Neapolitan Pound Cake Recipe

Name: Neapolitan Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake:; 6 tablespoons whole milk, at room temperature, plus 1 1/2 tbsp for the cocoa; 6 large eggs, at room temperature; 1 tablespoon vanilla extract; 1 3/4 cups self-rising flour; 2/3 cup all-purpose flour, plus more for dusting; 1/2 teaspoon salt; 1 1/2 cups granulated sugar; 1 1/4 cups plus one tbsp unsalted butter (soft but not oily) diced, plus extra for greasing; 2 tablespoons Dutch-processed cocoa powder; A drop or two of pink (or any other color) food coloring, preferably gel or paste; For the icing:; 3 tablespoons whole milk, warmed; 2 cups plus 2 tbsp confectioners' sugar, dusted; 2 tablespoons unsalted butter, at room temperature; 1/2 teaspoon vanilla extract; A drop or two of pink (or any other color) food coloring, preferably gel or paste

Servings: persons

For the cake:
6 tablespoons whole milk, at room temperature, plus 1 1/2 tbsp for the cocoa
6 large eggs, at room temperature
1 tablespoon vanilla extract
1 3/4 cups self-rising flour
2/3 cup all-purpose flour, plus more for dusting
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 1/4 cups plus one tbsp unsalted butter (soft but not oily) diced, plus extra for greasing
2 tablespoons Dutch-processed cocoa powder
A drop or two of pink (or any other color) food coloring, preferably gel or paste
For the icing:
3 tablespoons whole milk, warmed
2 cups plus 2 tbsp confectioners' sugar, dusted
2 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
A drop or two of pink (or any other color) food coloring, preferably gel or paste

1
Preheat your oven to 350u00b0F. Grease and flour a 9-inch Bundt pan and set aside.
2
Place the milk, eggs, and vanilla extract in a medium bowl and lightly whisk, just to combine.
3
Sift both flours and the salt directly into the bowl of an electric mixer with the paddle attachment in place, then add the sugar and mix on low speed for 30 seconds. Add the butter and half the egg mixture and continue to mix until the dry ingredients are incorporated. Increase the speed to medium and beat for 1 minute. Scrape down the sides of the bowl, then gradually add the remaining egg mixture, in two batches, making sure the first batch is fully incorporated before adding the next. Scrape down the sides of the bowl, then divide the batter equally among three small bowls.
4
Warm 1 1/2 tbsp milk in a small saucepan, then place in a small bowl with the cocoa powder. Stir to form a smooth and very thick paste, then combine this into one of the bowls of cake batter and set aside. Tint the second bowl of cake batter with the pink food coloring, adding a drop of two at a time until it is the color you want. Leave the third and remaining bowl of batter as it is.
5
Spoon the three mixtures into the prepared pan in six alternate blocks, two of each color, then use a skewer or small knife to make a zigzag-shaped swirl once through the mix to create a marble effect. Don't be tempted to overdo the swirling as you will lose the effect of the marbling.
6
Bake for 40-50 minutes, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and set aside for 10 minutes (the cake will start to shrink from the sides only after it's removed from the oven.) The cake tends to dome in the oven, so if you want a perfectly flat base (the top will become the bottom once it's inverted), just slice off the top to flatten it out before turning the cake out onto a wire rack to cool completely.
7
Make the icing: Combine the warm milk and confectioners' sugar in a small mixing bowl. Add the butter and vanilla extract and whisk until smooth, then add the pink food coloring (depending on how bright you want to go) and mix well.
8
Spoon the icing all over the cooled cake, so that it drips unevenly down the sides. Allow the icing to set for a few minutes before serving.

1765

kcal

Calories

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the cake:, 6 tablespoons whole milk, at room temperature, plus 1 1/2 tbsp for the cocoa, 6 large eggs, at room temperature, 1 tablespoon vanilla extract, and more.

Yes, Neapolitan Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Neapolitan Pound Cake

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