Neapolitan Nesquik Layer Cake Recipes

NEAPOLITAN NESQUIK® LAYER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Combine sugar and butter in a bowl and cream using an electric mixer until light and fluffy, scraping down the sides and blending for a total of 5 minutes. Add egg yolks slowly, 1 at a time, beating into creamed butter mixture. Beat in vanilla extract.
• Sift flour, baking powder, and 1 pinch salt together in a separate bowl. Add to creamed sugar mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl and blend for 1 minute more; batter should be smooth and consistent. Separate batter evenly into 3 mixing bowls, about 2 1/2 cups in each.
• Beat egg whites and remaining salt together in a bowl using a whip attachment until stiff peaks form.
• Fold 1/3 of the whipped egg whites into 1 bowl of batter and pour into a prepared cake pan for the vanilla layer.
• Fold 1/3 of the whipped egg whites and chocolate-flavored milk powder into another bowl of batter. Pour into another prepared cake pan for the chocolate layer.
• Fold remaining 1/3 of the whipped egg whites, strawberry-flavored milk powder, and red food coloring into remaining bowl of batter. Pour into the remaining prepared cake pan for the strawberry layer.
• Bake cake layers in the preheated oven until a toothpick inserted into the center of each comes out clean, 25 to 30 minutes. Remove from the oven and cool for about 15 minutes before flipping layers onto a wire rack to cool to room temperature, 20 to 30 minutes more.
• Combine cream cheese, butter, and shortening in a bowl and cream together until smooth. Scrape down the bowl and add confectioners' sugar. Blend until frosting is smooth.
• Assemble and frost the cooled cake layers and decorate as you please.

NESQUIK NEAPOLITAN POUND CAKE

Steps:

• PREHEAT oven to 350 degrees F.
• Grease and flour 10-inch, 12-cup fluted tube pan.
• BEAT cream cheese and eggs in large mixer bowl until smooth.
• Beat in cake mix alternately with milk.
• Beat on high speed for 2 minutes (batter will be thick).
• Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik.
• Remove 2 more cups white cake batter and place in separate bowl; stir in strawberry Nesquik.
• SPOON strawberry batter into prepared pan; tap pan on counter lightly.
• Spoon white batter over strawberry batter covering it completely, and then spoon chocolate batter over white batter.
• BAKE on center oven rack for 55 to 65 minutes or until wooden pick inserted into cake comes out clean.
• Cool in pan on wire rack for 45 minutes.
• Loosen edges with butter knife if needed; invert onto wire rack to cool completely.
• Sprinkle with powdered sugar.