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.
Prep Time:1 hour
Cook Time:45 minutes
Total Time:1 hour and 45 minutes
Neapolitan Bundt Cake
360 grams (3 cups) flour
3 1/2 tsp baking powder
1 tsp salt
10 oz (1 1/4 cups) unsalted butter, softened
452 grams (2 1/4 cups) sugar
4 eggs, room temperature
255 grams (1 cup2 tbsp) buttermilk
3 tsp vanilla
Pink food coloring
1/4 cup, 2 tbsp 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.
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.
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.