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Neapolitan Ice Cream Cake

Neapolitan Ice Cream Cake
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This Neapolitan Ice Cream Cake is a show-stopping dessert that combines layers of fluffy sponge cake and creamy chocolate, vanilla, and strawberry ice cream. Topped with whipped cream and playful garnishes, it’s perfect for birthdays, summer parties, or any celebration. A nostalgic treat with a modern twist!

Ingredients

Scale

For the Cake:

  • 2 cups cake flour
  • 2 tsp baking powder
  • ½ tsp table salt
  • ½ cup grapeseed oil (or vegetable oil)
  • 1¼ cups + 2 tbsp granulated sugar (divided)
  • 2 tsp vanilla extract
  • 6 large egg yolks (room temperature)
  • ½ cup whole milk (room temperature)
  • 8 large egg whites (room temperature)
  • ¾ tsp cream of tartar

For the Ice Cream Layers:

  • 1 quart vanilla ice cream (softened slightly)
  • 1 quart strawberry ice cream (softened slightly)
  • 1 quart chocolate ice cream (softened slightly)

For the Whipped Cream Frosting:

  • 4 cups heavy cream (cold)
  • ⅓ cup powdered sugar
  • 2 tsp vanilla extract

Garnish:

  • Maraschino cherries with stems (optional)
  • Sprinkles or chocolate shavings (optional)

Instructions

1. Bake the Cake Layers

Preheat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper. Sift together the flour, baking powder, and salt in a bowl. In a stand mixer, beat oil and sugar until light and fluffy. Add vanilla extract and egg yolks one at a time, mixing well. Alternate adding dry ingredients with milk in three batches, starting and ending with dry ingredients.

In another bowl, whisk egg whites with cream of tartar until stiff peaks form. Gently fold the egg whites into the batter to retain its airy texture. Divide evenly between pans and bake for 25–28 minutes or until a toothpick comes out clean. Cool completely before slicing each layer horizontally into two thinner layers.

2. Prepare Ice Cream Layers

Line three clean cake pans with heavy-duty foil or parchment paper. Spread softened vanilla, strawberry, and chocolate ice creams into separate pans using an offset spatula warmed under hot water for smooth layers. Freeze each layer for at least two hours until firm.

3. Assemble the Cake

Place one sponge layer on a serving platter or cake board. Top it with the strawberry ice cream layer, carefully removing it from its foil liner. Add another sponge layer, followed by the vanilla ice cream layer, another sponge layer, then the chocolate ice cream layer. Finish with the final sponge layer on top. Freeze overnight or for at least three hours to set completely.

4. Frost & Decorate

Whip cold heavy cream until soft peaks form. Add powdered sugar and vanilla extract; whip until medium peaks form. Reserve about two cups of whipped cream in a piping bag for decoration if desired.

Spread the remaining whipped cream evenly over the top and sides of the frozen cake using an offset spatula. Decorate with piped rosettes, sprinkles, cherries, or drizzled chocolate sauce as desired.

Notes

Serving Suggestions:

Slice using a warm knife for clean cuts—run it under hot water and wipe dry between slices. Serve immediately on chilled plates to prevent melting.

Tips & Tricks:

  • Use an acetate sheet around the cake for cleaner edges during assembly.
  • Soften ice creams just enough to spread easily but not melt.
  • Freeze each layer thoroughly to maintain structure.

Storage & Reheating:

Wrap leftover slices tightly in plastic wrap followed by foil to prevent freezer burn; store in the freezer for up to two days. This dessert is best served frozen—avoid reheating! Allow it to sit at room temperature for five minutes before slicing if too firm.

Find it online: https://icecreamin.com/neapolitan-ice-cream-cake/