The Neapolitan Cake.
I’d love to tell you that I made this cake entirely from scratch but I took the easy way out and used a Devil’s Food Cake Mix. It was just as good.
I recently read somewhere that “Cake doesn’t need an occasion, the cake IS the occasion” I strongly agree with this statement.
It was so nice to have a pretty dessert to serve on the weekend with tea when company stopped over to visit. No occasion, just cake.
The Swiss Meringues buttercream is flavored with Strawberry preserves, callebaut dark chocolate and vanilla. You’d think for such a small cake that 4 layers would be a lot of frosting but Swiss meringue buttercream isn’t as sweet as traditional buttercream and it sure looks gorgeous and spreads beautifully (along with tasting fantastic) I wouldn’t hesitate to bake this cake again!
Neapolitan Cake inspired by Sweetopolita
for the Cake:
1 box devil’s food cake mix
1 cup milk
1/4 cup sour cream
1/3 cup melted butter, cooled
for the buttercream:
4 eggs whites
1 cup granulated sugar
1 1/2 cups unsalted butter at roomtemp, cut into 1″ cubes
1/3 cup strawberry jam
1/2 cup good quality dark chocolate, chopped
1 tsp pure vanilla extract
Bake the Cake!
Preheat the oven to 350 degrees. Grease and line round pans with parchment paper. (I used 7″ pans and had leftover cake batter…feel free to bake in 2 8 or 9″ round pans)
Pour the cake mix into your mixer bowl and add the milk, eggs, sour cream and butter. Beat on low-speed for 30 seconds and then turn it up to medium speed and beat for 2 minutes until the mixture is free of lumps.
Bake cakes until a pick inserted int he centre comes out clean. Time will depend on the size of pan used…begin checking on cakes after about 28 minutes.
Let cakes cool completely.
To Make Swiss Meringue Buttercream:
In a heatproof bowl (or the top part of a double boiler) combine egg whites with granulated sugar and whisk together. Place overtop of a pot of simmering water and whisk constantly until the whites are frothy, no longer grainy and hot to the touch.
Remove from the heat and using a whisk attachment of a mixer, beat on medium/high-speed for 10 minutes or until the whites have cooled to room temperature. It’s very important to cool the mixture all the way or your butter will melt and leave you with a mess!
Remove the whisk and attach the paddle beater. With the mixer on medium speed, begin adding cubes of butter 1 or 2 at a time until the butter’s been fully incorporated. The buttercream may begin to look like it’s curdling but continue to beat on medium speed and it’ll come back together. Beat until the buttercream is smooth and light.
Divide the buttercream into 3 portions, I made the strawberry portion a bit larger as I wanted a layer of strawberry frosting and a layer on top.
Flavor the frosting by mixing vanilla into one portion, strawberry preserves into the other and melted room temp chocolate into the final portion.
Assemble the Cake:
Using a large serrated knife, cut the tops off of the cake to make them even (eat the leftover bits and pieces)
Cut each cake through the centre so you have 4 rounds.
place a layer of cake on the serving dish and using an offset spatula, spread 1/2 of the strawberry buttercream making sure you go right up to the edge.
Top with cake, repeat with remaining frosting.
Decorate the top of the cake as you wish and wait for company to drop by 🙂