Neapolitan Cake Recipe

INGREDIENTS

• Vánillá cáke
• 230 gráms (1 cup or 2 sticks) unsálted butter, room temperáture
• 200 gráms (1 cup) cáster sugár
• 2 teáspoons vánillá extráct
• 3 lárge eggs, room temperáture
• 315 gráms (2 ánd 1/4 cups) pláin flour
• 3 teáspoons báking powder
• 240 ml (1 cup) milk
• 2 táblespoons full fát sour creám
• Stráwberry cáke
• 1 teáspoon stráwberry extráct
• Pink food gel or food colouring
• Chocoláte cáke
• 1 táblespoon cocoá powder
• 1 táblespoon milk
• Vánillá buttercreám
• 230 gráms (1 cup or 2 sticks) unsálted butter, room temperáture
• 2 teáspoon vánillá extráct or vánillá beán páste
• 625 gráms (5 cups) icing or powdered sugár
• 3–4 táblespoons milk
• To decoráte
• Assorted cándy ánd chocoláte*

INSTRUCTIONS

1. Greáse ánd line three 6 inch round báking tins. Preheát the oven to 180 C (360 F).  In á lárge mixing bowl, ádd the butter, sugár ánd vánillá ánd beát with án electric mixer until smooth ánd creámy.
2. Add eggs, one át á time, beáting áfter eách áddition. Sift in flour ánd báking powder. Add milk ánd sour creám ánd beát on á low speed until just combined. Don’t overmix.
3. Divide bátter evenly into three. To one bátter, ádd stráwberry extráct ánd á few drops of pink food gel ánd stir. To ánother, ádd the cocoá powder ánd extrá milk ánd stir until smooth. Leáve the finál bátter ás is (thát’s the vánillá láyer).
4. Pour eách bátter into your three prepáred cáke tins. Báke cákes in the oven for ápproximátely 30 minutes or until á skewer inserted in the middle comes out cleán. Cárefully remove the cákes ánd set on á wire ráck to cool completely.
5. To máke frosting, beát butter with án electric mixer until smooth ánd creámy, then ádd the vánillá. Add icing sugár, one cup át á time. Add á táblespoon of milk ás needed. Continue until you háve used áll the icing sugár ánd milk ánd the frosting is smooth ánd creámy.
6. Use á serráted knife or á cáke trimmer to even the top of both cákes. Pláce one cáke on á smáll cáke boárd, then cover the top with buttercreám. Pláce the second cáke on top. Cover top with buttercreám.
7.  Add third cáke on top. Cover the entire cáke, top ánd sides, with remáining buttercreám. Use á cáke scráper to remove excess buttercreám on the sides.
8. Cover the top of the cáke with your fávourite cándy ánd chocolátes.