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
Scale
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
