NEAPOLITAN CAKE WITH BUTTERCREAM FROSTING

Neapolitan Cake With Buttercream Frosting image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 22

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Ingredients

FOR THE CAKE
1 cup(s) unsalted butter, softened
2 cup(s) sugar
3 - eggs
2 3/4 cup(s) cake flour
1/2 cup(s) all purpose flour
1 tablespoon(s) baking powder
1 teaspoon(s) salt
1 cup(s) whole milk
1 teaspoon(s) vanilla
1/2 cup(s) strawberry preserves
6 - drops red food coloring
1/4 cup(s) natural unsweetened cocoa powder
1/4 cup(s) boiling water
1/2 teaspoon(s) baking soda
- buttercream frosting (below)
1 tablespoon(s) hot fudge topping
FOR THE BUTTERCREAM FROSTING
1 1/2 cup(s) unsalted butter, softened
2 teaspoon(s) vanilla
9 cup(s) powdered sugar
1/4 cup(s) whole milk

Steps:

Preheat oven to 350F. Spray 3 (9 inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, 3-4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. In a medium bowl, stir together cake flour, 1/4 cup all purpose flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in thirds, alternating with milk, beginning and ending with flour mixture. Add vanilla; beat until combined.
Place 2 cups batter in one prepared pan. Transfer half of remaining batter to a medium bowl, add remaining 1/4 cup all purpose flour, strawberry preserves, and food coloring, beating at medium speed until combined. Pour batter into second prepared pan. To remaining batter in large bowl, add cocoa, 1/4 cup boiling water, and baking soda. Beat at medium speed until combined. Pour batter into remaining prepared pan. Bake until a wooden pick inserted in center comes out clean, approximately 25 minutes. Let cool in pans 10 minutes. Remove from pans, and let cool completely on wire racks.
Make buttercream frosting: In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add vanilla, beating to combine. Gradually add powdered sugar, beating until smooth. Beat in milk, one tablespoon at a time, until frosting reaches a spreadable consistency. Spread frosting between layers and on top and sides of cake. Drop fudge topping on top of cake by 1/4 teaspoonfuls; gently swirl with the back of a spoon.