Neapolitan Party Cake
I love this Bundt cake. It is fun, colorful, festive, and you can really taste the distinct flavors. Oftentimes when I taste a multicolored cake or cake with a twist (zebra cake, I’m looking at you) for some reason they LOOK better than they TASTE. I’m not sure why, but my suspicion is a lot of them come from a box.
This cake is homemade and uses a rich, standard Bundt cake recipe as its base. The batter is portioned into three equal layers and you mix each flavor separately. But be prepared, you will dirty a lot of dishes to make it. There are a lot of steps too. However, I promise if you follow this recipe to a T the first time you will not be disappointed when you cut into it. The cake is lovely and with any America’s Test Kitchen Recipe, it tastes absolutely delicious.
Neapolitan Party Cake
3 cups (15 oz) Bob’s Red Mill All-Purpose Flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
3/4 cup buttermilk, room temperature
1 tbsp. vanilla extract
1 tbsp. fresh lemon juice
2 1/4 sticks (18 oz) unsalted butter, cut into chunks and softened
2 cups (14 oz) sugar
3 large eggs, room temperature
1 large egg yolk, room temperature
1/3 cup chocolate syrup, such as Hershey’s
2 tbsp. Dutch-processed cocoa powder
1/2 cup strawberry jam
3 drops red food coloring
1 recipe chocolate glaze (recipe follows)
- Adjust oven rack to the lower-middle position and heat oven to 35o degrees. Butter and flour a 12-cup Bundt pan or use a baking spray, I like Baker’s Joy.
- Whisk the flour, salt, baking powder, and baking soda together in a medium bowl. In a small bowl, whisk the buttermilk, vanilla, and lemon juice together.
- In a stand mixer, beat the butter and sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs and egg yolk, one at a time, until combined. About one minute.
- Reduce the mixer speed to low and beat in 1/3 of the flour mixture, followed by 1/2 of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated.
- Divde the batter evenly among three bowls. Whisk the syrup and cocoa together, then stir into one of the bowls of batter until combined. Stir 1/4 cup of the jam and the red food coloring into another bowl of batter until combined. Scrape the remaining bowl of plain batter into the prepared pan, followed by the strawberry batter, then the chocolate batter (in that order).
- Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50-60 minutes. Rotate the pan halfway through baking.
- Let the cake cool in the pan for 10 minutes, then flip it out onto a wire rack to cool completely, about 2 hours. Melt the remaining 1/4 cup jam in a small saucepan over medium heat until pourable. About one minute. Brush jam all over cake. Drizzle chocolate glaze (recipe follows) over the top and sides of cake. Let the glaze set, about 25 minutes, before serving.
4 oz bittersweet chocolate, melted
1/2 cup heavy cream, hot
2 tbsp light corn syrup
1/4 tsp vanilla extract
Whisk all of the glaze ingredients together in a medium bowl until smooth and let sit until thickened, about 25 minutes. Pour the glaze over the top of the cake after it has cooled completely, letting the glaze drip down the sides.
Recipe from The America’s Test Kitchen “Family Baking Book”, 2008
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