prep time: 30 min | bake time: 45 min | total time: 1 hr
Get ready to wow everyone your next social gathering with this stunner of a bundt cake! I love bundt cakes because they are stunningly jazzed up or straight out of the oven. This eggless Neapolitan Bundt Cake is no exception and with a chocolate ganache glaze on the top it will turn every head in the room. Each layer, decadent chocolate, light vanilla, and sweet strawberry are carefully swirled to create a marbled masterpiece. And let’s not forget about the rich chocolate ganache glaze draped over the top – YUM.
Imagine sinking your fork into layers of cake that taste like your favorite ice cream flavor, without the brain freeze; sounds like the ideal dessert to me! Why settle for one flavor when you can have three? This beautiful fusion of chocolate, vanilla, and strawberry cake layers is bound to become a favorite. Not to mention it’s totally fun and easy to make so grab your bundt pan, a whisk, few ingredients and let’s get baking!
Neapolitan cake is inspired by the popular ice cream flavor that features layers of chocolate, vanilla, and strawberry. The flavors are distinct yet complementary, offering variety in every slice. I know for a fact that many people who bought this ice cream would scoop out their favorite flavors first and then not enjoy the experience of having all three together! This cake does not allow for pickiness, it’s beautifully marbled together to make one beautiful harmonious cake where you can still enjoy each flavor individually. The marriage of all three is quite epic.
Preheat your oven to 350°F (175°C) and prepare a bundt pan by greasing it with butter and a light spray of oil. In a bowl, combine milk and apple cider vinegar, allowing it to sit for 10 minutes to curdle. Add the sugar to this mixture and stir until fully dissolved. Sift the dry ingredients—flour, cornstarch, baking powder, baking soda, and salt—into a separate bowl, then whisk them into the wet ingredients. Finally, stir in the melted butter until the batter is smooth and well combined.
To create the chocolate layer, mix cocoa powder with boiling water to form a smooth paste. Stir this paste into one-third of the prepared cake batter, ensuring the chocolate is evenly incorporated.
Blend freeze-dried strawberries into a fine powder and mix it into another third of the batter. For a more vibrant hue, add a touch of red food coloring, if desired.
Begin layering the batters into the prepared Bundt pan: start with the strawberry batter, followed by the vanilla batter, and finish with the chocolate batter. Use a spoon or skewer to gently swirl the layers together, creating a marbled effect. Bake the cake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 25-30 minutes before carefully flipping it onto a serving plate. While the cake cools, prepare the ganache glaze by heating chocolate and whipping cream in the microwave in 30-second intervals until smooth. Drizzle the glossy ganache over the cooled cake and let it set before slicing and serving.
Yes, this cake freezes beautifully! Wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before serving.
This Neapolitan Bundt Cake is the ultimate dessert for flavor lovers! With three distinct layers, chocolate, vanilla, and strawberry – you get the perfect balance of rich, creamy, and fruity in every bite! Its moist, tender crumb and vibrant marbled appearance make it a true showstopper for any occasion. Plus, it’s eggless and easy to make, so everyone can enjoy it! Finished with a glossy chocolate ganache drizzle, it’s indulgent, elegant, and guaranteed to impress both your eyes and taste buds.
Yes! Divide the batter into 8-inch round cake pans and adjust the baking time to 30–35 minutes.
You can use strawberry preserves or jam, though the batter may be slightly thinner.
Grease the pan thoroughly with butter and oil, and allow the cake to cool for 30 minutes before flipping.
Yes! You can use any plant-based milk like almond, soy, or oat milk in place of dairy milk. Just make sure to choose an unsweetened variety for the best flavor.
The vinegar helps activate the baking soda and gives the cake its light, airy texture. If you prefer, you can substitute it with lemon juice or white vinegar but skipping it may affect the cake’s fluffiness.
You can use jam but It’s best to use freeze-dried strawberries for that intense flavor and best crumb texture. If using a jam or preserve make sure to remove excess liquid, or the batter may become too wet.
If you’re a true chocolate lover, you can add extra cocoa powder (up to 40g) to the chocolate batter for a deeper chocolate flavor. You could also add some chocolate chips for extra gooeyness!
Absolutely! If you prefer a lighter finish, you can skip the ganache and dust the cake with powdered sugar or top it with whipped cream and fresh berries for a lighter, fruitier option.
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. Just bring it back to room temperature before serving for the best taste and texture.
Yes! If you don’t have a Bundt pan, you can bake this cake in two 8-inch round cake pans. Just be sure to adjust the baking time and keep an eye on it to prevent overbaking.
Oh, absolutely! Add a splash of your favorite liqueur (like Grand Marnier or Amaretto) to the batter for a fun twist. Just be sure to reduce the amount of sugar slightly to balance out the extra sweetness!
Leave a rating and review below and let me know how it turned out! Try these recipes next:
