Neapolitan Marble Sheet Cake Recipe
- clemievegancake
- 2 days ago
- 3 min read
An easy marbled sheet cake inspired by that ice cream classic flavour, Neapolitan! A marbled strawberry, vanilla and chocolate sponge with a rich whipped chocolate ganache topping and strawberry decoration.
Neapolitan is an ice cream classic, but did you know that it works really well as a cake flavour as well! This sheet cake has a marbled, light and fluffy sponge, topped with a deliciously rich and easy to make chocolate ganache icing and finished with freeze dried strawberry pieces.
This recipe makes one 7" x 11" sheet cake. It is best eaten within four days while is it freshest. Store in an airtight container in a cool and dry place or freeze for longer. If you use fresh strawberries instead of freeze dried, it is best to store in the fridge.
Makes one 7" x 11" sheet cake
Vanilla sponge ingredients;
110g plain flour
70g caster or granulated sugar
7g baking powder
1 tsp vanilla powder
30g sunflower oil
3g apple cider vinegar
120g plant milk
Strawberry sponge ingredients;
110g plain flour
70g caster or granulated sugar
7g baking powder
1/2 tsp vanilla powder
2 tbs freeze dried strawberry powder
30g sunflower oil
3g apple cider vinegar
135g plant milk
Chocolate sponge ingredients;
110g plain flour
70g caster or granulated sugar
7g baking powder
1/2 tsp vanilla powder
1 tbs cocoa powder
30g sunflower oil
3g apple cider vinegar
135g plant milk
Whipped ganache ingredients;
400g dark or 'milk' chocolate
180g vegan double cream
1 tbs vegan butter
Handful of freeze dried strawberry pieces for decoration
You will also need; three mixing bowls, whisk, spoon or small ice cream scoop, 7" x 11" baking tin or similar, baking paper, electric hand whisk
How to make your cake;
Pre heat the oven to 160°c and line your baking tin with baking paper
Begin my making your vanilla sponge batter. Add all the dry ingredients into the bowl, flour, sugar, baking powder and vanilla powder, and give them a quick whisk together
Add the wet ingredients, oil, plant milk and apple cider vinegar, and mix again until there are no large lumps. Be careful not to overmix and set the batter aside until needed
Repeat the instructions to make the strawberry and chocolate sponge batter flavours
Once you have all three sponge batter flavours ready you can start adding the mixture to your lined baking tin
Use a spoon or ice cream scoop to add dollops of cake batter to the tin. Try to alternate which batter flavours you scoop in so that different flavours are next to each other in the tin
Once all the cake batter mixtures are dolloped into the baking tin, give the mixture a little swirl with the end of a spoon or a knife, just to lightly mix the different flavours together
Bake for around 20-25 minutes until the sponge is turning lightly golden and a cocktail stick comes out clean
Set the sponge aside to cool
As the sponge cools, make your ganache topping
Add the chocolate, vegan butter and cream together in a large bowl and heat gently in the microwave until everything has melted together. Heat in short bursts and stir in between. Make sure not to overheat and burn the chocolate
Leave the ganache to cool down slightly for around 30 minutes
Now the ganache should feel slightly thicker and may be beginning to set slightly around the edges of the bowl. Use the electric hand whisk to whip the ganache. It should turn lighter in colour and the texture will start to get fluffier
Once the sponge has fully cooled, spread your whipped ganache on top of the cake
Decorate the top with freeze dried strawberry pieces or chopped fresh strawberries and then it's ready to eat!
Tips & Tricks!
This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do
These are my mixing bowls - https://amzn.to/489iB6s
This is my small angled palette knife - https://amzn.to/3VLIO3w or this one is slightly cheaper https://amzn.to/46j4VTY
An electric hand whisk is really needed to get the ganache light and fluffy. You may be able to whip it by hand with a large spoon or whisk but my arms are not strong enough for that! - https://amzn.to/3IgAt4O
I always use this vanilla powder https://amzn.to/46GsRSC
All my freeze-dried fruit powders are from Honeyberry International. This is the strawberry powder I use https://amzn.to/4q2d5Jo
Comments