Print

Neapolitan Pound Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 3 reviews

This Neapolitan Pound Cake is a decadent and beautifully marbled dessert that combines the classic flavors of vanilla, chocolate, and strawberry into one luscious bundt cake. With rich butter, fluffy eggs, and a swirl of cocoa and strawberry, this cake offers a moist, tender crumb and a striking tri-color presentation perfect for any special occasion or celebration.

Ingredients

Butter and Sugar Base

  • 1 ½ cups unsalted butter (room temperature)
  • 2 ½ cups granulated sugar

Wet Ingredients

  • 6 large eggs (room temperature)
  • 1 cup sour cream (room temperature)
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract
  • 5 tablespoons strawberry jam (melted)
  • 2 teaspoons strawberry extract
  • 5-6 drops red food coloring (optional)

Dry Ingredients

  • 3 cups sifted cake flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 4 tablespoons Dutch-process cocoa powder

Garnish

  • Powdered sugar (for garnish)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and position the oven rack in the middle. Generously spray a 12-cup Bundt pan with nonstick baking spray to ensure easy release of the cake.
  2. Cream Butter and Sugar: In the stand mixer bowl fitted with a whisk attachment, beat the room temperature butter and granulated sugar on high speed for 6 minutes until the mixture is pale and fluffy, which will help create a light crumb.
  3. Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Be sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the sifted cake flour, kosher salt, and baking soda until evenly blended.
  5. Mix Dry and Wet Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Then add the sour cream, vegetable oil, and vanilla extract, mixing just until combined to avoid overmixing which can toughen the cake.
  6. Divide Batter: Evenly distribute the batter into three separate medium bowls. Keep one as the vanilla base, set aside the others for flavor additions.
  7. Make Chocolate Batter: Fold the Dutch-process cocoa powder into the second bowl’s batter gently until fully incorporated, creating the chocolate layer.
  8. Make Strawberry Batter: In the third bowl, stir in the melted strawberry jam, strawberry extract, and optional red food coloring. This batter will be thinner due to the liquids, which is expected.
  9. Layer and Swirl Batter: Alternate spoonfuls of the vanilla, chocolate, and strawberry batters into the prepared Bundt pan. Use a knife to gently swirl the batters together to create a marbled effect.
  10. Bake the Cake: Place the Bundt pan in the preheated oven and bake for approximately 1 hour and 5 minutes. The cake is done when a toothpick inserted comes out mostly clean and the edges are lightly browned and pulling away from the pan.
  11. Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes to set. Then, invert the cake onto a wire rack to cool completely, which takes about 1 hour.
  12. Garnish and Serve: Once cooled, dust the top of the cake lightly with powdered sugar before serving for a delicate finishing touch and extra sweetness.

Notes

  • Room temperature ingredients help create a smoother batter and better texture.
  • Be careful not to overmix the batter after adding dry ingredients to maintain a tender crumb.
  • The strawberry batter will be thinner due to the jam and extracts—this is normal and will not affect baking.
  • Use Dutch-process cocoa powder for richer chocolate flavor and deeper color.
  • Allow the cake to cool fully before dusting with powdered sugar to prevent melting.
  • Nonstick baking spray with flour works best for bundt pans to avoid sticking.

Find it online: https://marthatasty.com/neapolitan-pound-cake-recipe/