Neapolitan Cake with Swiss Meringue Buttercream
This neapolitan cake with swiss meringue buttercream is made up of vanilla, strawberry, and chocolate cake layers, surrounded by their corresponding buttercream flavors!
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350 degrees. Grease and line a 6 inch cake pan with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, sift the flour, sugar, baking powder, and salt, then whisk to combine. In a separate bowl combine the oil, yogurt, milk, and vanilla. Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand. Add half of the wet ingredients to the dry, then scrape down the bowl. Add the rest of the wet ingredients and mix until just combined. In a separate bowl, whip the egg white to soft peaks. Gently fold it into the batter. Pour batter into the prepared pan and bake for 25-28 minutes.
Grease and line a 6 inch cake pan with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, sift the flour, sugar, baking powder, and salt, then whisk to combine. In a separate bowl combine the oil, yogurt, milk, vanilla, and pureed strawberries. Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand. Add half of the wet ingredients to the dry, then scrape down the bowl. Add the rest of the wet ingredients and mix until just combined. In a separate bowl, whip the egg white to soft peaks. Gently fold it into the batter. Pour batter into the prepared pan and bake for 28-30 minutes.
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Reviews from the Original Source
I recently made this cake and loved it! My only complaint is that it’s in metric measurements and for using 6 in pans. I baked it using 8 in pans and decreased the bake time by a few minutes. They were thinner but still delicious! I’d make this again in a heartbeat.
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