Neapolitan Cake Decorating Tutorial

Preheat the oven to 350°F (175°C) and grease three 8-inch round cake pans.

In a large bowl, cream together unsalted butter and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and almond extract until combined.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the butter mixture, alternating with milk, until just combined.

Divide the batter into three equal portions.

To one portion, mix in cocoa powder until well incorporated for the chocolate layer.

Leave one portion plain for the vanilla layer.

Color the last portion with food coloring for the strawberry layer.

Pour each batter into the prepared pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Prepare the frosting by melting dark chocolate and mixing it with heavy cream until smooth.

Once the cakes are cooled, layer them starting with the chocolate layer, followed by vanilla, and then strawberry.

Spread the chocolate frosting between the layers and over the top and sides of the cake.

Decorate with fresh strawberries and whipped cream before serving.

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