Easy Neapolitan Cake Recipes
NEAPOLITAN CAKE
Savor the same triple flavor combo of the classic ice cream in a moist and delicious cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
- Into small bowl, pour 1 1/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
- Bake 40 to 45 minutes or until toothpick inserted 1 1/2 inches from side of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
- In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.
Nutrition Facts : Calories 250, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 25 g, TransFat 1/2 g
NEAPOLITAN CAKE
I received this easy recipe from a friend. It's a pretty cake for birthday parties. I like to add some strawberry extract to the pink portion of the batter. -Marianne Waldman, Brimfield, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions. , Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl., Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.
Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
NEAPOLITAN SHEET CAKE
Marble cake gets an upgrade with this sweet sheet cake swirled with Neapolitan flavors. Frosting swirls of chocolate, vanilla and strawberry make this pretty cake stunning from top to bottom!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
- Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In large bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
- In small bowl, place 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, place 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.
Nutrition Facts : Calories 460, Carbohydrate 57 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 40 g, TransFat 1/2 g
NEAPOLITAN BUNDT CAKE
Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!
Provided by Cathy
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Yield 8
Number Of Ingredients 9
Steps:
- Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
- Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
- Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
- Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
- Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
- Remove from pan and drizzle chocolate glaze over the top.
- To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.
Nutrition Facts : Calories 446 calories, Carbohydrate 70.7 g, Cholesterol 69.8 mg, Fat 15.9 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 2.6 g, Sodium 462.4 mg, Sugar 53 g
EASY NEAPOLITAN CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
- Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
- Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
- While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
- Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
- Pour the ganache over the cake, letting any excess drip down the sides.
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NEAPOLITAN CHEESECAKE CAKE - SHUGARY SWEETS
From shugarysweets.com
4.6/5 (5)Category CakeServings 12Estimated Reading Time 6 mins
- Preheat oven to 325 degrees. Place a large roasting pan with a few inches of water in it on a rack in the lower 2/3 of the oven.
- Prepare 9-inch springform pan by placing a piece of parchment paper on the plate portion of the pan. Tighten the ring and set aside.
- Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla extract. Pour into prepared 9-inch springform pan. Place in preheated oven on middle rack.
NEAPOLITAN CAKE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
4.5/5 (27)Total Time 4 hrsCategory DessertCalories 855 per serving
- Make the Strawberry Cake Layer: Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, sugar, baking powder and salt on low speed to combine. With the mixer still on low speed, add the butter and combine until the mixture resembles coarse sand, about 1 to 2 minutes. Add two-thirds of the milk mixture to the flour mixture and beat at medium speed for 1½ minutes. Scrape down the sides of the bowl and add the remaining milk mixture and beat for 30 seconds. Scrape down the bowl again and beat on high for another 20 seconds. With the mixer on low add a few drops of food coloring until the desired color is reached (I used 8 drops of red food coloring.)
- Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean. Cool for 20 minutes, then turn the cake out onto a wire rack to cool completely..
EASY NEAPOLITAN ICE CREAM SANDWICH CAKE RECIPE - …
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Reviews 16Total Time 10 minsEstimated Reading Time 4 mins
NEAPOLITAN CAKE (QUICK AND EASY) - SWEETEST MENU
From sweetestmenu.com
4.7/5 (9)Category DessertCuisine AmericanTotal Time 1 hr 15 mins
- Grease and line three 6 inch round baking tins. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. In a large mixing bowl, add the butter, sugar and vanilla and beat with an electric mixer until smooth and creamy.
- Add eggs, one at a time, beating after each addition. Sift in flour and baking powder. Add milk and sour cream and beat on a low speed until just combined. Don’t overmix.
- Divide batter evenly into three. To one batter, add strawberry extract and a few drops of pink food gel and stir. To another, add the cocoa powder and extra milk and stir until smooth. Leave the final batter as is (that’s the vanilla layer).
- Pour each batter into your three prepared cake tins. Bake cakes in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the cakes and set on a wire rack to cool completely.
NEAPOLITAN ICE CREAM CAKE RECIPE | REAL SIMPLE
From realsimple.com
3.5/5 (40)Total Time 3 hrsServings 8Calories 273 per serving
- Remove the chocolate ice cream from the freezer and let sit until softened slightly, about 5 minutes. Scoop the chocolate ice cream into a medium bowl and stir until softened and spreadable. Spread the ice cream evenly in the bottom of the prepared pan with an offset spatula or spoon. Sprinkle with a third of the cookie mixture and freeze until firm, 25 to 30 minutes. Repeat this process with the vanilla and strawberry ice creams and the remaining cookie mixture. Freeze, covered, until firm, at least 2 hours and up to 2 days.
- When the cake is ready to serve, dip an offset spatula or thin knife into hot water and run it around the edge of the loaf pan to loosen the cake. Invert it onto a serving plate and remove the parchment.
EASY NEAPOLITAN LAYER CAKES | ROSETTA BAKES!
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Estimated Reading Time 2 mins
NEAPOLITAN CAKE RECIPE - TASTE OF THE SOUTH MAGAZINE
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NEAPOLITAN MARBLE CAKE - PARSLEY AND ICING
From parsleyandicing.com
Cuisine AmericanEstimated Reading Time 6 minsCategory DessertTotal Time 1 hr 20 mins
- Preheat oven to 350 F. Butter a 9 by 5 inch loaf pan, line it with parchment paper leaving excess paper hanging over the sides along the length of the pan and butter the parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl using a hand held mixer), beat the butter and sugar 4-5 minutes, til light and fluffy. Add the eggs one at a time and mix until combined then add the vanilla. Scrape down the sides of the bowl as you go. Add flour alternatively with the buttermilk. Divide the batter into thirds.
- In a small bowl, mix the cocoa and canola oil until smooth. Add the cocoa mixture to one of the three bowls of cake batter and stir til combined. To another bowl of batter, stir in the pureed strawberries and jam. Add a couple of drops of food coloring (if desired) until desired color is achieved.
HOW TO MAKE NEAPOLITAN CUPCAKES - EASY FAMILY RECIPE IDEAS
From easyfamilyrecipeideas.com
Servings 24Estimated Reading Time 7 mins
- In the mixing bowl of a stand mixer, mix the chocolate cake mix, 2 eggs, 1/3 cup of oil, and 1 cup of heavy cream until the batter is smooth and creamy.
- Line a 24 count, or 2 12 count muffin tins with white cupcake liners, and fill the liners about 1/4 full of the chocolate cake batter.
- Rinse out the mixing bowl, dry, and add the Strawberry cake mix, 2 eggs, 1/3 cup of oil, and 1 cup of heavy cream, and mix until the batter is smooth and creamy.
- Place the strawberry batter right on top of the chocolate batter, and fill the cupcake liner to about 1/2 full with the Strawberry batter.
THE ULTIMATE NEAPOLITAN CAKE RECIPE | LIFE LOVE & SUGAR
From lifeloveandsugar.com
5/5 (1)Total Time 2 hrs 45 minsCategory DessertCalories 1355 per serving
- NOTE: You can also make this cake without cooking down the strawberries or using frozen strawberries. For those instructions, look at the original recipe.
AMAZING NEAPOLITAN CAKE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 13Calories 867 per servingCategory Dessert
- Preheat the oven to 350F/177C. Line three, 8-inch cake pans with parchment paper. Using stand mixer, hand mixer or whisk, combine the liquid ingredients in a large mixing bowl: eggs, oil, milk, vanilla and sugar. Whisk on high speed for 2 to 3 minutes, until the eggs are well beaten. In a separate bowl, combine the dry ingredients: flour, baking powder, soda and salt. Sift the dry ingredients into the cake batter, then mix on low speed for 1 minute, just until the flour is incorporated.
- Divide the batter evenly into three three portions - two portions into separate bowls and the third portion can be added directly into one of the prepared cake pans (vanilla flavor). For the strawberry flavor, add in the 1/3 cup (70 ml) strawberry preserves, strawberry extract and a few drops of red or pink food coloring. Whisk for about 30 seconds, just until well incorporated. For the chocolate flavor, add in the cocoa powder and melted chocolate chips and stir for about 30 seconds, just until well incorporated. Watch my video recipe to see how I do it.
- Transfer the prepared chocolate and strawberry cake batters into the remaining prepared cake pans. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean; the chocolate cake may take a few minutes extra. Remove the cake layers from the oven when done and cool in the pans for 20 minutes, then on a wire rack until completely cooled. Once cooled, use a long serrated knife to level the tops of the cake layers, if needed.
- Once the cake layers have cooled completely, prepare the strawberry buttercream. Place the softened butter into a large mixing bowl and whisk on high speed for 7 to 9 minutes until the butter is light and fluffy. Stop and scrape down the sides of the mixing bowl often to ensure all the butter is mixed well. Next, add the confectioner's sugar - adding more sugar will make the frosting thicker and fluffier but sweeter. Mix in the confectioner's sugar on low speed first, then on high speed for 2 to 3 minutes, until the frosting is fluffy.
SCRATCH NEAPOLITAN LAYER CAKE - COOKIE MADNESS
From cookiemadness.net
Ratings 2Servings 12Cuisine AmericanCategory Dessert
- Prepare the chocolate cake first. In a mixing bowl, stir together flour through cocoa powder. Add the oil, milk, egg, vanilla and stir until well mixed. Stir in the boiling water or coffee. Beat with an electric mixer for about 30 to 60 seconds or until smooth, then pour into the pan. Bake for about 30 minutes. Let cool in pan for 10 minutes, then invert onto a rack and let cool completely.
- While chocolate cake bakes, wash out the mixing bowl and beaters and start preparing the other two batters. Try to time it so they’re ready to go in the oven a little after the chocolate cake is ready. You don't want to let the batters sit too long.
- For each of the two batters, measure out the flour, baking powder and salt in separate bowls. Set aside
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