Neapolitan Bundt Cake Recipe

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2 votes | 863 views

I have seen this cake on the Internet using one white cake mix divided into 3 parts and using chocolate syrup, and either strawberry syrup or red food coloring for the 3 layers. However most reviews complained about the lack of flavors of the chocolate and strawberry layers. So my solution was to use 3 different cake mixes! I attend sufficient events where food is shared that making one cake, then others on two more occasions is no problem. Divide the mixes each into 3 parts by either weighing or use measuring cups; store the remaining parts in Ziploc bags and then in their boxes for future uses. Now you're ready to make the first one!

Prep time:
Cook time:
Servings: 14
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Ingredients

Cost per serving $0.08 view details
  • 1 box each, white, chocolate and strawberry cake mixes, divided
  • 2 egg whites
  • 1 cup water, divided
  • 4 tablespoons vegetable oil, divided
  • 1/4 teaspoon almond extract
  • 2 eggs, divided
  • Ganache, chocolate glaze or frosting (optional)

Directions

  1. Heat oven to 325 degrees. Grease a 12-cup fluted tube or Bundt cake pan with shortening and lightly flour it, or spray with baking spray with flour.
  2. Into a medium-size mixing bowl put 1/3 of an 18.25 ounce white cake mix (approximately 6 ounces by weight or 1 2/3 cups dry mix), 2 egg whites, 1/3 cup water, 4 teaspoons oil, and almond extract.
  3. Beat with electric mixer on low speed for 1 minute until well mixed. Pour into prepared pan scraping bowl well (I used the same mixing bowl and beaters for all three layers but if you're a purist, use clean ones each time.)
  4. Into same mixing bowl put 1/3 of an 18.25 strawberry cake mix, 1 egg, 1/3 cup water, and 4 teaspoons oil. Beat as above and carefully pour it over the white layer mixture in pan, scraping bowl thoroughly.
  5. Place 1/3 of an 18.25 chocolate cake mix into mixing bowl along with 1 egg, 1/3 cup water and 4 teaspoons oil. Beat mixture as above and carefully pour over strawberry layer.
  6. Bake 35-45 minutes or until toothpick inserted in center comes out clean..
  7. Cool 10 minutes in pan on rack. Turn cake out upside down onto rack and cool completely, about 1 hour.
  8. Finish cake with optional ganache, chocolate glaze or frosting.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 31g
Recipe makes 14 servings
Calories 61  
Calories from Fat 47 77%
Total Fat 5.36g 7%
Saturated Fat 0.7g 3%
Trans Fat 0.1g  
Cholesterol 29mg 10%
Sodium 24mg 1%
Potassium 13mg 0%
Total Carbs 2.52g 1%
Dietary Fiber 0.1g 0%
Sugars 1.43g 1%
Protein 0.98g 2%
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