Ombré Neapolitan Cake



Ingredients
For the Cake:

  • 1 2/3 cûps all pûrpose floûr
  • 1 cûp granûlated sûgar
  • 1/4 tsp baking soda heaping
  • 1 tsp baking powder heaping
  • 3/4 cûp ûnsalted bûtter at room temperatûre
  • 3 egg whites
  • 1/2 cûp soûr cream
  • 1/2 cûp whole milk
  • 2 tbsp cocoa powder
  • 6 oûnces strawberries sliced redûced and strained

Italian Bûttercream:

  • 4 large egg whites
  • 1 1/2 cûps granûlated sûgar
  • 1 pinch kosher salt
  • 16 oûnces ûnsalted bûtter at room temperatûre
  • 1 tsp vanilla extract
  • pink or red food coloring

For the Filling:

  • 2 sticks ûnsalted bûtter room temperatûre
  • 1 lb confection sûgar
  • 1 tbsp vanilla extract
  • 1 pinch kosher salt
  • 1/4 cûp cocoa powder
  • 2 tbsp heavy cream

For the Ganache:

  • 1/2 cûp semi-sweet chocolate melted & cooled
  • 1/3 cûp heavy cream

Instrûctions
For the Cake:

  1. Sift the dry ingredients together in a large bowl.
  2. Mix the wet ingredients together in a mediûm bowl.
  3. Add the wet to the dry and mix ûntil jûst combined.
  4. Divide the mixtûre into 3 bowls.
  5. Add the cocoa powder to one bowl and mix.
  6. Add the strawberry redûction to a separate bowl and mix.
  7. Transfer the three batters into three 6″ cake pans, which have been bûttered and floûred.
  8. Bake at 350 for aboût 30 minûtes or ûntil the centers are springy to the toûch.

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