Three colorful cake layers filled with subtle hints of strawberry jam and whipped cream or buttercream sprinkled with coconut flakes. A festive cake to celebrate the season.
The cake is influenced by the rainbow of strawberry, chocolate and vanilla flavors found in Neapolitan ice cream. The chocolate layer is swapped out for a green one in honor of Christmas.
Although different in color every layer tastes the same with vanilla and almond extract to flavor it. You can play around with different flavors by adding some peppermint extract to the green layer and rose essence for the red. You also have a choice of using whipped cream or buttercream for frosting.
This is for my baking group, Baking Partners, a close-knit group of home bakers who are intent on honing their skills and techniques in the kitchen. We keep in close touch and support is available to help with any problems or questions. We are always taking new members – if you would like to join e-mail Swathi (email@example.com) and she will send you the information to get started.
There were two recipe versions of this Neapolitan Cake (suggested by Suja of Kitchen Corner- Try It). One was for a sponge cake requiring 8 eggs and the other was an eggless version. I made both.
The sponge cake version was a fail because I took the cake out too soon. Once cooled I realized the middle was still raw. The eggless version was the surprise winner. I say surprise because I didn’t know you could bake a cake like this without eggs. I thought they were a crucial part of any good cake.
The layers baked up tall and fluffy with a dense texture and a rich flavor thanks to the buttermilk and sour cream in the batter. Strawberry jam is thinly spread over top of each layer as you build the cake giving it a touch of tartness that cuts through the sweetness of the cake. If you don’t like strawberries you can leave it out.
My family quickly fell in love! As did I. They asked that I make it again for Christmas dessert.
A request I fully plan to honor. I’d be crazy not to.