One of the best things about any Neapolitan dessert is that you get three flavors in one, and this Neapolitan Bundt Cake does exactly that. It features layers of vanilla, strawberry, and chocolate and is topped off with a delicious chocolate glaze. The cake has a super tender crumb and just the right amount of sweetness.
This Neapolitan Bundt Cake has the most beautiful layered design. The batter comes together quickly and is then divided into three bowls so that each flavor can be added before it is layered and baked to form a delicious and beautiful dessert. I love that this cake comes out with a slightly different layered design each time I make it.
A FEW NOTES BEFORE WE GET STARTED.
Room Temperature Ingredients:
Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients:
I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature:
Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Now let's bake! Get started by preheating your oven to 350º F. Whisk together the flour, baking powder, and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 4-5 minutes.
Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Evenly divide the batter into three smaller bowls. Add vanilla to one bowl, mixing just until combined. Add a few drops of pink food coloring to the second bowl followed by the finely ground freeze dried strawberries and mix just until combined.
Add cocoa powder to the last bowl and mix just until combined. Use a pastry brush to coat a 10-12 cup bundt pan with melted butter, making sure to get all crevices. Let the remaining butter drain out. Add flour or granulated sugar and move the pan around so that it coats every crevice. Gently tap the pan over the sink to remove any excess.
Starting with the vanilla batter, carefully add batter to the pan and smooth it out so it is level. Repeat this process with the strawberry batter and then the chocolate batter. Gently tap the pan on the counter to avoid air bubbles. Bake for 45-50 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool for 40 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.
While the cake continues to cool, place the chocolate in a medium heatproof bowl. Heat the cream in a small saucepan over medium heat, stirring occasionally until the cream begins to boil. Carefully pour the hot cream over the chocolate and stir until all of the chocolate has melted and the mixture is smooth.
Let the glaze cool slightly before dripping the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed. Enjoy!
One of the best things about any Neapolitan dessert is that you get three flavors in one, and this Neapolitan Bundt Cake does exactly that. It features layers of vanilla, strawberry, and chocolate and is topped off with a delicious chocolate glaze. The cake has a super tender crumb and just the right amount of sweetness.
Author:Marisa Guerra
Prep Time:1 hour
Cook Time:45 minutes
Total Time:1 hour and 45 minutes
Yield:10-15 servings
Category:Dessert
Ingredients
Neapolitan Bundt Cake
360 grams (3 cups) flour
3 ½ tsp baking powder
1 tsp salt
10 oz (1 ¼ cups) unsalted butter, softened
452 grams (2 ¼ cups) sugar
4 eggs, room temperature
255 grams (1 cup2 tbsp) buttermilk
3 tsp vanilla
Pink food coloring
¼ cup, 2 tablespoon freeze dried strawberries, finely ground into a powder
Whisk together the flour, baking powder, and salt in a large bowl and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 4-5 minutes.
Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
Beginning and ending with the flour mixture, alternate between adding the flour mixture and the buttermilk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
Evenly divide the batter into three smaller bowls. Add vanilla to one bowl, mixing just until combined.
Add a few drops of pink food coloring to the second bowl followed by the finely ground freeze dried strawberries and mix just until combined.
Add cocoa powder to the last bowl and mix just until combined.
Use a pastry brush to coat a 10-12 cup bundt pan with melted butter, making sure to get all crevices. Let the remaining butter drain out. Add flour or granulated sugar and move the pan around so that it coats every crevice. Gently tap the pan over the sink to remove any excess.
Starting with the vanilla batter, carefully add batter to the pan and smooth it out so it is level. Repeat this process with the strawberry batter and then the chocolate batter. Gently tap the pan on the counter to avoid air bubbles.
Bake for 45-50 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool for 40 minutes on a cooling rack before gently running a knife along the edges and center of the pan, topping the cake with another cooling rack, and carefully turning the cake out.
Chocolate Glaze
While the cake continues to cool, place the chocolate in a medium heatproof bowl.
Heat the cream in a small saucepan over medium heat, stirring occasionally until the cream begins to boil.
Carefully pour the hot cream over the chocolate and stir until all of the chocolate has melted and the mixture is smooth.
Let the glaze cool slightly before dripping the desired amount of it onto the mostly cooled cake. The cake is best served slightly warmed.
Enjoy!
Notes
I recommend using the melted butter and flour or sugar method of coating the pan as opposed to nonstick spray as I've found that those methods work better for this cake's tender crumb.
It's best to use a food processor to get your freeze dried strawberries down to a powder. You can sift the powder to remove seeds if you like, but I usually keep them in since they're not very noticeable.
The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. It's best enjoyed slightly warmed.
