My mom cooked a lot of different things during our childhood years. But she was known for a few dishes, in particular, that she was often called on to make for holiday parties, my dad’s office potlucks, and family gatherings. I’ve held on to her signature dishes and made them my own over the years, including this lasagna recipe. Another is her sherbet punch (so 90s, right?) that I recently made from memory for my cousin’s baby shower. No recipe is up for that one yet but I’m game to test, if y’all want. 🙂 My mom’s other signature dish was a three-layer Neapolitan cake with vanilla frosting. She passed away at the beginning of this year and hadn’t made the cake for years before then but people still mention it. It was that good. Today, I’m putting an easy twist on her signature cake with new recipe for Neapolitan layered pound cake. It bakes up in one pan instead of three and is full of true chocolate, strawberry, and vanilla flavors. Are you excited yet?
What is a Pound Cake?
A pound cake is a staple dessert in most every southern household. It’s called such because of the weight of the main ingredients required to make it. Easy to remember, right? Pound cake recipes call for one pound each of eggs, butter, sugar, and flour. And that is where the classic, dense texture comes from. Aside from the basics, you can flavor a pound cake just about any kind of way. Here’s a tropical pineapple pound cake I love. You’ll also want to check out my vanilla peppermint pound cake for the holidays!
How to Make Neapolitan Cake
Neapolitan cake consists of three distinct layers: chocolate, strawberry, and vanilla. Sometimes the layers are marbled. To make the beautiful layers of this Neapolitan pound cake, whip up the batter for a basic vanilla pound cake then divide it into three parts and flavor them with chocolate, strawberry, and more vanilla. For the strawberry flavor, I pulsed a package of freeze-dried strawberries in my blender for a bit then mixed the powder into one third of the batter. Cocoa powder provides the flavor for the chocolate batter. And for vanilla, an extra dose of vanilla extract. These batters then get layered into a bundt pan for the perfect finished product you see here. If you don’t have a bundt pan on hand, pound cake is also commonly made in a loaf or tube (angel food) pan. This super moist sweet tea pound cake is a scrumptious example of pound cake in a tube pan.
The finished cake is pure perfection. All the flavors come through and don’t the layers look so pretty? We are supposed to get a little seasonal temperature drop over the weekend, which means I’ll be firing up my oven to bake even more. I hope you’ll bake this Neapolitan layered pound cake soon. Sharing is caring so be sure to pin this recipe on Pinterest. 🙂 Thanks for reading!
P.S. More cakes to bake:
Classic dense, moist pound cake with distinct chocolate, strawberry, and vanilla layers
- 1 pound unsalted butter softened to room temperature
- 6 eggs
- 3/4 cup milk
- 2 cups granulated sugar
- 2 teaspoons vanilla extract divided
- 4 cups flour
- 1/2 teaspoon sea salt
- 2 teaspoons cocoa powder
- 1.5 ounces freeze dried strawberries crushed into powder
- 6 drops red food coloring optional
- 3 tablespoons unsalted butter
- 1 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Grease and flour a bundt or tube (angel food cake) pan and set aside.
Cream butter in a mixer or food processor until smooth and a slightly lighter shade of yellow. Add eggs, sugar, extract, and milk and continue mixing until uniform.
In another bowl, mix flour and sea salt. Add dry ingredients to wet mixture and beat until uniform and smooth. It may be necessary to hand stir a couple of times in order to ensure no pockets of flour remain.
Divide batter evenly into three bowls. To one bowl, mix in remaining teaspoon of vanilla extract. To another bowl, mix in freeze dried strawberries and red food coloring. To the other bowl, mix in cocoa powder.
Spread each batter, one at a time, into prepared bundt pan. Bake on middle rack of oven for about an hour and 10 minutes or until a toothpick inserted into multiple sections of the cake comes out clean.
Meanwhile, to make the frosting, beat powdered sugar and butter together. Add in milk and vanilla extract and continue mixing until fluffy and smooth. Frosting should be thick but not stiff.
Remove cake from pan. Cool completely then spoon frosting over top and allow to drip down sides of cake.