DIY Tutorial: Neapolitan 5-Layer Cake

Thursday, April 28, 2011

I am a HUGE fan of Sweetapolita and am so excited to share this Beautiful + Yummy five layer cake with you! Rosie's Neapolitan Cake is completely over-the-top AWESOME. And after reading the instructions below, I think I can even attempt to make it. Wish is saying a lot. So... it should not be a big surprise that you'll be seeing more from Sweetapolita -- more beautiful sweets and definitely more diy tutorials.

From Rosie... I have great news! My temporary cake-diet, you know, the one during which I stopped eating cake, is over, and I’ve resumed my more permanent cake-diet, the one where all I think about and often indulge in cake. And, let me say, I ended it and restored order just in time: 3 layers of rich Southern Devil’s Food Cake stacked between fluffy Neapolitan flavoured Swiss Meringue Buttercreams: Belgian Chocolate, Vanilla, and Strawberry, and topped with pure dark chocolate sprinkles from Holland. If you read the past post of mine, Neapolitan 5-Layer Birthday Cake with Strawberry Frosting, you’ll recall that I adore Neapolitan. In that case, the cake itself was Neapolitan. The flavours really bring me back to my childhood, and I was so happy to see that so many of you felt the same way after reading that post. Lately, I’ve been thinking more and more about Neapolitan and how I think there may be a serious shortage of it in my day-to-day life, so I’ve been dreaming up new ways to incorporate it into my world. This was a really fun start to that mission! 


(3-layer Southern Devil’s Food Cake with Neapolitan Swiss Meringue Buttercream)
Yield: One 3-layer 8″ round cake 

6 oz. (3/4 cup) unsalted butter, softened
8 oz. (1-3/4 cups) all-purpose flour
2 cups packed dark brown sugar
2 tsp. pure vanilla extract
3 large eggs, at room temperature
2-1/4 oz. (3/4 cup) unsweetened Dutch-processed cocoa powder (such as Cacao Barry Extra Brute)
1-1/4 tsp. baking soda
1 tsp. baking powder
1 tsp. kosher salt
1-1/2 cups buttermilk, at room temperature
1/4 cup mayonnaise 

1. Preheat oven to 350 F. Butter three 8″ x 2″ round cake pans, line with parchment rounds, and dust with flour, tapping out the excess.
2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color and slightly increased in volume, 3 to 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
3. Sift the flour, cocoa powder, baking soda, and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently. Fold mayonnaise into batter with a whisk, until just blended.
4. Divide the batter evenly between the prepared pans. If possible, weigh the batter in each cake pan for 16 oz/1lb/454 g each (excluding the pans–you will want to tare the scale each time.) This ensures even layers. Smooth with small offset palette knife, and bake for about 30 minutes, rotating once after 20 minutes. Cake is done when toothpick or skewer comes barely clean. Try not to over-bake. I tend to under-bake a few moments, so the skewer is a little bit gummy. This works well for a moist chocolate cake (not vanilla). Let pans cool on wire rack for 20 minutes, then invert cakes onto racks, gently, peeling away parchment rounds. Let cool completely.
* Southern Devil’s Cake Recipe adapted from Fine Cooking, by David Guas. 

Just a note that you will need approximately 2 times the Swiss Meringue Buttercream recipe for this cake. Because it does take some time to make, I always make in batches of 3, because it freezes so well and saves time. A batch of 3 fits perfectly in a 5 QT KitchenAid mixer bowl. 

5 large egg whites (30g each–total 150g)
1 cup plus 2 tablespoons superfine granulated sugar
1 pound (4 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt 

1. Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
2. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more. 

1. Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.
2. Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.
3. Makes approximately 5 cups of buttercream.
4. For Chocolate Buttercream, add 150 g (3/4 cup) melted bittersweet Belgian chocolate (the best you can get–I use Callebaut) to Vanilla Swiss Meringue Buttercream and beat until incorporated.
5. For Strawberry Buttercream, add strawberry puree to taste, OR a few drops of LorAnn Strawberry Flavor Oil.
*Recipe for Swiss Meringue Buttercream adapted from Martha Stewart

1. Split buttercream into 3, and flavour 1/3 chocolate and another 1/3 strawberry. Leave remaining buttercream vanilla.
2. Add a few drops of pink gel food colouring to strawberry buttercream
3. Trim any doming on your cake layers with a very sharp, serrated bread knife. Wrap layers in plastic wrap and chill for 15 minutes in freezer.
4. Spread a 1″ circle of icing onto an 8″ round thin cake board using an offset palette knife and place the first cake layer on top, face up.
5. Using a small offset palette knife, spread 1 cup of chocolate buttercream on top, leaving about a 1″ gap from edges.
6. Place second cake layer on top, face up, and repeat step 5, using Vanilla Buttercream.
7. Place final layer on top, face down and repeat step 5, using Strawberry Buttercream.
8. Fill 3 piping bags with remaining buttercreams fitted with Wilton 8B decorative tip, or the tip of your choice, decorate edges, filling in gaps.
9. Top with dark chocolate sprinkles.

Good luck & enjoy!

Cake Tutorial & Photography: Sweetapolita (fancy cakes & confections)

1 comment :

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