Neapolitan Cake

Neapolitan Cake 

Ingredients

- Chocolate Layer:

  - 1/2 cup all-purpose flour

  - 1/4 cup cocoa powder

  - 1/2 teaspoon baking powder

  - 1/4 teaspoon salt

  - 1/2 cup granulated sugar

  - 1/4 cup unsalted butter, softened

  - 1/2 teaspoon vanilla extract

  - 1 large egg

  - 1/4 cup milk

- Vanilla Layer:

  - 1/2 cup all-purpose flour

  - 1/2 teaspoon baking powder

  - 1/4 teaspoon salt

  - 1/2 cup granulated sugar

  - 1/4 cup unsalted butter, softened

  - 1/2 teaspoon vanilla extract

  - 1 large egg

  - 1/4 cup milk

- Strawberry Layer:

  - 1/2 cup all-purpose flour

  - 1/2 teaspoon baking powder

  - 1/4 teaspoon salt

  - 1/2 cup granulated sugar

  - 1/4 cup unsalted butter, softened

  - 1/2 teaspoon strawberry extract

  - 1 large egg

  - 1/4 cup milk

  - Optional: a few drops of red food coloring

- Buttercream Frosting:

  - 1 cup unsalted butter, softened

  - 4 cups powdered sugar/ icing sugar 

  - 2-4 tablespoons milk

  - 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans (or use two pans and bake in batches).

   - In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.

   - In another bowl, beat the sugar and butter until light and fluffy. Add the vanilla extract and egg, mixing well.

   - Gradually add the dry ingredients and milk, alternating, and mix until combined. Pour the batter into one of the prepared pans.

   - In a bowl, whisk together the flour, baking powder, and salt.

   - In another bowl, beat the sugar and butter until light and fluffy. Add the vanilla extract and egg, mixing well.

   - Gradually add the dry ingredients and milk, alternating, and mix until combined. Pour the batter into the second prepared pan.

   - In a bowl, whisk together the flour, baking powder, and salt.

   - In another bowl, beat the sugar and butter until light and fluffy. Add the strawberry extract, red food coloring (if using), and egg, mixing well.

   - Gradually add the dry ingredients and milk, alternating, and mix until combined. Pour the batter into the third prepared pan.

Bake each layer for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

   - Beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

   - Add the vanilla extract and 2 tablespoons of milk. If the frosting is too thick, add more milk, one tablespoon at a time, until the desired consistency is reached.

   - Place the chocolate layer on a cake stand or plate. Spread a layer of buttercream frosting on top.

   - Add the vanilla layer on top of the chocolate layer and spread another layer of frosting.

   - Finally, place the strawberry layer on top and frost the entire cake with the remaining buttercream.