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Perfect Neapolitan Marble Bundt Cake: Easy Vanilla, Chocolate & Strawberry Swirl

Neapolitan marble bundt cake - featured image
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A stunning three-flavor bundt cake with rich chocolate, sweet strawberry, and classic vanilla swirls. This from-scratch recipe uses real freeze-dried strawberries and a double dose of cocoa for authentic flavor that looks bakery-level impressive with zero decorating skills required.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • ¼ cup (60ml) warm milk
  • 3 tablespoons Dutch-process cocoa powder
  • 2 tablespoons natural unsweetened cocoa powder
  • 2 tablespoons granulated sugar
  • ½ teaspoon vanilla extract
  • ½ cup (15g) freeze-dried strawberries
  • 2 tablespoons whole milk
  • 1 tablespoon granulated sugar
  • ¼ teaspoon vanilla extract
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons whole milk
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10-12 cup bundt pan with non-stick baking spray containing flour, getting into all crevices. Set aside.
  2. Place freeze-dried strawberries in a food processor or blender and pulse until fine powder forms (about 3 tablespoons). Set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a stand mixer with paddle attachment, beat softened butter and 2 cups granulated sugar on medium speed for 3-4 minutes until light and fluffy. Scrape bowl halfway through.
  5. Add eggs one at a time, beating well after each addition. Add 1 tablespoon vanilla extract and beat until combined. Scrape bowl again.
  6. With mixer on low, add flour mixture in three additions, alternating with 1 cup milk in two additions, starting and ending with flour. Mix just until combined. Fold with rubber spatula.
  7. Divide batter into three equal portions (about 2 cups each). Set one portion aside for vanilla layer.
  8. For chocolate swirl: In a small bowl, whisk together warm milk, both cocoa powders, 2 tablespoons sugar, and ½ teaspoon vanilla until smooth. Fold into one batter portion until fully combined.
  9. For strawberry swirl: In another small bowl, combine strawberry powder, 2 tablespoons milk, 1 tablespoon sugar, and ¼ teaspoon vanilla to form a thick paste. Fold into remaining batter portion until evenly pink.
  10. Layer batters in prepared pan: spoon vanilla batter evenly, then chocolate batter on top, then strawberry batter on top. Use a butter knife or skewer to gently swirl with 3-4 figure-eight motions.
  11. Bake for 45-55 minutes until a skewer inserted in center comes out clean or with few moist crumbs. Start checking at 45 minutes.
  12. Cool in pan on wire rack for exactly 15 minutes. Invert onto rack and remove pan. Cool completely, about 1-2 hours.
  13. For glaze: Whisk together powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla, and pinch of salt until smooth. Adjust consistency as needed. Drizzle over cooled cake.

Notes

Room temperature ingredients are essential for best results. The cake actually tastes better on day two as flavors meld. For cleaner stripes, don’t over-swirl – 3-4 figure-eight motions is plenty. If using a 9×13 pan instead, reduce baking time by about 10 minutes. Freeze-dried strawberries are preferred over fresh or frozen to avoid excess moisture.

Nutrition

Keywords: Neapolitan cake, marble bundt cake, vanilla chocolate strawberry cake, bundt cake recipe, easy dessert, birthday cake, strawberry cake, chocolate cake, vanilla cake

Find it online: https://fizzlefork.com/perfect-neapolitan-marble-bundt-cake-easy-vanilla-chocolate-and-strawberry-swirl/