Neapolitan Marble Bundt Cake
User Reviews
5
Neapolitan Marble Bundt Cake
Description
This cake starts with a classic Bundt cake batter enriched with butter, oil, eggs, sugar, and milk. The batter is split to form three flavor components: plain vanilla, strawberry enhanced with gelatin for flavor and texture, and a naturally cocoa-flavored portion. Layered together in a Bundt pan, the cake bakes into a marbled design characteristic of Neapolitan style. The texture is dense yet soft, with sweetness from sugar and fruity notes from the strawberry gelatin balanced by mild cocoa bitterness.
The finishing touch is a strawberry white chocolate ganache made by melting white chocolate with cream and freeze-dried strawberry powder, lending a creamy and subtly tart glaze. The cake pairs well with coffee or tea and works as a colorful dessert centerpiece.
It can be made ahead and stored at room temperature under a cake dome for up to three days. For longer storage, the cake (without glaze) freezes well for up to three months when double-wrapped, then thawed at room temperature. It is best to apply the glaze after thawing to preserve its texture and appearance.
Ingredients
For the Napolitan Bunt Cake:
- 375 g all-purpose flour 3 cups
- 400 g granulated sugar for a bit sweeter cake add 500g (2-½ cups
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 24 g strawberry gelatin 2 tablespoons
- 41 g unsweetened natural cocoa powder not Dutch processed, ½ cup, such as Hershey's
- 6 tablespoons water
- 226 g unsalted butter softened, 2 sticks
- 60 ml avocado oil ¼ cup or any neutral-flavored oil
- 5 large egg at room temperature
- 1 tablespoon vanilla extract
- ½ cup milk whole
For the Strawberry White Ganache:
- 100 g white chocolate such as Ghirardelli, chips or bar, coarsely chopped
- 60 ml heavy cream ¼ cup
- 5 g freeze dried strawberry grind in a coffee grinder or food processor, ¼ cup
Instructions
For the Neapolitan Marble Bundt Cake:
- Position a rack in the center of the oven and preheat it to 350°F (175°C).
- Generously grease a 12-cup Bundt pan with shortening or butter, ensuring every part is coated. Dust the pan with flour, tapping out any excess. Alternatively, you can use baking spray.
- In a medium bowl, sift together the flour and baking powder; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, salt, and vanilla at medium speed until creamy, about 2 minutes. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.
- Reduce to medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
- At low speed, add the dry ingredients in three additions, alternating with the milk in two additions. Mix just until blended. Scraping down the sides of the bowl as necessary.
- Divide the batter into three separate mixing bowls. For the chocolate batter, take one of the batter, sift in the cocoa powder, and stir with a fork or small whisk until completely combined. Add the water and stir slowly until completely combined.
- For the strawberry batter, take another batter, add the strawberry gelatin, and stir with a spoon or small whisk until completely combined.
- Spoon plain batter into the prepared pan and smooth it into an even layer. Spoon strawberry batter over the plain batter and smooth it into an even layer. Spoon chocolate batter over the strawberry batter and smooth it into an even layer.
- Using a wooden skewer or butter knife, gently swirl the 3 batters together in a figure-eight motion, going once around the pan, taking care not to touch the bottom or sides of the pan. For a more swirled cake, go around one more time, but no more.
- Bake the cake for 60 to 70 minutes or until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Turn the cake onto the rack and let it cool completely.
- Set the cooled cake on a wire rack, positioning it on parchment paper or a foil-lined baking sheet to catch any excess glaze. Slowly pour the prepared white chocolate glaze over the top of the cake, allowing it to flow naturally and drip down the sides of the cake.
- Allow the cake to sit for approximately 30 minutes to let the glaze set and achieve a glossy finish before slicing and serving.
For the Strawberry White Chocolate Ganache:
- Place the white chocolate in a small bowl; set aside.
- In a small saucepan, bring the cream to a boil. Remove it from the heat and add the chocolate to the bowl. Stir until the chocolate is completely melted and smooth. Stir in the ground strawberries.
- Cover the surface of the glaze with a piece of plastic wrap and let it cool for 10 minutes before using.
Notes
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- Freeze the cake without glaze for up to 3 months, double-wrapped in plastic and foil.
- Thaw frozen cake overnight at room temperature before adding glaze and serving.
User Reviews
Overall Rating
5
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