why make this recipe
Mini Neapolitan Cake is a delightful and charming dessert that combines three classic flavors: vanilla, chocolate, and strawberry. This cake is perfect for any small celebration or just as a sweet treat to enjoy at home. It’s visually appealing, fun to make, and packed with rich flavors that everyone will love. Making mini cakes instead of one large cake makes serving easy and adds a special touch to your gatherings.
how to make Mini Neapolitan Cake
Ingredients:
- ¾ cup (170g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs (room temperature)
- 1 ½ cups (180g) sifted cake flour
- ½ tsp kosher salt
- ¼ tsp baking soda
- ½ cup (120g) sour cream, room temperature
- 1 tsp vanilla extract
- 2 tbsp (10g) unsweetened cocoa powder
- 2 tbsp (30g) strawberry jam, melted
- ½ tsp strawberry extract
- 2–3 drops red food coloring (optional)
Directions:
Preheat and Prep:
Start by preheating your oven to 350°F (175°C) and prepare mini cake pans by greasing them or lining with parchment paper.Cream Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.Add Eggs and Dry Ingredients:
Add the eggs to the butter mixture one at a time, mixing well after each addition. In another bowl, whisk together the cake flour, kosher salt, and baking soda. Gradually add this dry mixture into the wet mixture until fully combined.Incorporate Wet Ingredients:
Mix in the sour cream and vanilla extract until the batter is smooth and well combined.Divide and Flavor Batter:
Divide the batter into three bowls. In the first bowl, leave the batter plain. In the second bowl, mix in cocoa powder for the chocolate layer. In the third bowl, add melted strawberry jam, strawberry extract, and red food coloring (if using) for the strawberry layer.Fill and Bake:
Layer the batters into the prepared mini cake pans, alternating between vanilla, chocolate, and strawberry. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.Cool and Serve:
Allow the cakes to cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
how to serve Mini Neapolitan Cake
Once the cakes are fully cooled, you can serve them as they are or decorate them with whipped cream and fresh strawberries. They can also be layered with icing between each cake layer for added sweetness.
how to store Mini Neapolitan Cake
To store Mini Neapolitan Cake, keep it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate the cake for up to a week. It can even be frozen for up to three months; just wrap each mini cake tightly in plastic wrap before freezing.
tips to make Mini Neapolitan Cake
- Make sure all your ingredients, especially eggs and sour cream, are at room temperature for better mixing.
- Be careful not to overmix the batter after adding the dry ingredients as this can make the cake dense.
- Feel free to adjust the sweetness by reducing the sugar slightly if you prefer a less sweet cake.
variation
You can change the flavors by using different extracts like almond or lemon instead of vanilla, or you can experiment with other jam flavors like raspberry or blueberry for a different twist.
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the cake might not be as light and fluffy.
2. Can I make this cake in a larger size instead of mini?
Absolutely! You can bake it in a standard cake pan, but adjust the baking time accordingly. A larger cake may take longer to bake.
3. What if I don’t have sour cream?
You can substitute sour cream with yogurt or buttermilk for a similar texture and flavor.
