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High Altitude Neapolitan Cake

High Altitude Neapolitan Cake
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This High Altitude Neapolitan Cake is a perfectly balanced layered cake that adapts traditional Neapolitan flavors — chocolate, vanilla, and strawberry — for baking at high elevations. Designed to deliver moist, fluffy, and vibrant tri-color layers, this recipe guides you step-by-step to overcome altitude challenges and create a stunning, flavorful cake ideal for any celebration or everyday indulgence.

Ingredients

Scale

Base Ingredients

  • 2 ½ cups all-purpose flour, sifted
  • 1 ½ teaspoons baking powder (adjusted for high altitude)
  • ¼ teaspoon salt
  • 1 ½ cups granulated sugar
  • 3 large eggs, room temperature
  • 1 cup whole milk (or almond/oat milk for dairy-free)
  • ½ cup unsalted butter, softened (or coconut oil/vegan butter for dairy-free)
  • 1 teaspoon vanilla extract

Flavorings

  • ⅓ cup unsweetened natural cocoa powder (for chocolate layer)
  • ¼ cup strawberry puree or 1 teaspoon strawberry extract (for strawberry layer)

Instructions

  1. Prepare Your Pans and Preheat Oven: Grease and flour three 8-inch cake pans, one for each flavor layer. Preheat your oven to 350°F (175°C) for optimal baking that keeps the cake moist and fluffy at high altitude.
  2. Mix the Dry Ingredients: In a large bowl, sift together all-purpose flour, baking powder, salt, and cocoa powder (only for the chocolate batter) to ensure even distribution and to prevent lumps.
  3. Cream Butter and Sugar: Using a mixer, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step aerates the batter for a tender crumb and proper rise.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in vanilla extract into the batter reserved for the vanilla layer to enhance aroma and sweetness.
  5. Alternate Adding Dry Ingredients and Milk: Gradually add dry ingredients alternated with milk, starting and ending with the dry ingredients. This technique helps maintain smooth batter and avoids overmixing, which can cause toughness.
  6. Divide and Flavor Batters: Split the prepared batter evenly into three portions. Add cocoa powder to one portion for the chocolate layer, strawberry puree or extract to the second for the strawberry layer, and leave the third plain for vanilla. Mix each gently until combined.
  7. Bake Each Layer: Pour each batter into its designated pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Because baking times can vary at altitude, start checking at 20 minutes to avoid overbaking.
  8. Cool and Assemble: Let the cakes cool in the pans for about 10 minutes before removing to wire racks to cool completely. Once cooled, assemble the layers starting with chocolate on the bottom, then vanilla, and strawberry on top. Spread your favorite frosting between each layer.

Notes

  • Use slightly less baking powder than sea-level recipes to prevent over-rising and collapsing.
  • Add a bit more milk or other liquid ingredients to counteract drier high altitude air and maintain moisture.
  • Always use room temperature ingredients to help the batter mix well and trap air for fluffier layers.
  • Start checking the cake early during baking; high altitude causes faster baking times.
  • Avoid overmixing the batter to prevent gluten formation and toughness.

Nutrition

Keywords: high altitude baking, Neapolitan cake, chocolate vanilla strawberry cake, layered cake, moist cake, fluffy cake, tri-color cake, celebration cake

Find it online: https://mealsbymary.com/high-altitude-neapolitan-cake/