Neapolitan Cake

This cake has all the traditional flavours of a classic Neapolitan. A soft chocolate and vanilla sponge cake topped with a fresh strawberry, naturally coloured buttercream frosting. Each of the flavours perfectly complement each other and create the most delicious cupcakes. Super simple and quick to make, these cakes combine all the best flavours into one delicious bake. Neapolitan Neapolitan

The first step for these is to create a basic, unflavoured cake batter, then roughly split it in half. Add vanilla paste to one bowl and cocoa powder to the other, stirring through until everything is well combined. I always use vanilla paste over extract. The vanilla extract is often a liquid with a more artificial flavour. Adding extra liquid to the batter can sometimes change the consistency of the batter, and I also prefer the more authentic flavour of the paste. To make the chocolate batter, I simply added a few teaspoons of cocoa powder and blended everything together. With the chocolate part, you can really customise it to your preference. Adding less or more powder according to your taste. Place a tablespoon of each batter in a cupcake case, so that they’re sitting next to each other and bake in the oven. Neapolitan

Neapolitan

The strawberry icing is the real showstopper on this cake. Made with fresh pureed strawberries in a classic buttercream frosting. The first thing that you need to do is blend fresh strawberries until you have a smooth paste. Add to a bowl along with the unsalted butter and blend them together. It will then create a thick, pink mixture. Add the icing sugar in 2 batches, mix everything together and you’re left with the most delicious, naturally coloured strawberry frosting. This is a slightly wet mixture, so I often place it in the fridge for roughly 30 minutes before adding to the cake. Neapolitan

The icing is still quite runny after this time, I have tried to pipe it, but it often loses its shape quite quickly, so it might be best to smooth on to your cake using a butter knife or palette knife for a ‘smeared’ effect. Neapolitan

Neapolitan Cake

Serves: 8 - 10 Cupcakes Prep Time: 30 Minutes Cooking Time: 16 - 20 Minutes 16 - 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

• CAKE:
• 115 g / 4 oz Self Raising Flour
• 115 g / 4 oz Margarine (I always use Stork)
• 85 g / 3 oz Caster Sugar
• 2 Medium Eggs
• 1 Tablespoon Milk
• 1/2 Teaspoon Vanilla Bean Paste
• 2 Teaspoons Cocoa Powder
• ICING:
• 115 g / 4 oz Fresh Strawberries, blended
• 115 g / 4 oz Unsalted Butter
• 200 g / 7 oz Icing Sugar

Instructions

• Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
• Line a cupcake tin with cases and set aside.
• Place the self raising flour, margarine, eggs, sugar and milk into a bowl and using an electric mixer beat together until light and fluffy.
• Roughly divide the mixture in half, placing one half in a separate bowl.
• Add the cocoa powder to one half of the mixture and mix together.
• Add the vanilla paste to the other half mixing well.
• Place a spoonful of each mixture into the prepared cupcake tin, placing them next to each other. So that you have half vanilla and half chocolate in each case.
• Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell it's ready when it springs back when lightly pressed. You could also insert a skewer into the middle of the cake and if it comes out clean, then the cake is ready.
• Once ready, remove from the oven.
• Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
• Whilst waiting for the cupcakes to cool, start making the icing.
• Add the fresh blended strawberries to a bowl with the unsalted butter.
• Using your electric mixer, blend everything together until fully combined and you have a thick pink mixture.
• Add half of the icing sugar. Stir lightly with a spoon (this is to prevent a sugar explosion), then use your electric mixture to thoroughly combine. Repeating with the rest of the mixture.
• Place the icing in the fridge for roughly 30 minutes, to allow it to harden slightly.
• After this time remove from the fridge and add to the top of your cake. I have found that this is still quite a runny icing, which can be difficult to pipe. It may be easier to use a butter or pallet knife to 'smear' a tablespoon of icing on your cake.

Notes

Store in an airtight container, in the fridge for up to 2 days.

Looking for more baking ideas? Have a look in the recipe section:

Cupful of Sprinkles – Recipes

Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!

Instagram 

Pinterest