Chocolate Strawberry Neapolitan Bundt Cake

Ingredients:

2 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 3/4 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup whole milk

1 tbsp vanilla extract

1/2 cup strawberry puree (fresh or frozen and thawed)

A few drops red food coloring (optional, for strawberry layer)

1/3 cup unsweetened cocoa powder

1/4 cup hot water

Glaze (optional):

1 cup powdered sugar

2–3 tbsp milk

Sprinkles or sliced strawberries for garnish

Directions:

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.

In a bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.

Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.

Divide batter into 3 bowls:

Bowl 1: Leave plain (vanilla layer).

Bowl 2: Stir in strawberry puree and red food coloring.

Bowl 3: Mix cocoa powder with hot water and blend into batter for chocolate layer.

Spoon each batter layer into the bundt pan, one at a time, smoothing gently.

Bake for 55–60 minutes, or until a toothpick comes out clean. Cool in pan for 10 mins, then invert onto wire rack.

For glaze, whisk powdered sugar and milk until pourable. Drizzle over cooled cake and garnish if desired.

Prep Time: 25 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 25 minutes

Kcal: 470 kcal per slice | Servings: 12 servings

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