Mile High Neapolitan Pound Cake

Here’s a detailed, step-by-step recipe for a Mile-High Neapolitan Pound Cake—a tall, rich pound cake with vanilla, chocolate, and strawberry layers baked together for a classic Neapolitan look and flavor.

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🍰 Mile-High Neapolitan Pound Cake

Yield

1 tall bundt or tube cake (10–12 servings)

Prep Time

25 minutes

Bake Time

75–90 minutes

Cooling Time

60 minutes

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🧈 Ingredients

Base Pound Cake Batter

• 3 cups (360 g) all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 2 cups (454 g) unsalted butter, softened

• 3 cups (600 g) granulated sugar

• 6 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• 1 cup (240 ml) whole milk, room temperature

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Chocolate Layer

• ⅓ cup (30 g) unsweetened cocoa powder

• 2 tablespoons milk

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Strawberry Layer

• ⅓ cup strawberry preserves or jam (smooth, no large chunks)

• 1–2 drops red or pink food coloring (optional, for color)

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🧁 Equipment

• 10–12 cup bundt pan or tube pan

• Electric mixer (stand or hand)

• 3 mixing bowls

• Rubber spatula

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🔥 Directions

1. Prepare the Pan and Oven

1. Preheat oven to 325°F (165°C).

2. Generously grease the bundt or tube pan with butter.

3. Lightly dust with flour, tapping out excess.
   (This is important for a tall cake to release cleanly.)

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2. Mix Dry Ingredients

1. In a medium bowl, whisk together:

   • Flour

   • Baking powder

   • Salt

2. Set aside.

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3. Cream Butter and Sugar

1. In a large bowl, beat butter on medium speed for 3–4 minutes, until pale and fluffy.

2. Gradually add sugar and beat for another 3–5 minutes.

   • The mixture should be very light and airy—this helps the cake rise “mile-high.”

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4. Add Eggs and Vanilla

1. Add eggs one at a time, beating well after each addition.

2. Scrape down the bowl as needed.

3. Beat in vanilla extract.

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5. Add Dry Ingredients and Milk

1. Reduce mixer speed to low.

2. Add flour mixture in three additions, alternating with milk.

   • Start and end with flour.

3. Mix just until combined—do not overmix.

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🍫🍓 Divide and Flavor the Batter

6. Divide Batter

• Divide batter evenly into three bowls.

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7. Make Each Flavor

• Vanilla: Leave one bowl plain.

• Chocolate: Stir cocoa powder and 2 tablespoons milk into one bowl.

• Strawberry: Stir strawberry preserves (and food coloring if using) into the last bowl.

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🎂 Assemble the Cake

8. Layer the Batter

1. Spoon vanilla batter into the pan first. Smooth gently.

2. Carefully spoon chocolate batter on top.

3. Finish with strawberry batter.

4. Tap pan lightly on the counter to remove air bubbles.

   • Do not swirl if you want clean layers.

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🔥 Bake

1. Bake at 325°F (165°C) for 75–90 minutes.

2. Check at 75 minutes:

   • A toothpick inserted should come out clean or with a few moist crumbs.

3. If browning too fast, tent loosely with foil.

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❄️ Cool and Release

1. Cool cake in pan for 15–20 minutes.

2. Invert onto a wire rack and cool completely (at least 1 hour).

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✨ Optional Finishing Ideas

• Dust with powdered sugar

• Drizzle with vanilla glaze

• Serve with whipped cream or fresh berries

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🧠 Tips for Success

• Use room-temperature ingredients for best texture.

• Creaming butter and sugar well is key to height.

• Strawberry jam gives flavor without adding too much liquid.