Neapolitan Millionaire Cake
This Neapolitan Millionaire Cake is a fun mix of flavors and textures! It’s got chocolate cake on the bottom, strawberry cheesecake in the middle and vanilla bean mousse on top. A beautiful party in your mouth!
Well I hope everyone had a great weekend and enjoyed the holiday. The hubs was out of town until late Saturday night, so I actually spent some time baking and catching up on some shows. It’s always nice to get a little time to catch up on my girly shows that the hubs doesn’t watch. 🙂
I did still get together with some friends for dinner and fireworks. I love watching fireworks and the past couple years we’ve had rain, so it was nice to finally see some fireworks this year!
Saturday I spent the third Saturday morning in a row taking Jessie (our black lab) to the vet. She has terrible summer allergies that cause her to scratch a bunch, which she has some medicine for, and it causes her to get ear infections if we don’t stay on top of cleaning them.
I do my best, but sometimes they get infected. She has a lot of skin folds in her ears where the doc says she’s more likely to get infection.
The first week they told us it was an infection on the outer part of the ear, then they checked again and it was the inner ear. Finally she got a clean bill of ear health this weekend. And I could tell even before we went that she was better.
She’d started not really being herself – kind of being a loner and not as playful. Finally she was back to being herself and constantly under my feet as I was baking. Of course, now I’m glad to have her there because it means she’s better. Want to sit right under where the mixer is and have powdered sugar rain down on you? Go for it. 🙂
So getting back to the cake, I made a funfetti version a while back and it was seriously AMAZING! Like, really. So I knew I needed to do another version at some point.
Neapolitan always reminds me of the neapolitan ice cream sandwiches we’d eat as kids. I always loved them because of the strawberry. I think I’ve said it before, but I’ve always been a strawberry fan. I’d eat the other flavors first and save the strawberry part for last. Plus, it’s pink. 🙂
I used my favorite chocolate cake for the bottom layer. I always use Hershey’d Special Dark Cocoa, so it’s a pretty dark chocolate layer, but you could sub that out for regular cocoa, if you’d prefer.
I went with a strawberry cheesecake center and it is delicious! It took a couple tries to get the flavor just right. Strawberry surprising gets pretty hidden in a baked cheesecake in ways it didn’t when making a no bake version. This one uses strawberry extract and then some food color, and the strawberry flavor is terrific. I could eat that all by itself – being a strawberry kid and all.
And then the vanilla bean mousse – I just love those little speckles! And the whipped vanilla icing on the outside is one of my favorite icings. So light and vanilla-y. Mmmm mmm.
There’s a bit of work required, but it’s really not a hard cake to make. The fun mix of textures make it super unique and totally worth it.
Neapolitan Millionaire Cake
- Yield: 12-14 Slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 1 cup flour
- 1 cup sugar
- 1/4 + 1/8 cup Hershey’s Special Dark Cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 3/4 tsp vanilla
- 1/2 cup boiling water
- 24 oz cream cheese
- 1 cup sugar
- 3 tbsp flour
- 1 cup sour cream
- 4 eggs
- 3 tbsp strawberry extract
- about 20 drops red food color
VANILLA BEAN MOUSSE
- 1 1/2 tsp powdered gelatin
- 1 1/2 tablespoons water
- 2 1/3 cups heavy cream, divided
- 1/2 cup sugar
- 2 1/2 tsp vanilla bean paste
WHIPPED VANILLA ICING
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla bean paste
- 1/4 tsp vanilla extract
TO MAKE THE CHOCOLATE CAKE:
TO MAKE THE STRAWBERRY CHEESECAKE:
TO MAKE THE VANILLA BEAN MOUSSE:
TO BEGIN PUTTING IT ALL TOGETHER:
ONCE THE MOUSSE HAS SET, MAKE THE WHIPPED VANILLA ICING:
TO FINISH OFF THE CAKE:
I used the Ateco 849 icing tip for the top of the cake.
Note: I used the Ateco 849 icing tip for the top of the cake.
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