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Neapolitan Layer Cake: A Delicious Recipe & Baking Guide

  • Total Time: 180 minutes
  • Yield: 12-16 servings 1x

Description

Classic Red Velvet Cake with tangy cream cheese frosting and optional decadent chocolate ganache drip. A show-stopping dessert perfect for any occasion!

Ingredients

Scale
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups buttermilk
  • Red food coloring (gel or liquid), enough to achieve desired red color (usually 2-3 tablespoons)
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda (yes, another teaspoon!)
  • 8 ounces cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream (optional, for desired consistency)
  • 4 ounces semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Use parchment paper rounds in the bottom of the pans.
  2. In a large bowl, whisk together the flour, baking powder, 1/2 teaspoon of baking soda, and salt.
  3. In a separate large bowl (or the bowl of your stand mixer), cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes).
  4. Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Do not overmix.
  6. Stir in the red food coloring until you reach your desired shade of red.
  7. In a small bowl, combine the 1 tablespoon of white vinegar and the remaining 1 teaspoon of baking soda. Quickly add this mixture to the cake batter and stir until just combined.
  8. Divide the batter evenly among the prepared cake pans. Use a kitchen scale to ensure each pan has the same amount of batter.
  9. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  11. In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese and butter together until smooth and creamy.
  12. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  13. Stir in the vanilla extract.
  14. If the frosting is too thick, add the heavy cream, one tablespoon at a time, until you reach your desired consistency.
  15. If your cake layers are uneven, use a serrated knife to level the tops.
  16. Place one cake layer on a serving plate or cake stand.
  17. Spread a generous layer of cream cheese frosting evenly over the first cake layer.
  18. Carefully place the second cake layer on top of the frosting.
  19. Spread another generous layer of cream cheese frosting evenly over the second cake layer.
  20. Place the final cake layer on top of the frosting.
  21. Apply a thin layer of frosting over the entire cake. Refrigerate the cake for 30 minutes to allow the crumb coat to set.
  22. Apply a final, thicker layer of frosting over the entire cake, smoothing it out as much as possible.
  23. Place the heavy cream in a microwave-safe bowl and heat until just simmering (about 1-2 minutes).
  24. Pour the hot cream over the finely chopped chocolate in a heat-proof bowl.
  25. Let the mixture sit for 1 minute to allow the heat to melt the chocolate.
  26. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
  27. Let the ganache cool slightly for about 5-10 minutes, or until it reaches a pourable consistency.
  28. Carefully pour the ganache around the edges of the cake, allowing it to drip down the sides.
  29. Spread any remaining ganache over the top of the cake.
  30. Refrigerate the cake for at least 30 minutes to allow the frosting and ganache (if using) to set.
  31. Slice and serve! This cake is best served cold.

Notes

  • Using room temperature ingredients, especially the butter, cream cheese, and eggs, is crucial for a smooth and well-emulsified batter and frosting.
  • Overmixing the cake batter will develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
  • Sifting the powdered sugar helps to prevent lumps in the frosting.
  • Using parchment paper rounds in the bottom of the cake pans makes it much easier to remove the cakes without sticking.
  • Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
  • Don’t skip the crumb coat! It’s essential for a smooth and professional-looking finish.
  • Gel food coloring is more concentrated than liquid food coloring, so you’ll need less of it to achieve the desired color.
  • Store leftover cake in the refrigerator for up to 3 days.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes

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Find it online: https://www.sweetbananachef.com/neapolitan-layer-cake/