Love a dessert that’s as fun as it is delicious? Mini Neapolitan Cake combines vanilla, chocolate, and strawberry layers into a petite, flavorful treat. This Fun Dessert Treat is perfect for small gatherings or indulgent moments, baking up in under an hour. Enjoy this layered mini cake for a nostalgic, crowd-pleasing dessert!
Why You’ll Love Mini Neapolitan Cake
- Triple Flavors: Mini Neapolitan Cake blends vanilla, chocolate, and strawberry in one bite.
- Perfect Size: Ideal for small servings, this Fun Dessert Treat minimizes leftovers.
- Simple Ingredients: Uses pantry staples for an easy layered mini cake.
- Nostalgic Charm: Evokes ice cream shop vibes in a tri-flavor cake.
- Quick Baking: Ready in 48–70 minutes for a fuss-free dessert.
Ingredients for Mini Neapolitan Cake
Here’s what you’ll need for this tri-flavor cake (makes ~6 mini Bundt cakes):
For the Cake Batter:
- ¾ cup (170g) unsalted butter, softened
- 1 ½ cups (300g) granulated sugar
- 3 large eggs, room temperature
- 1 ½ cups (180g) sifted cake flour
- ½ tsp kosher salt
- ¼ tsp baking soda
- ½ cup (120g) sour cream, room temperature
- 1 tsp vanilla extract
- 2 tbsp (10g) unsweetened cocoa powder
- 2 tbsp (30g) strawberry jam, melted
- ½ tsp strawberry extract
- 2–3 drops red food coloring (optional)
Equipment
- 6-cavity mini Bundt pan
- Stand mixer or hand mixer
- 3 small bowls
- Piping bags or Ziploc bags
- Cooling rack
Ingredient Tips
- Butter: Unsalted, European-style butter ensures a tender Mini Neapolitan Cake.
- Flour: Cake flour keeps this Fun Dessert Treat light; make your own with all-purpose flour and cornstarch.
- Sour Cream: Adds moisture to this layered mini cake; Greek yogurt is a great substitute.
- Jam: Melted strawberry jam boosts flavor; use puréed strawberries for this tri-flavor cake if needed.
- Cocoa: Unsweetened cocoa powder adds rich chocolate notes; Dutch-process works too.
Directions for Mini Neapolitan Cake
Let’s bake this delightful Mini Neapolitan Cake!
Preheat and Prep
I preheat the oven to 325°F (163°C) and grease a 6-cavity mini Bundt pan with vegetable shortening for easy release, setting up this layered mini cake perfectly.
Cream Butter and Sugar
In a stand mixer, I beat ¾ cup softened butter on medium-high for 1–2 minutes until creamy, then add 1 ½ cups sugar, mixing for 5 minutes until pale and fluffy for a light tri-flavor cake.
Add Eggs and Dry Ingredients
I add 3 eggs one at a time, beating well and scraping the bowl. In a separate bowl, I sift 1 ½ cups cake flour with ½ tsp salt and ¼ tsp baking soda, then gradually add to the butter mixture, mixing until just combined for this Mini Neapolitan Cake.
Incorporate Wet Ingredients
I blend in ½ cup sour cream and 1 tsp vanilla extract until smooth, creating a moist base for this Fun Dessert Treat.
Divide and Flavor Batter
I divide the batter evenly into 3 bowls (about 1 cup each). One stays plain for vanilla. I whisk 2 tbsp cocoa powder into the second for chocolate. For the third, I melt 2 tbsp strawberry jam, mix it with ½ tsp strawberry extract and 2–3 drops red food coloring (if using), creating vibrant layers for this layered mini cake.
Fill and Bake
I transfer each batter to a piping bag and pipe 1 tbsp of each flavor into the greased Bundt cavities, alternating to create layers, filling each two-thirds full. I bake for 18–25 minutes until a toothpick comes out clean, perfect for this tri-flavor cake.
Cool and Serve
I cool the cakes in the pan for 15 minutes, then run a toothpick around the edges and invert onto a cooling rack. Once cooled, I dust with powdered sugar for an elegant Mini Neapolitan Cake.
Nutrition
- Prep Time: 30–45 minutes
- Cook Time: 18–25 minutes
- Total Time: 48–70 minutes
- Servings: 6 mini cakes
- Calories: ~365–415 kcal per serving
- Macros per Serving: 42–47g carbs, 3–4g protein, 22–25g fat, 1g fiber
Variations for Mini Neapolitan Cake
Try these twists on this tri-flavor cake:
- Flour Swap: Use all-purpose flour with 3 tbsp cornstarch for a non-cake flour Fun Dessert Treat.
- Sour Cream Swap: Substitute Greek yogurt for a creamy layered mini cake.
- Jam Swap: Use puréed strawberries for a fresh Mini Neapolitan Cake flavor.
- Color-Free: Skip food coloring or use beet powder for a natural tri-flavor cake hue.
- Frosting Add: Add a light buttercream layer for extra indulgence.
Serving Ideas:
- Pair with Layla Cooks’ vanilla latte for a cozy treat.
- Serve with Layla Cooks’ berry salad recipes for freshness.
- Enjoy with Layla Cooks’ whipped cream for a creamy touch.
Storage
I store this tri-flavor cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, I wrap each mini cake in plastic wrap and foil, placing in a freezer bag for up to 2 months, thawing at room temperature for a fresh Fun Dessert Treat.
Serving Tips
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Presentation: Serve Mini Neapolitan Cake dusted with powdered sugar on a platter.
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Garnish: Add fresh strawberries for this layered mini cake’s appeal.
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Pairing: Enjoy with milk or Layla Cooks’ coffee recipes to complement this Fun Dessert Treat.
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Portion Size: 1 mini cake per person for a perfect dessert.
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Occasions: Ideal for dessert parties, brunches, or sweet cravings.
FAQs About Mini Neapolitan Cake
Here are answers to common questions about Mini Neapolitan Cake:
What butter is best?
Use unsalted, room-temperature butter for a tender Fun Dessert Treat.
How do I ensure even layers?
Measure batter evenly with a scale for a balanced layered mini cake.
Can I skip food coloring?
Yes, use natural strawberry purée or skip for a lighter tri-flavor cake hue.
Why is my batter curdled?
Use room-temperature ingredients to keep Mini Neapolitan Cake smooth.
How do I store leftovers?
Store at room temperature for 3 days, refrigerate for 5 days, or freeze for 2 months.
Conclusion
Mini Neapolitan Cake is a delightful, triple-flavored treat with vanilla, chocolate, and strawberry layers. This Fun Dessert Treat is quick, nostalgic, and perfect for any occasion. Bake this layered mini cake for a sweet, crowd-pleasing dessert!
Mini Neapolitan Cake
Ingredients
- ¾ cup 170g unsalted butter, softened
- 1 ½ cups 300g granulated sugar
- 3 large eggs room temperature
- 1 ½ cups 180g sifted cake flour
- ½ tsp kosher salt
- ¼ tsp baking soda
- ½ cup 120g sour cream, room temperature
- 1 tsp vanilla extract
- 2 tbsp 10g unsweetened cocoa powder
- 2 tbsp 30g strawberry jam, melted
- ½ tsp strawberry extract
- 2 –3 drops red food coloring optional
Instructions
Preheat and Prep
- I preheat the oven to 325°F (163°C) and grease a 6-cavity mini Bundt pan with vegetable shortening for easy release, setting up this layered mini cake perfectly.
Cream Butter and Sugar
- In a stand mixer, I beat ¾ cup softened butter on medium-high for 1–2 minutes until creamy, then add 1 ½ cups sugar, mixing for 5 minutes until pale and fluffy for a light tri-flavor cake.
Add Eggs and Dry Ingredients
- I add 3 eggs one at a time, beating well and scraping the bowl. In a separate bowl, I sift 1 ½ cups cake flour with ½ tsp salt and ¼ tsp baking soda, then gradually add to the butter mixture, mixing until just combined for this Mini Neapolitan Cake.
Incorporate Wet Ingredients
- I blend in ½ cup sour cream and 1 tsp vanilla extract until smooth, creating a moist base for this Fun Dessert Treat.
Divide and Flavor Batter
- I divide the batter evenly into 3 bowls (about 1 cup each). One stays plain for vanilla. I whisk 2 tbsp cocoa powder into the second for chocolate. For the third, I melt 2 tbsp strawberry jam, mix it with ½ tsp strawberry extract and 2–3 drops red food coloring (if using), creating vibrant layers for this layered mini cake.
Fill and Bake
- I transfer each batter to a piping bag and pipe 1 tbsp of each flavor into the greased Bundt cavities, alternating to create layers, filling each two-thirds full. I bake for 18–25 minutes until a toothpick comes out clean, perfect for this tri-flavor cake.
Cool and Serve
- I cool the cakes in the pan for 15 minutes, then run a toothpick around the edges and invert onto a cooling rack. Once cooled, I dust with powdered sugar for an elegant Mini Neapolitan Cake.
Notes
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