It’s no secret that I LOVE pound cake till no end, and especially this Neapolitan Bundt Cake! Never mind, the creamy, moussy-style cakes, pound cakes have and will always be the love of my life. They are simple to make but the ROI is simply out of this world. The satisfaction level of biting into a slice of cake like this is akin to watching an ASMR video! You don’t know what’s happening in your brain but all you know is that you’re to do it again and AGAIN! Well, at least that’s what happens in MY *brain when I bite into a Neapolitan Bundt Cake.
Today, we’ll be making this fool-proof Neapolitan Bundt Cake that’s a homage to the classic Neapolitan ice-cream. Such a nostalgic flavour, I remember fighting over a tub of Marigold Neapolitan ice cream with my cousins after a day out in the sun! The 3 different flavours – strawberry, chocolate and vanilla, made it so fun to eat!
The first step is to butter your bundt tin thoroughly, making sure to get all the crevices nicely buttered up. You don’t want to end up with a cake that is stuck to the tin!
Using a sieve, generously dust the buttered tin with flour, again making sure the flour thoroughly coats the tin. Flip your floured tin over the sink and give it a good tap to remove excess flour – the tin is now ready. Besides the butter, dusted flour will help ensure the cake’s smooth exit out of the tin!
In a mixer bowl, add butter and sugar and mix at medium speed for about 5 minutes. Don’t forget to occasionally scrape the bowl as you go along.
With the mixer still running, add the eggs one at a time followed by vanilla paste.
Remove the mixer bowl and using a light hand and a spatula, fold in ⅓ of the sieved flour mixture followed by half of the sour cream. Continue with the next ⅓ of flour and the remaining sour cream. End with folding in the last part of the flour mixture.
Now, we’re ready for the fun part! Get two bowls ready and in one bowl, mix in the raspberry and beetroot powder with milk until it becomes a smooth paste. Add in 370g of the cake batter and fold in thoroughly. You can also add in some fresh or frozen raspberries, about 5 pieces into the cake batter for a burst of berryliciousness!
In the other small bowl, mix together the cocoa powder and milk until smooth then add 370g of the cake batter to make the 3rd colour. Fold in gently until thoroughly mixed.
Now that you have all 3 cake batters ready, we’re finally ready to fill the bundt tin! Add dollops of each batter into the tin until they are all used up. Use your creativity here and if you’d like to assemble the batter differently, just know you can!
Bake at 180 degrees celcius for about 45-50 minutes and once baked, leave the cake in the tin for about 10 minutes before releasing.
Dust with icing sugar, serve and enjoy this beautiful Neapolitan Cake! Dollop of whipped cream optional but essential. #yolo
*OK actually I know what happens in my brain, it releases neurotransmitters Dopamine and Serotonin, my two best friends.
Watch the full recipe below!
Best Pound Cake: Neapolitan Bundt Cake
20
minutes45
minutesMakes 1 x 9″ bundt
Ingredients
250g butter, softened to room temperature
360g sugar
5 eggs, at room temperature
1 tsp vanilla paste
300g flour
1/2 tsp salt
1 tsp baking powder
160g sour cream, room temperature
1 tbsp + 1tsp raspberry powder
1/2 tsp beetroot powder
1tbsp + 1 tsp milk
30g chopped raspberries – 5nos (optional)
370g batter
1 tbsp + 1 tsp cocoa powder
1 tbsp + 1tsp milk
370g batter
Directions
- Preheat oven to 180˚C.
- Generously butter your bundt tin, making sure you brush all the crevices. Using a sieve, dust the buttered tin with flour, turning it around as you do this to ensure you dust it well. Over at your sink, turn the bundt pan upside down, and tap the tin to release excess flour. Your bundt tin is now ready for use.
- In a mixer bowl, cream butter and sugar at medium speed for about 5 minutes. Don’t forget to stop the mixer and scrape as you go along.
- With the mixer still running, add the eggs one at a time, followed by the vanilla paste. Turn off mixer when the eggs have been incorporated.
- Remove the mixer bowl and using a light hand and a spatula, fold in ⅓ of the sieved flour mixture followed by half of the sour cream. Add another third of the flour, followed by the remaining sour cream. End with folding in the last of the flour mixture.
- Have two small bowls ready.
- In one bowl, mix in the raspberry and beetroot powder with milk until it becomes a smooth paste. Add in 370g of the cake batter. You can add in some fresh or frozen raspberries, about 5 pieces into this batter. Fold gently until it’s mixed thoroughly.
- In the other small bowl, mix together the cocoa powder and milk until smooth and add in 370g of the cake batter. Fold gently until thoroughly mixed.
- It’s time to fill the bundt tin! Add dollops of each batter into the tin until they are all used up.
- Bake at for about 45-50 min. Leave cake in tin for 10 minutes before releasing. Dust with icing sugar and serve! Enjoy!
