Triple-Layer Neapolitan Cream Cheese Pound Cake

Neapolitan Pound Cake Recipe

Description:

This Neapolitan Pound Cake is not only visually appealing with its layered flavors of chocolate, vanilla, and strawberry but also incredibly easy to make. It’s a perfect dessert to share with family or friends. Whether for a casual gathering or a more festive occasion, this cake will surely impress. I first got this recipe from my sister, and after rediscovering it, I knew I had to share it with you. It’s a cake that’s both flavorful and fun to make!

Ingredients & Quantities:

Nutritional Information (per serving, based on 12 servings):

Step-by-Step Instructions:

1. Preheat Oven
   Preheat your oven to 350°F (or 325°F if using a colored or dark non-stick fluted tube pan). This is crucial for ensuring your cake bakes evenly.

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2. Prepare the Pan
   Grease and flour a 12-cup fluted tube pan using solid shortening or margarine. Avoid using oil, as it won’t provide the same smooth release. Make sure every crevice is well-coated to prevent sticking.

3. Blend Cream Cheese and Eggs
   In a large mixing bowl, blend the cream cheese and eggs using a mixer until the mixture is smooth and free of lumps. This ensures a creamy and rich texture to the pound cake.

4. Incorporate the Cake Mix and Milk
   Add the cake mix and milk to the cream cheese-egg mixture. Blend on medium speed until just combined, ensuring the batter is smooth and all dry ingredients are well incorporated.

5. Beat for 2 Minutes
   Increase the mixer speed to the highest setting and beat the mixture for 2 minutes. This step adds air to the batter, giving the cake a light and fluffy texture.

6. Divide the Batter
   Divide the batter into three equal parts:

   • Add the strawberry milk drink mix to one part (approximately 2 cups). Stir until fully combined, and pour this layer into the prepared fluted tube pan.
   • Add the vanilla extract to the second part (approximately 2 cups). Stir and pour this over the strawberry layer.
   • Add the chocolate milk drink mix to the remaining batter and stir until combined. Pour this as the final layer over the vanilla batter.

7. Bake
   Place the cake in the preheated oven and bake for 55 to 60 minutes. The cake is done when a toothpick inserted into the center comes out clean, indicating it’s fully cooked through.

8. Cool the Cake
   Once the cake is baked, cool it upright in the pan for 45 minutes. Cooling in the pan ensures the cake retains its shape and structure.

9. Remove from Pan
   After the cake has cooled, loosen the edges by running a knife around the sides of the pan. Gently remove the cake from the pan and transfer it to a wire rack to cool completely.

10. Optional Toppings
    If desired, sprinkle the cooled cake with powdered sugar for a simple finish. For an extra treat, serve it with a scoop of ice cream and drizzle of chocolate sauce.

Recipe Notes:

• Layering Tips: For the perfect layering effect, make sure to pour the batter evenly and gently so the colors don’t mix too much. Each layer should sit on top of the previous one without blending.
• Flavor Variations: You can experiment with different milk drink mixes for unique flavors. Try using raspberry or caramel drink mix to create a new twist on the classic Neapolitan flavors.
• Storage: This pound cake keeps well for up to 3 days when stored at room temperature in an airtight container. You can also freeze slices for longer storage – simply wrap each slice in plastic wrap and place it in a freezer bag.

Keywords:

Neapolitan pound cake, kid friendly dessert, easy cake recipe, layered cake, chocolate vanilla strawberry cake, party dessert, baked dessert