Neapolitan Bundt Cake with Strawberry Cream Glaze

SERVINGS: 10 - 12 SERVINGS

Three delicious flavors make up this Neapolitan Bundt Cake- a vanilla and chocolate swirled cake with a strawberry cream glaze. Create this delicious recipe for Valentine’s Day in our Elegant Heart Bundt Pan or make for any occasion in your favorite 10 cup Bundt design.

• Vanilla Cake:
• 1 1/4 cups flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• pinch salt
• 1 packet instant vanilla pudding mix
• 1/2 cup milk
• 1/4 cup canola oil
• 1/2 tsp vanilla
• 1 egg
• 1/2 cup water
• Chocolate Cake:
• 1 1/4 cups flour
• 3/4 cup sugar
• 1 1/2 tsp baking powder
• pinch salt
• 1 packet instant chocolate pudding mix
• 1/2 cup milk
• 1/4 cup canola oil
• 1/2 tsp vanilla
• 1 egg
• 1/2 cup water
• Strawberry glaze:
• 7 strawberries
• 1/4 cup milk
• 2 cups powdered sugar
• 1 Tbsp butter, melted

Preheat oven to 350°F. Prepare Elegant Heart Bundt with baking spray containing flour and use a pastry brush to evenly coat the pan.

For vanilla cake, mix flour, sugar, baking powder, salt, and vanilla instant pudding in a large bowl. Using a mixer, mix the remaining wet ingredients. Slowly add dry ingredients until combined, but be sure not to overmix. Set vanilla cake batter aside.

For chocolate cake, repeat steps from vanilla cake, using a separate bowl, substituting chocolate pudding mix for vanilla pudding mix. Set chocolate batter aside. Alternate spooning vanilla and chocolate batter into the pan, on top of each other. Take a small spatula or knife and swirl them gently throughout the pan. Gently tap pan on counter top to remove air bubbles. Bake for 55-60 minutes or until toothpick inserted comes out clean. Let cake cool in pan for 10 minutes before inverting onto a cooling rack.

For Strawberry glaze, blend strawberries with milk in a blender until pureed. Add to a bowl with the powdered sugar and butter and whisk until smooth. Add more or less powdered sugar depending on the consistency you want. Once cake is cooled, drizzle glaze on top.

Recipe originally published by Nordic Ware