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Neapolitan Tie Dye Flower Cake

Chocolate, strawberry and vanilla come together beautifully in this flowery, vanilla cream-filled cake. Want it? Click here: http://taste.md/2yU1ogE

Recipe

Prep Time: 30 Minutes
Cook Time: 2 Hours
Servings: 12

Ingredients

  • For the cake:
  • 1 1/2 cups box chocolate cake mix
  • 1 1/2 cups box strawberry cake mix
  • 1 1/2 cups box vanilla or white cake mix
  • 3 eggs
  • 3/4 cup water, divided
  • 3/4 cup vegetable oil, divided
  • Powdered sugar, for dusting
  • Cooking spray
  • Skewer or popsicle stick
  • For the cream filling:
  • 3 egg yolks
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1 teaspoon vanilla extract, or the seeds of 1 vanilla bean

Let's get Cooking...

  1. Preheat oven to 350 degrees.
  2. In a bowl, combine the chocolate cake mix with 1 egg, 1/4 cup water and 1/4 cup vegetable oil.
  3. In two separate bowls, repeat with the vanilla and strawberry mixes. Stir until each batter is smooth, about 2 minutes.
  4. Liberally grease flower cake mold and place on a sheet tray. To fill the cake mold, add 1 tablespoon of batter at a time, alternating each flavor. Add dollops of batter until the silicone mold is half full. (You will have enough leftover batter to make a second cake or a batch of cupcakes.) Use a skewer to swirl the batter around for a marbled tie dye look.
  5. Bake for about 35 to 45 minutes or until a toothpick comes out clean. Cool on a wire rack before removing from mold.
  6. In a medium bowl, whisk together egg yolks, sugar and flour until smooth and light yellow in color.
  7. In a saucepan over medium heat, warm the milk until almost boiling. Pour about 1/4 cup of warmed milk into the egg mixture while continually whisking. Return milk to heat. Once milk is simmering again, slowly add warmed egg mixture into saucepan. Whisk vigorously. Continue to whisk until mixture is shiny and easy to stir, about 2 minutes. Strain mixture over a fine mesh sieve, then add vanilla extract. Cool completely in the refrigerator.
  8. Use the end of a wooden spoon to poke holes in the underside of the cake, being careful not to poke through the top. Pipe cream filling into each hole. Turn the cake upside down so the flower pattern is facing up. Next, carefully remove the center circle of the cake. Dust the cake with a generous amount of powdered sugar. Pipe the remaining pastry cream into the center circle. Enjoy!