Neapolitan Pound Cake
Delight your taste buds with this show-stopping Neapolitan Pound Cake, a tri-colored treat inspired by the classic ice cream flavor trio of vanilla, chocolate, and strawberry. Each velvety layer in this homemade cake is infused with its own unique flavor—aromatic vanilla, rich cocoa, and sweet strawberry preserves—with the option to enhance the pink hue for a striking visual flair. Crafted with simple ingredients like all-purpose flour, butter, and milk, this cake is baked to perfection in just under an hour, emerging irresistibly moist and tender. Ideal for celebrations or as an everyday indulgence, this layered pound cake combines elegance and nostalgia in every slice. Serve it as-is or topped with a dollop of whipped cream for an extra touch of decadence!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.75 cup whole milk
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 0.25 cup strawberry preserves
- 3 drops pink food coloring (optional)
Instructions
Preheat your oven to 325°F (165°C) and grease and flour a standard bundt pan or loaf pan.
In a large bowl, cream the softened butter and sugar together using a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk, and mix until fully incorporated. Do not overmix.
Divide the batter into three equal portions, placing each portion in a separate bowl.
To the first portion, add vanilla extract and stir to combine. This will serve as your vanilla layer.
To the second portion, sift in the cocoa powder and mix until smooth. This will serve as your chocolate layer.
To the third portion, stir in the strawberry preserves and food coloring (if using) until evenly combined. This will serve as your strawberry layer.
Layer the batters into the prepared pan. Start with the vanilla layer, followed by the chocolate layer, and finally the strawberry layer. Use a spatula to smooth each layer before adding the next.
Bake the pound cake in the preheated oven for 55–60 minutes, or until a skewer inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve your beautifully layered Neapolitan Pound Cake. Enjoy!
Nutrition Facts
Calories |
437 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 100 mg | 4% | |
| Total Carbohydrate | 61.9 g | 22% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 36.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
