Easy 3 layer cake with vanilla, chocolate and strawberry flavors. Delicious combination and lovely decoration makes it a perfect cake for Birthday, wedding or Valentine's Day! It serves up to 6-8 people
125mlmilk½ cup + extra for mixing vanilla cake cream
Filling and frosting
1packvanilla cake cream powder
400gcream cheese1 ⅔ cup
red food gel coloring
50gdark chocolatechopped, or chips - ½ cup
100gdark chocolatechopped, or chips - 1 cup
wafers for decoration
Preheat oven to 350 F / 180 C.
Place butter and sugar to the mixing bowl. Using hand mixer, beat until pale and incorporated.
Mix in egg, one by one with electric mixer.
Sift in flour.
Beat with hand mixer just until combined.
Add milk. Beat with electric mixer until creamy consistency.
Divide mix into 2 bowls.
Place 1 part in the spring form baking pan, the bottom layered with parchment paper and sides smeared with butter.
Add strawberry jam to another bowl with batter. Proceed with mixer until just combined.
Add red gel coloring.Beat until you have pink batter.
Bake sponges in separate pans, layered with parchment paper, up to 30 minutes in the oven. Check with a wooden skewer - if t comes out clean, it's ready.
For the chocolate sponge, add egg, oil, sugar, vanilla and cocoa in a bowl. Beat until incorporated.
Add milk and sifted flour. Beat until incorporated.
Bake chocolate sponge in a pan, layered with parchment paper, up to 30 minutes in the oven. Check with a wooden skewer - if it comes out clean, it's ready. Let them cool completely before frosting.
Prepare vanilla cream according to package instructions.
Put the bottom chocolate cake on a serving plate. Add 1/2 of vanilla cream filling in the center.
Add pink sponge on top and add remaining vanilla cream. Place vanilla sponge on top.
Mix cream cheese with powdered sugar, add few drops of vanilla extract.
Add 1/3 of cream cheese frosting to another bowl. Melt 1/4 of chocolate in microwave or Bain Marie and slowly incorporate it in cream cheese until smooth.
Add 1/3 of cream cheese frosting to another bowl and mix with red gel coloring until bright pink.
Using an offset spatula, frost the cake from bottom with chocolate, then pink, then leftover white frosting. Frost the top with white frosting, too. Leave the cake to set in the fridge for 2 hours.
Melt chocolate, mixed with 1 tsp of batter and pour it on top of the cake. Make the drips, pushing to the sides with offset spatula or spoon.
Decorate Neapolitan cake with wafers.
You will need 2 or 3 - 16 cm or 6.3 inch spring form pans.I suggest you plan to make the layer cake at least 2 days ahead. You can bake the sponges and leave them cool until another day. The next day prepare the filling and frosting. Frost the cake and leave it in the fridge to set. Decorate with chocolate and wafers on the final day.To make self-raising flour, mix 2 teaspoons of baking powder with 300 g/ 12 oz/2 cups of all-purpose flour.Store Neapolitan Cake up to 3 days in the fridge. Keep in mind that if you don't cover the cake, the white frosting can have a yellow hue. It's ok to taste!You can also decorate the cake with fresh strawberries and funfetti.