3-Color Neapolitan Cake Recipe

Instructions

For the Cake:

1. Line two 7-inch (18cm) round cake pans with parchment paper. Set them aside.
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the butter, sugar, and oil in the bowl of an electric mixer. Mix until creamy and smooth.
4. Add the eggs, one at a time, mixing until well combined. 
5. Using a wire whisk, stir in the milk and vinegar. 
6. Sift the flour, baking powder, and salt over the mixture. Stir with a wire whisk and beat at low speed for a few seconds, if necessary, until smooth. Don’t overmix the batter. 
7. Divide the batter evenly into two bowls. 
8. Add the vanilla to the first bowl and stir gently to combine. 
9. Add the strawberry jelly powder to the second bowl and stir gently until well combined. You can add red food coloring gel if you want a deeper pink color. 
10. Pour the batter into the prepared pans and smooth the top. 
11. Bake for about 25-30 minutes or until a toothpick inserted in the center comes out clean. 
12. Let them cool completely at room temperature. 

For the Simple syrup:

1. Combine the water and sugar in a saucepan and stir occasionally over medium heat until it starts to boil. 
2. Turn off the heat and let it cool completely before using. 

For the Filling:

1. Melt the chocolate using a double boiler or microwave in 30-second intervals until smooth. Let it cool for a few minutes at room temperature. 
2. Place the cream cheese and vanilla in the bowl of an electric mixer. Sift the powdered sugar and cocoa powder on top. 
3. Roughly mix with a spatula to combine. Mix at medium speed for a few minutes until smooth.
4. Add the melted chocolate and mix until well combined, scraping down the sides of the bowl occasionally. 

Assembling the cake:

1. Level the top of the cakes.
2. Place the first cake layer onto a serving plate. Adjust an acetate cake collar tightly around the cake, fixing it with adhesive tape. 
3. Sprinkle the cake with simple syrup and spread the chocolate filling.
4. Place the other cake layer on top and sprinkle simple syrup. 
5. Cover the cake with plastic wrap and refrigerate for about 4 hours. 

For the Chocolate Ganache Frosting:

1. Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring until smooth. 
2. Add the butter and stir until well combined. The heat of the mixture will melt the butter.
3. Let it stand at room temperature for a few hours or refrigerate for 30-40 minutes, stirring every 10-15 minutes to firm up evenly. 
4. Reserve about 1/2 cup of frosting for decorating. 
5. Frost the cake and refrigerate for 30-40 minutes until set. 

For the White Chocolate Drip:

1. Melt the white chocolate using a double boiler or microwave in 30-second intervals until smooth. 
2. Add the heavy cream and stir until well combined. Test the drip on the inner side of the bowl to check the consistency. You can add a bit more heavy cream if the mixture is too thick. 
3. Separate about 1/3 of the mixture and mix in a bit of red food coloring gel. 
4. Apply the pink chocolate drip on the cake, about 1-inch (2.5cm) apart from each other and apply the yellow chocolate drip between them.
5. Spread the remaining yellow drip mixture over the cake and spread it all over the top. Drizzle some of the pink mixture on top.
6. Refrigerate for about 30-40 minutes to set the drip. 
7. Using a piping bag fitted with a round tip, place small round dollops around the top of the cake. Make sure the yellow ganache is completely set before piping the decoration.