2 votes

    2 people have cooked this

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  • Sarah Lewis

    I am not a professional photographer, but very passionate about photography, cooking and food styling. I like to keep everything simple yet visually appetizing and tasteful.

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