Neapolitan Bundt Cake
This delicious bundt cake is perfect for any occasion! With three flavors in one cake, it's sure to please everyone.
Servings: 12 Servings
Calories: 601kcal
Equipment
- 12 cup bundt pan
- Non stick spray
- Sifter
- Electric hand or stand mixer
- 3 bowls
- Medium bowl
Ingredients
Vanilla Pound Cake
- 1 cup unsalted butter room temperature
- 2 ½ cups granulated sugar
- 5 large eggs brought to room temp
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ¾ cup evaporated milk
Strawberry Marble
- 8 ounces strawberry gelatin packet
- ½ cup distilled white vinegar
- 2 drops pink gel food coloring
- ⅓ of the cake batter
Chocolate Marble
- 1 ½ teaspoon dutch cocoa powder
- 1 teaspoon hot water
- ⅓ of the cake batter
Glaze
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 325F.
- Place eggs in a bowl of warm water to bring them up to room temp for 5-6 mins
- Cream together butter and sugar until light and fluffy with a hand or stand mixer (about 4-5 mins)
- Add the eggs one at a time, mixing after each.
- Add the vanilla extract
- Scrape down the bowl and make sure all ingredients are incorporated.
- Sift the all purpose flour, baking powder, and salt into the wet ingredients.
- Mix until just combined.
- Split the batter into 3 bowls by removing 1.5 cups of batter placing into 2 bowls (leaving the third as is)
- Bowl 1: Mic strawberry gelatin and vinegar (it will fizz a little) mix until its a liquid. Pour into the bowl of batter and mix until fully combined add a drop or two of pink (gel) food color (optional)
- Bowl 2: Mix cocoa and hot water together first. It's important this is HOT water, so the chocolate will dissolve and melt, then add to the batter and mix fully.
- Bowl 3 will remain untouched.
- Grease/flour bundt pan.
- Add the vanilla, strawberry and chocolate batters. Repeat the layering once more until all batter is in the pan.
- Shake the batter to create the swirl pattern
- Bake for 75-80mins or until a skewer comes out clean.
- Remove from the oven and let sit for 18-20 mins before flipping out of the pan onto a wire rack.
- For the glaze, combine all the ingredients in a bowl, whisk or mix until incorporated.
- Pour glaze over cake, serve and enjoy
Notes
We use distilled white vinegar with the gelatin packet because it makes the powder a liquid and the vinegar will evaporate leaving only a strawberry flavor behind. Secondly, adding the packet directly to the batter leaves a grainy texture, and using water doesn't work because you add hot water to gelatin packets to activate it for gelatin.
Using hot (boiling) water on the cocoa powder allows any clumps to melt and doesn't leave pockets of dry powder.
If you prefer more of one flavor over another, just portion out more batter to create your ideal flavor profile.
Store this cake in an airtight container for up to four days. You can also freeze the cake for up to three months. Thaw at room temperature before serving.
Once you add the flour to the cake mix, be careful not to overmix the cake, mix until just combined.
Grease and flour the bundt pan well, or use a baking spray. Do not use regular cooking spray.
Nutrition
Serving: 1Slice | Calories: 601kcal | Carbohydrates: 100g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 250mg | Potassium: 121mg | Fiber: 1g | Sugar: 75g | Vitamin A: 647IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg