Welcome to the heartwarming world of gluten-free baking with Zynahz! Today, I’m excited to share a recipe that not only tantalizes your taste buds but also brings a spectrum of colors and flavors to your table – the Gluten-Free Neapolitan Cake. Imagine the joy of slicing through this cake and revealing stunning layers of rich chocolate, creamy vanilla, and sweet strawberry, all beautifully frosted with smooth buttercream. This cake is perfect for family gatherings, birthday celebrations, or just a cozy weekend treat. With its vibrant layers and delectable taste, it’s sure to become a favorite in your household.
Recipe Summary
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Servings: 12
- Skill Level: Intermediate
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup buttermilk
- 1/4 cup cocoa powder
- 1/4 cup strawberry puree
- Pink food coloring (optional)
- 1 cup unsalted butter, softened (for buttercream)
- 4 cups powdered sugar (for buttercream)
- 2-3 tbsp milk (for buttercream)
- 1 tsp vanilla extract (for buttercream)
- Fresh berries and mint leaves for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
- Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Divide the batter evenly into three bowls.
- In the first bowl, mix in the cocoa powder to create the chocolate layer.
- In the second bowl, mix in the strawberry puree and a few drops of pink food coloring (if using) to create the strawberry layer.
- Leave the third bowl as it is for the vanilla layer.
- Pour each batter into its prepared cake pan and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- To make the buttercream, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the milk and vanilla extract, beating until light and fluffy.
- Once the cakes are completely cool, place the chocolate layer on a serving plate and spread a thin layer of buttercream on top. Repeat with the vanilla layer, followed by the strawberry layer.
- Frost the entire cake with the remaining buttercream, smoothing it with a spatula. Decorate with fresh berries and mint leaves.
Helpful Tips
- You can use store-bought strawberry puree or make your own using fresh or frozen strawberries blended until smooth.
- For a dairy-free version, substitute buttermilk with almond milk and use dairy-free butter for the frosting.
- If you don’t have three cake pans, bake the layers one at a time, allowing each to cool completely before removing and reusing the pan.
Storage Instructions
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor.
Pairings
This delightful Gluten-Free Neapolitan Cake pairs beautifully with a cup of hot coffee or a glass of chilled milk. For a lovely summer treat, serve it alongside a scoop of vanilla ice cream.
Gather your loved ones and create sweet memories with this stunning Gluten-Free Neapolitan Cake. Don’t forget to share your own versions with us by using #ZynahzRecipes or tagging Zynahz on Instagram. We can’t wait to see your beautiful creations!
Visit our website to leave feedback and subscribe to our newsletter for the latest updates. Follow us on social media for more mouth-watering recipes and culinary inspiration. Happy baking!
