There’s something truly magical about a Neapolitan Sponge Cake. This delightful triple-layered creation, embodying the classic vanilla, chocolate, and strawberry flavors, is a celebration in itself. It’s perfect for family gatherings, seasonal festivities, or just a cozy Sunday afternoon treat. The light, airy texture of the sponge layers, combined with the freshness of lightly whipped cream frosting and a garnish of vibrant berries and mint leaves, makes it a must-try. Let’s embark on this sweet adventure together and make some heartwarming memories in the kitchen.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 12
Skill Level: Intermediate
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1/4 cup strawberry puree
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups heavy whipping cream
- 2 tbsp powdered sugar
- Fresh berries and mint leaves for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed until thick and pale, about 5 minutes.
- Gently fold in the softened butter and vanilla extract.
- Sift together the flour, baking powder, and salt, then gradually fold into the egg mixture until just combined. Divide the batter evenly into three bowls.
- Add cocoa powder to one bowl, strawberry puree to another, and vanilla extract to the third bowl, mixing each to incorporate fully.
- Pour each flavored batter into its respective prepared cake pan. Smooth the tops with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- While the cakes cool, whip the heavy cream with powdered sugar until stiff peaks form.
- To assemble, place the chocolate layer on a serving plate and spread with a thin layer of whipped cream. Top with the strawberry layer, followed by another layer of whipped cream. Finish with the vanilla layer and cover the entire cake with the remaining whipped cream.
- Decorate with fresh berries and mint leaves.
Helpful Tips
- For beginners: If you’re new to baking, consider using a cake leveler to ensure even layers.
- Variations: Swap the strawberry puree for raspberry or mango puree for a different flavor profile.
- Storage: Store the assembled cake in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Substitutions: You can use margarine in place of butter or coconut milk whipped cream as a dairy-free option.
Pairings
This delightful Neapolitan Sponge Cake pairs beautifully with a cup of freshly brewed coffee or a glass of sparkling lemonade. For a more indulgent experience, serve with a scoop of vanilla ice cream and a drizzle of chocolate sauce.
We hope you enjoy creating and tasting this heavenly Neapolitan Sponge Cake as much as we do. When you make this recipe, be sure to share your gorgeous creations using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to see your beautiful cakes and hear your feedback on our website at Zynahz. Don’t forget to subscribe to our newsletter for the latest updates and follow Zynahz on your favorite social media platforms. Let’s continue to spread the love of baking and create memories that will last a lifetime!
