Neapolitan Nesquik Layer Cake Recipes

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NEAPOLITAN NESQUIK® LAYER CAKE



Neapolitan Nesquik® Layer Cake image

A stunning three-layer cake flavored with delicious chocolate and strawberry Nesquik® powders. Decorated with cream cheese frosting--this big cake has wowed many of my friends and family.

Provided by The Savvy Scientist

Categories     Desserts     Cakes

Time 1h30m

Yield 16

Number Of Ingredients 15

2 cups white sugar
1 ½ cups unsalted butter, at room temperature
6 eggs, at room temperature, separated
1 ½ teaspoons vanilla extract
3 ½ cups unbleached all-purpose flour
4 ½ teaspoons baking powder
2 pinches salt, divided
1 ½ cups whole milk, at room temperature
½ cup chocolate-flavored milk powder (such as Nesquik®)
½ cup strawberry-flavored milk powder (such as Nesquik®)
9 drops red food coloring, or as desired
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
½ cup shortening
1 (16 ounce) package confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  • Combine sugar and butter in a bowl and cream using an electric mixer until light and fluffy, scraping down the sides and blending for a total of 5 minutes. Add egg yolks slowly, 1 at a time, beating into creamed butter mixture. Beat in vanilla extract.
  • Sift flour, baking powder, and 1 pinch salt together in a separate bowl. Add to creamed sugar mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl and blend for 1 minute more; batter should be smooth and consistent. Separate batter evenly into 3 mixing bowls, about 2 1/2 cups in each.
  • Beat egg whites and remaining salt together in a bowl using a whip attachment until stiff peaks form.
  • Fold 1/3 of the whipped egg whites into 1 bowl of batter and pour into a prepared cake pan for the vanilla layer.
  • Fold 1/3 of the whipped egg whites and chocolate-flavored milk powder into another bowl of batter. Pour into another prepared cake pan for the chocolate layer.
  • Fold remaining 1/3 of the whipped egg whites, strawberry-flavored milk powder, and red food coloring into remaining bowl of batter. Pour into the remaining prepared cake pan for the strawberry layer.
  • Bake cake layers in the preheated oven until a toothpick inserted into the center of each comes out clean, 25 to 30 minutes. Remove from the oven and cool for about 15 minutes before flipping layers onto a wire rack to cool to room temperature, 20 to 30 minutes more.
  • Combine cream cheese, butter, and shortening in a bowl and cream together until smooth. Scrape down the bowl and add confectioners' sugar. Blend until frosting is smooth.
  • Assemble and frost the cooled cake layers and decorate as you please.

Nutrition Facts : Calories 706 calories, Carbohydrate 88.8 g, Cholesterol 140.1 mg, Fat 37.1 g, Fiber 0.9 g, Protein 7 g, SaturatedFat 20.3 g, Sodium 243.5 mg, Sugar 66.2 g

NEAPOLITAN ICE CREAM CAKE



Neapolitan Ice Cream Cake image

Layer chocolate, strawberry and pistachio ice creams over pound cake for a dessert with a beloved trio of flavors.

Provided by Food Network Kitchen

Time 5h

Yield 8

Number Of Ingredients 10

Unsalted butter, for the pan
One 10 1/2-ounce pound cake, cut into 1/2-inch slices
1/2 quart chocolate ice cream, softened
1/2 quart strawberry ice cream, softened
1/2 quart pistachio ice cream, softened
2 cups heavy cream
3 tablespoons chocolate syrup
2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract
1/4 cup chopped toasted pistachios

Steps:

  • Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
  • Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the chocolate ice cream onto the cake layer. Spread with an offset spatula to make a smooth top. Scoop the strawberry ice cream over the chocolate layer and smooth the top. Scoop the pistachio ice cream over the strawberry layer and smooth the top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
  • Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
  • Put the heavy cream, chocolate syrup, confectioners' sugar, and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
  • Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the pistachios. If the cake begins to get too soft, put it back into the freezer for a few minutes.
  • Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

NESQUIK NEAPOLITAN POUND CAKE



Nesquik Neapolitan Pound Cake image

THIS IS A FUN AND GREAT RECIPE! WE LOVE IT! Winter 2001. Moist and tasty. This fun cake with three different flavors will be a hit with kids of all ages. Serve it at your next birthday party for a neat change of pace. Makes 16 servings. Printed from Allrecipes, Submitted by Nestle Nesquik.

Provided by byZula

Categories     Dessert

Time 1h

Yield 1 bundt cake

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
4 large eggs
1 (18 1/4 ounce) package white cake mix
3/4 cup milk
3/4 cup double chocolate-flavor Nestle Nesquik powder
3/4 cup strawberry-flavor Nestle Nesquik powder
1/4 cup powdered sugar

Steps:

  • PREHEAT oven to 350 degrees F.
  • Grease and flour 10-inch, 12-cup fluted tube pan.
  • BEAT cream cheese and eggs in large mixer bowl until smooth.
  • Beat in cake mix alternately with milk.
  • Beat on high speed for 2 minutes (batter will be thick).
  • Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik.
  • Remove 2 more cups white cake batter and place in separate bowl; stir in strawberry Nesquik.
  • SPOON strawberry batter into prepared pan; tap pan on counter lightly.
  • Spoon white batter over strawberry batter covering it completely, and then spoon chocolate batter over white batter.
  • BAKE on center oven rack for 55 to 65 minutes or until wooden pick inserted into cake comes out clean.
  • Cool in pan on wire rack for 45 minutes.
  • Loosen edges with butter knife if needed; invert onto wire rack to cool completely.
  • Sprinkle with powdered sugar.

Nutrition Facts : Calories 4292, Fat 164.8, SaturatedFat 69.9, Cholesterol 1121.1, Sodium 4902.3, Carbohydrate 635.6, Fiber 7.4, Sugar 485.4, Protein 74.8

NEAPOLITAN CHEESECAKE



Neapolitan Cheesecake image

This rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family's favorite dessert. It's an indulgence sure to produce oohs and aahs when served to guests. -Sherri Regalbuto, Carp, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 14 servings.

Number Of Ingredients 17

1 cup chocolate wafer crumbs (18 wafers)
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup heavy whipping cream
3 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
2 ounces semisweet chocolate, melted and cooled
2 ounces white baking chocolate, melted and cooled
1/3 cup mashed frozen sweetened sliced strawberries, well-drained
Red liquid food coloring, optional
TOPPING:
3 ounces semisweet chocolate, chopped
2 tablespoons butter
2 teaspoons shortening, divided
1 ounce white baking chocolate

Steps:

  • In a small bowl, combine wafer crumbs and butter. Press onto the bottom of an ungreased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese until smooth. Gradually beat in sugar and cream. Add eggs and vanilla; beat on low just until combined. Divide batter into thirds. Add melted semisweet chocolate to a third. Spread over crust. Add melted white chocolate to another third. Spread over semisweet layer. Stir strawberries and, if desired, a few drops of food coloring into remaining portion. Spread over white chocolate layer. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , Place springform pan in a large baking pan. Fill larger pan with hot water to a depth of 1 in. Bake at 325° for 70-75 minutes or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Remove foil. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Refrigerate overnight. , For topping, melt semisweet chocolate, butter and 1 teaspoon shortening in a heavy saucepan or microwave; stir until smooth. Cool 5 minutes. Remove sides of pan. Pour melted chocolate mixture over cheesecake. Melt white chocolate and remaining shortening. Drizzle over cheesecake. Refrigerate until chocolate is firm. Refrigerate leftovers.

Nutrition Facts : Calories 265 calories, Fat 18g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 157mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

NEAPOLITAN LAYER CAKE



Neapolitan Layer Cake image

Make and share this Neapolitan Layer Cake recipe from Food.com.

Provided by hectorthebat

Categories     Dessert

Time 50m

Yield 20 serving(s)

Number Of Ingredients 13

325 g strawberries, halved and hulled
300 g butter, softened, plus extra for greasing
375 g caster sugar
3 teaspoons vanilla extract
284 ml pot buttermilk
3 eggs
375 g self-raising flour, sifted
1 1/2 teaspoons bicarbonate of soda
100 g dark chocolate, melted
1 (10 g) package pink gel food coloring
700 g icing sugar
6 -7 tablespoons milk
20 g dark chocolate, grated

Steps:

  • Preheat the oven to gas 4, 180C, fan 160°C Grease and line 3 x 18cm round tins. In a blender, puree 100g of the strawberries, then remove the pips by passing through a fine sieve. Set aside.
  • Using an electric hand whisk, beat 180g of the butter until smooth. Add the caster sugar and 1tsp vanilla extract and beat until light and fluffy, then beat in half the buttermilk. Add the eggs one at a time, beating well, then fold through the flour and bicarbonate of soda. Stir in the remaining buttermilk.
  • Divide the batter between 3 bowls. Fold the melted chocolate into one bowl, and 1tsp vanilla extract into the second. Mix the strawberry puree and pink food colour into the third. Pour the batters into the 3 lined tins. Bake for 20-25 minutes, until a skewer comes out clean.
  • To make the buttercream, whisk together the icing sugar, remaining butter, vanilla extract and 6tbsp milk, until of a smooth spreading consistency. Add an extra 1tbsp milk if necessary.
  • Level the sponges using a serrated knife, then sandwich the cakes together by spreading 200g buttercream between each layer, with the chocolate sponge on the base, the vanilla sponge in the middle and the strawberry sponge at the top.
  • Using a knife, coat the cake with the remaining buttercream. Sweep around the cake with a palette knife held at a 45 degree angle to remove the excess icing and reveal the sponge beneath. Decorate with the grated chocolate and remaining strawberries, and add bunting.

Nutrition Facts : Calories 438.5, Fat 16.5, SaturatedFat 10.1, Cholesterol 61.2, Sodium 469.7, Carbohydrate 71.7, Fiber 1.8, Sugar 54.6, Protein 4.4

STRAWBERRY NESQUIK® LAYER CAKE



Strawberry Nesquik® Layer Cake image

Two pink cake layers are delicately flavored with strawberry Nesquik®, frosted with cream cheese frosting, and filled with a sturdy whipped cream, making this a perfect summertime dessert.

Provided by The Savvy Scientist

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 19

1 ½ cups white sugar
1 cup unsalted butter, at room temperature
½ cup strawberry-flavored milk powder (such as Nesquik®)
4 eggs, separated, at room temperature
1 teaspoon vanilla extract
8 drops red food coloring, or as desired
3 cups unbleached all-purpose flour
3 teaspoons baking powder
2 pinches salt, divided
1 cup whole milk, at room temperature
2 cups cold heavy cream
2 tablespoons confectioners' sugar
1 (3.4 ounce) package instant vanilla-flavored pudding mix
2 tablespoons whole milk, or more as needed
¾ cup chopped fresh strawberries
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, at room temperature
½ cup shortening
1 (16 ounce) package confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round layer cake pans.
  • Cream sugar, butter, and strawberry powder together for cake until smooth and fluffy, about 5 minutes. Add separated egg yolks 1 at a time, beating after each addition. Add vanilla extract and red food coloring. Beat until color is consistent.
  • Blend together flour, baking powder, and 1 pinch salt together in a separate bowl.
  • Add flour mixture to the creamed mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl. Beat batter for 1 minute more.
  • Beat egg whites and remaining pinch of salt together in a separate bowl using a mixer with a whip attachment until stiff peaks form. Gently fold in whipped egg whites until smooth and consistent. Pour batter into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center of the layers comes out clean, 25 to 30 minutes. Cool on a wire rack for 15 to 30 minutes. Flip cakes out and invert onto the wire rack to cool to room temperature.
  • While the cake layers are cooling, combine cold heavy cream and confectioner's sugar in a clean mixing bowl. Whisk until cream begins to thicken and soft peaks form. Add pudding mix slowly while continuing to whisk; filling should be thick (almost dry) at this time. Add milk until mixture has a thick, smooth consistency. Fold in strawberries. Set filling aside.
  • Beat cream cheese, butter, and shortening together in a mixing bowl using an electric mixer until creamy. Scrape down the bowl and add confectioner's sugar. Blend until smooth. Set frosting aside.
  • Spread filling between the cooled cake layers. Frost the cake and decorate as desired.

Nutrition Facts : Calories 938.6 calories, Carbohydrate 105.4 g, Cholesterol 192.5 mg, Fat 55.3 g, Fiber 1 g, Protein 8.3 g, SaturatedFat 30.8 g, Sodium 365.3 mg, Sugar 77.3 g

NEAPOLITAN SHEET CAKE



Neapolitan Sheet Cake image

Marble cake gets an upgrade with this sweet sheet cake swirled with Neapolitan flavors. Frosting swirls of chocolate, vanilla and strawberry make this pretty cake stunning from top to bottom!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and whole eggs called for on cake mix box
2 tablespoons unsweetened baking cocoa
2 tablespoons seedless strawberry jam
1/4 teaspoon Betty Crocker™ red gel food color
1 cup butter, softened
2 1/4 cups powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla
1 teaspoon seedless strawberry jam
Betty Crocker™ red gel food color
1 teaspoon unsweetened baking cocoa

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
  • Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • In large bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
  • In small bowl, place 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, place 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.

Nutrition Facts : Calories 460, Carbohydrate 57 g, Cholesterol 85 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 40 g, TransFat 1/2 g

NEAPOLITAN CAKE



Neapolitan Cake image

Here is an excellent project recipe that Christine Muhlke, then an editor and columnist at The New York Times Magazine, brought to us in a 2007 profile of the cookbook writer Gail Monaghan, who adapted it from a cookbook written by the Vicomte de Mauduit in 1933. It is infinitely more chic and cosmopolitan than most Neapolitan cakes, with no cartoon hue or bulk.

Provided by Christine Muhlke

Categories     dessert, side dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 14

1 1/4 cups sugar
1 1/2 cups jam, raspberry, apricot, strawberry or peach
Half of a vanilla bean, split lengthwise, seeds scraped
Salt
1/2 tablespoon lemon juice
1 cup whole blanched almonds, toasted (see note)
3 cups flour, sifted
1 cup unsalted butter, at room temperature
Finely grated zest of 1 lemon
Finely grated zest of 1 orange
4 large egg yolks, at room temperature
1/2 teaspoon almond extract
1 teaspoon orange-flower water
1/4 cup sliced almonds, toasted

Steps:

  • Place 1/4 cup of the sugar in a small saucepan. Cook over high heat, without stirring, until all the sugar turns caramel. Tilt pan to distribute caramel. Lower the heat and carefully whisk in the jam, the scraped vanilla bean and seeds, 1 tablespoon of water, a pinch of salt and the lemon juice. (The caramel will bubble violently.) Simmer, stirring, until the caramel dissolves into the jam. Remove from heat.
  • In a food processor, pulverize the whole almonds with 2 tablespoons of the flour.
  • Using an electric mixer, cream the butter, remaining sugar, 1/4 teaspoon salt and the zests until light and fluffy, about 5 minutes. Scrape down the bowl with a rubber spatula. Mix in the pulverized almonds until combined. Beat in the egg yolks, one at a time, and then add the almond extract and orange-flower water. Mix in the remaining flour.
  • Divide the dough into six equal balls. Place each ball between two sheets of plastic wrap and press into an 8-inch circle, using the inside of a pie pan as a guide. Chill the dough rounds in the refrigerator for 2 hours or freeze for 30 minutes.
  • Preheat oven to 375 degrees. Remove plastic wrap, place a dough round on a parchment-lined baking sheet and bake until golden, about 15 minutes. Cool completely on a wire rack. Repeat with remaining rounds.
  • Lay a round in the center of a serving plate. Spread with 3 to 4 tablespoons of jam to just before the edge. Continue to layer the rounds, spreading jam between each. Spread a thin layer of jam over the top and cover with sliced almonds. The cake can be served immediately, but tastes even better, and is easier to cut, if tightly wrapped and served 1 or 2 days later.

Nutrition Facts : @context http, Calories 824, UnsaturatedFat 18 grams, Carbohydrate 115 grams, Fat 37 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 16 grams, Sodium 516 milligrams, Sugar 63 grams, TransFat 1 gram

NEAPOLITAN BUNDT CAKE



Neapolitan Bundt Cake image

Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!

Provided by Cathy

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Yield 8

Number Of Ingredients 9

1 (18.25 ounce) package white cake mix
1 cup water
¼ cup vegetable oil
3 eggs
1 teaspoon strawberry extract
¼ cup chocolate syrup
3 drops red food coloring
⅔ cup confectioners' sugar
3 tablespoons chocolate syrup

Steps:

  • Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
  • Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
  • Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
  • Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
  • Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
  • Remove from pan and drizzle chocolate glaze over the top.
  • To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

Nutrition Facts : Calories 446 calories, Carbohydrate 70.7 g, Cholesterol 69.8 mg, Fat 15.9 g, Fiber 1 g, Protein 5.6 g, SaturatedFat 2.6 g, Sodium 462.4 mg, Sugar 53 g

NEAPOLITAN CAKE



Neapolitan Cake image

I received this easy recipe from a friend. It's a pretty cake for birthday parties. I like to add some strawberry extract to the pink portion of the batter. -Marianne Waldman, Brimfield, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 8

1 package yellow cake mix (regular size)
1 cup water
1/4 cup canola oil
3 large eggs, room temperature
8 to 10 drops red food coloring
1/4 cup chocolate syrup
1 tablespoon baking cocoa
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Divide batter into three equal portions. , Pour one portion into a greased and floured 10-in. fluted tube pan. Stir red food coloring into another portion; carefully spoon into pan. Stir chocolate syrup and cocoa into remaining batter; carefully spoon into pan. Do not swirl., Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 222 calories, Fat 7g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 301mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

NEAPOLITAN POUND CAKE



Neapolitan Pound Cake image

This is a great tasting cake and really looks good. It is also very easy to put together. I haven't made this cake for a long time and just ran across it in my files and thought I would share it with you. I believe I got this recipe from my sister.

Provided by Darlene10

Categories     Dessert

Time 1h15m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
4 eggs
1 (410 g) package white cake mix
3/4 cup milk or 3/4 cup water
3/4 cup nesquik strawberry milk mix
1 teaspoon vanilla
3/4 cup quick powdered chocolate milk mix

Steps:

  • Preheat oven to 350° (325° for coloured fluted tube pan).
  • Using solid shortening or margarine (not oil), grease and flour 12-cup fluted tube pan (non-stick finish pan, too).
  • In large bowl, blend cream cheese and eggs until smooth.
  • Blend in cake mix and milk.
  • Beat 2 minutes at highest speed.
  • Add strawberry milk drink mix to 2 cups batter; pour into prepared pan.
  • Stir vanilla into 2 cups batter; pour over strawberry batter.
  • Add chocolate milk drink mix to remaining batter; pour over vanilla batter.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
  • Cool upright in pan 45 minutes.
  • Loosen edges; remove from pan.
  • Cool completely.
  • If desired, sprinkle with powdered sugar or serve with ice cream and chocolate sauce.

Nutrition Facts : Calories 385.1, Fat 15.1, SaturatedFat 6.4, Cholesterol 102, Sodium 404.5, Carbohydrate 55.6, Fiber 1, Sugar 43.4, Protein 6.9

NEAPOLITAN CAKE



Neapolitan Cake image

Savor the same triple flavor combo of the classic ice cream in a moist and delicious cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ white cake mix
1 cup water
1/4 cup vegetable oil
3 egg whites
1/4 teaspoon almond extract
10 drops red food color
1/4 cup chocolate-flavored syrup
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 325°F. Grease and lightly flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
  • In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour about 1 2/3 cups batter into pan.
  • Into small bowl, pour 1 1/3 cups batter; stir in almond extract and food color. Carefully pour pink batter over white batter in pan. Stir chocolate syrup into remaining batter. Carefully pour chocolate batter over pink batter.
  • Bake 40 to 45 minutes or until toothpick inserted 1 1/2 inches from side of cake comes out clean. Cool 10 minutes. Turn pan upside down onto cooling rack or heatproof serving plate; remove pan. Cool completely, about 1 hour.
  • In microwavable bowl, microwave frosting uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. Spread over top of cake, allowing some to drizzle down side. Store loosely covered.

Nutrition Facts : Calories 250, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 25 g, TransFat 1/2 g

NEAPOLITAN CHEESECAKE



Neapolitan Cheesecake image

Layered or swirled white chocolate, dark chocolate and strawberry cheesecake on a crumb base. It may be served as is, or topped with strawberry preserves or ganache.

Provided by bme

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h45m

Yield 12

Number Of Ingredients 17

1 cup chocolate cookie crumbs
3 tablespoons butter, melted
2 ounces white chocolate, chopped
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
¼ teaspoon vanilla
2 ounces bittersweet chocolate, chopped
1 (8 ounce) package cream cheese
¼ cup white sugar
1 egg
½ teaspoon strawberry extract
⅓ cup strawberries, mashed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. Bake for 8 minutes; cool on wire rack.
  • For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter and set aside.
  • For the dark chocolate filling: Melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Stir in melted chocolate.
  • For the strawberry filling: In a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. Blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook's Notes).
  • Bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and continue baking for 50 minutes, or until center is nearly set when jiggled.
  • Remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. Refrigerate until chilled before removing from the pan.

Nutrition Facts : Calories 377.7 calories, Carbohydrate 27.2 g, Cholesterol 116.9 mg, Fat 27.7 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 16.5 g, Sodium 263.4 mg, Sugar 18.5 g

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NESQUIK NEAPOLITAN POUND CAKE RECIPE AT COOKSRECIPES.COM
This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)
From pinterest.com
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NEAPOLITAN LAYER CAKE - EVERYDAY ANNIE
2011-02-04  · Directions. 01. To make the chocolate cake, butter and flour the edges of a 9-inch round pan, shaking out the excess flour. Line the bottom with a round of parchment. In a small bowl, combine the flour, cocoa powder, baking soda, baking powder and …
From everydayannie.com
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NEAPOLITAN FROZEN CAKE - RICARDO
Line a 20-cm (8-inch) springform pan with parchment paper. In a bowl, combine the flour, cocoa powder, and baking powder. Set aside. In another bowl, beat the egg and brown sugar with an electric mixer until the mixture doubles in volume, about 5 minutes. On low speed, add the dry ingredients alternately with the oil and milk.
From ricardocuisine.com
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NEAPOLITAN CAKE RECIPE - BROWN EYED BAKER
2014-05-08  · Whisk together the milk, egg whites and vanilla extract in a medium bowl; set aside. Mix the cake flour, sugar, baking powder and salt with an electric mixer on low speed until combined. Add the butter and continue beating on low until the mixture resembles coarse sand, 1 …
From browneyedbaker.com
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NEAPOLITAN CAKE - GRETCHEN'S VEGAN BAKERY
2021-06-10  · Instructions. Prepare your 8" cake pans with my professional bakery pan grease & parchment liners. Preheat the oven to 350°F. Prepare the cake batters as per the instructions on those recipes and then prepare the buttercream & fudge (or ganache). Assemble the cake as shown in the video tutorial.
From gretchensveganbakery.com
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NEAPOLITAN LAYER CAKE - CALL ME BETTY
Bake the cakes on the top shelf at 350 degrees F for 18-22 minutes until a tootpick inserted into the center comes out clean. Let cool in pans for 10-20 minutes, remove from pans and cool on a cooling rack until completely cool. Let cool completely before frosting. Frosting
From callmebetty.com
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{TUTORIAL} NEAPOLITAN LAYER CAKE - JAVACUPCAKE
2013-05-13  · Place 2 cups of strawberry frosting onto the top and spread evenly. Place the finally vanilla layer, trimmed side DOWN, onto the strawberry frosting and gently press down. Crumb coat each layer of cake with the coordinating frosting and place in the freezer for 20 minutes.
From javacupcake.com
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FOODCOMBO
total -> aaaa2021
From foodcombo.com
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NESQUIK RECIPES CAKE | BRYONT BLOG
Brownies Made With Nesquik Cookie Madness. Neapolitan Nesquik Layer Cake Recipe Allrecipes Com. Recipes Nesquik. Nesquik Chocolate Cake Mrs Happy Homemaker. Brownies Made With Cocoa Powder Nesquik Cukit Recipes You. Recipe Nesquik Cake Rated 3 7 …
From bryont.net
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NEAPOLITAN CAKE (QUICK AND EASY) - SWEETEST MENU
2019-05-22  · Use a serrated knife or a cake trimmer to even the top of both cakes. Place one cake on a small cake board, then cover the top with buttercream. Place the second cake on top. Cover top with buttercream. Add third cake on top. Cover the entire cake, top and sides, with remaining buttercream.
From sweetestmenu.com
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SCRATCH NEAPOLITAN LAYER CAKE - COOKIE MADNESS
2014-08-26  · Prepare the chocolate cake first. In a mixing bowl, stir together flour through cocoa powder. Add the oil, milk, egg, vanilla and stir until well mixed. Stir in the boiling water or coffee. Beat with an electric mixer for about 30 to 60 seconds or until smooth, then pour into the pan. Bake for about 30 minutes.
From cookiemadness.net
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NEAPOLITAN BUNDT CAKE - COOKIE MADNESS
2010-04-19  · Neapolitan Bundt Cake is a fun Bundt, but now that cake mix sizes have been adjusted, the recipe might also need some adjusting. One thing that might work is buying two boxes of cake mix and weighing out just enough of the second box so that you have a …
From cookiemadness.net
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NESQUIK NEAPOLITAN POUND CAKE RECIPE - YOUTUBE
Nesquik Neapolitan Pound Cake Recipe
From youtube.com
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NEAPOLITAN LAYER CAKE RECIPE | DESSERT RECIPES | TESCO REAL FOOD
Using an electric hand whisk, beat 180g of the butter until smooth. Add the caster sugar and 1 tsp vanilla extract and beat until light and fluffy, then beat in half the buttermilk. Add the eggs one at a time, beating well, then fold through the flour and bicarbonate of soda. Stir in …
From realfood.tesco.com
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NEAPOLITAN MILLIONAIRE CAKE | CHOCOLATE, STRAWBERRY & VANILLA …
2014-07-07  · 1. Prepare the same springform pan you used to make the cheesecake and cake. Put parchment paper on the bottom and around the edges, sticking up above the top edge of the pan. 2. Place the cheesecake into the cake pan. 3. Pour the vanilla bean mousse on top of the cheesecake and spread evenly. 4.
From lifeloveandsugar.com
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NEAPOLITAN CAKE RECIPE FROM SCRATCH - SHARE-RECIPES.NET
Homemade Neapolitan Cake Recipe sharerecipes.net. 2 hours ago Neapolitan Cake Recipe Taste of the South Magazine 3 hours ago In a medium bowl, stir together cake flour, ¼ cup all-purpose flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter … Preview / Show more See Also: Best neapolitan cake recipe ever Show details Neapolitan …
From share-recipes.net
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NEAPOLITAN CAKE RECIPE - TASTE OF THE SOUTH MAGAZINE
2014-06-17  · Preheat oven to 350°. Spray 3 (9-inch) round cake pans with nonstick baking spray with flour. Line bottoms of pans with parchment paper; spray with nonstick baking spray with flour. Set aside. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy, stopping occasionally to scrape sides of bowl.
From tasteofthesouthmagazine.com
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NESQUIK NEAPOLITAN POUND CAKE | RECIPES | NESQUIK® | NESQUIK, …
Jul 10, 2020 - Our Chocolate Flavored Powder turns milk into an irresistibly delicious and nutritious drink with the classic taste your family loves and enjoys in a 44.9 oz canister.
From pinterest.jp
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NEAPOLITAN LAYERED POUND CAKE - DASH OF JAZZ
2019-10-22  · For the Neapolitan Cake 1 pound unsalted butter softened to room temperature 6 eggs ¾ cup milk 2 cups granulated sugar 2 teaspoons vanilla extract divided 4 cups flour ½ teaspoon sea salt 2 teaspoons cocoa powder 1.5 ounces freeze dried strawberries crushed into powder 6 drops red food coloring optional For the Frosting
From dashofjazz.com
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NEAPOLITAN CAKE RECIPE | COOKING WITH NANA LING RECIPES
2018-03-01  · Beat eggs, then beat with butter and sugar mixture. Add milk and vanilla essence. Sift the flour and baking powder and mix in quickly and lightly, not beating. Divide mixture into three parts. Leave one plain. Mix cocoa into one. And colour the other part. Cook each part separately in a hot oven for 12 minutes.
From cookingwithnanaling.com
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NEAPOLITAN CAKE - PREPPY KITCHEN
2018-01-16  · For the Cake: Sift the dry ingredients together in a large bowl. Mix the wet ingredients together in a medium bowl. Add the wet to the dry and mix until just combined. Divide the mixture into 3 bowls. Add the cocoa powder to one batch and mix. Add the 3/4 of the strawberry reduction to the second batch and mix.
From preppykitchen.com
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NEAPOLITAN NESQUIK FUDGE - CARNATION
Neapolitan NESQUIK Fudge. Prep: 15 mins. CHILL: 1 hour. Super Easy. Serves: 50. This three layered chocolate, strawberry, white chocolate fudge is delicious and great fun to make! Nutrition and allergy information. ×. Each serving typically contains:
From carnation.co.uk
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NEAPOLITAN FUDGE | NESQUIK
Put the Nesquik powders in two separate medium bowls and mix each to a paste with 1tbsp boiling water. When the chocolate mixture has melted, put one third into the chocolate mixture, one third into the strawberry mixture and keep on third plain white. Mix the flavoured fudges well until completely combined. Add a few drops of pink colouring to ...
From nesquik.co.uk
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EPIC NEAPOLITAN ICE CREAM CAKE | LIFE LOVE & SUGAR
2014-09-29  · Allow ice cream cake to freeze completely, 6-8 hours. When frozen, remove cake from springform pan and remove parchment paper from sides. To make icing, put mixing bowl and whisk attachment in freezer for about 10 minutes. Remove bowl and whisk from freezer and whip cream on high until it begins to thicken.
From lifeloveandsugar.com
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NEAPOLITAN POUND CAKE - THE BAKERMAMA
2015-03-01  · Preheat oven to 350°F. Lightly grease and flour a 10-inch round tube cake pan and set aside. In the bowl of an electric mixer, beat the butter and sugar until well combined. Add the eggs, one at a time, and beat until well incorporated. With the mixer on low speed, slowly beat in the buttermilk and vanilla until smooth.
From thebakermama.com
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NEAPOLITAN CAKE! - JANE'S PATISSERIE
2018-07-11  · Preheat your oven to 180C/160C Fan, and line three 8"/20cm Round Cake Tins with parchment paper. Leave to the side for now. In a bowl/stand mixer, add your Butter/Stork and Sugar, and beat till fluffy. Add in the Eggs and Flour, and beat again. Split the mixture into three bowls. It will be about 525g in each bowl to make sure its even.
From janespatisserie.com
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NEAPOLITAN CAKE | STRAWBERRY, VANILLA & CHOCOLATE LAYER …
2018-07-06  · Vanilla and Strawberry Cakes: Preheat oven to 350°F. Coat 2, 8 – inch round cake pans with nonstick spray. Cut two pieces of parchment paper into 8- inch circles. Place the rounds in the bottoms of the pans. Coat again with nonstick spray. Set aside.
From cookiesandcups.com
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EASY NEAPOLITAN CAKE WITH BUTTERCREAM FROSTING - I HEART NAPTIME
2021-07-16  · Cream or milk. Instructions: In a large mixing bowl, whip the butter using an electric mixer. Slowly add in 2 cups of powdered sugar and mix until combined. Add the vanilla and 2 more cups of powdered sugar and continue mixing. At this point, you may need to add a teaspoon or two of milk to thin the frosting down.
From iheartnaptime.net
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NEAPOLITAN LAYER CAKE RECIPES ALL YOU NEED IS FOOD
Line the bottom and sides of an 8-inch square cake pan with two crisscrossed sheets of foil, leaving an overhang on each side. Place a layer of ice cream sandwiches into the bottom of the dish, breaking them as necessary to cover as much of the pan as possible. Scoop the strawberry ice cream onto the sandwiches, then spread evenly with a ...
From stevehacks.com
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NEAPOLITAN SHEET CAKE RECIPE - SUGAR AND CHARM
2018-07-23  · Prepare a 9×13 sheet pan with butter and parchment paper and set it aside. Make the vanilla cake first. Split the batter equally into two bowls. Add 1 cup of strawberry preserves into one of the batter bowls. Stir the preserves until it’s fully blended. Set the vanilla and strawberry batters in the fridge.
From sugarandcharm.com
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CAKE MIX NEAPOLITAN LAYER CAKE - COOKIE MADNESS
2014-08-23  · Beat the cake batters as directed with a handheld electric mixer. Pour into the pans and bake for about 22 minutes or until they spring back when touched. Let cool in the pans for 10 minutes, then turn from the pans and let cool completely. Frosting: In a large mixing bowl, beat the butter until creamy.
From cookiemadness.net
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Top Asked Questions

How to make Neapolitan layer cake?
Scratch Neapolitan Layer Cake. In a mixing bowl, stir together flour through cocoa powder. Add the oil, milk, egg, vanilla and stir until well mixed. Stir in the boiling water or coffee. Beat with an electric mixer for about 30 to 60 seconds or until smooth, then pour into the pan. Bake for about 30 minutes.
What kind of cake should I make for my Neapolitan ice cream?
You should receive an email shortly. This impressive layered strawberry, chocolate and vanilla cake is a must for Neapolitan ice cream lovers. A perfect special occasion cake, whether it's for a baby shower, birthday party or Mother’s Day afternoon tea, you can even go the extra mile and make the gorgeous cake bunting in our tip below.
How do you make a chocolate cake layer?
Make the Chocolate Cake Layer: Preheat oven to 350 degrees F. Grease one 8-inch round cake pan, line the bottom with a round of parchment paper, grease the parchment, then flour the inside of the pan, tapping out excess; set aside. Whisk together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
What are the ratings for Neapolitan cheesecake?
Neapolitan Cheesecake Neapolitan Cheesecake Rating: 4 stars 15 Ratings 5star values:4 4star values:8 3star values:2 2star values:1

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