Imagine a dessert so stunning it looks like a work of art and tastes like a slice of heaven! The Neapolitan Rose Cake is not just a cake, it's a culinary masterpiece that combines the rich flavors of chocolate, the sweetness of strawberries, and the delicate beauty of rosette decorations. Perfect for special occasions or when you want to impress your guests, this cake transforms ordinary baking into an extraordinary experience that will have everyone asking, "Who made this incredible dessert?"
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup strawberry puree
- 1 cup whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk these dry ingredients together until they are well mixed.
- In another mixing bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix until combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a denser cake.
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula to ensure even baking.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes.
- After 10 minutes, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the strawberry puree. You can use fresh strawberries or frozen ones. Blend the strawberries in a blender until smooth, and if desired, strain the puree to remove seeds.
- Once the cakes have cooled completely, place one layer on a serving plate. Spread a layer of strawberry puree over the top of the first cake layer.
- Carefully place the second cake layer on top of the first. Now, spread whipped cream over the top and sides of the cake, smoothing it out with a spatula.
- To create the rosette design, use a piping bag fitted with a star tip. Fill the piping bag with whipped cream and pipe rosettes around the top edge of the cake and in the center as desired.
- For an extra touch, drizzle some remaining strawberry puree over the top of the cake and garnish with fresh strawberries or mint leaves if desired.
- Once decorated, refrigerate the cake for about 30 minutes to help the whipped cream set before serving.
- Slice the Neapolitan Rose Cake and serve chilled. Enjoy your delicious Italian dessert!
Tips
- Room Temperature Ingredients: Ensure eggs, milk, and other ingredients are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cake light and fluffy.
- Cake Cooling Technique: Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Whipped Cream Stability: For firmer whipped cream, chill your mixing bowl and whisk beforehand, and add a tablespoon of powdered sugar for better structure.
- Piping Perfection: Practice your rosette technique on a piece of parchment paper before decorating the actual cake.
- Strawberry Puree Tip: If using frozen strawberries, thaw and drain excess liquid to prevent a watery puree.
- Make Ahead: This cake can be prepared a day in advance and stored in the refrigerator, allowing flavors to meld beautifully.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 6g
Fat: 19g
Saturated Fat: 4g
Cholesterol: 55mg
