Neapolitan Cake

Posted on 05/22/2012 by kamaliitaru


For all of us that remember neapolitan ice cream - this cake is those tastes, only in cake form. Brownie bottom, Strawberry Cheesecake filling, Vanilla Bean cake top.

For the recipe (it's long, but not complicated), including a .pdf of it, head on over to my blog. Or, continue reading.



Neopolitan Cake
General Instructions/Assembly Schedule:
<>·The day before, up to 8 hours before cake is served: prepare the strawberry cheesecake layer, chill
<>·2-3 hours before (up to overnight): prepare the brownie layer, let cool to room temperature
<>·2-3 hours before (up to overnight): prepare the vanilla bean layer, let cool to room temperature
<>·1+ hour before: Prepare the frosting, if assembling the next day, refrigerate.
<>·To assemble: Place brownie layer on your serving dish, if needed, smooth the top with a serrated knife to ensure even cake layer.
<>·Place chilled strawberry cheesecake layer on top of brownie layer. I’ve found the easiest way to do this is to invert the brownie layer into the strawberry cheesecake layer while it’s still in the pan, then invert onto a plate with the brownie layer on the bottom. Remove the parchment from the strawberry cheesecake layer.
<>·Sift 1-2 T. powdered sugar on top of the vanilla bean cake. Invert onto a temporary plate. Trust me, you need the powdered sugar – this cake sticks like mad to plates. Invert onto another plate, so the top is facing up. Even up the cake layer with a serrated knife. Gently place on top of strawberry cheesecake layer – bottom up (it’s easier to frost that way.
<>·Frost with fluffy frosting.

For the Strawberry Cheesecake Layer:
Original recipe by The Twisted Kitchen
12 oz. cream cheese, softened
1 egg
2/3 c. pureed strawberries
1/3 c. sugar
1/3 c. low sugar strawberry preserves
½ t. salt
1/3 c. flour
Preheat the oven to 300. Put parchment on the bottom of an 8” round pan. In a medium mixing bowl, beat cream cheese 2-3 minutes until a bit lighter. Add sugar and strawberry preserves and mix an additional minute. Add egg, strawberries, and salt. Mix 1-2 more minutes, until no lumps remain. Add flour and mix until flour is incorporated.
Pour into prepared pan and bake 30-45 minutes, until edges are light brown, and middle doesn’t jiggle. Cool at room temperature for 30minutes, then refrigerate.

For the brownie layer:
Original recipe by Mom, The Twisted Kitchen
2 eggs
¼ c. dutch cocoa
1 cup sugar
½ c. oil
1 t. vanilla extract
2 T. coffee
¾ c. flour
½ t. salt
Preheat oven to 350. Spray or grease an 8” round cake pan, use parchment or foil on the bottom, since the brownie does tend to stick. In a medium bowl, combine eggs, oil, and sugar. Whisk in vanilla, salt, coffee, and cocoa, until cocoa is moistened. Sometimes the cocoa doesn’t like to incorporate into this mixture, just keep stirring, it will. Stir in flour, mixing until well combined, with no lumps.
Pour into prepared baking pan, and bake 25 minutes, until top is slightly dry, and sides start to move away from the pan. Cool.
For the vanilla bean cake:
Recipe adapted from The Cake Bible
1/2 cup milk
2 egg whites
1 tsp vanilla bean paste, or ½ vanilla bean (just the scraped insides – aka the good stuff)
2  cups flour
3/4 cups sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup butter (3 oz), softened
Preheat oven to 350. Line the bottom of a 9” cake pan with parchment paper, then grease or spray the parchment.
Combine sugar, baking powder, and flour in a large mixing bowl. Add butter, and mix with a mixer 2-3 minutes, until mixture resembles fine sand. Add milk, egg whites, and vanilla, and mix until well combined, and you see no lumps – do not overmix.
Place in prepared pan, and bake 25-30 minutes, until lightly golden, and a cake tester comes out of the center clean. Let cool in pan.
For the frosting:
Adapted from an old Betty Crocker Cookbook
2/3 c. butter
1/3 c. shortening
2 cups powdered sugar
1 t. vanilla
1 7 oz container marshmallow fluff
Cream the butter and shortening together in a large bowl until light and fluffy – 2-3 minutes. Add marshmallow fluff and mix until combined. Add powdered sugar and vanilla, and beat an additional 2-3 minutes, until desired consistency.


love_spent 24th-May-2012 01:55 am (UTC)
oh thanks for this
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