The Neapolitan Bundt Cake is a beautiful and nostalgic dessert that brings together the classic trio of chocolate, vanilla, and strawberry in one visually stunning and delicious treat. Inspired by the well-loved Neapolitan ice cream, this cake showcases layered flavors and colors that offer something for everyone—rich chocolate, creamy vanilla, and fruity strawberry.

What makes this cake so appealing is not just the flavor combination, but the ease with which it comes together. You don’t need any special skills or tools, just a Bundt pan, a few mixing bowls, and some basic baking ingredients. It’s a showstopper at potlucks, birthdays, and celebrations but is easy enough to make on a casual weekend.

This recipe is also flexible—great for those who want to make subtle flavor changes. Don’t want strawberry? Try raspberry or cherry jam. Not a fan of intense chocolate? Use milk chocolate instead of dark. However you decide to make it, this cake will impress guests and satisfy your sweet tooth.

Ingredients and Preparation

For the Cake Batter:

1 ½ cups (339 g) unsalted butter, softened to room temperature
2 ½ cups (495 g) granulated sugar
5 large eggs
1 cup (227 g) full-fat sour cream or Greek yogurt
3 teaspoons pure vanilla extract
3 ¾ cups (450 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For the Flavor Variations:

2 tablespoons unsweetened cocoa powder
2 tablespoons milk
3 tablespoons freeze-dried strawberry powder (or strawberry jam)
A few drops of pink or red food coloring (optional)

For the Glaze (Optional but Recommended):

1 cup powdered sugar
2 to 3 tablespoons milk or cream
½ teaspoon vanilla extract
Optional: strawberry powder or cocoa powder for separate flavored drizzles

Step-by-Step Instructions

Step 1: Preheat and Prepare Your Equipment

Preheat your oven to 350°F (175°C).
Thoroughly grease and flour a 12-cup Bundt pan. This helps prevent the cake from sticking and ensures a clean release after baking.

Step 2: Make the Base Cake Batter

In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed. Beat for 3 to 5 minutes until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream and vanilla extract until just combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing until no dry streaks remain. Be careful not to overmix.

Step 3: Divide and Flavor the Batter

Divide the batter evenly into three separate bowls. You can weigh it if you want precision, but estimating by sight works fine.

For the Chocolate Layer:

Stir the cocoa powder and milk into one portion of the batter until fully blended.

For the Strawberry Layer:

Mix in the freeze-dried strawberry powder or jam.
Add a few drops of red or pink food coloring to enhance the visual contrast (optional).

For the Vanilla Layer:

Leave this portion as is—this is your classic vanilla base.

Step 4: Assemble the Cake

Start by spooning the chocolate batter into the bottom of the Bundt pan, spreading it evenly.
Next, carefully layer the vanilla batter on top of the chocolate. Use a spoon or spatula to spread it gently without mixing layers.
Finish with the strawberry batter on top. Again, smooth it out as evenly as possible.

Note: For a marbled look, you can gently swirl the batters with a knife, but traditionally, Neapolitan cakes are layered.

Step 5: Bake the Cake

Place the Bundt pan in the center of the preheated oven.
Bake for 55 to 65 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
If the top browns too quickly, cover loosely with foil during the last 10–15 minutes.

Step 6: Cool and Release

Let the cake cool in the pan for 15–20 minutes.
Gently run a knife along the edges, then carefully invert the pan onto a cooling rack.
Allow the cake to cool completely before glazing or slicing.

Step 7: Prepare and Add the Glaze (Optional)

In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth.
Drizzle over the cooled cake using a spoon.
For a fun twist, divide the glaze into thirds and mix in a little strawberry powder and cocoa powder into separate portions. Drizzle each over the corresponding sections of the cake.

Beginner Tips and Notes

Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are all at room temperature before mixing. This ensures a smoother batter and more even baking.
Don’t Overmix: Overmixing the batter can make the cake dense instead of soft and fluffy. Mix until ingredients are just combined.
Grease the Pan Thoroughly: Bundt pans can be tricky. Use a pastry brush to get butter or shortening into every crease of the pan. Then dust with flour or cocoa powder.
Flavor Variations: Don’t limit yourself to strawberry. Raspberry powder, cherry jam, or even blueberry preserves work well. You can also swap out cocoa for melted chocolate for a richer taste.
Storage: Store the cake at room temperature, tightly wrapped or in an airtight container, for up to 3 days. You can refrigerate for longer freshness, but bring to room temp before serving.

Serving Suggestions

With Whipped Cream: A dollop of freshly whipped cream on top of each slice enhances the flavors without overpowering them.
Add Fresh Berries: Serve with a handful of fresh strawberries or raspberries to reinforce the fruity notes of the cake.
Afternoon Tea: This cake is perfect as part of an afternoon tea spread alongside coffee or a light floral tea.
Brunch Table: Add this colorful cake to a brunch table for a beautiful centerpiece that’s easy to slice and share.
Ice Cream Pairing: Serve warm slices with a scoop of vanilla or strawberry ice cream for an indulgent twist.