Neapolitan Ice Cream Cake is a delightful dessert that combines the classic flavors of vanilla, chocolate, and strawberry ice cream with a soft and buttery cake. This cake is perfect for celebrations, gatherings, or simply for satisfying a sweet tooth on a warm day. It’s visually appealing with its layers and tastes just as good as it looks.
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Why Make This Recipe
Making a Neapolitan Ice Cream Cake is great for several reasons. First, it brings together three beloved ice cream flavors in one delicious cake. Second, it is easy to prepare and doesn’t require fancy baking skills. Finally, it’s a fun treat that can impress your family and friends. Everyone loves ice cream, so this cake will surely be a hit!
How to Make Neapolitan Ice Cream Cake
Making Neapolitan Ice Cream Cake is straightforward. You will combine basic cake ingredients with layers of ice cream to create a stunning dessert.
Ingredients:
- 115g unsalted butter
- 150g granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup milk
- 1 cup vanilla ice cream
- 1 cup chocolate ice cream
- 1 cup strawberry ice cream
- Whipped cream for topping
- Chocolate shavings for garnish
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, cream together the butter and sugar until fluffy.
- Beat in the eggs one at a time.
- In another bowl, combine the flour and baking powder. Gradually add to the creamed mixture alternately with milk. Mix well.
- Pour half of the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
- Repeat the process with the remaining batter to create a second cake layer.
- Once both layers are cool, remove them from the pan.
- Place one layer on a serving plate, spread a layer of vanilla ice cream on top, then add the second layer.
- Spread chocolate ice cream on top of the second layer, followed by a layer of strawberry ice cream.
- Freeze the cake for at least 4 hours.
- Before serving, top with whipped cream and garnish with chocolate shavings.
How to Serve Neapolitan Ice Cream Cake
When it’s time to serve the Neapolitan Ice Cream Cake, you can slice it like a regular cake. Use a sharp knife that is warmed under hot water for easier cutting. Serve it on a nice plate and enjoy!
How to Store Neapolitan Ice Cream Cake
You can store the Neapolitan Ice Cream Cake in the freezer. Cover it well with plastic wrap to keep it fresh. It will last for about a week, but it’s best to enjoy it within a few days to keep the flavors and texture at their best.
Tips to Make Neapolitan Ice Cream Cake
- Make sure the ice cream is soft enough to spread easily. Let it sit at room temperature for a few minutes before using.
- You can also add more layers of different ice cream flavors if you like.
- For a more flavorful cake, you can add vanilla extract to the batter.
Variation
You can easily change the flavors of ice cream to suit your taste. Try using mint chocolate chip, cookies and cream, or any other favorite flavors. You can also add fruit or sprinkles between the layers for extra fun!
FAQs
Q: Can I use store-bought cake instead of making it?
A: Yes, you can use store-bought cake layers to save time.
Q: How long does the cake need to freeze?
A: It’s best to freeze the cake for at least 4 hours to let it set properly.
Q: Can I make this cake a day ahead?
A: Absolutely! The Neapolitan Ice Cream Cake can be made a day in advance and stored in the freezer until ready to serve.
Neapolitan Ice Cream Cake
Ingredients
For the cake
- 115 g unsalted butter
- 150 g granulated sugar
- 2 large eggs
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ cup milk
For the ice cream layers
- 1 cup vanilla ice cream Let it soften before spreading.
- 1 cup chocolate ice cream Let it soften before spreading.
- 1 cup strawberry ice cream Let it soften before spreading.
- Whipped cream for topping Use as desired.
- Chocolate shavings for garnish Use for decoration.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, cream together the butter and sugar until fluffy.
- Beat in the eggs one at a time.
- In another bowl, combine the flour and baking powder. Gradually add to the creamed mixture alternately with milk. Mix well.
- Pour half of the batter into the prepared cake pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let it cool completely.
- Repeat the process with the remaining batter to create a second cake layer.
Assembly
- Once both layers are cool, remove them from the pan.
- Place one layer on a serving plate, spread a layer of vanilla ice cream on top, then add the second layer.
- Spread chocolate ice cream on top of the second layer, followed by a layer of strawberry ice cream.
- Freeze the cake for at least 4 hours.
- Before serving, top with whipped cream and garnish with chocolate shavings.
