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High Altitude Neapolitan Cake

High Altitude Neapolitan Cake
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This High Altitude Neapolitan Cake recipe is expertly designed for baking at elevations above 3,000 feet, producing moist, fluffy, and perfectly balanced strawberry, vanilla, and chocolate layers. With simple ingredients and special high-altitude adjustments, this cake offers a stunning, customizable dessert that’s ideal for any occasion.

Ingredients

Dry Ingredients

  • All-purpose flour (adjusted for high altitude)
  • Baking powder (reduced amount)
  • Cocoa powder (for chocolate layer)
  • Sugar

Wet Ingredients

  • Butter (softened)
  • Eggs
  • Milk (extra liquid to compensate for altitude)
  • Vanilla extract
  • Strawberry puree or extract

Instructions

  1. Prepare Your Ingredients and Pans: Preheat oven to 350°F and grease three 8-inch round cake pans. Line the bottoms with parchment paper to ensure easy release. Measure and sift your dry ingredients to avoid lumps and promote even mixing.
  2. Mix the Batter Base: Cream softened butter and sugar in a large bowl until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract to infuse the vanilla layer’s signature aroma.
  3. Combine Dry and Wet Ingredients: Alternate adding sifted flour and milk into your creamed mixture, beginning and ending with flour. Mix gently but thoroughly to avoid overworking the batter, which can toughen the cake especially at high altitude.
  4. Divide and Flavor Your Batter: Separate the batter equally into three bowls. Leave one plain for vanilla, fold strawberry puree or extract into the second bowl for the strawberry layer, and mix cocoa powder into the third bowl for the chocolate layer.
  5. Bake the Layers: Pour each flavored batter evenly into the prepared pans. Bake for about 20-25 minutes or until a toothpick inserted comes out clean. Since ovens bake faster at altitude, start checking a few minutes earlier to avoid overbaking.
  6. Cool and Assemble: Allow cakes to cool completely on wire racks before stacking. Use buttercream or whipped frosting between and on top of layers. Spread gently to maintain neat, colorful layers.

Notes

  • Increase flour slightly compared to sea-level recipes to stabilize the batter.
  • Reduce baking powder to prevent the cake from rising too fast and collapsing.
  • Add a bit more milk or liquid to compensate for faster evaporation at high altitude.
  • Check cakes a few minutes early for doneness to avoid drying out.
  • Use room temperature ingredients for better emulsion and even rising.
  • Chill cake layers before frosting and use a crumb coat to keep layers distinct.
  • Frozen strawberry puree can be used—thaw and drain excess liquid.
  • For cocoa powder substitute, melted dark chocolate may be used but reduce fats slightly.
  • Gluten-free and vegan adaptations are possible with ingredient substitutions.

Nutrition

Keywords: High altitude baking, Neapolitan cake, Strawberry cake, Chocolate cake, Vanilla cake, Layered cake, Moist cake, Fluffy cake

Find it online: https://mealsbysarah.com/high-altitude-neapolitan-cake/