Why make this recipe
The Original Neapolitan Rose Cake is a delightful combination of flavors and colors that brings joy to any occasion. This cake not only looks beautiful, with its layers of rich chocolate, classic vanilla, and fruity strawberry, but it also tastes amazing. It’s a fun way to celebrate birthdays, holidays, or just a special family gathering. Plus, it’s a great opportunity to impress your guests with your baking skills!
How to make Original Neapolitan Rose Cake
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 3/4 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 cup strawberry puree
- 1/2 cup cocoa powder
- Buttercream frosting (for decoration)
- Optional: fresh strawberries and chocolate shavings for garnish
Directions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix the flour and baking powder. Add this to the wet mixture alternately with the milk, starting and ending with flour.
- Divide the batter into three bowls. In one bowl, mix in the strawberry puree; in the second bowl, mix in the cocoa powder for the chocolate batter. Leave the last bowl as vanilla.
- Pour each batter into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cool, layer the cakes starting with chocolate, then vanilla, and finally strawberry.
- Frost with buttercream frosting and decorate as desired with fresh strawberries and chocolate shavings.
How to serve Original Neapolitan Rose Cake
Serve the Original Neapolitan Rose Cake at room temperature. You can slice it into wedges and place them on individual plates. Pair it with whipped cream or a scoop of vanilla ice cream for an extra treat. Guests will love it served with fresh strawberries or a light drizzle of chocolate sauce.
How to store Original Neapolitan Rose Cake
Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to bring it back to room temperature before serving, as the flavors are best enjoyed fresh.
Tips to make Original Neapolitan Rose Cake
- Make sure your butter is softened to room temperature for easier creaming.
- Don’t overmix the batter; mix just until combined to keep the cake light and fluffy.
- For extra moisture, you can brush the cake layers with a bit of simple syrup before frosting.
- Feel free to experiment with other flavors in place of strawberry, such as raspberry or lemon.
Variation
You can turn this cake into a gluten-free version by using gluten-free flour instead of all-purpose flour. Additionally, try using different fruit purees, like mango or peach, for a different flavor profile.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them in plastic wrap and store them in the refrigerator until you’re ready to frost and serve.
2. What can I use instead of buttercream frosting?
You can use whipped cream, cream cheese frosting, or any other frosting of your choice.
3. How can I make the cake more chocolatey?
To enhance the chocolate flavor, you can increase the amount of cocoa powder in the chocolate batter or add chocolate chips for a richer taste.
Original Neapolitan Rose Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour For the cake layers
- 1 cup sugar For sweetness
- 3/4 cup unsalted butter, softened Must be softened for creaming
- 1 cup milk To add moisture
- 3 large eggs Binder for the cake
- 1 tablespoon baking powder For leavening
- 1 teaspoon vanilla extract For flavor
- 1/2 cup strawberry puree For the strawberry layer
- 1/2 cup cocoa powder For the chocolate layer
- 1 batch Buttercream frosting For decoration
- to taste fresh strawberries and chocolate shavings Optional garnish
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, mix the flour and baking powder. Add this to the wet mixture alternately with the milk, starting and ending with flour.
- Divide the batter into three bowls. In one bowl, mix in the strawberry puree; in the second bowl, mix in the cocoa powder for the chocolate batter. Leave the last bowl as vanilla.
- Pour each batter into the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Assembly
- Once cool, layer the cakes starting with chocolate, then vanilla, and finally strawberry.
- Frost with buttercream frosting and decorate as desired with fresh strawberries and chocolate shavings.