These Mini Neapolitan Bundt Cakes are a blend of vanilla, chocolate and strawberry cake baked together to create the most delicious mini cakes.
Today is a special day for a number of reasons. The first reason it’s a special day is because I am sharing an amazing recipe from my friend Jocelyn’s new cookbook Grandbaby Cakes. The second reason is because it’s my mom’s birthday! Laslty, I am heading to Seattle today and I can’t wait to share the details of why I am going and what I’m doing! So stick around and let’s chat about all the good things going on today.
When I first opened Jocelyn’s cookbook, I noticed the inside cover. This gorgeous shot of old hand written recipes sets the tone for what this book will be about. Vintage inspired cakes with a modern twist. I LOVE the inside cover.
I had been eagerly anticipating this book to show up in my mailbox, and when it did, I opened the book and read it cover to cover. I wouldn’t normally read a cookbook like this, but this was different. Each cake has a story attached to it or is attributed to someone special in Jocelyn’s life. So as I flipped from recipe to recipe, I was intrigued to read the story behind it and get a peak inside her childhood. It is such a unique twist on a cookbook!
The thing about Jocelyn is that she is crazy talented. She has this infectious smile and within minutes of meeting her, you feel like you’ve been best friends forever. She is truly a unique soul. She is also one of the first bloggers to ever comment on my posts way back in the early days of Beyond Frosting as well!
When Jocelyn asked me to share a recipe from her book, I had a really hard time choosing one. There are SO many good options. At first I wanted to share a cake, but I ended up choosing these Mini Neapolitan Bundt Cakes because I love an excuse to use my mini bundt pan!
As I mentioned before, today is an extra special day. It’s my mommy’s birthday!! I wanted to bake a cake in her honor because I can’t be with her today. Instead, I’m celebrating her birthday virtually0- I’m so 2015. So please join me in wishing my mom a happy birthday!
My mom always made us the most fun birthday cakes when we were little. I have no idea how she did it, but I do have some of her vintage cake decorating books! She really put that Star Tip to good use! My mom’s mom really was the baker in the family. She had a serious sweet tooth and was always stashing goodies in her house!
Let’s talk a wee bit about this recipe shall we? I feel inclined to say that I LOVE it. I made it 5 different times. Yes 5. The first time, I made the mini bundts, but I wanted them to be taller. The 2nd time I made a regular bundt cake. If you want to do this, you should really double the recipe. The 3rd time I made mini bundts and I was super tired and I messed up the recipe and over filled my pan- oops. The 4th time I tried it in cupcake form, and it didn’t work out as is for cupcakes. I think it needed additional baking soda. The 5th and final time I redid the bundt again and they came out perfect. There are a couple notes in the recipe, so be sure to check those out.
A huge congrats again to Jocelyn on her beautiful cookbook! Be sure to pick up a copy of Grandbaby Cakes
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- ¾ C (1 ½ sticks) Unsalted butter, room temperature
- 1 ½ C Granulated sugar
- 3 Large eggs, room temperature
- 1 ½ C Cake flour, sifted
- ½ tsp Salt
- ¼ Baking soda
- ½ C Sour cream, room temperature
- 1 tsp Vanilla extract
- 2 tbsp Unsweetened cocoa powder
- 2 tbsp Strawberry jam, malted
- ½ tsp Strawberry extract
- 2-3 drops Red food colors
- Pre heat oven to 325°F. Grease mini budnt pans with Crisco vegetable spread.
- In your stand mixer, beat butter on medium- high speed for 1-2 minutes. Add graduated sugar and cream together on medium speed for 5 minutes until mixture is pale in color.
- Add eggs, one at a time, beating well with each addition of egg. Scrape down the bowl as needed.
- Sift cake flour in a separate bowl. Add salt and baking soda and whisk into flour. Slowly add flour into mixing bowl and mix just until combined.
- Add sour cream and vanilla and blend until well combined.
- Evenly divide batter into 3 bowls. One bowl will be the vanilla batter, so set that aside.
- In a second bowl, gently whisk 2 tablespoons cocoa powder into the batter until well combined.
- In a microwave-safe dish, melt 2 tablespoons of strawberry jam for 10 seconds to thin out. Add melted jam and strawberry extract to your third bowl and whisk until well combined. Add a drop or two of red food coloring if desired. Note this batter will be thinner than the others, but it’s fine!
- Fill Ziploc bag or piping bag each with one flavor of the batter. Use the piping bags to filled your greased bundt pans. Start by adding one tablespoon of each flavor to each bundt. Then begin layering the bundt, alternating the different batter until it is ⅔ full.
- Bake at 325° for 18-25 minutes (note baking times will vary by pan size).
- Allow to cool in the pan for at least 15 minutes. Gently run a tooth pick around the edge if needed. Invert the bundt pan on to a cooling rack, and give your pan a gentle tap if needed. Allow to cool completely. To serve, sprinkle with powdered sugar.
*notes from the author: this recipe was originally tested in a six-cavity mini bundt pan with five-cup total capacity. However, mini budnt pans can range in size. Baking times will need to be adjusted accordingly.
Here are the incredible bloggers participating in the Cake Walk Blogger Tour!
Chocolate, Chocolate and More! – September 15th
Bakers Royale – September 15th
Plain Chicken – September 16th
Real Food by Dad – September 16th
The Kittchen – September 17th
Crazy For Crust – September 17th
Buns In My Oven – September 18th
I Am Baker – September 21st
Blogging Over Thyme – September 21st
Spicy Southern Kitchen – September 22nd
Kitchen Confidante – September 22nd
Broma Bakery – September 23rd
Melissa’s Southern Style Kitchen – September 24th
Blahnik Baker – September 24th
Inside BruCrew Life – September 25th
Baking A Moment – September 25th
Life Love and Sugar – September 28th
Shugary Sweets – September 28th
Diethood – September 29th
Afrobella – September 29th
Beyond Frosting – September 30th
Hip Foodie Mom – September 30th
Love & Olive Oil – October 1st
She Wears Many Hats – October 1st