If you’re searching for a dessert that’s as visually delightful as it is delicious, look no further than Neapolitan Pound Cake. This showstopper features three classic flavors—vanilla, chocolate, and strawberry—swirled together into a moist, buttery loaf. Every slice is a celebration of color and taste, making it perfect for birthdays, brunches, or whenever you want to brighten someone’s day. Whether you’re a baking enthusiast or just love cakes that bring a bit of magic to the table, this Neapolitan Pound Cake will quickly become a favorite in your recipe collection.
Ingredients You’ll Need
The beauty of Neapolitan Pound Cake lies in its simplicity—just a handful of staple ingredients work together to create three distinct flavors and colors. Each ingredient plays a crucial role, so don’t skip or substitute unless you’re ready to tweak the taste or texture!
- Unsalted butter (1 cup, softened): Provides the rich, tender crumb and buttery flavor essential for any great pound cake.
- Granulated sugar (1¾ cups): Adds sweetness and helps create that classic pound cake texture.
- Large eggs (4): Bind everything together and give the cake structure and moisture.
- Vanilla extract (1 teaspoon): Infuses the vanilla layer with warmth and aroma.
- All-purpose flour (2¼ cups): Forms the sturdy base that holds up the three layers.
- Baking powder (½ teaspoon): Gives the cake a gentle lift, preventing it from being too dense.
- Salt (½ teaspoon): Balances the sweetness and enhances all the flavors.
- Whole milk (½ cup): Keeps the crumb moist and tender without being heavy.
- Sour cream (¼ cup): Adds a subtle tang and extra moisture, making each bite melt-in-your-mouth soft.
- Unsweetened cocoa powder (2 tablespoons): Creates a rich chocolate layer without overpowering the other flavors.
- Almond extract (¼ teaspoon): Gives the strawberry layer its signature fragrant note (use strawberry extract for a fruitier kick).
- Red or pink food coloring (optional): A few drops add that classic strawberry-pink hue—go bold or subtle, it’s up to you!
How to Make Neapolitan Pound Cake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper if you prefer easy removal. This little bit of prep ensures your Neapolitan Pound Cake will release from the pan perfectly, every time.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes with an electric mixer. Don’t rush this step—the aeration is what gives the pound cake its signature tender crumb.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition so everything is fully incorporated. Then pour in the vanilla extract and give it another good mix. At this stage, your batter should look creamy and luscious.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed, so your Neapolitan Pound Cake bakes up evenly and with the right texture.
Step 5: Mix Wet Ingredients
In a small bowl, stir together the whole milk and sour cream until smooth. This tangy, creamy mixture is what keeps the cake extra moist and gives it a subtle richness.
Step 6: Alternate Dry and Wet Additions
Add the dry ingredients and the milk mixture to the butter mixture in alternating batches, starting and ending with the dry ingredients. This helps prevent overmixing and keeps the batter from becoming tough. Stir just until combined—you want a smooth, thick batter.
Step 7: Divide and Flavor the Batter
Divide the batter evenly into three bowls. Leave one bowl plain for the vanilla layer. Into the second bowl, mix in the unsweetened cocoa powder to create the chocolate layer. For the third bowl, stir in the almond extract and a few drops of red or pink food coloring to achieve the classic strawberry look and flavor.
Step 8: Layer and Swirl
Spoon each flavored batter, one at a time, into the prepared loaf pan. You can layer them in any order you like—just gently spread each layer before adding the next. For that pretty marbled effect, use a knife to swirl the batters together with a gentle hand.
Step 9: Bake and Cool
Bake the Neapolitan Pound Cake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. The wait is the hardest part, but it’s worth it!
How to Serve Neapolitan Pound Cake
Garnishes
A dusting of powdered sugar is an easy, elegant touch for your Neapolitan Pound Cake, but don’t stop there! Fresh berries, whipped cream, or a drizzle of chocolate ganache make each slice even more special. For a festive look, try a few sprinkles or some edible flowers.
Side Dishes
This cake is a treat all on its own, but it’s also lovely alongside a scoop of vanilla ice cream or a mug of hot coffee. For brunch, serve with fresh fruit salad or a tangy yogurt parfait to complement the cake’s sweet layers.
Creative Ways to Present
Cut thick slices and fan them out on a platter to showcase those gorgeous layers. For parties, cube the cake and serve on skewers with fruit, or create mini Neapolitan trifles layered with whipped cream and berries in small glasses. However you slice it, this cake is always a conversation starter!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Neapolitan Pound Cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. If your kitchen is warm or humid, pop it in the fridge to keep it fresh and moist.
Freezing
To freeze, wrap individual slices or the whole loaf securely in plastic wrap, then in aluminum foil. Stash it in the freezer for up to 2 months. Thaw overnight in the refrigerator or at room temperature for a few hours before serving.
Reheating
If you love a warm slice, pop your Neapolitan Pound Cake in the microwave for about 10 seconds per slice, or in a low oven (300°F) for a few minutes until just heated through. This refreshes the texture and brings out the buttery aroma!
FAQs
Can I use strawberry extract instead of almond extract?
Absolutely! Strawberry extract will give the pink layer a more pronounced fruity flavor, which is actually closer to classic Neapolitan. Feel free to use whichever extract you prefer or have on hand.
What’s the best way to get clean, even layers in my Neapolitan Pound Cake?
For sharp, distinct layers, carefully spread each batter with a spatula before adding the next. If you’d like a marbled look, gently swirl the batters together with a knife—but don’t overdo it or the colors will blend too much.
Can I make this cake in a bundt pan?
Yes, you can! Just be sure to grease and flour the pan thoroughly, and keep an eye on the baking time—it may need a few extra minutes. The shape will be different, but those gorgeous layers will still shine through.
Is it possible to make Neapolitan Pound Cake dairy-free?
You can try substituting vegan butter for the butter, non-dairy milk for the whole milk, and a dairy-free yogurt or sour cream alternative. The texture will change slightly, but it’s a great option for those with dietary needs.
Why did my cake turn out dry?
Overbaking is the most common culprit—every oven is different, so start checking for doneness at the 55-minute mark. Also, measure your flour carefully and don’t overmix the batter once the flour is added to keep your Neapolitan Pound Cake moist and tender.
Final Thoughts
If you’re looking to bake something that’s as fun as it is flavorful, give this Neapolitan Pound Cake a whirl. It’s a joyful treat that brings people together, whether you’re serving it at a party or simply sharing a cozy afternoon at home. Don’t be surprised if it disappears faster than you expect—everyone loves a slice of this colorful classic!
Print
Neapolitan Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Neapolitan Pound Cake brings together the delightful flavors of vanilla, chocolate, and strawberry in a beautifully layered and marbled loaf. Moist and richly textured, this pound cake is perfect for dessert or an elegant afternoon treat. The cake balances the sweetness of sugar with the depth of cocoa and a hint of almond extract, enhanced by the subtle pink hue from food coloring, making it visually appealing and deliciously satisfying.
Ingredients
Basic Batter
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
- ¼ cup sour cream
Flavor Variations
- 2 tablespoons unsweetened cocoa powder (for chocolate layer)
- ¼ teaspoon almond extract (for strawberry layer)
- Red or pink food coloring (gel or liquid, optional for strawberry layer)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper to ensure easy removal of the cake.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes, using an electric mixer on medium speed.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to incorporate fully. Then, mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and salt.
- Combine Milk and Sour Cream: In another small bowl, mix the whole milk and sour cream until combined for added moisture and tang.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry ingredients and milk mixture alternately into the butter mixture, beginning and ending with the dry ingredients. Mix gently just until combined to avoid overworking the batter.
- Divide Batter and Flavor: Divide the batter into three equal parts. Leave one portion plain for the vanilla layer. To the second portion, add the cocoa powder and mix thoroughly for the chocolate layer. To the third portion, add the almond extract and a few drops of red or pink food coloring for the strawberry layer.
- Layer the Batter: Spoon the vanilla layer into the prepared loaf pan first, spreading gently. Follow by adding the chocolate layer and then the strawberry layer on top, layering carefully.
- Optional Marbling: Use a knife to gently swirl the layers for a marbled effect without blending the flavors too much.
- Bake the Cake: Place the pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes. Then, remove the cake from the pan and transfer it to a wire rack to cool completely before slicing.
Notes
- You can substitute almond extract with strawberry extract for a more traditional strawberry flavor.
- This cake keeps well at room temperature for 2 to 3 days when covered, or it can be refrigerated for up to one week.
- For best texture, avoid overmixing the batter after adding flour to prevent toughness.
- Use gel food coloring for more vibrant colors without adding extra liquid.
- If you prefer, you can add a dusting of powdered sugar before serving for extra sweetness and presentation.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
