Neapolitan Cake

Add the 3/4 of the strawberry reduction to the second batch and mix.

Transfer the three batters into three 6″ cake pans, which have been buttered and floured.

Bake at 350 degrees F for about 30 minutes or until the centers are springy to the touch. Let the strawberry layer bake 5-8 minutes longer. Test with a toothpick.

For the Buttercreams:

Whip the butter for about 5 minutes using a paddle attachment (stand-up mixer).

Beat in the confectioner’s sugar slowly.

Add the cream and vanilla. Beat until you have an even, fluffy consistency.

Dive buttercream into 3 parts.

Transfer one vanilla batch to a piping bag and snip off the tip.

For the Chocolate Buttercream:

Mix cocoa into one batch of buttercream.

Transfer to a piping bag and snip off the tip.

For the Strawberry Buttercream:

Add the rest of the strawberry mixture to a buttercream batch.

Add in a few drops of pink food coloring if you want the color to be more vibrant.

Mix together until desired consistency.

Transfer to a piping bag and snip off the tip.

For the Assembly:

Pipe alternating circles between each layer with each buttercream bag.

Add layers

Pipe and smooth out a crumb coat on the outside of the cake with an uneven spatula.

Pipe out petals around the entire cake. Stay consistent with the size of each petal.

Notes

The cake layers will all bake for different times, I'll point out that my strawberry layer needed almost 10 minutes longer than the vanilla so keep a close eye out and make sure the centers are set before removing from oven.For the strawberry buttercream, you could add more preserve if you’d like or even use the liquid from defrosted frozen strawberries.