Neapolitan Pound Cake Recipe

There’s a certain magic that happens when you slice into a Neapolitan Pound Cake: three gorgeous layers of pink, white, and brown peek out at you, each promising a classic flavor—strawberry, vanilla, and chocolate—all in one beautiful, buttery bite. With its tender crumb, nostalgic taste, and festive glaze topped with sprinkles, this dessert is a true crowd-pleaser that turns any gathering into a celebration. The tri-colored presentation makes it just as stunning to look at as it is delightful to eat!

Ingredients You’ll Need

Gathering the ingredients for Neapolitan Pound Cake is a breeze, yet every component brings something special—whether it’s rich flavor, perfect texture, or that irresistible pop of color. This list may look classic, but trust me, these essentials transform into pure magic once combined!

• Unsalted butter (1 cup, softened): The creamy backbone of our cake, creating that melt-in-your-mouth richness.
• Granulated sugar (2 cups): Adds just the right sweetness and helps build a tender crumb.
• Large eggs (5): Five eggs bring structure, richness, and plenty of lift to the batter.
• Buttermilk (1¼ cups): Gives the pound cake an extra-tender crumb and subtle tang.
• Vanilla extract (1 tsp): Infuses the vanilla layer and overall batter with fragrant warmth.
• All-purpose flour (3 cups): The base that holds everything together and creates that classic pound cake texture.
• Baking powder (1 tsp): Ensures the cake rises beautifully—don’t skip it!
• Salt (¼ tsp): Just a touch to balance all that sweetness.
• Chocolate instant pudding mix (3 tbsp): Adds unbeatable moisture and deep chocolate flavor to one dreamy layer.
• Vanilla instant pudding mix (3 tbsp): The secret to making the vanilla stripe extra rich and plush.
• Strawberry gelatin mix (3 tbsp): Brings a playful pink hue and familiar berry sweetness to the top layer.
• Powdered sugar (1½ cups, for glaze): Essential for turning milk into a silky, sweet drizzle.
• Milk (3 tbsp, for glaze): Just enough to smooth out that glaze to perfect pourable texture.
• Sprinkles (¼ cup, pink, white, black): For a dash of fun and the finishing festive flair every Neapolitan Pound Cake deserves!

How to Make Neapolitan Pound Cake

Step 1: Prep Your Bundt Pan & Oven

Start by preheating your oven to 350°F (175°C), and then give your 10-inch bundt or tube cake pan a thorough greasing with either baking spray or butter, followed by a light dusting of flour. This step is key—since we’re after gorgeous layers, you don’t want even a single crumb to stick!

Step 2: Cream the Butter and Sugar

In your stand mixer, beat together the softened butter and granulated sugar until the mixture becomes very pale and fluffy, about 3–4 minutes. This not only dissolves the sugar but really incorporates air into your batter, setting you up for a lighter texture.

Step 3: Add Eggs, One at a Time

Add your eggs in, one by one, beating well after each addition. This makes sure your batter stays smooth, and every egg gets fully blended into all that buttery goodness—no overmixing or curdling here.

Step 4: Mix in Buttermilk and Vanilla

Lower your mixer speed and pour in the buttermilk and vanilla extract. Let the machine do the work until everything is silky and combined—don’t worry if it looks slightly curdled, it will smooth out when you add the flour.

Step 5: Combine Dry Ingredients & Add to Batter

In a separate bowl, whisk together the flour, baking powder, and salt. Then, gradually add this dry mix to the wet ingredients, stirring just until the batter forms and everything is combined. Resist the temptation to overmix, which can make your cake tough!

Step 6: Divide & Flavor the Batter

Scoop the batter evenly into three bowls (about 2 cups per bowl). Into one bowl, stir in the chocolate pudding mix; add vanilla pudding mix to the next; and strawberry gelatin mix to the last. This is where the Neapolitan magic happens, so make sure each bowl is mixed until uniform in color.

Step 7: Layer the Batters

First, gently spread the strawberry batter into the bottom of your prepared bundt pan. Next, add the vanilla layer, smoothing it carefully. Finally, top with chocolate batter. Take your time—each layer should sit squarely on the one before. This is what creates that eye-catching tri-color effect when sliced.

Step 8: Bake to Perfection

Place your filled cake pan on a baking sheet (to catch any drips) and bake for 60–65 minutes. The cake is done when a toothpick inserted into the center comes out clean, with just a few crumbs hanging on. Let it rest in the pan for 20 minutes, then invert onto a wire rack to cool completely before glazing.

Step 9: Glaze & Decorate

Whisk powdered sugar and milk until the glaze is smooth and pourable. Once your Neapolitan Pound Cake is completely cool, drizzle the glaze artfully over the top, letting it cascade down the sides. Finish with a scattering of pink, white, and black sprinkles for that unmistakable party vibe!

How to Serve Neapolitan Pound Cake

Garnishes

For a showstopping look, go big on presentation: a shiny glaze and a blizzard of colorful sprinkles are essential! You can also add a touch of fresh strawberries or a dusting of cocoa powder to highlight the flavors. For extra flourish, serve each slice with a swirl of whipped cream.

Side Dishes

If you want to take your Neapolitan Pound Cake over the top, try pairing each slice with a scoop of classic vanilla or strawberry ice cream. A side of fresh fruit or a cup of robust coffee balances the cake’s sweetness, turning a simple dessert into an unforgettable treat.

Creative Ways to Present

Cut the cake into thick slabs and serve them fanned out on a platter to show off those beautiful layers. For birthday parties, you can even insert sparklers or tall candles. If you’re prepping for a tea party, slice the cake into elegant wedges and arrange them with delicate teacups and saucers for a whimsical touch.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Neapolitan Pound Cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Its buttery texture actually improves on day two as the flavors meld, making it a fantastic make-ahead dessert for parties or gatherings.

Freezing

This cake freezes beautifully! To freeze, wrap individual slices or the whole cooled cake (without glaze) tightly in plastic wrap, then foil. Store in the freezer for up to 2 months. When you’re ready to serve, thaw overnight in the fridge and glaze fresh for best results.

Reheating

If you prefer a warm slice, pop a piece into the microwave for about 10–15 seconds. The cake softens up just enough, and the flavors blossom—like it’s fresh from the oven! If reheating a larger portion, cover with foil and warm in a low oven (300°F / 150°C) for 10–12 minutes.

FAQs

Can I use a different pan if I don’t have a bundt pan?

Absolutely! While a bundt pan creates the classic look, you can use a tube pan or even two standard loaf pans. Just keep an eye on the baking time—loaf pans will usually bake a bit faster, so start checking for doneness at the 50-minute mark.

Will the layers mix together as they bake?

Nope! The batters are thick enough that if you layer them gently, they’ll hold their shape and bake into those distinct Neapolitan stripes. Little swirls at the edges are totally normal (and add to the charm!).

Can I use homemade strawberry, vanilla, or chocolate flavoring instead of the mixes?

You can, but the pudding and gelatin mixes add both flavor and color, as well as extra moisture. If you want to use homemade options, be sure to add vanilla bean for the white layer, cocoa powder for chocolate, and freeze-dried strawberry powder plus food coloring for the pink.

What should I do if my glaze is too thick or thin?

If the glaze seems too thick to drizzle, whisk in a bit more milk, a teaspoon at a time. If it gets too thin, add a spoonful of powdered sugar until you reach the desired consistency—it should flow easily but not run off the cake entirely.

Can I make Neapolitan Pound Cake gluten-free?

Definitely! Just swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend and double-check that your instant pudding and gelatin mixes are certified gluten-free. The texture may be slightly more delicate, but all the flavor will shine through.

Final Thoughts

If you’re looking for a dessert that’s as joyful to make as it is to eat, Neapolitan Pound Cake is calling your name. Every colorful slice brings instant smiles and a taste of simple, sweet nostalgia. Give this recipe a try, share it with loved ones, and see how quickly it earns a place in your celebration lineup!

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