Neapolitan Sheet Cake Recipes

EASY NEAPOLITAN CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-x-5-inch or a 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
• Combine the cake mix, egg whites, oil and 1 cup water in a bowl using an electric mixer, mixing until smooth. Divide the batter evenly among 3 bowls. Leave the first bowl plain. To the second bowl, add the cocoa powder and mix well. To the third bowl, add the freeze-dried strawberries and food coloring to achieve your desired color.
• Using an ice cream scoop, place 2 scoops of chocolate mix into the loaf pan in different areas. Follow with 2 scoops of strawberry mix and 2 scoops of vanilla. Repeat until all the batter is used and the cake has a marbled appearance. Place in the oven and bake until a tester comes out clean, 40 to 45 minutes.
• While the cake bakes, make the ganache. Heat the cream in a small saucepan over a low heat until just simmering. Place the chocolate chips in a heatproof bowl, then pour the cream over the chips and let sit for 1 minute. Whisk until smooth.
• Remove the cake from the oven and let cool for 5 minutes in the pan, then remove to a wire rack (not inverted) and let cool.
• Pour the ganache over the cake, letting any excess drip down the sides.

NEAPOLITAN CAKE

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.

NEAPOLITAN REFRIGERATOR SHEET CAKE

Steps:

• Dissolve jello by stirring it into 3/4 cup boiling water, then add 1/2 cup cold water; set aside at room temperature.
• Mix cake according to package directions and bake in a 9x13" pan.
• Cool baked cake for 30 minutes, then poke deep holes about 1" apart into cake with a meat fork or a chopstick; very slowly pour all the jello into the holes.
• Refrigerate cake; blend cool whip, instant pudding, milk, and vanilla until stiff; frost cake and return to refrigerator.
• Cover cake and (freeze at this point, or) keep refrigerated; serve chilled.

NEAPOLITAN REFRIGERATOR SHEET CAKE

Steps:

• Dissolve gelatin in boiling water; add cold water and set aside.
• Bake cake according to package directions in 9x13x2 pan (may use jelly roll pan). Cool cake 20-25 minutes. Poke deep holes through top of cake, while still in pan, 1" apart. Spoon jello into holes. Refrigerate.
• Topping:.
• In chilled bowl, blend and whip, pudding, milk, dream whip and vanilla. Beat till stiff. Ice cake. Cake must be kept refrigerated. Cake may be frozen.

NEAPOLITAN CAKE

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.

NEAPOLITAN TRAYBAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter a 20cm square baking tin and line with two criss-crossed, overlapping strips of baking parchment (this will help you remove the traybake later). Put the strawberries in a food processor or mini chopper and blitz to a purée. Tip into a small saucepan and simmer for 3 mins until slightly reduced. Pour into a bowl and leave to cool.
• Beat the butter and sugar together in a bowl using an electric whisk (or do this in a stand mixer) for 4-5 mins until light and fluffy. Gradually beat in the eggs, one at a time, followed by the vanilla extract. Mix in the flour and baking powder.
• Divide the cake batter between three bowls, weighing for accuracy, if you like. Mix the cocoa and 2 tbsp milk into the first bowl until smooth and combined. Mix the cooled strawberry purée and a drop of pink food colouring into the second bowl, and stir the remaining milk into the last bowl.
• Drop alternating spoonfuls of the three batters into the prepared tin until all three have been used up (an ice cream scoop is useful for this). Try not to mix the colours together, but spread each blob out slightly using the back of the spoon. It's easiest to use three separate spoons to prevent colours mixing, or rinse the spoon before moving to a different coloured batter.
• Bake for 30-35 mins until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then transfer to a cooling rack to cool completely. Once cool, will keep covered in the fridge for up to three days. Next, make the topping. Whisk the cream and icing sugar together to soft peaks - it should be thick and spreadable. Spoon the topping into a piping bag fitted with a star nozzle, if you like. Or, you can spoon on the topping.
• Cut the cooled sponge into 16 even squares, then pipe or spoon a dollop of the topping over each. Decorate each square with a chocolate flake before serving.