Neapolitan Bundt Cake

When I was younger, Neapolitan ice cream was one of my favourites, well, the vanilla and strawberry was, and with age, I grew to like the chocolate part too, I know, what child didn’t like chocolate ice cream! I think all of the time I didn’t like chocolate as a child, I’ve made up for in my adulthood because as you’ll have noticed and I’ve pointed out, chocolate appears to just sneak its way into everything I do, sometimes I’m not even aware it’s happened and it just creeps in like a surprise. Trawling the internet I came across Neapolitan-ness in cake form! I tried this a while back, and well, it ended terribly, the cupcakes were waxy, and even worse, I had 40 of them to get rid of somehow, complete palava and my ego was bruised! So this was my second attempt at what had become the notorious Neapolitan bake, no cupcakes this time, it was go large, or go home, and so here it is the Neapolitan Bundt Cake, inspired by the Bakers Royale Neapolitan Zebra Cake!

Neapolitan Bundt Cake

A cake full of childhood nostalgia! The strawberry, chocolate and vanilla combination in this cake will take you back to your childhood

Course Cake
Author FentonEats


Bundt Cake Base

  • 375 g plain flour
  • 675 g caster sugar
  • 340 g unsalted butter melted
  • 220 g cottage cheese pureed
  • 6 eggs

For the Vanilla

  • 1 tsp vanilla bean, paste or extract

For the Chocolate

  • 40 g cocoa powder unsweetened

For the Strawberry

  • 1.5 tsp strawberry extract
  • 0.5 tsp pink food colouring bake safe type


  • 60 g icing sugar sifted
  • 3 tbsp milk
  • 0.2 tsp cocoa powder unsweetened


Bundt Cake

  1. Preheat the over to 180°C/350°F/gas mark 4

  2. Melt the butter in a saucepan over a low heat, and set aside to cool

  3. Puree the cottage cheese to remove all of the bits – use a food processor or blended and pulse until there are no more lumps

  4. Place the melted butter and sugar together in a bowl and using an electric mixer, mix on a medium speed for about 1 minute, until the mixture is well combined

  5. Add the cottage cheese into the mixture and mix until well combined and light

  6. Add the vanilla and salt to the mixture until well combined

  7. Add the eggs one at a time whilst the mixture is mixing, adding the next one only when the previous is fully combined into the mixture

  8. On a low speed gradually add the flour to the mixture

  9. Divide the batter into three bowls. One bowl will be the vanilla mixture, so nothing needs to be done to this. The next bowl will be chocolate, so add the cocoa powder and mix until well combined into the mixture. In the last bowl add the strawberry extract and pink food colouring

  10. Drop a spoonful of the vanilla mix into the bundt pan, then chocolate, then strawberry, then chocolate, then continue to do this until al the mixture is finished, do this in this order to make sure the pink and white are most clearly differentiated by dividing them by a layer of chocolate.

  11. Bake for about 60 minutes or until a skewer comes out clean. Allow the cake too cool in the pain for a few minutes then transfer to a cooling rack


  1. In a bowl mix the milk and icing sugar together until combined – add more milk if needed but you want it to hold itself just a tad so it doesn’t all just slip off the cake.

  2. Divide the icing and add the cocoa powder into one and leave the other as is

  3. Drizzle this over the cake once the cake has cooled

Recipe Notes

The Bakers Royale blog has an excellent visual from one of their other Zebra Bundt Cake – which looks divine I might add – hopefully this gives you an idea of how this should look

Throw some strawberries on top


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