If you’re searching for a dessert that combines beauty, nostalgia, and flavor in every slice, you have to try this Neapolitan Pound Cake. Imagine gently swirling together three beloved flavors — chocolate, vanilla, and strawberry — into one soft, buttery loaf. Each colorful layer makes this cake a showstopper before you’ve even tasted it, and once you do, you’ll be hooked by the rich crumb and satisfying blend of classic tastes. Whether you want to impress guests, treat your family, or just need a little baking therapy, this playful pound cake really covers all the bases.

Neapolitan Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

This Neapolitan Pound Cake shines with ingredients you probably have in your kitchen right now. Each simple component builds the buttery flavor, tender crumb, and those iconic tri-color layers that make this cake special!

Unsalted butter (1 cup, softened): The heart of any good pound cake, butter delivers rich taste and helps produce a silky, moist crumb.
Granulated sugar (1 3/4 cups): Essential for sweetness and structure; it also helps achieve that light, fluffy texture when creamed with butter.
Large eggs (4): These add lift, richness, and a soft, even crumb.
Vanilla extract (2 teaspoons): A must for warm, comforting depth in the vanilla and overall flavor.
All-purpose flour (2 1/2 cups): The foundation of the cake — it gives the loaf its satisfying bite.
Baking powder (1/2 teaspoon): Just enough to add lightness without losing the pound cake’s signature density.
Salt (1/2 teaspoon): Brings out the other flavors and balances the sweetness.
Whole milk (1/2 cup): Ensures a moist, tender texture throughout the cake.
Unsweetened cocoa powder (1/4 cup): For that classic chocolate layer — choose a good quality powder for maximum chocolate flavor.
Milk for chocolate layer (2 tablespoons): Keeps the chocolate batter smooth and lush.
Strawberry extract or freeze-dried strawberry powder (1/2 teaspoon or 2 tablespoons): Strawberry powder offers authentic berry flavor; the extract is a quick and easy swap.
Pink food coloring (optional): For a vibrant strawberry layer, but it’s just as lovely if you prefer a natural, more rustic look.

How to Make Neapolitan Pound Cake

Step 1: Prepare Your Pan and Oven

First things first: Preheat your oven to 350°F (175°C) for that perfect golden top and classic pound cake texture. Next, generously grease a 9×5-inch loaf pan with butter or nonstick spray — you want every bit of your beautiful Neapolitan Pound Cake to pop out cleanly when it’s time to serve.

Step 2: Cream the Butter and Sugar

In a large bowl, whip together the softened butter and granulated sugar for about 3–5 minutes until the mixture becomes pale and fluffy. This step is key to achieving a cake crumb that’s both tender and light, so don’t skimp on the mixing!

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, mixing well after each addition to keep the batter smooth and stable. Stir in the vanilla extract, which wraps each layer with warm, sweet aroma and flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the rising agents and flavorings are evenly distributed before joining the main batter.

Step 5: Build the Batter

Alternately add the dry ingredient mixture and the 1/2 cup whole milk to your wet batter, starting and ending with the dry ingredients. This method keeps your Neapolitan Pound Cake batter smooth and prevents over-mixing, which preserves that ideal, soft crumb.

Step 6: Split and Flavor the Batters

Divide your batter evenly into three bowls. For the chocolate layer, gently stir in the cocoa powder and 2 tablespoons milk until smooth. For the strawberry layer, blend in the strawberry extract or freeze-dried strawberry powder, and add a few drops of pink food coloring if you want that fun pop of color. The third portion stays plain — this will be your bright, classic vanilla layer.

Step 7: Layer the Cake

Carefully spoon each flavored batter, one at a time, into your prepared loaf pan. Spread each layer gently to the edges, but don’t worry about perfection; a little swirl just makes it even more appealing once sliced.

Step 8: Bake and Cool

Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean. The Neapolitan Pound Cake should have a golden top and fabulous aroma at this point! Let it rest in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

How to Serve Neapolitan Pound Cake

Garnishes

To take your Neapolitan Pound Cake over the top, try dusting it with powdered sugar, drizzling with a simple vanilla glaze, or topping each slice with dollops of whipped cream and fresh berries. The tri-color interior looks stunning with a contrasting topping, and you can’t go wrong with a few chocolate shavings or sprinkles for fun.

Side Dishes

This cake pairs beautifully with small bowls of vanilla or strawberry ice cream, a side of fresh sliced strawberries, or even a scoop of tangy yogurt. Sipping on hot coffee or a glass of cold milk is the ultimate cozy addition to your cake experience.

Creative Ways to Present

For a party, cut the loaf into thin slices and stack them for a colorful “cake sandwich” platter. Or slice thick pieces and use them as the base for a decadent summer trifle layered with whipped cream and fruit. Individual slices make great picnic treats, and a few pretty edible flowers will wow any table setting.

Make Ahead and Storage

Storing Leftovers

After your Neapolitan Pound Cake cools completely, wrap slices (or the whole loaf) tightly in plastic wrap or store in an airtight container at room temperature. It stays moist and delicious for up to three days — if it lasts that long in your house!

Freezing

To freeze, wrap the cooled loaf or individual slices tightly in plastic wrap and then in foil, or seal in a freezer bag. Properly stored, Neapolitan Pound Cake keeps its flavor and texture for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.

Reheating

If you love a warm slice, pop your cake in the microwave for 10–15 seconds, or toast a piece lightly in a toaster oven. This freshens up the flavors and makes any added topping or dollop of ice cream slightly melty and even more tempting.

FAQs

Can I use natural strawberry puree instead of extract or powder?

Absolutely! Just keep in mind that strawberry puree adds moisture, so use only a tablespoon or two and reduce the milk in the strawberry layer slightly to keep your Neapolitan Pound Cake from becoming too soft.

Can I bake this as cupcakes or in a bundt pan?

You sure can! Cupcakes will take less time (start checking at 20–25 minutes), while a bundt pan may need a little more time in the oven. Always check for doneness using a toothpick and keep in mind that the layers may swirl a bit differently.

Is there a way to make this recipe dairy free?

Yes! Replace the butter with vegan baking sticks, use your favorite non-dairy milk, and make sure your cocoa powder and other ingredients are dairy-free so everyone can enjoy a slice of Neapolitan Pound Cake.

What’s the best way to get clean, defined layers?

For crisp layers, carefully spread each batter layer to the pan’s edges with an offset spatula or the back of a spoon and tap the pan gently on the counter to remove air pockets. Don’t worry if the layers blend at the edges — the marbled look is part of the charm!

Can I double the recipe for a bigger crowd?

Go for it! Just use two loaf pans and rotate them halfway through baking for even results. This way you can have one Neapolitan Pound Cake to serve and one to hide for late-night treats.

Final Thoughts

If you’re ready to make memories and wow your tastebuds, this Neapolitan Pound Cake is the perfect baking adventure. There’s magic in every colorful layer, and once you enjoy that first buttery, flavorful slice, you’ll understand why it’s a classic worth sharing. Happy baking — you’re going to love every bite!

Neapolitan Pound Cake Recipe

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4.7 from 22 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful flavors of chocolate, strawberry, and vanilla with this Neapolitan Pound Cake. A moist and tender cake with three distinct layers, perfect for a sweet treat anytime.

Ingredients

Scale

Vanilla Layer:

1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk

Chocolate Layer:

1/4 cup unsweetened cocoa powder
2 tablespoons milk

Strawberry Layer:

1/2 teaspoon strawberry extract or 2 tablespoons freeze-dried strawberry powder
Pink food coloring (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla.
Prepare dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the 1/2 cup milk, beginning and ending with the dry ingredients.
Divide the batter: Divide the batter into three portions.
Chocolate Layer: Mix cocoa powder and 2 tablespoons milk into one portion of the batter.
Strawberry Layer: Stir in strawberry extract or strawberry powder and pink food coloring if desired.
Layer the batters: Spoon the batters into the prepared loaf pan one at a time, spreading each layer to the edges.
Bake: Bake for 60–70 minutes until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.