Description
This tri-layer Neapolitan pound cake is inspired by classic ice cream flavors—rich vanilla, decadent chocolate, and fruity strawberry—all swirled into a beautifully moist bundt cake topped with pastel glazes and chocolate drizzle for a stunning presentation.
Ingredients
Units
Scale
Cake Batter Base:
- 3 sticks unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 1 cup whole milk
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tsp vanilla extract
Strawberry Layer Add-ins:
- 1/4 cup strawberry reduction
- 1 tsp strawberry flavor
Chocolate Layer Add-ins:
- 2 1/2 tbsp unsweetened cocoa powder
- 2 tbsp very hot water
Glazes (optional):
- 1 cup confectioner’s sugar
- 1–2 tbsp milk
- Few drops of pink food coloring
- 2 oz semi-sweet or dark chocolate, melted
- 1 oz heavy cream or whipping cream
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
- Cream butter and sugar until light and fluffy (3–5 minutes). Add eggs one at a time, mixing well after each.
- Mix in vanilla and milk. In a separate bowl, whisk flour, baking powder, and salt. Gradually add dry ingredients to wet mixture and blend until smooth.
- Divide batter evenly into three bowls.
- Layer batters into bundt pan in this order: vanilla, chocolate, then strawberry.
- Bake 65–75 minutes, or until a skewer comes out clean. Cool 15 min in pan, then invert onto a wire rack.
- Glaze (optional):
- Mix confectioner’s sugar with milk and pink coloring for a drizzle.
- For chocolate glaze, heat cream and mix with melted chocolate until smooth. Drizzle both over cooled cake.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 28g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg