Neapolitan Pound Cake Recipe

Step 1

Make the cake:

Step 2

Position a rack in the middle of the oven and preheat the oven to 325 F. Grease a 10-cup Bundt pan with nonstick cooking spray. Dust the pan evenly with flour, taking care to get into all the nooks and crannies, and tap out the excess flour.

Step 3

In a medium bowl, whisk together the flour, salt and baking soda. Set aside.

Step 4

In a small bowl, stir together the strawberry powder and cornstarch until combined.

Step 5

In the bowl of a stand mixer fitted with the paddle attachment, add the sugar, butter and vanilla. Beat on medium speed until fluffy and lightened in color, about 2 minutes, scraping the bowl and paddle every 30 seconds.

Step 6

Reduce the speed to medium-low. Add the eggs, one at a time, scraping the bowl between each addition, until just incorporated.

Step 7

Add half of the flour mixture to the bowl and beat on low until just about combined Add the sour cream and beat on low until just about combined, scraping as needed. Add the rest of the flour mixture and mix until just shy of combined. Reserve the flour bowl.

Step 8

Remove the bowl from the mixer and give it one good mix with a rubber spatula to ensure all the dry bits are incorporated. Do not overmix.

Step 9

Transfer 1/3 of the batter (about 2⅓ cups) to the prepared pan. Smooth the batter into an even layer, taking care to not overwork it. Transfer another 1/3 of the batter to the bowl that had the flour and set aside.

Step 10

Put the mixer bowl with the remaining 1/3 of batter back on the mixer. Add the strawberry and cornstarch mixture and food coloring (if using). Mix on low until just combined, scraping as needed. Scrape the strawberry batter over the vanilla layer and smooth.

Step 11

Add the reserved batter back to the mixing bowl (it’s okay if there are some streaks of vanilla or strawberry batter in the bowl) and place the bowl back on the mixer. Add the cocoa, milk and espresso (if using) and mix on low until just combined, scraping as needed. Pour the chocolate batter over the strawberry layer and smooth.

Step 12

Bake for about 75 minutes or until the cake is risen, set and a skewer inserted into the center comes out clean.

Step 13

Place the pan on a wire rack to cool slightly for about 10 minutes. Very gently give the cake a couple tugs around the sides and center tube to coax it away. Invert the cake directly onto the wire rack and let cool completely.

Step 14

Make the glaze:

Step 15

In a small bowl, whisk together the powdered sugar, cocoa and espresso powder (if using) to combine. Add the milk and vanilla and whisk until smooth. Adjust with more sugar if too thin or more milk if too thick. Pour or spoon the glaze over the cake. Let set until firm before slicing.