I have a thing for Neopolitan cake, this time I’m carving it up as a Neapolitan icebox cake. The layers are built on chocolate graham crackers and filled with a Neapolitan striping of chocolate, strawberry and vanilla buttercream.
Neapolitan Icebox Cake
It’s been hot as heck this last week here. You the know the kind of hot that leaves you distracted with finding the right excuse for why you can’t get pass the second item on your to-do list.
Or maybe that’s just me.
Summer makes me heavy with all kinds of excusing making. To keep that to a minimum, I’ll be cranking out a few more easy summer desserts like this, so stay tune!
Neapolitan Ice Box Cake
Ingredients
Chocolate Cream Cheese Frosting
- 8 oz. cream cheese, softened
- 1/2 cup unsalted butter
- 1/2 cup cocoa powder
- 2-3 tablespoons of heavy cream
- 1 tablespoon vanilla extract
- 3 oz melted chocolate, 65% cacao
- 4 cups confectioner sugar
Chocolate Glaze
- 6 oz chocolate
- 1/3 cup heavy cream
Neapolitan Icebox Cake Layers
- 10 oz chocolate graham crackers
- 3 1/2 cups of swiss meringue buttercream (recipe follows)
- 1/2 cup pureed strawberries
- 1/2 cup chocolate melted
- 1 tablespoon vanilla extract
Basic Swiss Meringue Butterceram
- 5 large egg whites
- 11/2 cup sugar
- 4 sticks unsalted butter, sliced and softened
- 1/4 teaspoon salt
Instructions
To make chocolate cream cheese frosting:
Cream together cream cheese, butter and cocoa powder. Add heavy cream and vanilla extract and mix to combine. Add melted chocolate and mix to combine. Turn mixer to low, add confectioner sugar and mix to combine.
To make chocolate glaze:
Place heavy cream in a pot and boil. Pour heavy cream on top of chocolate. Gently fold to combine. Do not over mix or the glaze will appear lumpy.
Assembling the Neapolitan Icebox Cake:
- Divide and place buttercream into three separate bowls . Add strawberry puree to one, chocolate to another and vanilla to the last one; mix each each bowl until well combined. Fill each buttercream flavor into a pastry bag fitted with a round number 5 tip.
- Pipe buttercream onto graham crackers alternating between each flavor. Stack one piped layer on top of another. Cover assembled layers with chocolate cream cheese frosting and finish with chocolate glaze and chocolate sprinkles
Basic Swiss Meringue Butterceram
- Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
- Transfer mixer bowl to stand mixer, fitted with a whisk attachment and beat on medium high speed (speed 8 on a KitchenAid stand mixer) until mixture cools, doubles in volume and forms stiff peaks; about 10-12 minutes.
- Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.
- Add salt and flavoring, mix to combine.
Notes
A few notes:
- I used a Swiss meringue buttercream, since it's my preference. I find it lighter in texture and sweetness. For a step-by-step tutorial on how to make Swiss meringue buttercream click here.
- For ease of construction, skip the striping and go for a straight-up layering of the chocolate, strawberry and vanilla buttercream.
- The icebox cake can be made two days in advance and kept refrigerated. Remove 20 minutes prior to serving
this is really looks so good, wish I can have a slice now.
This looks…. amazing!!!
A neapolitan obsession is always a good thing! I can’t wait to see what you come up with next!!
Your ice box cakes are a work of art! This weekend I made my own version of one and am posting the recipe tomorrow. Yours is clearly, wayyyyy prettier than mine is 🙂 Just gorgeous, Naomi!
Wow, this cake is beautiful, Naomi!! If we were neighbors, we’d be in trouble…but I would be okay with that!!
My eyes literally bulged out of my head when I clicked over! This is GORGEOUS, Naomi!
i am so hungry now!! That cake looks like an amazing mix of textures 😀
Naomi – your blog is phenomenal! I am always amazed at your photography. Everything you make and photograph is stunning. Your blog is definitely one of my favorites. Do you mind me asking what camera and lens you use?
That is THE MOST BEAUTIFUL cake I’ve ever seen! I couldn’t stop staring at that top photo for the longest time. Plus it’s a perfect recipe to beat the heat this week!
Naomi, this looks to die for! I always love indulging in this dessert when I’m on cruises! Now I guess I need to pretend like I’m on a cruise (make it) and eat it!
I love this! So pretty, Naomi.
So pretty! Wish I had this to beat the heat with 🙂
Hi Jaclyn- Thank you so much for your readership and kind words. Of course I don’t mind answering any questions – The camera I use is a Canon 60D I have several lenses. My most used lens is the 24-70mm then the 100mm, but my new favorite cost efficient lens is the 85mm.
insane. i can’t believe how amazing this looks. it’s been super hot here and it’s just suppose to get hotter. I could totally go for a piece right now.
this cake is so beautiful! and it looks even better cut!
Perfect looking cake! I’ve pined it on my Pinterest dessert collection!
Incredible! I love that every part of the cake is homemade and the number of layers in stunning! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations…
this looks amazing
What an absolutely beautiful cake! I can imagine how amazing it tastes; my grandma used to make a very basic icebox cake, but I bet my family would adore this if I served it to them!
Love it! It’s been hot as hell here in Arizona as well and I could do with a slice or two of this cake!
I’ve never made an icebox cake, but I’m pretty sure I’m making this one soon.
What a beautiful cake. I love neapolitan.