Decadent Neapolitan Pound Cake Recipe: Chocolate, Strawberry, and Vanilla!

🍰The Neapolitan pound cake is a delicious combination of chocolate, strawberry, and vanilla flavors, allowing you to enjoy all your favorite ice cream flavors in one cake.

🍫The chocolate flavor in the pound cake is rich and decadent, thanks to the addition of high-fat cocoa powder.

🍓The strawberry flavor in the pound cake is achieved using a drop of Laura Ann Oil and pink gel food coloring.

🍰The vanilla flavor serves as a base for the other flavors, providing a delicate and aromatic taste to the pound cake.

🍫🍰🍓You can customize the flavors of the pound cake based on your preferences. If you prefer more chocolate, add extra cocoa powder. If you're a strawberry lover, increase the amount of strawberry flavoring.

Can I skip the cream cheese in the recipe?

—No, the cream cheese adds moisture and a subtle tangy flavor to the pound cake. It helps create a dense and tender texture.

Can I use regular cocoa powder instead of high-fat cocoa powder?

—Yes, you can use regular cocoa powder, but the high-fat cocoa powder will result in a richer and more intense chocolate flavor.

Can I make the pound cake without food coloring?

—Yes, you can omit the food coloring if you prefer. The color adds visual appeal and represents the Neapolitan ice cream, but it's not necessary for the taste.

How should I store the pound cake?

—After the cake has cooled completely, you can store it at room temperature in an airtight container for up to 3 days. Alternatively, you can refrigerate it for longer shelf life.

Can I freeze the pound cake?

—Yes, you can freeze the pound cake. Wrap it tightly in plastic wrap and place it in a freezer-safe container or bag. It can be stored in the freezer for up to 3 months.

00:00In this video, we will be making a delicious Neapolitan pound cake with flavors of chocolate, strawberry, and vanilla.

08:59Cream the butter, sugar, cream cheese, and vanilla extract for about 12 minutes until light and fluffy.

11:49Add the eggs one at a time, mixing just until incorporated.

13:38Gradually add the sifted cake flour, mixing lightly until combined.

15:16Separate the batter into three bowls: chocolate, strawberry, and vanilla.

16:17Pour the batters into prepared cake pans, creating layers of chocolate, strawberry, and vanilla.

20:34Bake the cakes in a preheated oven at 325 degrees Fahrenheit for about 45 minutes or until a toothpick inserted into the center comes out clean.

25:10Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.