Mile High Neapolitan Pound Cake recipe
This Mile High Neapolitan Pound Cake combines chocolate, vanilla, and strawberry layers in one beautiful, buttery pound cake.
Servings: 20 people
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.