Neapolitan Bundt Cake (From America’s Test Kitchen)
It’s a delicious cake. The only complaint I have is that the strawberry flavor isn’t strong enough. Now how to ramp up the flavor?
Have at room temperature:
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk or sour milk
1 tablespoon vanilla
1 tablespoon fresh lemon juice
2 1/4 sticks unsalted butter, cut into chunks and softened (18 tablespoons)
2 cups superfine sugar
3 large eggs
1 large egg yolk
1/3 cup chocolate syrup
2 tablespoons Dutch processed cocoa powder
1/2 cup strawberry jam, divided
3 drops red food coloring
1 recipe Chocolate Glaze (recipe to follow)
- Adjust the oven rack to the lower middle position and heat the oven to 350˚F. Prepare a 12 cup Bundt pan: melt a tablespoon butter mixed with a tablespoon flour and brush the mixture inside the pan. Set aside.
- In a medium bowl, whisk the flour, salt, baking powder, and baking soda. In a small bowl, whisk the buttermilk or sour milk, vanilla, and lemon juice together.
- In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs and egg yolk one at a time until combined, about 1 minute.
- Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half the buttermilk/sour milk mixture. Repeat with half the remaining flour mixture and the remaining buttermilk/sour milk mixture. Beat in the remaining flour mixture until just incorporated.
- Divide the batter equally among three bowls. In a small bowl, whisk the syrup and cocoa together until combined; add this chocolate mixture to the batter in one of the bowls. Set aside. Melt 1/4 cup of strawberry jam and add the red food coloring. Cool slightly. Stir strawberry mixture into a second bowl of batter. Scrape the remaining plain bowl of batter into the prepared Bundt pan, followed by the strawberry batter, then the chocolate batter. Do not worry if the batter layers do not completely cover the one below it.
- Wipe any drops of batter off the sides of the pan. Gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50-60 minutes. Rotate the pan halfway through baking.
- Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack. While the cake is still warm, melt the remaining 1/4 cup strawberry jam and brush this all over the cake. Cool the cake completely, about 1-2 hours.
- Glaze the cooled cake with a chocolate glaze.
Chocolate Glaze (from America’s Test Kitchen)
4 ounces bittersweet chocolate, chopped
1/3 cup heavy cream, hot
2 tablespoons light corn syrup
1/4 teaspoon vanilla
Pinch of salt
Whisk all ingredients in a medium bowl until smooth and let it sit until thickened, about 25 minutes. Pour the glaze over the top of the cake, letting the glaze drip down the sides. Let the glaze set before serving, about 25 minutes. I served a slice of Bundt cake with a scoop of Magic Strawberry Ice Cream. It was delicious!