Neapolitan Bundt Cake
This is a wonderfully creative and eye-catching recipe that’s just as delicious as it is beautiful. The Neapolitan Bundt Cake is incredibly moist and made easy with a boxed white cake mix, enhanced with strawberry extract and rich chocolate syrup. The flavors are layered directly into the batter, creating a stunning effect and a classic blend of vanilla, strawberry, and chocolate in every slice.
Author Cathy and Allrecipes
Servings 8 servings
Ingredients
- 1 18.25 ounce package white cake mix
- 1 cup water
- ¼ cup vegetable oil
- 3 eggs
- 1 teaspoon strawberry extract add extra
- ¼ cup chocolate syrup
- 3 drops red food coloring
- ⅔ cup confectioners' sugar
- 3 tablespoons chocolate syrup
Instructions
- Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
- Blend the cake mix, water, oil, and eggs on low speed until moistened.
- Beat 3 minutes on medium speed.
- Pour 1/2 of the batter into the bundt pan.
- Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color).
- Carefully pour this into the pan.
- Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
- Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
- Remove from pan and drizzle chocolate glaze over the top.
To make chocolate glaze:
- Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth.
- If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained.
- Drizzle over top of the bundt cake.
Notes
If you can't find strawberry extract, substitute strawberry syrup that you put in a glass of milk.
Variation - A reviewers comment: strawberry flavoring, but I used about 1/2 tsp more. I then added an 1/8 cup of strawberry jam. (Next time I'll use a little more because my family LOVED the small strawberry pieces in the cake.) The chocolate cake batter DEFINITELY lacked chocolate flavor, so I added an 1/8 cup of Dutch cocoa and 6 tablespoons of melted bittersweet chocolate. (You could probably use semi-sweet.) I was NOT pleased with the taste of the frosting...it tasted more like confectioners sugar instead of chocolate. So, I added cocoa powder, a little melted bittersweet chocolate, 1/2 tsp of vanilla and enough milk to make it "drizzable." Turned out deliciously.
Another Variation comment: Made cupcakes instead and used a members trick to pipe batter in with zippie bag.
And chose another frosting and no extract. Used a beet juice reduction for some color and melted chocolate chips in cake batter.
Source: https://www.allrecipes.com/recipe/8184/neapolitan-bundt-cake/
Variation - A reviewers comment: strawberry flavoring, but I used about 1/2 tsp more. I then added an 1/8 cup of strawberry jam. (Next time I'll use a little more because my family LOVED the small strawberry pieces in the cake.) The chocolate cake batter DEFINITELY lacked chocolate flavor, so I added an 1/8 cup of Dutch cocoa and 6 tablespoons of melted bittersweet chocolate. (You could probably use semi-sweet.) I was NOT pleased with the taste of the frosting...it tasted more like confectioners sugar instead of chocolate. So, I added cocoa powder, a little melted bittersweet chocolate, 1/2 tsp of vanilla and enough milk to make it "drizzable." Turned out deliciously.
Another Variation comment: Made cupcakes instead and used a members trick to pipe batter in with zippie bag.
And chose another frosting and no extract. Used a beet juice reduction for some color and melted chocolate chips in cake batter.
Source: https://www.allrecipes.com/recipe/8184/neapolitan-bundt-cake/