Neapolitan Bundt Cake

Last night I decided to try another recipe I found on Pinterest. I swear, lately, I get almost all of my recipe ideas from Pinterest. I never want to cook anything I’ve done before because I know I’m just a few clicks away from trying something brand new! And for me, the words “brand new” and change” are music to my ears! Being a Gemini, I don’t do well in a constantly repetitive lifestyle. I get bored easily, love surprises, and thoroughly enjoy trying new things all the time.

One of my fondest memories growing up was going over to my Grandparents house! My Grandma would do anything for her grandchildren. We always had the best times together whether it was putting together 100 puzzles, watching old Elvis films, or playing in the upstairs attic. When the day was almost over, she would give me my favorite treat…Neapolitan ice cream! The best ice cream ever in my opinion – vanilla, strawberry, AND chocolate? Done deal!

When I saw this recipe on Pinterest I knew I had to make it.  With all the ingredients on hand, I experimented with my first bunt cake!

Pinned Image

The original Neapolitan Bunt Cake from Paris Pastry

 Above you see the inspiration for my trial. Gorgeous and perfect, right? Right. Well, while mine didn’t turn out as pretty as this one, it did turn out mighty tasty and definitely a keeper for my recipe book! I did have a different bundt cake mold and I believe perhaps next time I shall add more food coloring to my strawberries for a richer red appearance. I’m excited to try it again and see what differences I can make!

My version of the Neapolitan Bundt Cake


2 cups flour

1 teaspoon salt

3 sticks (1 ½ cups) softened unsalted butter, plus more for pans

1 ½ cups sugar

1 teaspoon pure vanilla extract

6 large, room-temperature eggs

3 TB cocoa powder

1/3 cup fresh strawberries, pureed

2 drops red food coloring (or more)


1)      Preheat oven to 325 degrees. Butter a Bundt cake pan. Combine flour and salt in a bowl; set aside.

2)      Cream butter and sugar with a mixer on high speed until pale and fluffy for 4 minutes. Scrape down sides of bowl. Reduce speed to medium and add vanilla extract. Add the eggs one at a time, beating until combined. With mixer on low speed, add flour mixture, beating until just combined.

3)      Divide the cake batter in three parts. Add cocoa powder to one of them and mix until just combined. Add pureed strawberries and red food coloring to the second cake batter batch and mix until just combined.

4)      Spoon the vanilla cake batter into the Bundt pan. Next, the strawberry cake batter and finally, the chocolate cake batter.

5)              Bake for 45-50 minutes or until a cake tester comes out clean. Transfer to a wire rack to cool for 10-15 minutes. Turn out the cake onto the rack to cool completely. Before serving, dust with powdered sugar.


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