Description

Mini Neapolitan bundt cakes are a delightful treat that combines rich chocolate, creamy vanilla, and vibrant strawberry flavors in a charming bite-sized dessert. Perfect for any occasion, these mini cakes are not only visually appealing but also incredibly easy to make.

Ingredients

Scale

1 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
1 cup granulated sugar
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter (room temperature)
2 large eggs
1 tsp pure vanilla extract
½ cup strawberry puree (fresh or frozen)

Instructions

Preheat your oven to 350°F (175°C) and grease the mini bundt cake pan.
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt; set aside.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time while mixing.
Gradually add the dry ingredients and vanilla extract; mix until just combined.
Divide the batter: mix half with strawberry puree and fold cocoa powder into the other half.
Alternate spoonfuls of both batters into each cavity of the bundt pan and swirl gently with a toothpick.
Bake for 15-20 minutes or until a toothpick comes out clean. Cool in the pan for five minutes before transferring to a wire rack.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cake (40g)
Calories: 150
Sugar: 12g
Sodium: 90mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

Keywords: For added flavor variations, consider substituting chocolate with espresso powder for a coffee twist or using almond extract instead of vanilla for a nutty essence. Store leftovers in an airtight container at room temperature for up to three days.