Last night’s dessert was inspired by one of my favorite flavors of ice cream. Introducing, “Loaf Pan Neapolitan Cake”. It’s a vanilla, chocolate and strawberry flavored cake baked in a loaf pan.
I used cake flour so the texture is similar to a tight crumbed, light pound cake. And Loaf Pan Neapolitan Cake slices neatly, too. It would work well in a trifle.
As for the flavors, I used what I had which was semisweet chocolate, strawberry gelatin and vanilla. The family liked the strawberry flavor, but I think next time I’d add a dash of strawberry extract in addition to the gelatin.
If you love Neapolitan cake and are adventurous enough to try this one, let me know what you think!
- 1 1/2 cups (6 oz) cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 3/4 cup plus 2 tablespoons sugar (6.15 oz)
- 1 large egg, room temperature
- 1 1/4 teaspoon vanilla extract, divided use
- 1/2 cup plus 2 tablespoons (5 oz) whole milk, room temperature
- 1/2 tablespoon strawberry Jell-O powder
- 1/4 teaspoon strawberry extract (optional)
- 1/2 oz semisweet chocolate, melted
- 2 teaspoons extra dark unsweetened cocoa powder
- 1 teaspoon vegetable oil
- Preheat oven to 350°F. Grease an 8 1/2 by 4 1/2 inch loaf pan and line with a strip of parchment.
- Whisk or sift together flour, baking powder and salt.
- In a large mixing bowl, beat butter and sugar at medium-high speed with an electric mixer until light and creamy. Add the egg and beat until fluffy. Scrape down sides of bowl and add 1 teaspoon of the vanilla extract.
- With a heavy duty scraper, add flour mixture, and milk alternately, ending with flour mixture. Beat the batter with the mixer for about 30 seconds.
- Weight out 7 oz of batter and put it in a separate bowl. Repeat with another 7 oz of batter so that you have three bowls. The original bowl will be the vanilla.
- To one of the measured bowls, stir in melted chocolate, cocoa powder and oil to make a chocolate batter. To the other, beat in Jell-o powder and extract (if using). Add remaining 1/2 teaspoon of vanilla to the vanilla batter to pump the vanilla flavor.
- Drop spoonfuls of batter into the pan, alternating colors and creating your own pattern. Repeat until you’ve used all the batter.
- Bake the cake at 350 degrees F. for about 45 minutes or until a skewer inserted comes out with moist crumbs.
- Let the cake cool in the pan for about 20 minutes, then carefully remove from pan and let it cool completely.