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Neapolitan Cake

• Ingredients (for three 8-inch layers)

  
  

  Dry

  3 ¾ C all-purpose flour (450g)
  2 ½ tsp baking powder
  ½ tsp baking soda
  1 tsp salt
  

  
  

  Wet

  1 C unsalted butter, softened (227g)
  2 C sugar (400g)
  4 large eggs

  1 T vanilla extract
  1 ½ C buttermilk (room temperature)
  

  
  

  To flavor each layer

  Vanilla layer

  • Leave as-is.

  Chocolate layer

  • ¼ cup Dutch-process cocoa powder
  • 2 Tbsp hot coffee or hot water

  Strawberry layer

  • ¼ cup freeze-dried strawberry powder (made by grinding freeze-dried strawberries in a food processor)

  • A drop or two of pink food coloring (optional)

  
  

  Freeze-dried strawberry powder gives a much stronger strawberry flavor than fresh strawberries without making the batter soggy.
  

  
  

  Instructions

  1. Heat oven to 350°F (175°C).
  2. Grease and line three 8-inch cake pans with parchment.
  3. Cream butter and sugar for 3-5 minutes until fluffy.
  4. Beat in eggs one at a time.
  5. Mix in vanilla.
  6. Whisk together the dry ingredients.
  7. Alternate adding dry ingredients and buttermilk.

  
  

  Now divide the batter evenly into three bowls.

  
  

  Vanilla

  Pour directly into one pan.

  Chocolate

  Mix cocoa with hot coffee until smooth, then stir into the second bowl.

  Strawberry

  Fold strawberry powder into the third bowl. Add a tiny bit of pink coloring if desired.

  
  

  Bake 25-30 minutes.
  

  
  

  The cakes are done when:

  • A toothpick comes out with a few moist crumbs.
  • The center springs back when lightly touched.

  Cool 10 minutes in the pans, then turn onto racks.

  
  

  A few tips:

  • Bake by weight if possible so the layers are the same height.
  • Wrap cooled layers in plastic wrap and refrigerate for an hour before frosting— they'll be much easier to stack.
  • If you're making this a day ahead, wrap each cooled layer tightly. They'll stay moist overnight.
  • Suggested: Vanilla, chocolate, then strawberry on top