Skip to content

Neapolitan Cake – Erin’s Birthday

August 23, 2016

It was WDC member Erin’s birthday in July so I was pretty pumped to whip up another creative cake. I made her this Orange Chocolate Cake last year.   Her only request this year was chocolate. I’ve had this Neapolitan cake idea on the brain for quite some time and with berries in season I thought it’d be perfect.  Normally Neapolitan is chocolate, strawberry, and vanilla, but raspberries were more in season so I substituted that in for strawberries.  I really liked how the raspberry layer turned out.  I might make that one by itself next time with some interesting filling like lemon or coconut.  The chocolate layer I modified to use my go to chocolate cake these days, but was pretty similar to the base recipe with the addition of coffee.

The original recipe called for all 3 Neapolitan flavors for frosting as well.  I have a day job (I might even argue two) so I didn’t have time for that.  I opted for everyone’s favorite and just smothered the cake in chocolate frosting.  I’ve added the strawberry and vanilla frosting instructions at the end if you’d like to include those.

I did some research on what the best form of milk to use in cakes and came across this amazing blog that seemed to be made just for me! The Cake Blog  I chose to use buttermilk instead of the whole milk that is called for in the original recipe.

Difficulty: Medium (lots of time, lots different elements)
Prep Time: 2 hours
Cook Time: 40 min
Chill Time: 1 hour
Total Time: 3-4 hours
Yield: One 3-layer cake, 12ish servings
Taste: Good

IMG_5206.JPG IMG_5209.JPG

RASPBERRY (OR STRAWBERRY) LAYER

INGREDIENTS:

1/3 cup buttermilk (original recipe called for whole milk)
1/3 cup raspberry jam
3 egg whites, at room temperature
1/2 teaspoon raspberry extract (optional)
4 and 3/4 ounces (approximately 1 and 1/4 cups) all-purpose flour
6 ounces granulated sugar (approximately 2/3 cup)
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature, cut into cubes
Red or pink food coloring (optional)
1/2 to 1 cup cleaned, dry raspberries

PROCEDURE:

1. Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside.

2. In a medium bowl, whisk together the milk, jam, egg whites and extract (if using); set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder and salt on low speed to combine. With the mixer still on low speed, add the butter and combine until the mixture resembles coarse sand, about 1 to 2 minutes.

4. Add two-thirds of the milk mixture to the flour mixture and beat at medium speed for 90 seconds. Scrape down the sides of the bowl and add the remaining milk mixture and beat for 30 seconds. Scrape down the bowl again and beat on high for another 20 seconds.

5. With the mixer on low add a few drops of food coloring until the desired color is reached (I used 8 drops of red food coloring.)

6. Fold in optional raspberries

7. Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool for 20 minutes, then turn the cake out onto a wire rack to cool completely.

CHOCOLATE LAYER

INGREDIENTS:

1 cup granulated sugar
3/4 cup + 2 tablespoons all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup buttermilk (original recipe called for whole milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup strong hot black coffee

PROCEDURE:

1. Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside.

2. Whisk together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

3. Add the egg, buttermilk, oil and vanilla; beat on medium speed for 2 minutes.

4. Add hot coffee and mix on medium-low speed until combined (batter will be very thin). Pour the batter into the prepared pan.

5. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.

6. Cool for 20 minutes, then turn the cake out onto a wire rack to cool completely.

WHITE LAYER

INGREDIENTS:

1/2 cup buttermilk, at room temperature
3 egg whites, at room temperature
1 and 1/2 teaspoons vanilla extract
1 cup + 2 tablespoons cups cake flour
3/4 cup + 2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened but still cool, cut into small cubes

PROCEDURE:

1. Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside.

2. Whisk together the buttermilk, egg whites and vanilla extract in a medium bowl; set aside.

3. Mix the cake flour, sugar, baking powder and salt with an electric mixer on low speed until combined.

4. Add the butter to flour mixture and continue beating on low until the mixture resembles coarse sand, 1 to 2 minutes.

5. Add all but 1/4 cup of the wet mixture to flour mixture and beat at medium speed for 90 seconds. Add the remaining wet mixture and beat for an additional minute.

6. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 27 to 35 minutes.

7. Cool for 20 minutes, then turn the cake out onto a wire rack to cool completely.

FROSTINGS:

Chocolate Frosting
(NOTE: this is modified to frost the entire cake, layers and sides)  Used 2/3 if making all three frostings.
1 1/2 cup (3 sticks) unsalted butter, at room temperature
3 3/4 cups powdered sugar
3 to 6 tablespoons heavy cream (to your liking of consistency)
1 1/2 teaspoon vanilla extract
6 ounces semisweet chocolate, melted and cooled

1.Place all of the ingredients in a food processor and pulse to incorporate.  Scrape down sides then process until the frosting is smooth adding any extra heavy cream to get your desired thinness.

OPTIONAL Vanilla Frosting
1½ cups unsalted butter, at room temperature
3¾ cups powdered sugar
3 tablespoons heavy cream
4½ tablespoons vanilla extract

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

OPTIONAL Raspberry Frosting
1 cup unsalted butter, at room temperature
2½ cups powdered sugar
2 tablespoons raspberry jam
2 tablespoons heavy cream
1 tablespoon vanilla extract
½ teaspoon raspberry extract (optional)
Red food coloring

1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, mix in the strawberry jam, heavy cream, vanilla extract and strawberry extract (if using), then increase the speed to medium-high and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

ASSEMBLY

1. Place the raspberry cake layer on a serving plate and spread with about ½ cup of the frosting. Top with the chocolate cake layer and spread with ½ cup of frosting. Top with the white cake layer and apply a crumb coat to the entire cake. Refrigerate until the crumb coat has set, about 30 minutes.

2. Frost the remainder of the cake.

3. The cake can be kept at room temperature in an airtight container for up to 4 days. It can also be frozen, with slices wrapped individually, for up to 1 month.

IMG_5210.JPG

Source: Brown Eyed Baker

 

 

 

Advertisements

From → Dessert, WDC

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: