Zutaten für Rice Krispie Neapolitan Cake
- Nonstick cooking spray
- 6 cups Rice Krispies cereal
- Strawberry Gelatin
- Cocoa
- 1/4 cup unsweetened cocoa powder
- Unsalted Butter
- Mini Marshmallows
- 2 cups buttercream frosting
- 1/2 cup heavy cream
- Semi Sweet Chocolate Chips
- Candy Sprinkles
- Cool Whip
- Ice Cream Cones
- 1 maraschino cherry
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rice Krispie Neapolitan Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Rice Krispie Neapolitan Cake
- Preheat oven to 350°F (175°C). Grease and flour three 6-inch round cake pans.
- Line the bottoms of the pans with parchment paper; grease and flour the parchment.
- In a large microwave-safe bowl, melt butter and marshmallows in 30 second intervals, stirring until completely smooth.
- Divide the melted marshmallow mixture into three large bowls.
- To the first bowl, add 2 cups of Rice Krispies cereal. Stir to combine.
- To the second bowl, add 1 (3 oz) package of strawberry Jell-O powder and 2 cups of Rice Krispies cereal. Stir until well combined.
- To the third bowl, add 1/4 cup unsweetened cocoa powder and 2 cups of Rice Krispies cereal. Stir until well combined.
- Divide each mixture evenly among the prepared cake pans and press down firmly to create even layers.
- Refrigerate for at least 1 hour, or until set.
- Once set, frost the chocolate layer on a cake stand or serving plate. Spread half of the buttercream frosting evenly on top.
- Place the vanilla layer on top of the frosting. Frost with the remaining buttercream.
- Top with the strawberry layer.
- In a medium bowl, melt semi-sweet chocolate chips using a double boiler or microwave in 30 second increments.
- Heat 1/2 cup heavy cream until it just begins to simmer. Slowly whisk the hot cream into the melted chocolate until smooth and glossy. Let cool slightly.
- Drizzle the ganache over the edges of the cake, then spread the remaining ganache over the top of the cake using an offset spatula for a smooth finish.
- Sprinkle 1/3 cup rainbow sprinkles over the top.
- Top with a dollop of whipped cream, place an ice cream cone on top, and add a maraschino cherry.
- Sprinkle the remaining sprinkles around the base of the ice cream cone and cherry.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
352g
Fat
117g
Carbs
54g
