If you’ve been searching for a delightful and nostalgic treat that brings together the best of three classic flavors, look no further than this Neapolitan Pound Cake Recipe. It combines the rich vanilla, luscious strawberry, and creamy chocolate notes into one beautifully moist and tender cake that’s perfect for sharing with friends and family. This pound cake is not only a feast for your taste buds but also a charming centerpiece for any occasion, offering familiar flavors with an inviting homemade charm.
Ingredients You’ll Need
The magic of this Neapolitan Pound Cake Recipe lies in its simplicity and quality ingredients. Each component plays a crucial role in crafting the perfect texture, taste, and even appearance of the cake. From flour providing structure to the aromatic vanilla that rounds out the flavors, these ingredients come together harmoniously.
- 1 ½ cups all-purpose flour: The backbone of the cake that ensures a tender crumb.
- 1 cup granulated sugar: Sweetens the cake beautifully while helping it brown.
- ½ cup unsalted butter (room temperature): Adds richness and moisture for a soft texture.
- 3 large eggs: Bind everything together and contribute to the cake’s structure.
- ½ cup whole milk: Brings moisture and helps in creating a soft crumb.
- 1 tsp baking powder: Gives the cake just the right lift without overpowering it.
- 2 tsp vanilla extract: Enhances the depth of flavor with sweet, fragrant notes.
- Zest of 1 lemon or orange (optional): Adds a subtle citrus brightness for extra freshness.
- Pinch of salt: Balances sweetness and brings out other flavors.
- Flavored pastes or natural flavorings (optional): For the Neapolitan effect, consider adding strawberry and chocolate elements through natural extracts or swirls.
How to Make Neapolitan Pound Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s nicely heated when your batter is ready. Grease a loaf pan thoroughly to ensure the pound cake releases easily after baking. This important initial step sets the stage for perfect baking.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the room temperature unsalted butter together with the sugar until the mixture becomes light, fluffy, and pale—about 4 to 5 minutes. This process incorporates air that helps your pound cake have an airy yet dense texture.
Step 3: Add the Eggs Gradually
Add the eggs one at a time, beating well after each addition. This steady mixing helps the batter maintain a smooth consistency and prevents it from curdling, making sure every bite is perfectly tender.
Step 4: Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Sifting ensures there are no lumps and distributes the baking powder evenly, which contributes to an even rise throughout the cake.
Step 5: Incorporate Dry Ingredients and Milk Alternately
Gradually mix the dry ingredients into the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients for best texture. This alternating method keeps the batter smooth and prevents overmixing that can toughen your cake.
Step 6: Add Vanilla and Citrus Zest
Fold in the vanilla extract and your choice of lemon or orange zest gently to preserve the delicate flavors. This finishing touch brightens up the cake and complements the classic Neapolitan flavor profile with a fresh twist.
Step 7: Create the Neapolitan Effect and Bake
For the Neapolitan look, divide your batter into three portions. Leave one plain, mix one with strawberry flavoring or puree, and the third with some cocoa powder or melted chocolate. Carefully layer each flavor one on top of the other in the pan without swirling too much to keep the distinct layers visible. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Slice
Allow your pound cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Cooling it fully is key to achieving clean slices that reveal the beautiful Neapolitan layers.
How to Serve Neapolitan Pound Cake Recipe
Garnishes
This cake shines with simple garnishes like a dusting of powdered sugar or a light drizzle of melted chocolate. Fresh strawberries or a dollop of whipped cream bring out the strawberry notes, adding an extra layer of delight to each slice.
Side Dishes
A scoop of vanilla ice cream or a cup of lightly brewed coffee pairs wonderfully with the rich flavors of this Neapolitan Pound Cake Recipe. For a fresher option, a bowl of mixed berries balances the sweetness beautifully and gives a fruity contrast.
Creative Ways to Present
Serve slices stacked as mini sandwiches with a smear of your favorite jam or nut butter between them for a playful twist. You can also layer the cake pieces with fresh cream and strawberries in a trifle dish for a stunning dessert centerpiece everyone will rave about.
Make Ahead and Storage
Storing Leftovers
After serving, keep leftovers wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 3 days. This keeps the cake moist and flavorful without drying out.
Freezing
If you want to savor your Neapolitan Pound Cake Recipe later, wrapping individual slices in plastic wrap and placing them in a freezer-safe bag lets you freeze them for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
To enjoy the cake warm, simply microwave slices for 15-20 seconds or reheat gently in a low oven wrapped in foil. Warm slices bring out the buttery richness and soften the layers perfectly.
FAQs
Can I use cake flour instead of all-purpose flour?
Using cake flour will result in an even lighter and softer pound cake, but be sure to adjust the amount slightly, as cake flour has less protein than all-purpose flour. This swap works great if you want a very tender crumb.
How do I achieve the distinct Neapolitan layers without them mixing?
To keep the layers separate, gently pour each flavored batter slowly over the previous one without swirling. Avoid using a spoon to mix the layers together. Patience and light handling are key to beautiful layers.
Is it okay to substitute milk with a non-dairy alternative?
Absolutely! You can use almond milk, oat milk, or any other unsweetened non-dairy milk to make the cake dairy-free, although whole milk adds a bit of richness that complements the flavors.
Can I make this recipe gluten-free?
Yes, by substituting with a gluten-free all-purpose flour blend, you can make this recipe gluten-free. Make sure your baking powder is also gluten-free to avoid any cross-contamination.
What’s the best way to add strawberry and chocolate flavors?
For strawberry, you can add natural strawberry puree or a few drops of strawberry extract. For chocolate, cocoa powder or melted chocolate added to the batter works best. Adjust the quantity gradually to get the desired intensity without affecting the cake’s texture.
Final Thoughts
Every bite of this Neapolitan Pound Cake Recipe feels like a warm hug wrapped in vanilla, strawberry, and chocolate—all the flavors you love from classic Neapolitan ice cream, now in cake form. I promise once you try it, it will become a beloved recipe in your baking repertoire, perfect for any celebration or just a cozy afternoon treat. Go ahead and impress yourself and your loved ones with this delightful cake!
Print
Neapolitan Pound Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
This classic Neapolitan Pound Cake is a moist and tender dessert featuring a perfect balance of butter, sugar, and vanilla with a hint of citrus zest. Baked to golden perfection, it offers a comforting texture and rich flavor ideal for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- ½ cup whole milk
- 2 tsp vanilla extract
Additional
- Zest of 1 lemon or orange (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the unsalted butter and granulated sugar together using a mixer until the mixture is light and fluffy, about 4-5 minutes, ensuring air is incorporated into the batter.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition to create a smooth and homogeneous batter.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, and a pinch of salt to evenly distribute the leavening agent and remove lumps.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk. Begin and end with the dry ingredients, mixing gently just until combined to avoid overworking the batter.
- Add Flavorings: Stir in the vanilla extract and the zest of lemon or orange (if using), folding them evenly into the batter for a fragrant finish.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool in the pan before slicing. This helps the cake set and retain moisture for perfect slices.
Notes
- Room temperature butter and eggs help achieve a smoother batter and better rise.
- You can substitute whole milk with buttermilk for a tangier flavor and softer crumb.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- Add nuts or chocolate chips for additional texture and flavor.
- Store the pound cake wrapped at room temperature for up to 3 days or freeze for up to 2 months.
