Introduction
Indulge in the perfect blend of flavors with our English Neapolitan Cake recipe. Delight your senses with layers of moist sponge cake, velvety chocolate, and luscious strawberry filling. Perfect for any occasion, this heavenly treat will leave everyone craving for more.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup strawberry jam
- 1/4 cup milk chocolate chips
Directions:
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add softened butter and mix until crumbly.
- Beat in eggs, one at a time, then stir in buttermilk and vanilla extract until smooth.
- Divide batter evenly into three separate bowls.
- In one bowl, mix cocoa powder until well combined.
- In another bowl, fold in strawberry jam.
- Pour each batter into separate cake pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
How to Prepare:
- Once cooled, place one chocolate cake layer on a serving plate.
- Spread a layer of chocolate frosting over the cake.
- Top with a vanilla cake layer, then spread strawberry jam over it.
- Add the final chocolate layer on top.
- Frost the entire cake with chocolate frosting and decorate with chocolate chips.
- Chill for 30 minutes before serving.
Preparation Time:
- Preparation: 30 minutes
- Baking: 25-30 minutes
- Cooling: 1 hour
- Total: 2 hours
Servings:
12 slices
Conclusion:
Elevate your dessert game with our delectable English Neapolitan Cake. With its rich layers and heavenly flavors, it’s sure to become a family favorite. Whether it’s a birthday celebration or a simple gathering, this cake is guaranteed to impress.
