Neapolitan Confetti Cake

Neapolitan Confetti Cake

Treat your guests with this popular Australian dessert - a beautiful cake decorated with Betty Crocker® frosting and fondants.

Prep Time



Total Time






cups Gold Medal® all-purpose flour
teaspoons baking powder
teaspoon salt
1 1/2
cups milk
teaspoons vanilla
teaspoon almond extract
egg whites
1 1/4
cups butter or margarine, softened
2 1/2
cups sugar
cup chopped fresh strawberries
Pink paste food color, if desired
oz semisweet baking chocolate, melted, cooled
containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
cup seedless strawberry jam
Pink paste food color, if desired
oz chocolate-flavored rolled fondant (from 24-oz box)
Pink paste food color
oz white rolled fondant (from 24-oz box)
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour.
  2. In small bowl, mix flour, baking powder and salt. In medium bowl, stir milk, vanilla, almond extract and egg whites with whisk until well blended. In large bowl, beat butter and sugar with electric mixer on medium speed 5 minutes or until light and fluffy. Add flour mixture alternately with milk mixture, beating on low speed after each addition just until smooth.
  3. Pour one-third of the batter (about 3 1/4 cups) into 1 cake pan. In small bowl, mix one-third of batter, the strawberries and desired amount of pink food color. Pour into second cake pan. Stir melted chocolate into remaining batter. Pour into remaining cake pan.
  4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
  5. In large bowl, stir frosting and jam until blended and smooth. Mix in desired amount of pink food color until blended.
  6. Brush off all loose crumbs from cake layers. Place chocolate cake layer, bottom side up, on serving plate; spread with about 1 cup frosting. Top with white cake layer, bottom side down; spread with about 1 cup frosting. Top with strawberry cake layer, bottom side down. Spread very thin layer of frosting on side of cake to seal in crumbs. Spread remaining frosting on side and top of cake.
  7. Sprinkle work surface with powdered sugar. On work surface, knead chocolate fondant 8 to 10 times. Roll fondant to 1/8-inch thickness. Cut out 3/4-inch rounds, 1-inch rounds and 1 1/4-inch rounds with assorted cutters. Place on cake. On work surface, knead pink paste food color into 3 oz of the white fondant until desired shade of pink. Roll fondant to 1/8-inch thickness. Cut out 3/4-inch rounds, 1-inch rounds and 1 1/4-inch rounds. Repeat with remaining 3 oz white fondant and pink paste food color until pale pink. Cut out assorted rounds. Place on cake.
Makes 20 servings (1 slice)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 657
    • Total Fat 26g
      • (Saturated Fat 13g,),
    • Sodium 440mg;
    • Total Carbohydrate 98g
      • (Dietary Fiber 1g,
    • Protein 6g;
    Percent Daily Value*:
      • 1 1/2 Starch;
      • 5 Other Carbohydrate;
      • 5 Fat;
      Carbohydrate Choices:
      • 6 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.