Neapolitan Cake Recipe

Butter: Provides richness and moisture to the cake.

Sugar: Sweetens the cake and helps with the texture.

Eggs: Bind the ingredients together and add structure.

All-purpose flour: Forms the base of the cake batter.

Baking powder: Helps the cake rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Milk: Adds moisture and helps create a smooth batter.

Vanilla extract: Adds a classic vanilla flavor to the cake.

Strawberry jam: Infuses the strawberry layer with fruity sweetness.

Chocolate syrup: Adds rich chocolate flavor to the middle layer.

Chopped nuts: Optional, adds texture and a nutty flavor to the top layer.

When creaming the butter and sugar, ensure the mixture becomes light and fluffy. This process incorporates air, which is crucial for a tender and airy cake. Use room temperature butter for the best results, as it will blend more easily with the sugar.

• butter - Substitute with margarine: Margarine can be used as a 1:1 substitute for butter and provides a similar texture and moisture content.

• sugar - Substitute with honey: Honey is sweeter than sugar, so use ¾ cup of honey for every 1 cup of sugar. It also adds a slight floral note.

• eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that helps bind the ingredients.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used, but it will make the cake denser. Use ¾ cup of whole wheat flour for every 1 cup of all-purpose flour.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar for every 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity as table salt and provides a slightly different flavor profile.

• milk - Substitute with almond milk: Almond milk can be used as a 1:1 substitute for regular milk, making the recipe dairy-free.

• vanilla extract - Substitute with almond extract: Almond extract has a stronger flavor, so use half the amount. It adds a different but pleasant flavor.

• strawberry jam - Substitute with raspberry jam: Raspberry jam provides a similar texture and sweetness but with a slightly different berry flavor.

• chocolate syrup - Substitute with melted dark chocolate: Melted dark chocolate can be used for a richer, more intense chocolate flavor. Use the same amount.

• chopped nuts - Substitute with dried fruit: Dried fruit like raisins or cranberries can add a different texture and sweetness. Use the same amount.

• Allow the Neapolitan cake to cool completely on wire racks before storing. This helps prevent condensation, which can make the cake soggy.

• Wrap each layer individually in plastic wrap to maintain freshness. If the cake is already frosted, wrap the entire cake carefully.

• Place the wrapped cake layers or the whole cake in an airtight container. This will help keep the cake moist and prevent it from absorbing any odors from the refrigerator.

• Store the cake in the refrigerator if you plan to consume it within 3-4 days. The cool temperature will help maintain the texture and flavor of the cake.

• For longer storage, freeze the cake. Wrap each layer in plastic wrap and then in aluminum foil to prevent freezer burn. If the cake is already frosted, place it in the freezer for about an hour to harden the frosting, then wrap it in plastic wrap and aluminum foil.

• Label the wrapped cake with the date to keep track of its storage time. Frozen Neapolitan cake can be stored for up to 2-3 months.

• To thaw, remove the cake from the freezer and let it sit in the refrigerator overnight. This gradual thawing process helps maintain the cake's texture.

• If you need to thaw the cake quickly, you can leave it at room temperature for a few hours. However, be cautious as this may cause condensation, which can affect the cake's texture.

• Once thawed, bring the cake to room temperature before serving for the best flavor and texture. This usually takes about 1-2 hours.

• If the cake was stored unfrosted, you can frost it after it has thawed and reached room temperature. This ensures that the frosting adheres well to the cake layers.

• Enjoy your Neapolitan cake with a fresh cup of coffee or tea, and savor the delightful combination of strawberry, chocolate, and nut flavors!

• Preheat your oven to 300°F (150°C). Place the leftover Neapolitan cake on a baking sheet. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place a slice of cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if needed, in 10-second increments.

• If you have a steamer, you can use it to reheat the cake. Wrap the cake slice in parchment paper or aluminum foil. Place it in the steamer basket and steam for about 5 minutes. This method helps keep the cake moist.

• For a stovetop method, use a skillet. Heat the skillet over low heat. Place the cake slice in the skillet and cover it with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake slice in the air fryer basket. Heat for about 3-5 minutes, checking halfway through to ensure it doesn't overcook.

• Oven: Used to bake the cake layers at the specified temperature of 350°F (175°C).

• Cake pans: Three 9-inch round pans to bake each layer of the Neapolitan cake separately.

• Mixing bowl: A large bowl for creaming the butter and sugar and mixing the batter.

• Hand mixer: Useful for beating the butter, sugar, and eggs until light and fluffy.

• Spatula: Handy for scraping down the sides of the bowl and folding in ingredients.

• Measuring cups: Essential for accurately measuring ingredients like flour, sugar, and milk.

• Measuring spoons: Necessary for measuring smaller quantities like baking powder, salt, and vanilla extract.

• Wire racks: Used for cooling the cake layers after baking.

• Toothpick: Helps check if the cake layers are fully baked by inserting it into the center of the cake.

• Cooling racks: For cooling the cakes completely before stacking and frosting.

• Spatula knife: Useful for spreading the frosting evenly between the layers and on the outside of the cake.

• Grease brush: For greasing the cake pans to ensure the cake layers don’t stick.

• Flour sifter: Helps to evenly distribute flour when preparing the cake pans.

• Knife: For leveling the cake layers if necessary before stacking.

Prepare ingredients in advance: Measure and set out all ingredients before starting. This ensures a smooth workflow.

Use a stand mixer: A stand mixer can cream butter and sugar more efficiently, saving you time and effort.

Simultaneous baking: Bake all three cake layers at the same time if your oven allows, reducing overall baking time.

Quick cooling: Place cake layers on wire racks in a cool area or use a fan to speed up the cooling process.

Pre-made frosting: Use store-bought frosting to save time on preparation.