Neapolitan Pound Cake

Neapolitan Pound Cake

original recipe:

  • 3 oz cream cheese, at room temperature
  • 5 oz, mascarpone cheese, at room temperature
  • 1 ½ cups unsalted butter, at room temperature
  • 3 tsp vanilla extract, divided
  • 6 eggs
  • 2 cups granulated sugar
  • 1 cup powdered sugar
  • 3 cups cake flour
  • pinch of salt
  • 6 TBSP strawberry jam
  • 3 TBSP unsweetened cocoa powder
  • 4-5 drops neon pink food coloring


Spray a 16-x-4-x-4 ½ -inch loaf pan with baking spray. Set aside. DO NOT preheat oven.

Using a stand mixer with the paddle attachment (or a bowl and a hand mixer) on medium-high speed, cream together cheeses and butter. Add 2 tsp vanilla and beat for 30 seconds.

In a medium bowl sift together the granulated and powdered sugars.

While beating add two of the eggs. Scrap down the sides and bottom of the bowl. Add 1 cup sugar mixture. Beat until combined. Add 1 cup flour plus pinch of salt. Beat until combined.
Repeat until all of the eggs, sugars, and flour are used.

Divide the batter equally between three bowls. In one bowl combine the batter with 6 TBSP strawberry jam and the drops of pink food coloring. In another bowl combine the batter with the unsweetened cocoa powder. And the third bowl combine the remaining 1 tsp vanilla extract to the batter.

Using three disposable piping bags (or just scoop with a spoon if you don’t have) fill each one with a different batter. Using a random pattern, just pipe a little vanilla, then strawberry, then chocolate batter into the prepared pan. Keep doing this until all of the batter has been used.

Take a butter knife or wooden skewer and mix the batter together to form swirls in the batter.

Place in oven. Turn oven on to 295F. Bake for 2 hours.

Serves 20.

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