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Classic Italian Neapolitan Layer Cake

Classic Italian Neapolitan Layer Cake: Taste Italy in Every Slice

Indulge in the Classic Italian Neapolitan Layer Cake, a delightful dessert bursting with rich chocolate goodness.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour You can experiment with cake flour for a lighter texture.
  • 3/4 cup Unsweetened Cocoa Powder Do not substitute with sweetened cocoa for best results.
  • 2 cups Granulated Sugar Brown sugar can add extra depth but may alter texture slightly.
  • 1 tsp Baking Soda Ensure it's fresh for effective rising.
  • 1 tsp Baking Powder Use double-action baking powder for consistent results.
  • 1/2 tsp Salt Do not skip to ensure flavor complexity.
  • 2 large Eggs Room temperature eggs mix better into the batter.
  • 1 cup Buttermilk Can substitute with whole milk plus 1 tbsp vinegar for a similar acidity.
  • 1/2 cup Vegetable Oil Can use melted butter for a richer flavor.
  • 2 tsp Vanilla Extract Use pure vanilla for best flavor profile.
  • 1 cup Boiling Water Hot coffee can be substituted for more intense chocolate flavor.
For the Frosting
  • 1 cup Unsalted Butter Should be softened to room temperature for easy mixing.
  • 4 cups Powdered Sugar Can add more for a sweeter taste.
  • 1/4 cup Heavy Cream Can substitute with milk, but the texture may be less creamy.
  • 1 pinch Salt Essential for depth of flavor.
For Decoration (Optional)
  • 1 cup Chopped Nuts Use your choice of nuts; omit for a nut-free version.
  • 1 cup Fresh Berries Seasonal berries work best for freshness.
  • 1/2 cup Chocolate Shavings Use milk or dark chocolate depending on preference.

Equipment

  • Mixing Bowls
  • whisk
  • spatula
  • 9-inch round cake pans
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by greasing and flouring them generously.
  2. In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined.
  5. Carefully stir in the boiling water into the batter until smooth.
  6. Evenly divide the batter among the three prepared cake pans.
  7. Place the pans in the preheated oven and bake for 25-30 minutes.
  8. Allow the cakes to cool in the pans for about 10 minutes.
  9. For the frosting, beat the softened unsalted butter until creamy, then gradually add the powdered sugar, heavy cream, vanilla, and salt until smooth.
  10. Place the first cake layer on a serving platter, spread frosting between layers, repeat for the second layer.
  11. Frost the top and sides of the cake and decorate with optional toppings.
  12. Chill the completed cake in the refrigerator for at least 1 hour before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 320mgPotassium: 120mgFiber: 2gSugar: 30gVitamin A: 400IUCalcium: 30mgIron: 2mg

Notes

Use room temperature ingredients for better emulsification and avoid over-mixing to keep the cake fluffy.

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