Neapolitan Layer Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Combine sugar and butter in a bowl and cream using an electric mixer until light and fluffy, scraping down the sides and blending for a total of 5 minutes. Add egg yolks slowly, 1 at a time, beating into creamed butter mixture. Beat in vanilla extract.
• Sift flour, baking powder, and 1 pinch salt together in a separate bowl. Add to creamed sugar mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl and blend for 1 minute more; batter should be smooth and consistent. Separate batter evenly into 3 mixing bowls, about 2 1/2 cups in each.
• Beat egg whites and remaining salt together in a bowl using a whip attachment until stiff peaks form.
• Fold 1/3 of the whipped egg whites into 1 bowl of batter and pour into a prepared cake pan for the vanilla layer.
• Fold 1/3 of the whipped egg whites and chocolate-flavored milk powder into another bowl of batter. Pour into another prepared cake pan for the chocolate layer.
• Fold remaining 1/3 of the whipped egg whites, strawberry-flavored milk powder, and red food coloring into remaining bowl of batter. Pour into the remaining prepared cake pan for the strawberry layer.
• Bake cake layers in the preheated oven until a toothpick inserted into the center of each comes out clean, 25 to 30 minutes. Remove from the oven and cool for about 15 minutes before flipping layers onto a wire rack to cool to room temperature, 20 to 30 minutes more.
• Combine cream cheese, butter, and shortening in a bowl and cream together until smooth. Scrape down the bowl and add confectioners' sugar. Blend until frosting is smooth.
• Assemble and frost the cooled cake layers and decorate as you please.

Steps:

• Preheat the oven to gas 4, 180C, fan 160°C Grease and line 3 x 18cm round tins. In a blender, puree 100g of the strawberries, then remove the pips by passing through a fine sieve. Set aside.
• Using an electric hand whisk, beat 180g of the butter until smooth. Add the caster sugar and 1tsp vanilla extract and beat until light and fluffy, then beat in half the buttermilk. Add the eggs one at a time, beating well, then fold through the flour and bicarbonate of soda. Stir in the remaining buttermilk.
• Divide the batter between 3 bowls. Fold the melted chocolate into one bowl, and 1tsp vanilla extract into the second. Mix the strawberry puree and pink food colour into the third. Pour the batters into the 3 lined tins. Bake for 20-25 minutes, until a skewer comes out clean.
• To make the buttercream, whisk together the icing sugar, remaining butter, vanilla extract and 6tbsp milk, until of a smooth spreading consistency. Add an extra 1tbsp milk if necessary.
• Level the sponges using a serrated knife, then sandwich the cakes together by spreading 200g buttercream between each layer, with the chocolate sponge on the base, the vanilla sponge in the middle and the strawberry sponge at the top.
• Using a knife, coat the cake with the remaining buttercream. Sweep around the cake with a palette knife held at a 45 degree angle to remove the excess icing and reveal the sponge beneath. Decorate with the grated chocolate and remaining strawberries, and add bunting.

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the chocolate ice cream onto the cake layer. Spread with an offset spatula to make a smooth top. Scoop the strawberry ice cream over the chocolate layer and smooth the top. Scoop the pistachio ice cream over the strawberry layer and smooth the top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Put the heavy cream, chocolate syrup, confectioners' sugar, and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the pistachios. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
• Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
• Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
• While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
• Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
• Pour the ganache over the cake, letting any excess drip down the sides.

Steps:

• Place 1/4 cup of the sugar in a small saucepan. Cook over high heat, without stirring, until all the sugar turns caramel. Tilt pan to distribute caramel. Lower the heat and carefully whisk in the jam, the scraped vanilla bean and seeds, 1 tablespoon of water, a pinch of salt and the lemon juice. (The caramel will bubble violently.) Simmer, stirring, until the caramel dissolves into the jam. Remove from heat.
• In a food processor, pulverize the whole almonds with 2 tablespoons of the flour.
• Using an electric mixer, cream the butter, remaining sugar, 1/4 teaspoon salt and the zests until light and fluffy, about 5 minutes. Scrape down the bowl with a rubber spatula. Mix in the pulverized almonds until combined. Beat in the egg yolks, one at a time, and then add the almond extract and orange-flower water. Mix in the remaining flour.
• Divide the dough into six equal balls. Place each ball between two sheets of plastic wrap and press into an 8-inch circle, using the inside of a pie pan as a guide. Chill the dough rounds in the refrigerator for 2 hours or freeze for 30 minutes.
• Preheat oven to 375 degrees. Remove plastic wrap, place a dough round on a parchment-lined baking sheet and bake until golden, about 15 minutes. Cool completely on a wire rack. Repeat with remaining rounds.
• Lay a round in the center of a serving plate. Spread with 3 to 4 tablespoons of jam to just before the edge. Continue to layer the rounds, spreading jam between each. Spread a thin layer of jam over the top and cover with sliced almonds. The cake can be served immediately, but tastes even better, and is easier to cut, if tightly wrapped and served 1 or 2 days later.

Steps:

• Preheat the oven to 325°F (170°C).
• Make the cakes: In a large bowl, prepare the cake batter according to the package instructions.
• Pour 4¾ cups (550 G) of the cake batter into a medium bowl and whisk in the cocoa powder. Set aside.
• Pour 1¼ cups (140 G) of the cake batter into a separate medium bowl and whisk the in strawberry gelatin powder. Set aside.
• Gather a 6-inch (15 cm), 8-inch (20 cm), and 10-inch (25 cm) round aluminum cake pan. Line with parchment paper and grease with nonstick spray.
• Pour the strawberry batter into the 6-inch pan, the vanilla batter into the 8-inch (20 cm) pan, and the chocolate batter into the 10-inch (25 cm) pan. Tap the pans lightly on the counter to smooth the surface and release any air bubbles.
• Bake the cakes, rotating after about 15 minutes. The strawberry cake should take about 25 minutes, the vanilla about 35 minutes, and the chocolate about 40 minutes. For each cake, the top should spring back when lightly touched and a cake tester inserted in the center should come out clean. Let the cakes to cool in the pans on a wire rack. After 10-15 minutes of cooling, remove the cakes from the pans and let cool completely.
• Make the frosting: In a large bowl, cream the butter with an electric hand mixer for about 30 seconds, until fluffy and smooth. Add the powdered sugar, 1 cup (110 G) at a time, beating on low speed to incorporate. Add the milk and beat to combine.
• Assemble the cake: Slice the strawberry cake into 2 even layers with a serrated knife. Separate the layers and spread about ⅓ cup (40 G) frosting over the bottom layer. Sprinkle half of the pink sprinkles and freeze-dried strawberries evenly over the frosting. Place the top cake layer over the candies and gently press down. Repeat with the vanilla cake, filling with half of the white chocolate chips and white sprinkles, and chocolate cake, filling with half of the chocolate chips and chocolate sprinkles.
• Frost each cake flavor with a thin coat of frosting, then transfer to the refrigerator immediately after frosting to chill and harden slightly, about 15 minutes.
• Spread about 1 tablespoon of frosting in the center of a cake stand. Place the chocolate cake in the center of the stand, then gently placing the vanilla cake on top, then the strawberry cake of top of that. Carefully spread more frosting over the top and sides of each layer of cake (this does not need to look extremely neat, as the wafer cookies will cover everything).
• Starting with the bottom chocolate layer, carefully arrange the chocolate wafer cookies vertically around the sides, packing them close together, until the entire perimeter of the cake is covered. Repeat with the vanilla cake and wafer cookies, then with the strawberry cake and wafer cookies.
• Carefully spread remaining half of the pink sprinkles and freeze-dried strawberries over the top of the strawberry cake, covering the frosting. Add remaining half of the white chocolate chips and white sprinkles to the ledge of the vanilla cake, then remaining half of the chocolate chips and chocolate sprinkles to the edge of the chocolate cake.
• Slice and serve.
• Enjoy!

Steps:

• Prepare 1/2 of the cake mix as directed on the boxes for each flavor. Cook in three 9-inch round pans. You will have prepared one chocolate cake, one vanilla cake and one strawberry cake. Cool and frost each layer whith white whipped frosting. (You can always prepare the whole box for each of the three flavors, and then you will have two 9-inch three layer cakes.) Decorate as desired and enjoy!

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions. , Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl., Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.