Triple Layer Neapolitan Wafer Cake • Tasty

By Tasty · 90 min

Ingredients

Instructions

1. Preheat the oven to 325°F (170°C).
2. Prepare the cake batter following the package directions.
3. Put 4¾ cups (550 g) of batter in a medium bowl, whisk in the cocoa powder and set aside. Put 1¼ cups (140 g) of batter in another medium bowl, whisk in the strawberry gelatin and set aside.
4. Line 6-inch (15 cm), 8-inch (20 cm) and 10-inch (25 cm) round aluminium pans with parchment and grease with nonstick spray.
5. Pour the strawberry batter into the 6-inch pan, the plain batter into the 8-inch pan and the chocolate batter into the 10-inch pan. Tap the pans lightly on the counter to smooth the tops and release air bubbles.
6. Bake, rotating the pans after about 15 minutes. Strawberry layer: about 25 minutes; vanilla: about 35 minutes; chocolate: about 40 minutes. Each is done when the top springs back when lightly touched and a tester inserted in the centre comes out clean.
7. Cool the cakes in their pans on a wire rack for 10 to 15 minutes, then remove from the pans and let cool completely.
8. For the frosting, beat the butter with an electric mixer for about 30 seconds until fluffy and smooth. Add the powdered sugar 1 cup (110 g) at a time, beating on low speed. Add the milk and beat to combine.
9. Slice the strawberry cake into 2 even layers with a serrated knife. Spread about ⅓ cup (40 g) frosting on the bottom layer, sprinkle with half the pink sprinkles and half the freeze-dried strawberries, then top with the other layer and press gently. Repeat with the vanilla cake using half the white chocolate chips and half the white sprinkles, and with the chocolate cake using half the chocolate c
10. Thinly frost each cake, then refrigerate for about 15 minutes to firm slightly.
11. Spread about 1 tablespoon of frosting in the centre of a cake stand. Place the chocolate cake on it, then the vanilla cake, then the strawberry cake on top. Spread more frosting over the top and sides of each layer; it need not be neat.
12. Starting with the bottom chocolate layer, stand the chocolate wafer cookies upright around the sides, packed tightly, until the whole edge is covered. Repeat with the vanilla layer and vanilla wafers, then the strawberry layer and strawberry wafers.
13. Spread the remaining pink sprinkles and freeze-dried strawberries over the top of the strawberry cake, then add the remaining white chocolate chips and white sprinkles to the edge of the vanilla layer and the remaining chocolate chips and chocolate sprinkles to the edge of the chocolate layer.
14. Slice and serve.

Summarized from Tasty's video. Watch it for the details.

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