Neapolitan Nesquik Layer Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
• Combine sugar and butter in a bowl and cream using an electric mixer until light and fluffy, scraping down the sides and blending for a total of 5 minutes. Add egg yolks slowly, 1 at a time, beating into creamed butter mixture. Beat in vanilla extract.
• Sift flour, baking powder, and 1 pinch salt together in a separate bowl. Add to creamed sugar mixture in 3 batches, alternating with milk and blending after each addition. Scrape down the sides and bottom of the bowl and blend for 1 minute more; batter should be smooth and consistent. Separate batter evenly into 3 mixing bowls, about 2 1/2 cups in each.
• Beat egg whites and remaining salt together in a bowl using a whip attachment until stiff peaks form.
• Fold 1/3 of the whipped egg whites into 1 bowl of batter and pour into a prepared cake pan for the vanilla layer.
• Fold 1/3 of the whipped egg whites and chocolate-flavored milk powder into another bowl of batter. Pour into another prepared cake pan for the chocolate layer.
• Fold remaining 1/3 of the whipped egg whites, strawberry-flavored milk powder, and red food coloring into remaining bowl of batter. Pour into the remaining prepared cake pan for the strawberry layer.
• Bake cake layers in the preheated oven until a toothpick inserted into the center of each comes out clean, 25 to 30 minutes. Remove from the oven and cool for about 15 minutes before flipping layers onto a wire rack to cool to room temperature, 20 to 30 minutes more.
• Combine cream cheese, butter, and shortening in a bowl and cream together until smooth. Scrape down the bowl and add confectioners' sugar. Blend until frosting is smooth.
• Assemble and frost the cooled cake layers and decorate as you please.

Steps:

• Preheat the oven to gas 4, 180C, fan 160°C Grease and line 3 x 18cm round tins. In a blender, puree 100g of the strawberries, then remove the pips by passing through a fine sieve. Set aside.
• Using an electric hand whisk, beat 180g of the butter until smooth. Add the caster sugar and 1tsp vanilla extract and beat until light and fluffy, then beat in half the buttermilk. Add the eggs one at a time, beating well, then fold through the flour and bicarbonate of soda. Stir in the remaining buttermilk.
• Divide the batter between 3 bowls. Fold the melted chocolate into one bowl, and 1tsp vanilla extract into the second. Mix the strawberry puree and pink food colour into the third. Pour the batters into the 3 lined tins. Bake for 20-25 minutes, until a skewer comes out clean.
• To make the buttercream, whisk together the icing sugar, remaining butter, vanilla extract and 6tbsp milk, until of a smooth spreading consistency. Add an extra 1tbsp milk if necessary.
• Level the sponges using a serrated knife, then sandwich the cakes together by spreading 200g buttercream between each layer, with the chocolate sponge on the base, the vanilla sponge in the middle and the strawberry sponge at the top.
• Using a knife, coat the cake with the remaining buttercream. Sweep around the cake with a palette knife held at a 45 degree angle to remove the excess icing and reveal the sponge beneath. Decorate with the grated chocolate and remaining strawberries, and add bunting.

Steps:

• PREHEAT oven to 350 degrees F.
• Grease and flour 10-inch, 12-cup fluted tube pan.
• BEAT cream cheese and eggs in large mixer bowl until smooth.
• Beat in cake mix alternately with milk.
• Beat on high speed for 2 minutes (batter will be thick).
• Remove 2 cups batter and place in separate bowl; stir in chocolate Nesquik.
• Remove 2 more cups white cake batter and place in separate bowl; stir in strawberry Nesquik.
• SPOON strawberry batter into prepared pan; tap pan on counter lightly.
• Spoon white batter over strawberry batter covering it completely, and then spoon chocolate batter over white batter.
• BAKE on center oven rack for 55 to 65 minutes or until wooden pick inserted into cake comes out clean.
• Cool in pan on wire rack for 45 minutes.
• Loosen edges with butter knife if needed; invert onto wire rack to cool completely.
• Sprinkle with powdered sugar.