Why Make This Recipe
The Original Neapolitan Rose Cake is a delightful treat that combines rich flavors and an eye-catching rose design. Making this cake is a perfect way to celebrate a special occasion or simply enjoy an afternoon dessert with family and friends. With its vibrant layers of strawberry, chocolate, and vanilla, this cake is not only delicious but also visually stunning. It’s a great way to impress your guests with a beautiful homemade dessert.
How to Make Original Neapolitan Rose Cake
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- 1 cup strawberry puree
- 1 cup chocolate batter (made with cocoa powder)
- Buttercream frosting
- Additional strawberries and chocolate for decoration
Directions
- Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix flour and baking powder; gradually add to the creamed mixture alternately with milk.
- Divide the batter into three bowls. Mix one bowl with strawberry puree, the second bowl with cocoa powder to make chocolate cake, and leave the third as vanilla.
- Pour the batters into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Frost each layer with buttercream frosting, stacking them to create a rose effect.
- Decorate with additional strawberries and chocolate before serving.
How to Serve Original Neapolitan Rose Cake
Serve the Original Neapolitan Rose Cake at room temperature. It looks beautiful on a cake stand and can be garnished with fresh strawberries and chocolate drizzles for an extra touch. Slicing the cake reveals its colorful layers, making it a showstopper at any gathering.
How to Store Original Neapolitan Rose Cake
To store leftover cake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to three days. You can also freeze the cake for up to a month. Just make sure to wrap it tightly to prevent freezer burn.
Tips to Make Original Neapolitan Rose Cake
- Make sure your ingredients are at room temperature for better mixing.
- Use a kitchen scale for precise measurements, especially for flour and sugar.
- To prevent the cakes from sticking, grease the pans well or use parchment paper at the bottom.
- Allow cakes to cool completely before frosting to avoid melting the frosting.
Variation
You can change the flavors of this cake by using different fruit purees like raspberry or mango for a unique twist. Try using different types of chocolate for the batter, such as dark or white chocolate, to create new flavors.
FAQs
1. Can I make this cake a day in advance?
Yes, you can bake the cake a day ahead. Just store it properly and frost it on the day you plan to serve.
2. Can I use store-bought frosting?
Absolutely! Using store-bought frosting can save time and still taste great.
3. How can I make the cake gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free. Just ensure the other ingredients are also gluten-free.
Print
Original Neapolitan Rose Cake
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A stunning and delicious cake with vibrant layers of strawberry, chocolate, and vanilla, perfect for special occasions.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 ½ tsp baking powder
- 1 tsp vanilla extract
- 1 cup strawberry puree
- 1 cup chocolate batter (made with cocoa powder)
- Buttercream frosting
- Additional strawberries and chocolate for decoration
Instructions
- Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, mix flour and baking powder; gradually add to the creamed mixture alternately with milk.
- Divide the batter into three bowls. Mix one bowl with strawberry puree, the second bowl with cocoa powder to make chocolate cake, and leave the third as vanilla.
- Pour the batters into the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Frost each layer with buttercream frosting, stacking them to create a rose effect.
- Decorate with additional strawberries and chocolate before serving.
Notes
Allow cakes to cool completely before frosting to prevent melting. Use different fruit purees for alternative flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg