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Best Neapolitan Bundt Cake with an Easy Chocolate Ganache Drip

Neapolitan bundt cake - featured image
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A stunning Neapolitan bundt cake with layers of chocolate, vanilla, and strawberry, topped with a glossy chocolate ganache drip. This showstopper dessert is surprisingly simple to make and perfect for any occasion.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 cup (226g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120g) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons (18g) unsweetened cocoa powder
  • 2 tablespoons hot water
  • 1 teaspoon strawberry extract
  • A few drops pink or red food coloring
  • 1 cup (175g) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy cream
  • 1 tablespoon unsalted butter (optional, for shine)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan generously with butter or baking spray, then dust with flour.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. With mixer on low, add one-third of the flour mixture, then half of the buttermilk, then another third of flour, then remaining buttermilk, and finally the last third of flour. Mix just until combined. Fold in sour cream with a rubber spatula.
  6. Divide batter evenly into three bowls (about 2 cups each). In the first bowl, whisk cocoa powder and hot water until smooth, then fold into batter. In the second bowl, stir in strawberry extract and food coloring. Leave the third bowl plain.
  7. Spoon chocolate batter into the bottom of the prepared pan and spread evenly. Carefully spoon vanilla batter over chocolate layer, then strawberry batter on top.
  8. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean. If browning too quickly, tent with foil after 30 minutes.
  9. Cool cake in pan on a wire rack for 15 minutes, then invert onto rack and cool completely (1-2 hours).
  10. Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips, let sit 2 minutes, then stir until smooth. Stir in butter if using. Let cool 5-10 minutes until slightly thickened.
  11. Place cooled cake on a serving plate. Drizzle ganache over the top, letting it drip down the sides. Let set 15-20 minutes before slicing.

Notes

Room temperature ingredients are essential for proper emulsification. Do not overmix the batter. Layer batters gently for clean stripes. Cool cake completely before adding ganache. Cake tastes even better the next day.

Nutrition

Keywords: Neapolitan bundt cake, chocolate ganache drip, strawberry cake, vanilla cake, layered bundt cake, easy dessert, showstopper cake

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