Neapolitan Cake
A delicious chocolate, strawberry and vanilla cake.
Nutrition Facts
Ingredients
Instructions
Add hulled strawberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the strawberries then allow to simmer for about 10 minutes. Strain mixture into a bowl. Cover and chill for another 10-15 minutes.
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Continue Reading at Preppykitchen →Chef's Notes
The cake layers will all bake for different times, I'll point out that my strawberry layer needed almost 10 minutes longer than the vanilla so keep a close eye out and make sure the centers are set before removing from oven.
For the strawberry buttercream, you could add more preserve if you’d like or even use the liquid from defrosted frozen strawberries.
If you’re doing a petal design with a crumb coat, it requires A LOT of buttercream. If you're doing a simpler design, you can halve the buttercream.
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Reviews from the Original Source
This cake is as delicious as it is beautiful! I made a few modifications that I was pleased with. For the strawberry reduction, I used 16 oz of strawberries, 1.5 tbsp lemon juice, and 1/4 cup sugar, and I let it simmer for almost 45 minutes until it was almost a paste. The result is a super-concentrated strawberry flavor. I used 2 tablespoons of this paste in the cake and 2 in the frosting. For the cake, I added 1 teaspoon of salt to the dry ingredients. The only thing I'm not a fan of is this frosting recipe - I used 2.5 pounds of sugar instead of 3, but it was still tooth-achingly sweet. I had to put more butter in the frosting to cut the sweetness, I had to add salt, and I added lemon juice to the vanilla as shown in the video (but not written down here). These changes helped, but next time I'd use way less confectioner's sugar and also less chocolate powder in the recipe. The decorating is so much fun! I can't wait to make another petal cake. Thanks John!!
Yea I made this yesterday and that's exactly why I did, I replaced the sour cream with yogurt and it came our perfect, soft and delicious. Thanks so much John. I am a big fan .
What tip did you use to make the petals
Okay, perfect. Thank you! And I’m assuming, double or triple the cook time?
Hi. This recipe looks delicious and I would love to try it. Problem is, I would need at least an 8 or 9-inch round cake to feed the crowd that I’d be serving it to. Do you happen to have recipe adjustments for that size?
Thanks!
thank you for your reply.also a request.can you also listed the ingredients in metric [grams]? i know it will take time. but I've tried 4 different website which convert cups to grams and they're all different.one said 1/2 cup of AP flour is 85 grams the other is 55 grams.so its kind of confusing.
hello , my country doesn't sell sour cream. can i omit it or replace it?
your cake look absolutely stunning and yummy btw :)
Love this! Looks great!
This cake was beautiful! I'm so happy I made it for my daughter's 15th birthday!
Did you make this recipe?
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