Neapolitan Cake

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5 from 26 votes

This Neapolitan Cake Recipe includes three colorful layers of delicious cake. The perfect dessert cake for the season!

Prep Time20

Cook Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 494kcal

Author: Raquel Pineira

Equipment

12 cup bundt pan
Non stick spray
Sifter
Electric hand or stand mixer
3 medium bowl

Ingredients

Vanilla Layer

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 Layer

8 oz strawberry jello packet
2 drops pink gel food coloring
⅓ of the cake batter

Chocolate Layer

1 ½ teaspoon dutch cocoa powder
1 tablespoon hot water
⅓ of the cake batter
Glaze
1 ½ cups powdered sugar
2-3 tablespoon 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 temperature for 5-6 minutes.
In a large mixing bowl or bowl of a stand mixer, 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, and blend on medium speed after adding each.
Add the vanilla extract
Scrape the sides of 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.
Divide batter evenly into 3 bowls by removing 1.5 cups of batter placing into 2 bowls (leaving the third as is)
Bowl 1 (Strawberry batter): 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 (Chocolate batter): 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 be the vanilla cake layer and 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 the top of the cake, serve and enjoy

Notes

We use distilled white vinegar with the jello 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 doesnt work because you add hot water to jello packets to activate it for jello.

Using hot (boiling) water on the cocoa powder allows any clumps to melt and doesn't leave pockets of dry powder.

Be sure to spread the icing on the sides of the cake.

If you prefer more of one flavor over another, just portion out more batter to create your ideal flavor profile

Nutrition