This Mile High Neapolitan Pound Cake combines chocolate, vanilla, and strawberry flavors in one beautiful, buttery pound cake.

There's something nostalgic about this Neapolitan Pound Cake-the perfect trio of chocolate, strawberry, and vanilla coming together in one delicious cake. Each of the flavors compliments each other, not overpowering the other. This cake is topped with a delicious decorative glaze. The glaze is not flavored, but feel free to do so or simply pair this cake with Neapolitan Ice Cream. Whether you grew up loving Neapolitan ice cream or just enjoy a fun twist on a traditional pound cake, this recipe is sure to become a new favorite.

Video Tutorial

What Makes This Recipe Amazing

Three Flavors in One Cake: Chocolate, strawberry, and vanilla- the best of it all in this delicious pound cake.
Moist and Buttery Texture: Classic pound cake taste with a dense, velvety crumb.
Simple Ingredients: No need for special ingredients to make this beautiful pound cake.
Video tutorial included to help you through the process.

Ingredients You'll Need for the Neapolitan Cake

All-Purpose Flour: Gives the cake its classic dense yet soft texture. Be sure to measure accurately-too much flour can make the cake dry.
Unsalted Butter: Use room temperature butter for that creamy, whipped texture.
Granulated Sugar: Adds sweetness and helps create a light, tender crumb.
Large Eggs: Room temperature eggs provide structure and richness.
Buttermilk: Infuses the pound cake with moisture and flavor.
Vanilla Extract: Creates the flavor for the vanilla layer and boosts the flavor of the chocolate flavor.
Unsweetened Cocoa Powder: For incredible chocolate flavor. Use Dutch processed cocoa for the best flavor.
Strawberry Flavoring or Strawberry Emulsion: Infuses the strawberry layer with delicious strawberry flavor.
Pink and Brown Food Coloring: Gel food coloring is best for ease of use and beautiful color.

Tips for Success

Start with Room Temperature Ingredients: Cold butter or eggs can cause the batter to curdle and affect the cake's texture. Let them sit out on the counter for approximately 2 hours prior to baking.
Cream the Butter and Sugar Thoroughly: This step is key to creating a light, fluffy base. Cream them together until the mixture is pale and creamy, approximately 5 minutes.
Divide the Batter Evenly: Use a kitchen scale or measuring cups to ensure each flavor layer bakes evenly and looks beautiful when sliced.
Smooth and Level Each Layer: Gently smooth the top of each layer of batter before adding the next to keep the colors distinct.
Don't Overmix Once the Flour Is Added: Mix just until combined to avoid a tough cake.
Use Gel Food Coloring: Gel food coloring is very easy to measure and provides the best color.
Cool Completely Before Slicing: Pound cakes continue to set as they cool-cutting too soon can cause crumbling or uneven slices.
Use a 18 cup Bundt Pan.

Serving Suggestions

This Neapolitan Pound Cake is stunning enough to serve on its own. We topped this cake with a beautiful glaze, but here are a few alternative options:

Add a Drizzle: Pour a light chocolate or strawberry glaze over the top of the cake.
Top with Whipped Cream: A dollop of fresh whipped cream for decor and/or flavor.
Fresh Berries: Serve with strawberries or raspberries to complement the strawberry layer.
A Scoop of Ice Cream: Take the Neapolitan theme full circle with a scoop or a few scoops of Neapolitan Ice Cream.

Storage Instructions

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Mile High Neapolitan Pound Cake recipe

This Mile High Neapolitan Pound Cake combines chocolate, vanilla, and strawberry layers in one beautiful, buttery pound cake.

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Servings: people

Author: Ashley Frederick

Ingredients

Pound Cake Ingredients:
4 c All Purpose Flour
4 c Granulated Sugar
2 c Unsalted Butter - Room Temperature
10 Large Eggs - Room Temperature
1 ¼ c Buttermilk - Room Temperature
1 teaspoon Salt
2 tablespoon Dutch Processed Cocoa
2 tsps Vanilla
1 ½ tsp Strawberry Extract
1-2 drops Pink Gel Food Coloring
Glaze Ingredients:
2 c Powdered Sugar
¼ c Unsalted Butter - Melted
¼ c Condensed Milk
2-3 tbsps Whole Milk
⅛ teaspoon Salt
1-2 drops Pink Gel Food Coloring
1-2 drops Brown Gel Food Coloring

Instructions

Pound Cake Instructions:
Preheat your oven to 325 degrees.
Combine the flour and salt and sit to the side.
Using a hand or stand mixer, mix the butter and then slowly add in the sugar. Mix on low to medium speed until light and fluffy (approximately 5 minutes).
Add the eggs to the bowl one at a time, mixing until combined after each addition.
Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
Split the batter into 3 equal amounts. One bowl will be the vanilla flavor. Add 1 ½ teaspoon of vanilla extract to that batter and mix until combined.
In another bowl, add 2 tbsps of Dutch Processed Cocoa powder and 1 ½ teaspoon of vanilla extract and mix until combined.
In the last bowl, add the strawberry extract and gel food coloring. Mix until combined.
Spray a 18-cup bundt pan with baking spray. Pour the batter into the pan and spread it evenly.
Bake the pound cake for 1 hour and 30 minutes. The cake is done once a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool for 10-15 minutes before removing it from the pan. Allow it to cool completely before glazing.
Glaze Instructions:
Add the powdered sugar, butter, condensed milk, and extracts, and mix slowly (using a hand or stand mixer) adding the milk until your desired consistency is reached.
Split the glaze into 3 separate bowls. Add 2 drops of pink food coloring in one bowl, in another add 2 drops of brown food coloring.
Add the glaze over the your cake as desired. Allow the glaze to set, then serve and enjoy!

Video

Notes

Start with Room Temperature Ingredients: Cold butter or eggs can cause the batter to curdle and affect the cake's texture. Let them sit out on the counter for approximately 2 hours prior to baking.
Cream the Butter and Sugar Thoroughly: This step is key to creating a light, fluffy base. Cream them together until the mixture is pale and creamy, approximately 5 minutes.
Divide the Batter Evenly: Use a kitchen scale or measuring cups to ensure each flavor layer bakes evenly and looks beautiful when sliced.
Smooth and Level Each Layer: Gently spread each batter layer before adding the next to keep the colors distinct.
Don't Overmix Once the Flour Is Added: Mix just until combined to avoid a tough cake.
Use gel food coloring: Gel food coloring is very easy to measure and provides the best color.
Cool Completely Before Slicing: Pound cakes continue to set as they cool-cutting too soon can cause crumbling or uneven slices.

Frequently Asked Questions

Why did my pound cake stick to the pan?

Make sure to grease all nooks and crannies thoroughly with baking spray or a butter/flour combo to avoid this issue. Grease your pan thoroughly and allow to cool at least 15 minutes before removing it from the pan.

Why did my pound cake sink in the center?

To avoid this issue, be careful not to overmix your pound cake and ensure your oven is pre-heated to proper temperature before placing it in the oven. An oven thermometer is a great tool to check oven temperature. Also avoid opening the oven during the baking process.

How do I keep the layers from blending together while baking?

Make sure each layer of batter is smooth and even before adding the next one; however, due to this being a pound cake and the layers being baked all at the same time, the colors will blend.

Can I use natural cocoa powder instead of Dutch-processed cocoa?

You can; however, I strongly recommend trying the Dutch-processed cocoa. It gives the pound cake a richer chocolate flavor. Natural cocoa will still work just fine if you choose to use it.

How do I know when my pound cake is done?

Insert a toothpick into the center-if it comes out clean or with just a few moist crumbs, your cake is ready. Also, the top should be golden brown and spring back lightly when touched.

More Pound Cakes You May Enjoy

Looking for more multicolor pound cakes? Try my Mile Keylime Pound Cake recipe, Black History Pound Cake or Marble Pound Cake.

Mile High Keylime Pound Cake - made with a cream cheese base and keylime extract. It's yellow and green inside for a bit of an Easter theme!

Black History Pound Cake - featuring symbolic black, red, yellow, and green colors beautifully swirled into the glaze and cake batter.

Marble Pound Cak e - buttery, moist, and swirled with ribbons of chocolate that make every slice as beautiful as it is delicious.