adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Neapolitan KitKat layer cake
Neapolitan KitKat layer cake
0 Likes
Prep Time:
75 minutes
Cook Time:
35 minutes
Total Time:
110 minutes
"Tantalizing tri-flavored party surprise, ready to wow your guests!"
Ingredients:
  • 375g unsalted butter, at room temperature
  • 485g (2 1/4 cups) caster sugar
  • 13.20 gm vanilla extract
  • 5 eggs, at room temperature
  • 565g (3 3/4 cups) self-raising flour, sifted
  • 375ml (1 1/2 cups) milk, plus 2 tbsp, extra
  • 200g (3/4 cup) Greek-style yoghurt
  • 1/4 tsp Queen Raspberry Baking Paste
  • Pink food colouring, to tint
  • 50g (1/2 cup) cocoa powder
  • 100g dark cooking chocolate, chopped
  • 60ml (1/4 cup) thickened cream
  • 170g pkt Raspberry Cheesecake Duo KitKat, to decorate
  • 170g pkt KitKat, to decorate
  • 100g (1/2 cup) Neapolitan M&M’s
  • 250g butter, at room temperature
  • 8.80 gm vanilla extract
  • 450g (3 cups) icing sugar, sifted
  • 41.20 gm milk
Instructions:
  • Preheat your oven to 180°C (160°C fan forced) and grease three 20cm round cake pans, lining them with baking paper.
  • Beat the butter, sugar, and vanilla with electric beaters in a large bowl until light and creamy. Mix in the eggs one at a time, beating well after each addition. Stir in the flour, milk, and yogurt until smooth. Divide the batter equally among three bowls.
  • 1. Divide the batter evenly into 3 prepared pans. Smooth the surface of each. Mix raspberry baking paste and a few drops of pink food coloring into one portion of batter. Pour and smooth. Combine cocoa powder and 2 tablespoons of milk with the last portion of batter. Pour and smooth into the last pan.
  • Bake cakes for 30-35 minutes or until a toothpick inserted in the centers comes out clean. Cool completely on wire racks.
  • Using electric beaters, whip butter and vanilla in a bowl until light and fluffy. Slowly add icing sugar and milk in alternating batches, continuing to beat until mixture is smooth and creamy.
  • - Place the chocolate cake on a serving plate and top with a layer of buttercream. - Add the pink cake on top, followed by another layer of buttercream. - Finish with the vanilla cake and cover the entire cake with the remaining buttercream. - Chill the cake in the fridge for at least 30 minutes before serving.
  • Combine chocolate and cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth. Let it cool for a bit. Drizzle over the cake and spread evenly with a palette knife, letting it cascade down the sides. Finish by topping the cake with KitKat and M&M’s for decoration.

Similar Recipes