Description
This High Altitude Neapolitan Cake combines three classic flavors—vanilla, strawberry, and chocolate—into a stunning layered cake that’s perfect for celebrations or special occasions. Each layer is crafted to retain its moisture and structure even at high altitudes, ensuring a delicious and visually appealing dessert. Topped with a whimsical ice cream cone made from buttercream, this cake is as delightful to look at as it is to eat.
Ingredients
Scale
Vanilla Cake:
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup whole milk
Vanilla Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Strawberry Cake:
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup strawberry puree
- 1–2 drops red or pink gel food coloring
Strawberry Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3–4 tablespoons strawberry puree
- 1 teaspoon vanilla extract
- 1–2 drops red or pink gel food coloring
Chocolate Cake:
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup hot water or coffee
Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup cocoa powder
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Instructions
- Baking the Cakes:
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by spraying them with non-stick spray and lining the bottoms with parchment paper.
- Follow the individual cake recipes to mix and prepare the vanilla, strawberry, and chocolate cake batters. Bake each cake for 28-30 minutes or until a cake tester comes out clean.
- Allow the cakes to cool in their pans for 10 minutes before turning them out onto a cooling rack to cool completely. If you’re preparing the cakes in advance, wrap them tightly in plastic wrap once they are cool and store them at room temperature or freeze for later use.
- Preparing the Buttercream:
- While the cakes are cooling, prepare the vanilla, strawberry, and chocolate buttercreams. Start by beating the softened butter until creamy, then gradually add the powdered sugar, followed by the flavoring ingredients (vanilla extract, strawberry puree, cocoa powder, etc.).
- Store the buttercreams in separate bowls, covered with plastic wrap, until you are ready to assemble the cake. If making ahead, refrigerate the buttercream and re-whip before use.
- Assembling the Cake:
- Begin by leveling the cakes with a serrated knife or cake leveler to create flat surfaces. Place the vanilla cake layer on a cake board or stand, and spread a layer of vanilla buttercream on top.
- Add the strawberry cake layer on top of the vanilla layer and spread strawberry buttercream evenly over it. Finally, place the chocolate cake layer on top and cover with chocolate buttercream.
- Apply a crumb coat to the entire cake by spreading a thin layer of buttercream over the top and sides. Refrigerate the cake for 30 minutes to set the crumb coat.
- Applying the Final Coat of Buttercream:
- After the crumb coat has set, apply the final coat of buttercream, using a turntable to smooth the buttercream and blend the colors seamlessly. If you notice any imperfections, fix them with a small spatula and smooth out the buttercream with a heated tool if necessary.
- Creating the Ice Cream Cone Topper:
- Prepare the ice cream cone topper by scooping chilled buttercream onto a sugar cone to mimic scoops of ice cream. Insert a wooden skewer through the cone and scoops for stability, then place the topper on the cake by inserting the skewer into the center of the cake.
Notes
- Baking at High Altitude: Adjust the leavening agents and liquid quantities as noted to ensure that your cakes rise properly and stay moist.
- Storage: Store the assembled cake at room temperature for up to a day, or refrigerate if the environment is warm. Leftover cake and buttercream can be frozen for up to three months.