Neapolitan Bundt Cake

Bake this delicious and easy-to-make Neapolitan Bundt cake with a vanilla glaze, all topped off with chocolate ganache for extra decadence.

Are you looking for a delicious, colorful dessert that is sure to bring oohs and ahhs when it’s plated? With its rich Neapolitan flavors of chocolate, vanilla, and strawberry intertwined in one delectable Bundt cake you’ll have your guests talking long after their last bite!

Take all the flavour combinations of a classic Neapolitan ice cream; combine it with our foolproof recipe and step-by-step instructions, and bake up this beautiful creation.

So spice up your next dinner party or potluck by serving this tantalizingly sweet Neapolitan Bundt Cake!

Tips for Making the BEST Cakes

This easy caramel cake recipe results in a delicious bundt cake with a tender crumb, but you should be aware of some cake baking basics.

• Make sure NOT to over-mix the batters if you want a light, fluffy cake.
• For best results, use ingredients that are at room temperature when making the batters.
• Do NOT open the oven door while baking until it is time to test it.
• The cake is done when a toothpick inserted into it comes out clean.
• Allow your cake to completely cool before frosting.
• You can use this recipe to make Neopolitan cupcakes too. Just fill cupcake liners 2/3 full and bake for 20-22 minutes.

How to Store Leftover Neapolitan Bundt Cake

Leftover cake should be wrapped tightly in cling wrap and left on your kitchen counter. If you wish to refrigerate the leftover cake, make sure to place it in an airtight container. Cake can be stored on the counter or in the fridge for up to five days.

Like many cakes, bundt cake freezes great! Wrap leftover cake tightly with plastic wrap, then place in a freezer bag or wrap over again with aluminum foil, and freeze for up to 3 months. Thaw overnight on your kitchen counter when ready to enjoy.

About the Equipment Needed to Make a Bundt Cake

Bundt pan – 3 boxes of cake mix makes about 16 cups of batter. Bundt pans come in a variety of sizes, with the largest I have found having a 15 cup capacity. You may want to use two bundt pans instead of a single large one to avoid wasting batter.

Plus you will want a wire rack, mixing bowls, a whisk, and a small saucepan.

About the Ingredients for Neapolitan Bundt Cake

Cake mix – You can definitely use made from scratch cake batter here, but making three flavoured cake batters is a lot of work. I love homemade cake but from the box is is the best option for this particular cake.

Powdered sugar – You will need icing sugar for the white glaze.

Vanilla – Pure vanilla extract will give you the best flavour, but artificial vanilla is just fine if that is what you have on hand.

Milk – For the glaze you can use any kin of milk or even cream.

Chocolate – I prefer semi-sweet chocolate chips here but you can use any level of sweetness from milk chocolate to dark chocolate.

Cream – For the ganache using heavy cream is best but even milk will work if necessary.

Looking for More Delicious Cake Recipes?

Check out more of my favourite cakes!

This layered chocolate strawberry cake is frosted with rich and velvety espresso buttercream, and topped with chocolate covered strawberries.

An easy recipe for a strawberry banana layer cake with layers of creamy whipped cream frosting made with fresh bananas and strawberries.

This white wine pound cake recipe is moist, fluffy, and perfectly sweet; it’s a delicious dessert that everyone will love.

How to Make a Neapolitan Bundt Cake

Yields: 6-7 servings | Prep time: 25 minutes | Cook time: 45 minutes

Ingredients:

1 Chocolate Cake Mix + Ingredients to prepare
1 Strawberry Cake Mix + Ingredients to prepare
1 White Cake Mix + Ingredients to prepare

For the Glaze:

1 cup Powder Sugar
1 tsp. Vanilla extract
2-3 Tbsp of Milk

For the Chocolate Ganache:

½ Cup semi sweet chocolate chips
¼ Cup heavy whipping cream

Directions:

Preheat your oven to 350 degrees Fahrenheit. Spray a large bundt pan with non-stick baking spray or grease well,

Prepare each cake mix as directed in separate bowls.

Pour in 1/2 of each batter into the bundt pan, one at a time. Then repeat with the remaining batter without over-filling the pan.

Lightly tap the bundt pan on a counter to allow the batter to settle and remove air bubbles.

Place the bundt pan on a baking sheet and bake in the oven for 45-50 minutes or until a cake tester inserted into the middle of the thickest park of the cake comes out clean. Allow to cool in the pan for 10 minutes.

Turn the bundt pan upside down onto a cooling rack or serving plate and carefully remove the pan. Set the cake aside to cool completely.

In a medium bowl whisk together the powdered sugar, vanilla, and milk until well combined.

Pour the glaze over the bundt cake.

Using a small saucepan, add the heavy cream and bring it to a simmer.

Pour the chocolate chips into a medium sized heat safe bowl, then pour over with the hot cream.

Allow to sit for 2-3 minutes before whisking until smooth and fully combined.

Gradually pour the ganache over the bundt cake.

Serve and enjoy!