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.

If you love the classic combination of chocolate, vanilla, and strawberry, this Neapolitan Bundt cake is about to become your new favourite dessert. Made with three layered cake batters and baked into one beautiful Bundt, this cake delivers all the nostalgic flavours of Neapolitan ice cream in sliceable form.

Finished with a simple vanilla glaze and rich chocolate ganache, it’s an eye-catching dessert that looks impressive on the table but is surprisingly easy to make. Whether you’re baking for a birthday, potluck, or just because you’re craving something colourful and decadent, this Neapolitan cake is guaranteed to stand out.

Tips for Making the BEST Bundt Cake

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 – Three boxes of cake mix create roughly 16 cups of batter. Since most standard Bundt pans hold about 10 to 15 cups, be sure to check the capacity of yours before filling. If your pan is on the smaller side, it’s best to divide the batter between two pans to prevent overflow and ensure even baking.

You’ll also need a wire rack for cooling, a few mixing bowls for preparing the different batters, a whisk for the glaze, and a small saucepan to make the chocolate ganache.

About the Ingredients for Neapolitan Bundt Cake

• Cake Mix – While you can absolutely make each layer from scratch, using boxed cake mixes keeps this triple-flavour cake simple and stress-free. Since you’re preparing chocolate, strawberry, and vanilla batters, the shortcut saves time without sacrificing flavour or texture. For this particular recipe, cake mix is the most practical option.
• Powdered Sugar – Also known as icing sugar, this creates a smooth, pourable vanilla glaze that sets beautifully over the cake.
• Vanilla – Pure vanilla extract gives the glaze a richer, more rounded flavour, but artificial vanilla works perfectly well if that’s what you have in your pantry.
• Milk – Any type of milk can be used for the glaze, including whole, 2%, or even cream. Adjust the amount slightly to reach your desired consistency.
• Chocolate – Semi-sweet chocolate chips provide a balanced ganache that isn’t overly sweet, but you can easily swap in milk chocolate for a sweeter finish or dark chocolate for a deeper, more intense flavour.
• Cream – Heavy cream produces the smoothest, glossiest ganache. In a pinch, milk can be used, though the ganache will be slightly thinner and less rich.

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 teaspoon Vanilla extract
• 2-3 tablespoons of Milk

For the Chocolate Ganache

• ½ Cup semi sweet chocolate chips
• ¼ Cup heavy whipping cream

Directions

1. Preheat the oven to 350°F. Generously grease a large Bundt pan with non-stick baking spray or butter and flour to ensure an easy release.
2. Prepare the chocolate, strawberry, and vanilla cake mixes separately according to the package directions.
3. Pour half of each batter into the prepared Bundt pan, layering them one at a time. Repeat with the remaining batters, being careful not to overfill the pan.
4. Gently tap the pan on the counter to help the batter settle and release any trapped air bubbles.
5. Place the Bundt pan on a baking sheet and bake for 45 to 50 minutes, or until a cake tester inserted into the centre of the thickest part comes out clean. Let the cake cool in the pan for 10 minutes.
6. Invert the pan onto a wire rack or serving plate and carefully lift it off. Allow the cake to cool completely before glazing.
7. In a medium bowl, whisk together the powdered sugar, vanilla extract, and milk until smooth. Drizzle the glaze evenly over the cooled cake.
8. For the ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a heat-safe bowl. Let sit for 2 to 3 minutes, then whisk until smooth and glossy.
9. Slowly pour the ganache over the glazed cake. Slice and serve.