Neapolitin Layer Cake

March 09, 2013

A delicious strawberry, chocolate and vanilla layer cake topped with a wonderful strawberry buttercream.

Chocolate Cake:
3/4 cup plus 2 tablespoons all purpose flour
6 tablespoons dark cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup vegetable or canola oil
1 large egg
1/2 cup black coffee
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract

White Cake:
1 3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
8 tablespoons unsalted butter, room temperature
2 large egg whites
3/4 cup very cold water
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Strawberry Cake:
1 1/4 cups plus 2 tablespoons all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 1/2 ounces strawberry gelatin powder
8 tablespoons unsalted butter, room temperature
2 large eggs
1/2 cup milk
1 1/2 teaspoons vanilla extract
1/4 cup strawberry puree
- use frozen strawberries that have been partially thawed and process them in a food
processor or blender. If they are unsweetened add a bit of sugar, but if they are
sweetened, do not add any additional sugar.

Filling:
strawberry jam

Strawberry Buttercream:
1 1/2 cups fresh strawberries (about 8 ounces), rinsed, hulled, coarsely chopped
4 large egg whites
1 1/4 cups sugar
3 sticks unsalted butter, room temperature

Use the bottom of a 9-inch round cake pan (do not use the top as it is slightly bigger than the bottom) and trace it onto parchment paper and then cut it out. Do this two more times, since you will need...
See the full directions on my site

Nutritions

Calories
919

Sodium
520mg
21% DV

Fat
65g
100% DV

Protein
6g
12% DV

Carbs
71g
24% DV

Fiber
2g
10% DV

Baked