Scratch Neapolitan Layer Cake
Scratch Neapolitan Layer Cake might be just the side dish you are searching for. This recipe serves 12 and costs 28 cents per serving. One serving contains 270 calories, 3g of protein, and 11g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. 9 people were glad they tried this recipe. It is brought to you by Cookie Madness. A mixture of sugar, unsalted butter, cocoa powder, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a rather bad spoonacular score of 10%. Similar recipes are Neapolitan Layer Cake, Scratch Strawberry Layer Cake With Strawberry Cream Cheese Icing, and Neapolitan Cake.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 35 minutes
Ingredients:
1 1/4 tsp baking powder
3/4 teaspoon baking soda
6 tablespoons unsweetened natural cocoa powder
1/2 cup boiling water or very hot coffee
1 large egg
1 1/4 cups plus 2 tablespoons (6 oz) all-purpose flour
1 cup granulated sugar
1/2 cup plus 2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon strawberry extract (optional)
2 tablespoons dry strawberry Jell-O
3/4 cup sugar
1/3 cup unsalted butter, softened but still cool (not melted or partially melted)
3/4 teaspoon vanilla
1 teaspoon vanilla extract
1/4 cup vegetable oil
Equipment:
mixing bowl
hand mixer
frying pan
oven
bowl
toothpicks
Cooking instruction summary:
Prepare the chocolate cake first. In a mixing bowl, stir together flour through cocoa powder. Add the oil, milk, egg, vanilla and stir until well mixed. Stir in the boiling water or coffee. Beat with an electric mixer for about 30 to 60 seconds or until smooth, then pour into the pan. Bake for about 30 minutes. Let cool in pan for 10 minutes, then invert onto a rack and let cool completely.While chocolate cake bakes, wash out the mixing bowl and beaters and start preparing the other two batters. Try to time it so they’re ready to go in the oven a little after the chocolate cake is ready. You don't want to let the batters sit too long.For each of the two batters, measure out the flour, baking powder and salt in separate bowls. Set asideWorking with two mixing bowls, put the butter and sugar for each batter in a mixing bowl. With an electric mixer, cream the butter and sugar in each bowl. Add one egg to each bowl and beat until light and fluffy, then add the flavorings. To one bowl, beat in the vanilla. To the other, beat in the strawberry Jell-O, and both extracts.With a big spoon or a heavy duty scraper, add the flour and milk alternately, beginning and ending with the flour, to the yellow batter and mix by hand until smooth. Batter will be thick. Repeat procedure with the strawberry batter.Put the batter into two cake pans and bake at 350 for 30-35 minutes or until a toothpick inserted comes out with moist crumbs. Let cool in the pans for 10 minutes, then invert and let cool completely.To assemble, frost and stack the cakes so that the chocolate is on the bottom, vanilla is in the center and strawberry is on top. Or stack it the way you want. It's not like I'm the queen of everything and you have to follow orders.Frosting: Beat 3 sticks (12 oz) softened unsalted butter until smooth and creamy. Gradually add 4 ½ cups of powdered sugar. After adding about half of the sugar, add 3 tablespoons of heavy cream and continue beating in remaining sugar. Continue beating and scraping sides of bowl, adding whole milk as needed, until you reach a smooth consistency. For a sweeter frosting, add a little more powdered sugar and milk. Beat in a pinch of salt (or omit if you used salted butter for some reason).
Step by step:
1. Prepare the chocolate cake first. In a mixing bowl, stir together flour through cocoa powder.
2. Add the oil, milk, egg, vanilla and stir until well mixed. Stir in the boiling water or coffee. Beat with an electric mixer for about 30 to 60 seconds or until smooth, then pour into the pan.
3. Bake for about 30 minutes.
4. Let cool in pan for 10 minutes, then invert onto a rack and let cool completely.While chocolate cake bakes, wash out the mixing bowl and beaters and start preparing the other two batters. Try to time it so they’re ready to go in the oven a little after the chocolate cake is ready. You don't want to let the batters sit too long.For each of the two batters, measure out the flour, baking powder and salt in separate bowls. Set aside
5. Working with two mixing bowls, put the butter and sugar for each batter in a mixing bowl. With an electric mixer, cream the butter and sugar in each bowl.
6. Add one egg to each bowl and beat until light and fluffy, then add the flavorings. To one bowl, beat in the vanilla. To the other, beat in the strawberry Jell-O, and both extracts.With a big spoon or a heavy duty scraper, add the flour and milk alternately, beginning and ending with the flour, to the yellow batter and mix by hand until smooth. Batter will be thick. Repeat procedure with the strawberry batter.
7. Put the batter into two cake pans and bake at 350 for 30-35 minutes or until a toothpick inserted comes out with moist crumbs.
8. Let cool in the pans for 10 minutes, then invert and let cool completely.To assemble, frost and stack the cakes so that the chocolate is on the bottom, vanilla is in the center and strawberry is on top. Or stack it the way you want. It's not like I'm the queen of everything and you have to follow orders.Frosting: Beat 3 sticks (12 oz) softened unsalted butter until smooth and creamy. Gradually add 4 ½ cups of powdered sugar. After adding about half of the sugar, add 3 tablespoons of heavy cream and continue beating in remaining sugar. Continue beating and scraping sides of bowl, adding whole milk as needed, until you reach a smooth consistency. For a sweeter frosting, add a little more powdered sugar and milk. Beat in a pinch of salt (or omit if you used salted butter for some reason).
Nutrition Information:
covered percent of daily need
