The Nostalgic Ice Cream On The Cake: Don’t Let This Neo-polean Cake Be Your Waterloo

May 29 , 2016 by: Amber Trudeau Cake, Cupcakes, Icing

Welcome! Welcome! We have arrived at yet another random themed month! The entire reason this month exists was because I wanted to make a 3 layer cake with all different flavours. Well… I suppose this month would still¬†exist – I mean, it’s unlikely the universe would’ve just completely skipped the month of June (which is a crime of hanging-worthy proportions if you live in Canada, or anywhere with winter really. If someone cuts out one of my summer weather months I just….I mean…I…I can’t even. There are just no words for the unpredictable and extreme level of violence that I will be forced to unleash upon said summer removing entity) if I hadn’t chosen to do this, but you know what I’m saying ūüėȬ†. As I was trying to contemplate which flavours to incorporate, I ended up deciding on chocolate, vanilla and strawberry, which then of course made me think of Neapolitan ice cream, and thus, ice cream flavoured cake month was born (not to be confused with possible future themed months of cake flavoured ice creams or ice cream cake). A very fitting theme to kick off summer is what I thought. You can now have your cake and ice cream and eat it too, even if you’re lactose intolerant! Huzzah!!

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I would be incredibly lax if I didn’t give a shout out to Kevin for the Napoleon pun for this week’s post. I was having way too much trouble with it, and after asking for a little marketing master aid, Kevin offered up this gem to me for free like the generous guy he is (I’m sure it helps that he gets paid in baked goods. I mean, if I didn’t have a pun for this post, then I would’ve had to just bake something else right? ūüėČ Maybe something that incorporates neither peanut butter nor chocolate, and in Kevin’s world, that’s just no pun ūüėČ ).

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If you wanted to go¬†really over the top with your trifecta of flavours for this one, feel free to serve with Neapolitan vegan ice cream. Or go¬†really whole hog and use this as an excuse to buy 3 honking (careful Amber, with the use of words like “honking” you’re at risk of your aristocracy showing ūüėČ ) huge containers of ice cream (chocolate, vanilla and strawberry obviously) and serve a generous scoop of each flavour alongside your slice of cake. If you do this last option, I highly recommend also serving up a defibrillator alongside each guests plate. Suddenly your celebration got a lot more expensive (but potentially a lot more exciting – now you can have the added party game of having everyone place bets on who’s going to have the first heart attack! Be sure to have everyone sign a waiver prior to this sugar laden extravaganza however, or it really will get a lot more expensive, what with lawyers fees and all. I’m only thinking of you here ūüėČ Just think¬†of this as the¬†much sweeter¬†version of the 72oz steak challenge. I am, however, not responsible if you get the sugar sweats ūüėČ ).

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Neopolitan Cake with Chocolate Buttercream and Strawberry Cream Cheese Icing

Yield: 1 3 layer cake

Ingredients: Chocolate Layer

  • 1/4 cup coffee liqueur
  • 1/4 cup water
  • 1 teaspoon instant coffee powder
  • 1/4 cup + 2 tablespoons cocoa powder
  • 1/4 cup¬†vegan mayonnaise (weird I know, but go with it)
  • 1 teaspoon vanilla
  • 1 cup cake/pastry flour (or all purpose is fine too)
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegan butter
  • 3/4 cups packed brown sugar
  • 1/4 cups cane sugar
  • 2 egg replacer

Directions: Chocolate Layer

  1. Preheat oven to 350F. Grease 1 9 inch round cake pan. Line the bottom with parchment paper. Grease the paper and dust with flour, knocking out excess flour (I highly recommend not skipping this step, it will make removing the cake from the pan afterwards a breeze).
  2. In a small bowl, whisk together the coffee liqueur, water, instant coffee powder and cocoa powder until smooth, then whisk in the mayonnaise and vanilla.
  3. In a medium bowl, sift together the flour, baking soda and salt.
  4. In a large-ish bowl, beat together the butter and both sugars with an electric mixer. Add egg replacer one at a time, beating between each addition. Alternate beating in cocoa and flour mixtures (beat in each in a few batches).
  5. Pour batter into pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15-20 minutes (or longer if you’re not too impatient) before¬†carefully inverting cake onto a plate or cooling rack to allow to cool completely. Once cooled completely, if you‚Äôre not completing the cake right away, wrap in plastic and refrigerate until assembling.

Ingredients: Vanilla Layer

  • 1 1/2¬†cups¬†cake/pastry flour (or all purpose is fine too)
  • 1 cup cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, room temperature
  • 2 egg replacer
  • 1/2 cup almond milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract

Directions: Vanilla Layer

  1. Preheat oven to 325F. Grease 1 9 inch round cake pan. Line the bottom with parchment paper. Grease the paper and dust with flour, knocking out excess flour (I highly recommend not skipping this step, it will make removing the cake from the pan afterwards a breeze).
  2. In a large bowl, sift together the flour, sugar, baking powder and salt.
  3. On low speed of a hand mixer, slowly add in the vegan butter a few cubes (or blobs if you’re me) at a time, mixing until there are no huge chunks left.
  4. Add egg replacer one at a time, blending between each addition.
  5. Add in the vanilla and almond extract, mixing to combine.
  6. Add in the almond milk in a few additions, mixing between each addition.
  7. Pour batter into pan and bake for 18-20¬†minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15-20 minutes (or longer if you’re not too impatient) before¬†carefully inverting cake onto a plate or cooling rack to allow to cool completely. Once cooled completely, if you‚Äôre not completing the cake right away, wrap in plastic and refrigerate until assembling.

Ingredients: Strawberry Layer

  • 1 3/4 cups¬†cake/pastry flour (or all purpose is fine too)
  • 3/4 cups¬†cup cane sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, room temperature
  • 2 egg replacer
  • 1 teaspoon vanilla
  • 1/2 teaspoon rose extract (or just add extra vanilla extract)
  • 1 tablespoon beet juice (this is just for colour, so feel free to replace this with another tablespoon of almond milk if you don’t have it)
  • 1/4 cup + 3 tablespoons almond milk
  • 3/4 cups strawberry jam
  • 1 cup chopped fresh strawberries

Directions: Strawberry Layer

  1. Preheat oven to 325F. Grease 1 9 inch round cake pan. Line the bottom with parchment paper. Grease the paper and dust with flour, knocking out excess flour (I highly recommend not skipping this step, it will make removing the cake from the pan afterwards a breeze).
  2. In a large bowl, sift together the flour, sugar, baking powder and salt.
  3. On low speed of a hand mixer, slowly add in the vegan butter a few cubes (or blobs if you’re me) at a time, mixing until there are no huge chunks left.
  4. Add egg replacer one at a time, blending between each addition.
  5. Add in the vanilla, rose extract and beet juice, mixing to combine.
  6. Add in the almond milk and strawberry jam in a few additions, mixing between each addition.
  7. Lightly sprinkle chopped strawberries with a bit of flour and give it a bit of shake so they’re all lightly coated (this helps to stop them ¬†sinking in your batter, so feel free to omit this step if you want). Fold chopped strawberries into your cake batter.
  8. Pour batter into pan and bake for 18-20¬†minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 15-20 minutes (or longer if you’re not too impatient) before¬†carefully inverting cake onto a plate or cooling rack to allow to cool completely. Once cooled completely, if you‚Äôre not completing the cake right away, wrap in plastic and refrigerate until assembling.

Ingredients: Chocolate Buttercream

  • 3/4 cups vegan butter, room temperature
  • 2 teaspoons vanilla
  • 1/4 cup melted vegan chocolate
  • 1 cup cocoa powder
  • 2 cups icing sugar
  • 2-3 tablespoons almond milk

Directions: Chocolate Buttercream

  1. In a medium sized bowl, beat together the butter, vanilla and chocolate.
  2. Slowly add the cocoa powder and mix to combine.
  3. Beat in the icing sugar.
  4. Add the almond milk slow, only adding as much as you need to get the right spreadable consistency.

Ingredients: Strawberry Cream Cheese Icing

  • 3/4 cups vegan cream cheese
  • 3/4 cups vegan butter
  • 3-4 cups icing sugar
  • 1 1/2 tablespoons strawberry jam
  • 1-2 teaspoons beet juice (this is just for colour, so feel free to omit if you don’t have it, it just won’t be as pink)
  • 1/2 teaspoon vanilla

Directions: Strawberry Cream Cheese Icing

  1. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
  2. Beat in the strawberry jam, beat juice and vanilla.
  3. Slowly add the icing sugar until you get the desired spreadable consistency and sweetness you want.

Directions: ASSEMBLY

  1. To ensure the layers sit on top of each other evenly, slice off the top layer of each cake so that you get a smooth surface. If you want it to be super even, use a cake level or toothpicks. The¬†toothpick method:¬†Use toothpicks and a ruler to mark level points all around the cake by pushing the toothpicks about half the way in at the height you want. Then use a serrated knife and cut from toothpick to toothpick. I’ve had so much trouble with layer cakes in the past, that I did this, and it turned out to be the best looking layer cake I’ve ever made, so might be worth trying ūüôā .
  2. Place your chocolate cake on a cake stand or plate, lined with a few pieces of wax paper around the edges (which you will remove after icing, so just place around the edges for easy removal) and evenly spread about a third of your chocolate buttercream on top. Lay your strawberry cake on top of this and take another third of your chocolate buttercream and evenly spread on top. Top with your vanilla layer.
  3. Using an offset spatula, take the final third of chocolate buttercream and very thinly spread over the sides and top of the cake to create a “crumb layer” (this will make it so that you don’t get crumbs in your strawberry frosting after. If you don’t care about this, feel free to just split the chocolate buttercream between the chocolate and strawberry and strawberry and vanilla¬†layers instead).
  4. Place cake in freezer for 30 minutes.
  5. Remove cake from freezer and place a huge dollop (i.e. most of the frosting) of strawberry cream cheese frosting on the top of the cake.
  6. Using an offset spatula, slowly work the frosting to the edges and down the sides of the cake and smooth it out as best you can.
  7. Decorate with strawberry roses if desired (here’s a tutorial if you’re interested).
  8. Store covered in the refrigerator.

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About Amber

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Hi, I'm Amber Trudeau.  I bake.... a lot.

I'm also vegan, and found that whenever I went out to a restaurant my dessert choices were limited to sorbet, sorbet, and sorbet.  So I started making my own desserts. I wanted them to taste good though - so my ultimatum was to make delicious desserts that also happen to be dairy-free and egg-free. Every week or so, I challenge myself to try something new.  To recreate some kind of traditional dessert that tastes amazing without using animal products.

Have a challenge for me? Send me a note:

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