Neapolitan Ice Cream Cake
A delightful dessert combining vanilla, chocolate, and strawberry ice cream with a soft, buttery cake, perfect for celebrations and gatherings.
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.
Notes
Store the Neapolitan Ice Cream Cake in the freezer. Cover with plastic wrap to keep fresh. Best enjoyed within a few days for optimal flavor and texture.