Description
A delightful Neapolitan Cake featuring layers of rich chocolate, sweet strawberry, and classic French vanilla cake, all topped with a creamy buttercream frosting and garnished with semi-sweet chocolate chips and maraschino cherries. This multi-layered cake provides the perfect blend of flavors for any celebration.
Ingredients
Scale
Cake Layers
- 1 Box Triple chocolate cake mix
- 1 Box Strawberry cake mix
- 1 Box French Vanilla cake mix
- Eggs (use quantity as directed on each cake mix box)
- Oil (use quantity as directed on each cake mix box)
- Water (use quantity as directed on each cake mix box)
Buttercream Frosting
- 3 cups unsalted butter (softened)
- 6 cups powdered sugar
- 2 tablespoons pure vanilla extract
- 5-7 tablespoons heavy whipping cream
Toppings
- 1 1/2 cups semi sweet chocolate chips
- 3/4 cup heavy whipping cream (for chocolate ganache)
- Maraschino cherries (for garnish)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and spray your cake pans generously with baking spray like Pam to prevent sticking.
- Prepare Cake Batters: Follow the instructions on the back of each cake mix box to prepare the three separate batters: triple chocolate, strawberry, and French vanilla. This typically involves combining the cake mix with the required eggs, oil, and water as specified on each package.
- Fill Cake Pans: Pour each batter into its own cake pan, filling each pan about three-quarters full to allow room for rising during baking.
- Bake the Cakes: Bake all cake layers in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool the Cakes: Remove the cakes from the oven and let them cool completely at room temperature on a wire rack. Cooling fully is essential before frosting to prevent melting.
- Make Buttercream Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Blend in the vanilla extract. Add 5 to 7 tablespoons of heavy whipping cream, adjusting to achieve a smooth, spreadable consistency.
- Prepare Chocolate Ganache: Heat 3/4 cup of heavy whipping cream until just simmering, then pour over 1 1/2 cups semi-sweet chocolate chips in a heatproof bowl. Let sit for a couple of minutes and whisk until smooth and glossy.
- Assemble the Cake: Layer the cooled cakes on your serving platter. Spread an even layer of buttercream frosting between each layer. Frost the outside of the cake with the remaining buttercream. Drizzle the chocolate ganache over the top and garnish with maraschino cherries for a classic Neapolitan finish.
Notes
- Ensure all cakes are completely cooled before frosting to avoid melting the buttercream.
- You can adjust the amount of heavy whipping cream in the frosting to get your desired frosting consistency.
- For a more stable frosting, chill the buttercream briefly before spreading.
- Store the cake in the refrigerator to keep the frosting and ganache fresh.
- If you prefer, substitute the boxed cake mixes with homemade cake batter for a more personalized flavor.
