Neapolitan Cake
Sometimes deciding on a flavor is hard, but dessert should be easy! So have a slice of this neapolitan cake and let all the day's stress float away. I whipped up a good old American buttercream divided it in three batches and flavored them with vanilla, strawberry reduction, and chocolate. The cake layers are based on my favorite vanilla batter but are again divided and flavored with vanilla strawberry and chocolate.
Ingredients
For the Cake:
- ▢1 2/3 cups all purpose flour 213g
- ▢1 cup granulated sugar 200g
- ▢1/4 teaspoon baking soda heaping
- ▢1 teaspoon baking powder heaping
- ▢3/4 cup butter 176g, unsalted, room temperature
- ▢3 egg whites
- ▢1/2 cup sour cream room temperature
- ▢1/2 cup milk room temperature
- ▢2 tablespoons cocoa
- ▢6 ounces strawberries sliced, reduced and strained
- ▢3 tablespoons lemon juice
For the Buttercreams:
- ▢2 tablespoons vanilla extract
- ▢3 lb confectioners sugar
- ▢1 cup unsalted butter 225g, room temperature
- ▢¼ cup cocoa powder
- ▢2 tablespoons strained strawberry preserves
- ▢Pink food coloring
- ▢1 splash whole milk
Instructions
For the Strawberry Reduction:
Add hulled strawberries and lemon juice to a saucepan over medium heat.
After the mixture heats up for a few minutes, mash the strawberries then allow to simmer for about 10 minutes.
Strain mixture into a bowl. Cover and chill for another 10-15 minutes.
For the Cake:
Sift the dry ingredients together in a large bowl.
Mix the wet ingredients together in a medium bowl.
Add the wet to the dry and mix until just combined.
Divide the mixture into 3 bowls.
Add the cocoa powder to one batch and mix.
