Sunday Dinner

Pin It

Homemade Light "Boursin" Garlic and Herb Cheese on Cucumber Rounds
Black Eyed Pea Dip

Cabbage Slaw with Red Wine Vinaigrette
Hush Puppies
Garlic Butter and Cocktail Sauce

Neapolitan Bundt Cake

Looking for a cake to that is fun to make, fun to cut into, feeds a crowd, and tastes great? I knew I wanted a slice of cake after dinner tonight, but I couldn't decide on what flavor to bring to the table.  A piece of this colorful cake oughta satisfy the sweet tooth.

This is essentially a baked version of Neapolitan ice cream.  The vanilla batter is divided into three bowls.  One is flavored with chocolate syrup and cocoa powder, another is flavored with strawberry jam while the color is enhanced with red food coloring, and the last bowl is left plain.  The batters are layered one on top of the other into a prepared Bundt pan.  As the cake bakes, the layers swirl on their own, giving each slice a unique look.

Once cooled, the cake is brushed with more strawberry jam before a velvety chocolate glaze is drizzled on the top and sides of the cake to make it a real show stopper.

Neapolitan Bundt Cake
serves 12

For the Cake
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, at room temperature
1 Tablespoon pure vanilla extract
18 Tablespoons (9 ounces) unsalted butter, at room temperature
2 cups granulated sugar
3 extra large eggs plus 1 large yolk, at room temperature
2 Tablespoons Dutch-processed cocoa powder
1/2 cup seedless strawberry jam, divided
1 teaspoon freshly squeezed lemon juice
Red food coloring

For the Glaze
3/4 cup heavy cream
1/4 cup light corn syrup
8 ounces semisweet chocolate, chopped
1/2 teaspoon espresso powder
1/2 teaspoon pure vanilla exact

For the Cake
Adjust oven rack to the lower-middle position and preheat to 350° F.  Grease and flour a 12-cup Bundt pan.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.  In a separate small bowl, whisk together the buttermilk and vanilla.

In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 3-6 minutes.  Scrape down the sides of the bowl and beat in the eggs one at a time until combined, about 1 minute.  Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture.  Repeat with half of remaining flour mixture and remaining buttermilk mixture.  Beat in remaining flour until just incorporated.

Divide the batter evenly among three medium bowls.  Whisk syrup and cocoa powder together, then stir into one bowl of batter until combined.  Stir together 1/4 cup of the jam, lemon juice, and three drops of red food coloring into another bowl of batter until combined.  Transfer remaining bowl of plain batter to the prepared Bundt pan, followed by the strawberry batter, then the chocolate batter.  Gently tap the pan on the counter to release any air bubbles.  Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, about 50 minutes to 1 hour, rotating pan halfway through baking.

For the Glaze
Meanwhile, cook the cream, corn syrup, chocolate, and espresso powder in a small saucepan over medium heat, stirring constantly, until smooth.  Remove from the heat and stir in the vanilla.  Set glaze aside to cool and thicken for 30 minutes, stirring occasionally.

Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack to cool completely, about 2 hours.  Melt remaining 1/4 cup of jam in a small saucepan over medium heat until pourable, about 1 minute, then brush it over the cake.  Set the cake (still on the wire rack) over a rimmed baking sheet.  Drizzle the glaze over the cake, repeat with glaze that dripped into the baking sheet.  Let glaze set for at least 45 minutes before serving.  Enjoy!

Source: Adapted from America's Test Kitchen, Best Summer Desserts


  1. I can't keep up... I just keep printing recipes from your blog that I want to make for my family. So much fun and such great inspiration. Thank you!

  2. This cake looks great! I can't wait to try it. I host large Sunday Family Dinners every week and I just love your Sunday posts. They certainly help when I am in need of new ideas.
    Will you be sharing the recipe for the Homemade Garlic and Herb Boursin Cheese? I can't wait to give that a try with the fresh cucumbers in the garden.

  3. I was compelled to make this cake; it is so pretty! I went so far as to make your chocolate sauce and made some strawberry jam to use in the recipe. It came out just as pretty as the picture. I love the way it swirls on it's own to make such pretty slices. As with most marbled cakes, the flavors don't really distinguish themselves. It makes a perfect base for the luscious, fudgy topping and a scoop of strawberry ice cream.

  4. I love this cake & will definitely have to try it!

    I also love that you feature whole meals. Your blog is just beautiful!

  5. oooo love bundt cake recipes. definitely going to add this to my repertoire!!!

  6. I made this cake for my family and it turned out perfect. I love the shiny glaze. I had to make the vanilla part green for my son who wanted a black, red, green cake for our Ninjago tv night, but my husband and I still happily ate it... and so did our boys of course... it was delicious.

  7. do you think i could make this cake in total the night before? can i let the glaze sit overnight? or would it be too soggy? i'm looking for a cake with a great wow factor but need to make it the night before...what do you think?

    1. Yes, you can make the cake and glaze it the night before. The glaze seals in the flavor and keeps it nice an moist without getting soggy.

    2. ok awesome. i'm actually going to make this cake and the appetizer from this meal for a special luncheon i'm having on sunday. oo and i've made your southern pound cake a few times now and it is AMAZING. of course, like all of your recipes! so thankful for your bog.


Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!

Related Posts Plugin for WordPress, Blogger...