Neapolitan Cakelettes – The very delicious and fabulous triple flavor combo of chocolate, vanilla and strawberry, A.K.A. Neapolitan, in the form of moist and sweet mini cakes! A.K.A. Cakelettes! AND A GIVEAWAY!
How wonderful are these cakelettes!! I had 2 while trying to take a photo. Self-control and I parted ways a long time ago.
Oh HEY, friends! I made dessert! I couldn’t decide on a flavor so I added all three in one. I like to have my cake and eat it, too, ya know what I mean?
Speaking of. Where did that saying come from? Like, who wants to just have a cake? Do you just stare at it? I mean, you have a cake TO eat it! Right? Right.
..and I ate it ALL.right… I ate 4 of the 12 cakelettes, and then, out loud, called myself a cow. I was a hot mess, but then I gave myself a standing ovation. It was *that* good and *that* worth it.
BUT this ain’t my recipe. THIS beauty belongs to my wonderful, super awesome, talented, gorgeous, sassy, smart as can be cookbook author AND friend, Jocelyn Delk Adams from Grandbaby Cakes!
Jocelyn is one of those people that welcomes you with open arms from the get-go. When we first met, she didn’t even know my name, yet, and we were like *thiiiiiiis*. She has an enormous passion and excitement for life, and after being around her for a minute or two, you start to feel the same. She’s also compassionate, respectful, and downright just lovable. I am so excited for her and her incredible success, that I just had to introduce her to the rest of you, as well as her new cookbook.
Grandbaby Cakes is not just a cookbook, but an homage to family and appreciation for the same. Filled with stories and pictures of herself as a little girl, of her grandparents, aunts, parents, the book allows you to really get to know the author, all while baking an incredible cake. To me, this book speaks volumes of the person that she is and the incredible character that is within her; respect, appreciation and love are the three words to describe her, as well as this wonderful book.
Jocelyn asked me to share a picture of family, my family, so to see where my passion comes from, where this person that you read every day is rooted, and why I share so much of myself with all of you.
This is my 3-year old self (obviously a big fan of the bowl haircut. or the Beatles?) and that is one of the many, many cakes that my Mom would make for our birthdays, and would later inspire me to BE like my Mom. In fact, it all started with licking the bowls and spatulas. I was then promoted to dish washer, followed up by the duty of cracking the eggs. Good times.
THIS lady is my maternal Grandmother, Baba Zorka. She is my rock, she is my inspiration, and I miss her immensely. She went to Heaven a few years back and I’m still heartbroken.
Her cooking was downright awesome and as authentic as it gets when it comes to Macedonian cooking. She made the best Skillet Stuffed Peppers, and her Cucumber Salad always tasted way better than any other. She is part of the reason I started this blog and I thank her, daily.
Want more? This is my Father’s side of the family. The young lady way at the top of the photo is my Father’s mom, Baba Angja. She was no homecook, but was the greatest storyteller of ever. Spending nights with her meant that I would learn something new about the World Wars and how that affected my homeland, Macedonia, or she would tell me stories about the lives of my ancestors.
This photo was taken back in the early 1900’s.
In this old picture, the man in the front is my paternal great-great grandfather, the 40th Orthodox Priest in the family. My Father is the 41st.
Cool stuff, right? Thanks to Jocelyn, now you know more about the lady behind the keyboard.
ABOUT JOCELYN! AND her delicious cookbook!
Filled with easy, straightforward recipes, offering helpful hints along the way, and notes for ease of prep, Jocelyn’s modern twist on Southern Classics will make you want to purchase that beautiful vintage cake stand and start baking your first 7-up pound cake ASAP. OR these decadent Neapolitan Cakelettes. Beautiful and charming, they are quickly to become your coffee’s new favorite BFF.
Along with that, Jocelyn has included a chapter where she discuss key ingredients, methods, tips and tricks. This is very helpful for those that try to avoid baking cakes.
Also, don’t forget to read the headnotes, please! This is where she shares her soul, and by the end of the book, you will feel like a part of her family.
And to that point, you can pick up a copy of this wonderful book on Amazon by clicking on the following image:
AND to celebrate the release of her book, we’re having one awesome giveaway! A KitchenAid Stand Mixer, a KitchenAid Heating Mixing Bowl, an Ancestry DNA Kit from ancestry.com, and 5 signed copies of Grandbaby Cakes Cookbook! With Christmas creeping up on us, what better gift to give to the baking enthusiast!
Now go enter and GOOD LUCK!
Giveaway widget is located below the recipe. PLEASE WAIT FOR THE WIDGET TO LOAD.
- 3/4 cup (1-1/2 sticks) butter, room temperature
- 1-1/4 cups sugar
- 3 large eggs
- 1-1/2 cups cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
- 1 tablespoon vegetable oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons strawberry jam , melted (about 30 seconds in the microwave)
- 1 teaspoon strawberry extract
- 4 drops red food coloring
- Powdered sugar , for sprinkling
- Preheat oven to 325F.
- Grease 6 mini Bundt Cake pans (2-cup capacity) with non-stick spray and dust with flour; tap out any excess and set aside. You can also use a cupcake/muffin tin, or TWO 6-cup capacity Bundt pans.
- In the bowl of your electric mixer, cream the butter on high for 1 minute.
- Add the sugar and continue to beat until creamy, about 5 minutes. Mixture should be pale yellow and fluffy.
- Add the eggs, one at a time, and mix until combined.
- Set mixer on low and slowly add in the flour, about 1/2 cup at a time; add baking soda, and salt and continue to mix until thoroughly incorporated.
- Add sour cream, oil, and vanilla and just mix until combined.
- Separate the batter in 3 medium bowls; set 1 bowl aside.
- Whisk cocoa powder into one of the bowls.
- Stir the melted strawberry jam to the other bowl; add strawberry extract and food coloring and continue to stir until well combined.
- Place alternating tablespoons of all 3 batters into each previously prepared pan; fill until each cake pan is 2/3 full. Do not overfill.
- Bake for 24 to 28 minutes, or until a toothpick inserted in the center of a cakelette comes out mostly clean, but still moist.
- Remove from oven and let cool for 10 minutes in the pan.
- Carefully invert the cakelettes onto a cooling rack.
- Cool cakes before dusting with powdered sugar.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Be sure to check out all the incredible bloggers participating in the Cake Walk Blogger Tour!
Here are the incredible bloggers participating in the Cake Walk Blogger Tour!
Chocolate, Chocolate and More! – September 15th
Bakers Royale – September 15th
Plain Chicken – September 16th
Real Food by Dad – September 16th
The Kittchen – September 17th
Crazy For Crust – September 17th
Buns In My Oven – September 18th
I Am Baker – September 21st
Blogging Over Thyme – September 21st
Spicy Southern Kitchen – September 22nd
Kitchen Confidante – September 22nd
Broma Bakery – September 23rd
Melissa’s Southern Style Kitchen – September 24th
Blahnik Baker – September 24th
Inside BruCrew Life – September 25th
Baking A Moment – September 25th
Life Love and Sugar – September 28th
Shugary Sweets – September 28th
Diethood – September 29th
Afrobella – September 29th
Beyond Frosting – September 30th
Hip Foodie Mom – September 30th
Love & Olive Oil – October 1st
She Wears Many Hats – October 1st