If you’re craving a dessert that delivers triple flavor and pure nostalgia in every bite, you have to try Neapolitan Pound Cake. This beauty showcases distinct layers of rich chocolate, sweet strawberry, and classic vanilla — all swirled together in a tender, buttery crumb worthy of center stage at any gathering. Whether it’s for a holiday, birthday, or “just because,” this cake never fails to impress or delight both kids and adults alike.
Ingredients You’ll Need
You’ll be amazed how a handful of everyday kitchen staples work together to create the magical trio of colors and tastes in a Neapolitan Pound Cake. Every ingredient here has an important job, from building flavor to creating that signature, dense-yet-soft texture we all adore.
- Unsalted butter: Softened butter is essential for creaming with the sugar, giving the cake its melt-in-your-mouth texture.
- Granulated sugar: This not only sweetens the cake, but also helps with aeration for a tender crumb.
- Large eggs: Eggs bind the batter and add rich structure and moisture.
- Vanilla extract: Adds warmth and rounds out both the vanilla and strawberry portions beautifully.
- All-purpose flour: The backbone of the batter, ensuring a sturdy yet soft cake.
- Baking powder: Lends a little lift and helps the pound cake rise without becoming airy.
- Salt: Enhances the flavors and balances the sweetness.
- Whole milk: Brings moisture and keeps every bite tender (no dry crumb here!).
- Unsweetened cocoa powder: Rich chocolate flavor defines one of the distinct layers.
- Fresh or frozen strawberries (pureed): Provides fresh-fruit flavor, color, and moisture for the strawberry layer.
- Red or pink food coloring (optional): For a bold, beautiful strawberry stripe, add just a few drops alongside the puree.
How to Make Neapolitan Pound Cake
Step 1: Prep Your Oven and Pan
First things first: preheat your oven to a cozy 325°F (163°C), then grease and flour your chosen bundt or loaf pan. Taking care with your pan prep means your Neapolitan Pound Cake will slip out easily and show off those beautiful swirls.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until pale, fluffy, and almost double in volume. This step delivers that irresistible, tender pound cake crumb and sets a tasty foundation for every layer.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for a warm, inviting aroma that ties together all three cake flavors.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, and salt. It’s a quick step, but it prevents clumps and ensures your baking powder gets evenly distributed, giving the cake consistent rise from edge to center.
Step 5: Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry mixture for a smooth, cohesive batter. This alternating technique keeps the batter tender and ensures it doesn’t get overmixed.
Step 6: Divide and Flavor the Batters
Now’s the fun part! Divide the batter evenly into three bowls. Leave one bowl plain for the vanilla portion. Stir unsweetened cocoa powder into the second bowl for your chocolate layer. In the third, mix in pureed strawberries (and a drop of food coloring if you want a brighter hue). Your trio is ready to shine!
Step 7: Layer and Swirl
Spoon the batters into your prepared pan, creating neat layers: start with chocolate, then strawberry, and finish with vanilla. For a playful marbled effect, gently swirl the batters with a knife or skewer—but don’t overdo it, or you’ll lose those bold stripes!
Step 8: Bake to Perfection
Bake the Neapolitan Pound Cake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay). Let the cake rest in the pan for 10–15 minutes before turning it out to finish cooling. The hardest part is resisting a slice right away!
How to Serve Neapolitan Pound Cake
Garnishes
For an extra-dreamy presentation, dust the cooled cake with powdered sugar or drizzle with vanilla glaze. A scattering of sliced strawberries or a handful of chocolate curls on top never hurts, and makes those beautiful layers even more enticing.
Side Dishes
Pair slices of Neapolitan Pound Cake with a dollop of freshly whipped cream, a scoop of vanilla or chocolate ice cream, or even a side of macerated berries for a vibrant, summery finish. If you’re feeling decadent, try a drizzle of chocolate sauce or a scoop of strawberry sorbet alongside!
Creative Ways to Present
Don’t be afraid to think outside the bundt! Cube the cake and layer it in a trifle, use it as the base for a sundae bar, or even toast thick slices for an indulgent breakfast treat. The triple-flavor profile always makes an impression, no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Neapolitan Pound Cake tightly in plastic wrap or store in an airtight container at room temperature for up to three days. This cake stays fabulously moist and slices beautifully even on day two or three, so you can enjoy a treat all week long.
Freezing
To freeze, wrap individual slices or the whole cake tightly in two layers of plastic wrap plus a layer of foil. Freeze for up to three months. When you’re ready to indulge, just thaw it overnight in the fridge or at room temperature for a couple of hours.
Reheating
For that just-baked warmth, pop a slice in the microwave for 10–15 seconds. It brings out the buttery aroma and makes the chocolate and strawberry notes extra vibrant—perfect with a hot cup of coffee or tea.
FAQs
Can I use different berries for the strawberry layer?
Absolutely! Raspberries or even cherries work well as a swap if strawberries are out of season. Just puree and strain any seeds for a smooth batter.
Is a bundt pan necessary?
Not at all! A standard loaf pan does the trick, though you may need to adjust baking time slightly. The iconic swirls of Neapolitan Pound Cake still turn out gorgeous.
How do I prevent the cake from sticking to the pan?
Be sure to generously grease and flour every nook and cranny of your pan before adding the batter. For extra insurance, a parchment paper sling in a loaf pan makes unmolding stress-free.
What if I don’t have food coloring?
That’s perfectly fine! The strawberries alone will give the pink layer a lovely blush, though the color will be softer. Food coloring is just for an extra pop.
Can I make Neapolitan Pound Cake gluten free?
Yes, you can substitute a measure-for-measure gluten-free flour blend. Make sure to check that all other ingredients are gluten free as well, and you’ll have a beautiful layered cake everyone can enjoy.
Final Thoughts
There’s just something magical about slicing into a Neapolitan Pound Cake and discovering those playful chocolate, strawberry, and vanilla ribbons. If you’ve never tried making it at home, give it a go—the results are as stunning as they are delicious. I hope it finds a spot in your kitchen’s “greatest hits” just like it did in mine!
Print
Neapolitan Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of Neapolitan Pound Cake with its rich layers of chocolate, strawberry, and vanilla in every bite. This marbled cake is a visual treat and a perfect dessert for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Flavorings:
- 1/4 cup unsweetened cocoa powder
- 1/2 cup fresh or frozen strawberries (pureed)
- 2–3 drops red or pink food coloring (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and prepare the pan.
- Cream butter and sugar: In a bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix dry ingredients: In a separate bowl, mix flour, baking powder, and salt. Gradually add to butter mixture alternating with milk.
- Divide and flavor: Divide batter into 3 portions. Leave one plain, mix cocoa into the second, and strawberry puree into the third with optional food coloring.
- Layer and bake: Spoon each flavor into pan in layers. Swirl if desired. Bake for 55-65 minutes.
- Cool and serve: Cool in pan, then on a wire rack.
Notes
- You can use 1/2 tsp strawberry extract instead of fresh strawberries.
- For a decorative touch, dust with powdered sugar or drizzle with vanilla glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
