Growing up I hated Neapolitan Ice Cream. Mainly because of the chocolate.
Yes, there was a day when I hated chocolate. People who know me gasp when they hear that. I think its kind of a curse that I grew to love it as much as I do. But oh well, I guess that’s what treadmills are for!
This Neapolitan Marble Bundt Cake is really simple to make and is SO beautiful when sliced. There’s something about a marble cake that is just so appealing! And what I love most about the cake is that each flavor is really distinct. It’s nice to get three separate flavors in one slice of cake. Yes please, I’ll have another!
Neapolitan Marble Bundt Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 teaspoons vanilla
1 cup sour cream
6 oz. semi-sweet chocolate, chopped
1 teaspoon unsweetened cocoa powder
1/2 cup finely diced strawberries
1 Tablespoon strawberry preserves
few drops of red food coloring
1 teaspoon strawberry extract (optional)
1. Preheat oven to 350 degrees. Grease and flour a 10 or 12 cup bundt pan, set aside.
2. In a medium bowl, sift together the flour, baking powder and baking soda, set aside.
3. Using a stand mixer or hand mixer, beat the softened butter and sugar on medium-high for two minutes until light and fluffy.
4. Add in the vanilla and beat for one more minute.
5. Add eggs, one at a time, beating for 30 seconds after each egg.
6. Mix sour cream into the butter mixture.
7. Next, slowly add the flour mixture into the butter mixture. Beat on low until the ingredients are fully incorporated, but be sure not to over-mix the batter.
8. Divide the batter evenly into thirds into three separate bowls.
9. Chocolate Swirl: Over a double boiler or in the microwave, melt the semi-sweet chocolate until smooth. Mix in the unsweetened cocoa powder. Let me mixture cool slightly. Using a wooden spoon, lightly mix in the chocolate into one of the bowls of cake batter.
10. Strawberry Swirl: Combine the strawberries, preserves, food coloring and extract (optional) into a small bowl. Then add the strawberry mixture into one of the plain cake batter bowls. Stir just until combined. Now there should be one bowl with plain vanilla cake batter, one bowl with chocolate batter, and one bowl with strawberry batter.
11. Use an ice cream scooper or large spoon to plop large scoops of each batter into the cake pan. This isn’t a science, just vary each color throughout the pan as much as you’d like. Once all the batter is in the pan, take a knife or a skewer and swirl the batter the get that “marble” effect.
12. Bake at 350 degrees for 1 hour to 1 hour and 15 minutes (depending on your oven). Cake should be golden brown on the outside and a toothpick inserted into the center of the cake should come out clean.
13. Top with a simple vanilla bean glaze or dust with powdered sugar. Enjoy!