Neapolitan Cake
 
Prep time
Bake time
Total time
 
Serves: 12 ppl
Ingredients
  • For the Cake
  • Plant Milk 1½ cups (355ml) *see notes
  • Vinegar 1½ Tablespoons
  • Vegan Butter ½ cup (113g) *see notes
  • Vegetable oil of your choice ½ cup (117ml)
  • Granulated Sugar 1½ cup (300g)
  • Salt ½ teaspoon
  • Vanilla Extract 3 teaspoons (15ml)
  • All Purpose Flour 3 cups (375g)
  • Baking Soda 2 teaspoons (8g)
  • For the Strawberry Batter
  • 2 Tablespoons Freeze Dried Strawberry Fruit Powder
  • For the Chocolate Batter
  • 2 Tablespoons Cocoa Powder
  • 2 Tablespoons Water
  • 2 teaspoons oil
  • For the Buttercream
  • Vegan Butter 1½ Cups (3 sticks) (336g)
  • Hi Ratio Vegetable Shortening 1½ Cups (336g) *see notes
  • Confectioners Sugar 6 cups (720g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Butter Extract 1 teaspoon (5ml) *see notes
  • Salt ¼ teaspoon *optional
  • For the Strawberry Buttercream
  • 6 tablespoons Freeze dried strawberry powder
Instructions
  1. Prepare your 7" cake pans with pan grease & parchment liners & preheat the oven to 350°F
  2. Make the cake batter by combining the vegetable oil with the melted vegan butter then add the vanilla extract and set aside
  3. Combine the plant milk with the vinegar and let stand for 5 minutes to thicken.
  4. Sift all the dry ingredients(including the sugar) together in a large mixing bowl
  5. Pour the wet ingredients in and whisk smooth, this will be the plant milk mixture and the butter/oil mixture
  6. Now divide the batter evenly into 3 separate bowls
  7. Add the strawberry powder to one bowl for the strawberry layer & then mix the cocoa powder with the hot water & oil and add that to the other batter to make the chocolate layer
  8. Pour all 3 batters into the prepared pans
  9. Bake immediately in the preheated 350°F oven for 20-25 minutes OR when you gently press the centers they should be springy to the touch. Or do the toothpick test for moist crumbs.
  10. Cool in the pans until you can safely touch them without burning yourself then turn out onto a cooling rack to cool the rest of the way.
  11. Now prepare the buttercream recipe ~ Whip the vegan butter and optional shortening with an electric mixer on high speed for 3 minutes.
  12. Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt and flavors and whip for another minute
  13. Stop mixer and add the sifted confectioners sugar all at once.
  14. Mix on low speed until incorporated & then scrape the bottom and sides of the bowl again and then mix on high speed for another 3 minutes.
  15. Divide the buttercream in half and add the 6 Tablespoons of freeze dried strawberry powder to one half for the filling & decoration of the cake
Notes
Neapolitan cake will stay fresh at room temperature for up to 3 days wrapped or covered loosely
For longer storage keep in the refrigerator covered to prevent drying out for up to 1 week
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/neapolitan-cake/