Neapolitan Bundt Cake
This Neapolitan Bundt Cake is a total show-stopper and your new favorite dessert to make for special occasions! Bringing together the beloved trio of chocolate, vanilla, and strawberry flavors, this eggless bundt cake is soft, moist, and rich in its unique flavors. Finished with a glossy chocolate ganache drizzle, this recipe is perfect for birthdays, gatherings, or when you want a dessert that combines nostalgic flavors with a modern twist!
Yield: 12 servings
Prevent your screen from going dark
Equipment
- 9-inch Bundt Pan (20cm)
Ingredients
Cake Ingredients
- 420 ml Milk*
- 2½ tbsp Apple Cider Vinegar
- 3 tsp Vanilla Extract
- 400 g Cane Sugar*
- 400 g All Purpose Flour
- 30 g Cornstarch
- 2½ tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 170 g Butter* warm and melted
Chocolate Batter Ingredients
- 25 g Cocoa Powder Dutch-Processed
- 60 ml Boiling Water
Strawberry Batter Ingredients
- 30 g Freeze-Dried Strawberries or 1/2 cup strawberry preserve/jam
- ¼ tsp Red Food Coloring optional for vibrant color
Chocolate Ganache Glaze Ingredients
- 80 g Dark Chocolate*
- 80 ml Whipping Cream*
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) Bundt pan with soft butter and lightly spray it with oil to prevent sticking.
- In a bowl, combine the milk and apple cider vinegar. Let it sit for 10 minutes to curdle slightly.
- Stir in the sugar and mix until fully dissolved.
- In a separate large bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
- Add the sifted dry ingredients to the milk mixture and whisk together until fully combined.
- Pour in the melted butter and stir until the batter is smooth and well incorporated.
- Divide the batter into three equal portions.
- For the strawberry batter: Blend the freeze-dried strawberries into a fine powder (about 1/4 cup). Stir into one portion of the cake batter, adding food coloring if desired.
- For the chocolate batter: Dissolve the cocoa powder into the boiling water to make a smooth paste, then stir it into the second portion of the cake batter.
- Leave the third portion as vanilla.
- Begin layering the batter in the Bundt pan: start with the strawberry batter, then add the vanilla batter, followed by the chocolate batter. Use a spoon or skewer to swirl the batters together for a marbled effect.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake feels firm to the touch.
- Let the cake cool in the pan for 30 minutes before gently flipping it onto a serving plate. Tap the pan to release the cake.
- While the cake cools, prepare the chocolate ganache glaze. In a heatproof bowl, combine the dark chocolate and whipping cream. Heat in the microwave in 30-second intervals, stirring until smooth and glossy.
- Pour the ganache glaze over the cooled cake and allow it to set before serving.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Whipping Cream: Unsweetened Dairy-free Whipping Cream or use Canned Coconut Cream at room temperature for vegan version or any plain whipping cream of your choice.
- Dark Chocolate: Use semi-sweet baking chocolate chips or 60% Chocolate Bar. For the vegan version, use dark chocolate / semi-sweet chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is fine.