Description
This Neapolitan Bundt Cake beautifully combines three classic flavors — rich chocolate, fresh strawberry, and creamy vanilla — into a stunning marbled loaf. Baked in a Bundt pan, it’s adorned with silky chocolate ganache, fresh strawberries, and whipped cream for an impressive dessert that’s perfect for any special occasion or festive gathering.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder (50 grams)
Wet Ingredients
- 1 cup unsalted butter, softened (226 grams)
- 2 cups granulated sugar (400 grams)
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk (240 ml)
- 1 cup fresh strawberries, pureed (about 8-10 strawberries)
Toppings
- 1 cup chocolate ganache (for draping)
- Fresh strawberries (for garnish)
- Whipped cream (for garnish)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined, ensuring no lumps remain.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar together until the mixture becomes light, fluffy, and pale in color, which usually takes 3-5 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the creamed butter mixture in batches, alternating with the whole milk. Begin and end with the dry ingredients, mixing each addition just until combined to avoid overmixing.
- Divide and Flavor Batters: Separate the prepared batter evenly into three bowls. Stir cocoa powder into one bowl to create the chocolate batter, fold in the pureed strawberries into the second for the strawberry batter, and leave the third plain for the vanilla component.
- Layer Batters in Pan: Lightly grease a Bundt pan. Alternately spoon the vanilla, chocolate, and strawberry batters into the pan in layers. Use a skewer or knife to gently swirl the batters to create a beautiful marbled effect without completely mixing them.
- Bake the Cake: Preheat your oven to 350°F (175°C). Bake the cake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Cake: Allow the cake to cool in the Bundt pan for 15 minutes to set, then carefully invert it onto a wire rack. Let it cool completely before decorating.
- Prepare Ganache and Drizzle: Warm the chocolate ganache until pourable, then drizzle it evenly over the cooled cake, letting it cascade along the curves and edges for a glossy finish.
- Garnish and Serve: Decorate the top of the cake with fresh strawberries and dollops of whipped cream. Slice and serve to enjoy the layers of Neapolitan flavors.
Notes
- To pureé strawberries, blend fresh strawberries until smooth; no need to strain unless you prefer a very smooth texture.
- Ensure the butter is softened but not melted for the best creaming results.
- Butter and flour the Bundt pan well to prevent sticking; you may also use baking spray with flour.
- If you don’t have chocolate ganache ready, melt semi-sweet chocolate with heavy cream in a 2:1 ratio as a substitute.
- Allow the cake to cool completely before adding ganache to prevent it from melting off.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
