Eating scoops of Neapolitan ice cream straight out the tub is one of my core childhood memories, boos. Did y’all also mix the vanilla, chocolate, and strawberry together into one brown goop, or was that just me? Because somehow it tasted better that way. That’s exactly what came to mind while making this Neapolitan pound cake. You get all three flavors in one soft, buttery slice. And yes, serving it with Neapolitan ice cream on the side is mandatory!
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How to Make Neapolitan Pound Cake
These step-by-step photos show how to make an easy Neapolitan cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Neapolitan Pound Cake Recipe
1. Cream the butter and sugar until pale and fluffy
Add the eggs one at a time, mixing well and scraping down the bowl after each addition.
2. Add the dry ingredients to the mixer on low speed
Mix in the sour cream, oil, and vanilla until the batter is just combined.
3. Divide the sour cream cake batter evenly into three bowls
Mix cocoa into one bowl and stir the melted jam, extract, and food coloring into the third bowl.
4. Alternate dollops of each batter into the prepared pan
Use a knife to gently swirl the batters together without overmixing them.
PRO TIP: Melt strawberry jam by placing it in a microwave-safe bowl in short intervals, stirring in between, until melted. Do not overheat.
5. Bake the cake until a toothpick comes out mostly clean
Let the pound cake cool in the pan briefly before removing it.
6. Invert your Neapolitan marble cake onto a wire rack to cool completely
Dust the top lightly with powdered sugar before serving.
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Full Neapolitan Pound Cake Recipe
Neapolitan Pound Cake Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 ½ cups unsalted butter room temperature
- 2 ½ cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1 cup sour cream room temperature
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 4 tablespoons Dutch-process cocoa powder
- 5 tablespoons strawberry jam melted
- 2 teaspoons strawberry extract
- 5-6 drops red food coloring optional
- Powdered sugar for garnish
Instructions
- Preheat the oven to 325°F and place the rack in the middle position. Prepare a 12-cup Bundt pan by spraying generously with nonstick baking spray.
- In the bowl of your stand mixer fitted with a whisk attachment, add butter and sugar, and mix for 6 minutes on high speed until pale and fluffy.
- Add the eggs, and mix well after each addition, scraping down the sides and bottom of the bowl.
- In a medium bowl, whisk together flour, salt, and baking soda. Reduce the speed of the mixer to low and add dry ingredients.
- Add the sour cream, oil, and vanilla and mix until just combined. Do not overmix.
- Evenly separate the batter into three medium bowls. Set one bowl aside; this will be the vanilla batter.
- Fold cocoa powder into the batter in the second bowl until evenly combined. Set aside.
- To the third bowl, add the melted jam, extract, and food coloring, if using. Set aside. The strawberry batter will be thinner than the rest of the batters due to the extra liquid, but that is fine.
- Alternate dollops of each batter into the prepared pan and use a knife to swirl the batters together.
- Place cake in the oven and bake for about 1 hour 5 minutes, until an inserted toothpick comes out mostly clean and the edges of the cake have browned lightly and begun to pull away from the sides of the pan.
- Remove from the oven and cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely, about 1 hour.
- Once the cake is completely cool, dust lightly with powdered sugar.
Notes
How to Store
- Room Temp: Keep your Neapolitan cake covered in an airtight container or tightly wrapped on the counter for up to 4 days.
- Fridge: Store it in an airtight container or wrap it tightly in plastic wrap followed by foil so it doesn’t dry out. It will keep in the fridge for up to 1 week.
- Freezer: Wrap slices tightly in plastic wrap, then again in foil or a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge or on the counter when you’re ready for a slice.
Nutrition
Recipe Tips
- Split the batter as evenly as you can. Use measuring cups, a kitchen scale, or just eyeball it in clear bowls.
- Don’t overmix the batters once you add the flavors. Mix the cocoa and strawberry jam in just until combined.
- Spray that Bundt pan really well! The strawberry batter tends to stick a bit due to the extra sugar.
- Scoop the batters into the pan instead of pouring them. I like using an ice cream scoop or large spoon so the flavors stay separate.
Recipe Help
Your butter and sugar probably weren’t creamed long enough boos. That step adds air into the batter and gives the cake a softer texture.
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