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Neapolitan Cake

Meal Type:
  • Prep Time
    25 minutes
  • Cooking Time
    1 hour
  • Serves

Including the best flavours; berry, chocolate and vanilla, this is an easy and colourful Neapolitan cake.


  • 220 g Pams butter, softened
  • 2¼ cups Pams caster sugar
  • 4 eggs
  • 2 tsp vanilla essence
  • 2 cups plain unsweetened yoghurt
  • 3½ cups Pams plain flour
  • 1½ tsp Pams baking powder
  • 1½ tsp Pams baking soda
  • 2 tbsp Pams cocoa powder, sifted
  • 2 tbsp milk
  • 2 tsp raspberry essence
  • Icing:
  • 2 cups Pams icing sugar
  • 4 tbsp blueberry juice



  1. Pre-heat oven to 180°C. Grease a 25 cm cake tin and line with baking paper, or grease a bundt tin with butter or cooking spray. Set aside.
  2. Cream butter and sugar together until light and fluffy. Add eggs, one at a time and mixing well after each. Lastly, add vanilla and yoghurt and mix until just combined.
  3. Sift flour, baking powder and baking soda together into a separate bowl. Add to creamed mixture and fold in until just combined. 
  4. Divide the mixture between three separate bowls. Fold sifted cocoa powder and milk into one portion, fold raspberry essence into another portion and leave the third portion plain.
  5. Drop large spoonfuls of the mixtures into the prepared tin, alternating between the different colours. Bake for approximately 50 to 60 minutes.
  6. When done (a skewer inserted into the middle comes out clean), leave in tin for 5 to 10 minutes and then turn out onto a wire rack to cool completely.


Sift icing sugar into a bowl and add blueberry juice, mixing to combine. The icing will be a little runny.

Once cake has cooled, pour icing over the cake and let it drizzle down the sides. Serve at room temperature, with cream if desired! 

Photography: Images from The Great New Zealand Baking Book copyright © Lottie Hedley


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