Neapolitan Magic Cake

Have you ever looked up the definition of magical? I mean, do you really know what it means?

Let me tell you my definition.

This, by far, is the most delicious cake I have ever made, photographed, served, and eaten. It tops all others…and I’ve made a lot of cakes. Perhaps it was inspired by my love of Neapolitan, or maybe my love of Neapolitan creme wafer cookies? Ohhh yeah. You know what I mean. Those terribly cheap, terribly delicious, chocolate, strawberry, and vanilla creme wafer cookies that you used to eat EIGHT AT A TIME when you were little.Yes, I was that kid. And I know you were too.

Speaking of magic, this post officially marks my 100th blog post. I know, that probably doesn’t matter all that much to you because you just want to eat cake, and I applaud you for that, but it sure matters to me! This is the part when I thank you for your following and tell you that I sincerely appreciate all of those who intentionally read this little blog, or those who happen to stumble upon it.

In the time since I started this blog, I have developed such a wonderful relationship with those who share my passion for desserts and our world of words. I became the editor of the popular online dessert magazine, Best Friends for Frosting, I had the opportunity to submit a recipe for the ‘So you Wanna be a CakeSpy’ Contest, and spent the day eating cake with Jessie Oleson of Cakespy. Oh, and most recently, I had the opportunity to interview Joy the Baker.

All of the connections I have made have been so inspiring to me, allowing me to continue to be humbled by my blog.

Now, on to the good stuff.

This cake is ridiculous. It’s fun. It’s gorgeous. It’s magical. It’s EXACTLY what we need to celebrate!

Neapolitan Magic Cake

  • Two 8-Inch round vanilla cakes using your favorite recipe.
  • Two 8- Inch round chocolate cakes using your favorite recipe.
  • Neapolitan Creme Wafer Cookies

Strawberry Icing

  • 1 C Butter
  • 3- 3 1/2 C Powdered Sugar
  • 1-2 Tbsp Milk
  • 3/4 C Smucker’s Strawberry Sundae Syrup

Cream the butter, then add half of the powdered sugar. Add the milk and continue to beat. Continue to add powdered sugar until you reach your desired consistency. Beat in the strawberry syrup. Add more powdered sugar, if necessary.

Using one white cake as your base, add a layer of strawberry icing, then arrange wafer creme cookies on top. Add a bit of icing to the cookies to help keep the cake together. Add one chocolate cake on top. Ice with a layer of strawberry icing, and arrange another layer of wafer creme cookies on top. Add a bit more icing. Add the second white cake, then the second chocolate cake. Ice the entire cake with the remaining strawberry icing, covering the top and sides. Sprinkle with crushed wafer creme cookies and sprinkles.

Comments

  1. COngratulations on your 100th blog post Molly! I love this cake- so creative! I was just at Target and looked for Neapolitan Oreos… and then thought of you, Queen Neapolitan! Thank you for being so awesome! You’re an asset to BFFF! XOXO

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