Neapolitan Pound Cake
This Neapolitan pound cake is rich, moist, and so delicious, and it's full of classic Neapolitan vanilla, chocolate, and strawberry flavors.
Servings 12 Servings
Calories 583kcal
Equipment
- Measuring Cups and Spoons
- Whisk
- sifter
- Stand or hand mixer
- Bundt pan
Ingredients
- 1 cup unsalted butter room temperature
- 2 ½ cups granulated sugar
- 5 large eggs brought to room temp
- 3 cups all purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp vanilla extract
- ¾ cup evaporated milk
Strawberry marble
- 8 oz strawberry jello packet
- 2 drops pink gel food coloring
- ⅓ of the cake batter
Chocolate marble
- 1 ½ tsp dutch cocoa powder
- 1 tbsp hot water
- ⅓ of the cake batter
Glaze
- 1 ½ cups powdered sugar
- 2-3 tbsp milk or heavy cream
- 1 tsp 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 jello 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
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Slice | Calories: 583kcal | Carbohydrates: 100g | Protein: 8g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 251mg | Potassium: 123mg | Fiber: 1g | Sugar: 75g | Vitamin A: 635IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 2mg