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The allure of Neapolitan flavors has captivated dessert lovers for generations, seamlessly weaving together distinct yet harmonious tastes of vanilla, chocolate, and strawberry. This classic combination has graced tables at celebrations, from birthday parties to summer picnics, becoming synonymous with joyful gatherings and sweet indulgence. One dessert that epitomizes this trifecta of flavors is the Heavenly Neapolitan Delight Cake. This three-layered masterpiece not only showcases the beloved Neapolitan profile but also elevates it to a level of elegance and indulgence that makes it perfect for special occasions.

Mouthwatering Neapolitan Cake

Discover the delightful Heavenly Neapolitan Delight Cake, a stunning three-layered dessert that brings together the classic flavors of vanilla, chocolate, and strawberry. Perfect for celebrations or family gatherings, this cake is as visually appealing as it is delicious. Each layer offers a unique taste experience, making it a true crowd-pleaser. Elevate your baking with high-quality ingredients and enjoy creating a masterpiece that will impress everyone at your table.
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Ingredients
  

For the Vanilla Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup whole milk

3 ½ teaspoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

3 large eggs

For the Chocolate Cake:

1 ¾ cups all-purpose flour

1 ½ cups granulated sugar

1 cup unsweetened cocoa powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup whole milk

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

For the Strawberry Cake:

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup strawberry puree (fresh or frozen)

3 ½ teaspoons baking powder

½ teaspoon salt

3 large eggs

1 teaspoon almond extract

For the Frosting:

3 cups unsalted butter, softened

9 cups powdered sugar, sifted

½ cup whole milk

1 tablespoon vanilla extract

Food coloring (red, if desired for strawberry frosting)

Instructions
 

Prepare the Cake Batters:

    - Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

      - In a large mixing bowl, cream together butter and sugar for the vanilla cake until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in milk and vanilla. Sift in flour, baking powder, and salt, and mix until just combined.

        - Repeat the steps for the chocolate cake, using cocoa powder instead of flour. Combine the dry and wet ingredients until just mixed.

          - For the strawberry cake, cream the butter and sugar, mix in eggs and strawberry puree, then add almond extract. Combine with dry ingredients as before.

            Bake the Cakes:

              - Divide the batters evenly among the prepared pans.

                - Bake in the preheated oven 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 wire racks to cool completely.

                    Make the Frosting:

                      - In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with milk, until you reach a smooth consistency. Mix in the vanilla extract and beat until fluffy. If desired, separate the frosting into three bowls and tint one bowl red for the strawberry frosting.

                        Assemble the Cake:

                          - Place the vanilla cake layer on a serving platter. Spread a generous amount of vanilla frosting over the top. Add the chocolate cake layer and repeat with chocolate frosting. Place the strawberry layer on top and frost the entire cake outside with the remaining frosting.

                            - Decorate with fresh strawberries and chocolate shavings, if desired.

                              Chill and Serve:

                                - Refrigerate the assembled cake for at least 30 minutes to set the frosting before slicing.

                                  Prep Time: 45 minutes | Total Time: 2 hours | Servings: 12