This easy Neapolitan Cake from Pioneer Woman is a quick and delicious dessert that’s perfect for any occasion. With layers of creamy vanilla, rich chocolate, and sweet strawberry flavors, it’s simple to make using common ingredients. The decadent ganache topping adds a perfect finishing touch for an irresistible treat!
Ingredients Needed
- Nonstick cooking spray (for the loaf pan)
- 1 box (432 grams / 15.25 ounces) classic white cake mix
- 3 large egg whites
- 1/3 cup oil
- 1 heaping tablespoon unsweetened cocoa powder
- 1/4 cup freeze-dried strawberries, crushed to a fine powder
- 2-3 drops red food coloring
- 1/2 cup heavy cream
- 3/4 cup milk chocolate chips
How To Make Easy Neapolitan Cake
- Preheat the oven: Preheat the oven to 350°F. Spray a 9-x-5-inch or 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
- Prepare the cake batter: In a large bowl, mix the cake mix, egg whites, oil, and 1 cup water using an electric mixer until smooth. Divide the batter evenly into 3 bowls.
- Make chocolate, strawberry, and vanilla batter: Make the batters by leaving the first bowl plain for vanilla, adding cocoa powder for chocolate, and mixing freeze-dried strawberries and red food coloring for strawberry.
- Layer the batter: Using an ice cream scoop, add 2 scoops of chocolate batter to the loaf pan. Follow with 2 scoops of strawberry batter, and then 2 scoops of vanilla batter. Repeat until all the batter is used, creating a marbled effect.
- Bake the cake: Place the pan in the oven and bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake.
- Make the ganache: While the cake bakes, heat the heavy cream in a small saucepan over low heat until it begins to simmer. Place the milk chocolate chips in a heatproof bowl, then pour the hot cream over the chocolate. Let sit for 1 minute, then whisk until smooth.
- Cool the cake: Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes. Then transfer the cake to a wire rack (don’t invert the cake) and let it cool completely.
- Pour the ganache: Once the cake is fully cooled, pour the ganache over the top, letting any excess drip down the sides.
Recipe Tips
- Measure ingredients carefully: Ensure you measure all ingredients properly, especially the cocoa powder and freeze-dried strawberries. Too much or too little can affect the color and flavor balance.
- Even batter distribution: Use an ice cream scoop to distribute the batter evenly for a marbled effect. This will help create a beautiful pattern in the cake.
- Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just enough to combine the ingredients and avoid overworking the batter.
- Check for doneness: Since oven temperatures vary, test the cake with a toothpick at 40 minutes. If it comes out clean, the cake is done.
- Let the cake cool completely: Before pouring the ganache, make sure the cake is completely cool. If it’s too warm, the ganache may melt off instead of setting.
How To Store Leftovers
- Refrigerate: Wrap leftovers neapolitan cake or place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: Wrap leftovers neapolitan cake tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. To thaw, put it in the fridge overnight before serving.
Nutrition Facts
- Calories: 260
- Total Fat: 16 g
- Saturated Fat: 7 g
- Trans Fat: 0 g
- Cholesterol: 75 mg
- Sodium: 160 mg
- Total Carbohydrate: 24 g
- Dietary Fiber: 0 g
- Sugars: 16 g
- Protein: 3 g
- Calcium: 38 mg
- Iron: 1 mg
More Pioneer Woman Recipes:
Pioneer Woman Easy Neapolitan Cake
Description
This easy Neapolitan Cake from Pioneer Woman is a quick and delicious dessert that’s perfect for any occasion. With layers of creamy vanilla, rich chocolate, and sweet strawberry flavors, it’s simple to make using common ingredients. The decadent ganache topping adds a perfect finishing touch for an irresistible treat!
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 350°F. Spray a 9-x-5-inch or 8.5-x-4.5-x-2.5-inch loaf pan with nonstick cooking spray.
- Prepare the cake batter: In a large bowl, mix the cake mix, egg whites, oil, and 1 cup water using an electric mixer until smooth. Divide the batter evenly into 3 bowls.
- Make chocolate, strawberry, and vanilla batter: Make the batters by leaving the first bowl plain for vanilla, adding cocoa powder for chocolate, and mixing freeze-dried strawberries and red food coloring for strawberry.
- Layer the batter: Using an ice cream scoop, add 2 scoops of chocolate batter to the loaf pan. Follow with 2 scoops of strawberry batter, and then 2 scoops of vanilla batter. Repeat until all the batter is used, creating a marbled effect.
- Bake the cake: Place the pan in the oven and bake for 40-45 minutes or until a toothpick comes out clean from the center of the cake.
- Make the ganache: While the cake bakes, heat the heavy cream in a small saucepan over low heat until it begins to simmer. Place the milk chocolate chips in a heatproof bowl, then pour the hot cream over the chocolate. Let sit for 1 minute, then whisk until smooth.
- Cool the cake: Once the cake is done, remove it from the oven and let it cool in the pan for 5 minutes. Then transfer the cake to a wire rack (don’t invert the cake) and let it cool completely.
- Pour the ganache: Once the cake is fully cooled, pour the ganache over the top, letting any excess drip down the sides.
Notes
- Measure ingredients carefully: Ensure you measure all ingredients properly, especially the cocoa powder and freeze-dried strawberries. Too much or too little can affect the color and flavor balance.
- Even batter distribution: Use an ice cream scoop to distribute the batter evenly for a marbled effect. This will help create a beautiful pattern in the cake.
- Don’t overmix the batter: Overmixing can lead to a dense cake. Mix just enough to combine the ingredients and avoid overworking the batter.
- Check for doneness: Since oven temperatures vary, test the cake with a toothpick at 40 minutes. If it comes out clean, the cake is done.
- Let the cake cool completely: Before pouring the ganache, make sure the cake is completely cool. If it’s too warm, the ganache may melt off instead of setting.
Pioneer Woman Easy Neapolitan Cake