Caking with Kayla: Neopolitan Rose Cake

So, the newest cake sensation online seems to be this Neopolitan Rose Cake. I first seen this cake on IAmBaker.net and I just loved this cake. I had to try it for three reasons: 1) I thought it looked amazing; 2) I thought the flavor would be delicious; and 3) I recently bought some cake stands that I still haven't had the chance to use yet.

Instead of using boxed cake mixes, I made everything from scratch. I get more satisfaction out of my baking that way. If you follow these recipes, you will have enough cake and icing for TWO of these cakes. If you only want one cake, you can just cut the recipes in half, use the left over batter and whip up some Neopolitan cupcakes, which are equally delish, or freeze your other cakes for another day. ;)

The main purpose of this post is to share my recipes for these cakes and icings with you, and to show you this awesome cake. Hope you enjoy. :)

Chocolate Cake

2 sticks butter, room temperature
2 cups sugar
3 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 small box instant chocolate pudding
1 1/2 cups milk

Using your stand mixer or electric mixer, cream together butter and sugar. Mix in eggs, one at a time. I also go ahead and toss my vanilla in here. In a separate bowl, sift together flour, baking powder, cocoa, salt and pudding mix. Starting with the dry mixture, add about 1/4 of it to butter mixture and blend it in. Next, blend in about 1/4 of milk. Keep alternating with the dry mixture and the milk until well blended.

This will make two 8-inch round cakes. Bake at 350 degrees for 30-35 minutes.

For this next part, I used the classic white cake recipe from wilton.com, with a few adjustments. This is enough batter for both the white and strawberry cake.

White Cake

6 cups flour
2 tablespoons baking powder
3 sticks butter, room temperature
3 cups sugar
2 cups milk
2 tablespoons vanilla
12 egg whites

Using your mixer, mix the butter and sugar. Add the vanilla. In a separate bowl, sift together the flour and baking powder. In another separate bowl, add your twelve egg whites. Mix with a mixer until nice and fluffy. With your two cups of milk ready, start adding the flour mixture to the butter mixture and alternate it with the milk until well blended. Add in the egg whites.

This yields about 12 cups of batter. In two 8-inch round pans, add three cups of the batter to each one. Bake at 325 degrees for approximately 35-40 minutes.

We will use the left over batter for the strawberry cake.

Strawberry Cake

White Cake Recipe Above +
2 teaspoons strawberry extract*
pink food coloring, as desired

Add in the strawberry extract and food coloring. If you want a more intense strawberry flavor, you can always add more. Fix it how you like it. :)

To add the roses to the cake, you will need three different flavors of buttercream icing. In all of my buttercream recipes, I use Crisco (shortening) instead of butter. Alot of people don't prefer the shortening, so for these recipes the shortening can easily be replaced with butter.

Chocolate Buttercream

1 cup Crisco (shortening)
1/2 cup cocoa powder
3 1/2 cups powdered sugar
2 teaspoons vanilla extract
4 tablespoons milk

In a mixer, blend the Crisco, cocoa powder and vanilla. It may take a few minutes to cream together. Slowly add powdered sugar and milk. You can always add more milk or sugar to reach the consistency you want.

Classic Buttercream
*You need two of these recipes for this, if you are doing two cakes.*

1 cup Crisco (shortening)
4 cups powdered sugar
4 tablespoons vanilla extract
milk, as needed

In a mixer, blend the Crisco and vanilla. Add powdered sugar, one cup at a time, until well blended. Add a teaspoon of milk at a time, if needed, to reach proper consistency.

Strawberry Buttercream

1 cup Crisco (shortening)
4 cups powdered sugar
2 tablespoons vanilla extract
2 teaspoons strawberry extract*
milk, as needed

In a mixer, blend the Crisco, vanilla, and strawberry extract. Add powdered sugar, one cup a time until well blended. Add a teaspoon of milk at a time, if needed, to reach proper consistency. If you want a more intence strawberry flavor, add more strawberry extract.

Once your cakes are cooled and leveled, you can start stacking them and adding the roses.

Start with the chocolate cake and add some chocolate buttercream. Add the strawberry cake and some strawberry buttercream. Then, add your white cake on top. You can do a crumb coat of the icing first if you want, but it's not necessary with this icing. It will stick just fine to the cake itself.