This Neapolitan Marble Bundt Cake captures the flavors of your favorite childhood treat in a beautiful bundt. Layers of vanilla, strawberry, and chocolate cake create a delicious surprise in every bite.
Jump to
To finish it off, a rich strawberry white chocolate ganache adds a touch of elegance, making this cake perfect for Mother's Day or any special occasion.
This easy bundt cake makes a lovely brunch or anytime cake. It has tender, delicate crumbs, beautiful layers of vanilla, strawberry, and chocolate, and a delicious white chocolate glaze.
This recipe calls for strawberry gelatine flavor. If you love bundt cake as much as we do, be sure to check out our Marble Bundt Carrot Cake, Vanilla Bundt with Vanilla Glaze, Lemon Poppy Seed Bundt Cake, and Marble Pound Cake.
How to Make Neapolitan Marble Bundt Cake
Note: The full instructions are provided in the recipe card below.
- Preheat oven and prep a Bundt pan.
- Sift flour and baking powder and set aside.
- Cream butter, sugar, and wet ingredients.
- Beat in eggs one at a time.
- Alternate dry and wet ingredients, mixing until just combined.
- Divide the batter and create chocolate and strawberry variations.
- Layer plain, strawberry, and chocolate batter in the pan and swirl gently.
- Bake until a toothpick inserted in the center comes out clean.
- Cool the cake, then glaze it with cooled white chocolate glaze.
Watch Recipe Video
Camila's Tips
- Overmixing the batter is the number one culprit for a tough, dense marble cake. Once you've added the flour, mix until it is just combined.
- A common mistake to avoid while making marble cake is over-swirling the batter. While you want some nice swirls of color, going overboard can lead to a muddy batter that loses its distinct layers. Gently swirl the batters together with a figure-eight motion, going once around the pan. For a more swirled cake, go around one more time, but no more. Remember, it may not look like the batters are swirled much; that's okay. It's important not to over-swirl!
- You can adjust the amount of cocoa powder for a stronger chocolate flavor.
- Add raspberry gelatine instead of strawberry for a different fruity layer.
Pair with
You may also like
Recipe
Neapolitan Marble Bundt Cake
This Neapolitan Marble Bundt Cake captures the flavors of your favorite childhood treat in a beautiful bundt. Layers of vanilla, strawberry, and chocolate cake create a delicious surprise in every bite.
To finish it off, a rich white chocolate ganache adds a touch of elegance, making this cake perfect for Mother's Day or any special occasion.
Ingredients
For the Napolitan Bunt Cake:
- 375 g (3 cups) all purpose flour
- 400 g (2 cups) granulated sugar for a bit sweeter cake add 500g (2-½ cups)
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 24 g ( 2 tablespoons) strawberry gelatin
- 41 g (½ cup) unsweetened natural cocoa powder, such as Hershey's (not Dutch processed)
- 6 tablespoons water
- 226 g (2 sticks) unsalted butter softned
- 60 ml (¼ cup) avocado oil or any neutral-flavored oil
- 5 large eggs , at room temperature
- 1 tablespoon vanilla extract
- ½ cup whole milk
For the Strawberry White Ganache:
- 100 g white chocolate chips or bar, coarsely chopped , such as Ghirardelli
- 60 ml (¼ cup) heavy cream
- 5 g ( ¼ cup) freeze dried strawberry , grind in a coffee grinder or food processor
Instructions
For the Neapolitan Marble Bundt Cake:
- Position a rack in the center of the oven and preheat it to 350°F (175°C).
- Generously grease a 12-cup Bundt pan with shortening or butter, ensuring every part is coated. Dust the pan with flour, tapping out any excess. Alternatively, you can use baking spray.
- In a medium bowl, sift together the flour and baking powder; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, oil, sugar, salt, and vanilla at medium speed until creamy, about 2 minutes. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes.
- Reduce to medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
- At low speed, add the dry ingredients in three additions, alternating with the milk in two additions. Mix just until blended. Scraping down the sides of the bowl as necessary.
- Divide the batter into three separate mixing bowls. For the chocolate batter, take one of the batter, sift in the cocoa powder, and stir with a fork or small whisk until completely combined. Add the water and stir slowly until completely combined.
- For the strawberry batter, take another batter, add the strawberry gelatin, and stir with a spoon or small whisk until completely combined.
- Spoon plain batter into the prepared pan and smooth it into an even layer. Spoon strawberry batter over the plain batter and smooth it into an even layer. Spoon chocolate batter over the strawberry batter and smooth it into an even layer.
- Using a wooden skewer or butter knife, gently swirl the 3 batters together in a figure-eight motion, going once around the pan, taking care not to touch the bottom or sides of the pan. For a more swirled cake, go around one more time, but no more.
- Bake the cake for 60 to 70 minutes or until a cake tester inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes. Turn the cake onto the rack and let it cool completely.
- Set the cooled cake on a wire rack, positioning it on parchment paper or a foil-lined baking sheet to catch any excess glaze. Slowly pour the prepared white chocolate glaze over the top of the cake, allowing it to flow naturally and drip down the sides of the cake.
- Allow the cake to sit for approximately 30 minutes to let the glaze set and achieve a glossy finish before slicing and serving.
For the Strawberry White Chocolate Ganache:
- Place the white chocolate in a small bowl; set aside.
- In a small saucepan, bring the cream to a boil. Remove it from the heat and add the chocolate to the bowl. Stir until the chocolate is completely melted and smooth. Stir in the ground strawberries.
- Cover the surface of the glaze with a piece of plastic wrap and let it cool for 10 minutes before using.
Watch how to make it
Notes
How to Make Ahead & Freeze
- This cake keeps well for up to 3 days. Once cool, store in a cake dome or cover with plastic wrap at room temperature.
- The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it in plastic wrap and then aluminum foil. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)
Nutrition
Nutrition Facts
Neapolitan Marble Bundt Cake
Amount per Serving
Calories
536
% Daily Value*
Fat
28
g
43
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
127
mg
42
%
Sodium
259
mg
11
%
Potassium
171
mg
5
%
Carbohydrates
67
g
22
%
Fiber
2
g
8
%
Sugar
41
g
46
%
Protein
8
g
16
%
Vitamin A
676
IU
14
%
Vitamin C
5
mg
6
%
Calcium
117
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
