Hamdi Saidani This Pioneer Woman Easy Neapolitan Cake is a fun and colorful recipe, which is made with a single box of cake mix divided into three classic flavors: chocolate, vanilla, and strawberry. It’s the perfect semi-homemade recipe for a simple, crowd-pleasing dessert, ready in about an hour.
Pioneer Woman Easy Neapolitan Cake Ingredients
A smart shortcut for a beautiful, multi-flavored cake.
- Nonstick cooking spray, for the loaf pan
- 1 (432-gram) box classic white cake mix
- 3 large egg whites
- 1/3 cup vegetable oil
- 1 cup water
- 1 heaping tablespoon unsweetened cocoa powder
- 1/4 cup freeze-dried strawberries, crushed to a fine powder
- 2 to 3 drops red food coloring
- 1/2 cup heavy cream
- 3/4 cup milk chocolate chips
How To Make Pioneer Woman Easy Neapolitan Cake
A step-by-step guide to this easy and impressive marbled loaf cake.
- Prep Oven and Make Base Batter: Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with nonstick cooking spray. In a large bowl, combine the white cake mix, egg whites, oil, and 1 cup of water. Beat with an electric mixer until the batter is smooth.
- Divide and Flavor the Batters: Divide the batter evenly among three separate bowls. Leave the first bowl plain to be the vanilla layer. To the second bowl, add the cocoa powder and mix well to create the chocolate batter. To the third bowl, stir in the powdered freeze-dried strawberries and a few drops of red food coloring to create the pink strawberry batter.
- Create the Marble Effect: Using an ice cream scoop or a large spoon, drop alternating scoops of the three different batters (chocolate, vanilla, strawberry) into the prepared loaf pan. Place them in different areas and layer them randomly on top of each other until all the batter is used.
- Bake the Cake: Bake for 40 to 45 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Make the Chocolate Ganache: While the cake bakes, make the ganache. Gently heat the heavy cream in a small saucepan over low heat until it just begins to simmer. Place the chocolate chips in a heatproof bowl, then pour the hot cream over them. Let the mixture sit for 1 minute without stirring, then whisk until it’s completely smooth and glossy.
- Cool and Glaze: Let the cake cool in the pan for about 5 minutes, then carefully turn it out onto a wire rack to continue cooling. While the cake is still slightly warm, pour the chocolate ganache over the top, allowing it to drip down the sides.
Recipe Tips
For the most beautiful marbled cake and smoothest ganache.
- How to get the best marble effect? The key is to not swirl the batters together with a knife. Simply dropping alternating scoops of the different colored batters into the pan will create a beautiful, distinct marbled pattern when you slice into the cake.
- What are freeze-dried strawberries? Freeze-dried strawberries are fresh berries that have had all their moisture removed. They have an intensely concentrated strawberry flavor and can be easily crushed into a powder, which is perfect for flavoring the batter without adding extra liquid. You can find them in the dried fruit aisle of most supermarkets.
- How to make a smooth ganache? Let the hot cream sit on the chocolate chips for a full minute before you start whisking. This allows the heat from the cream to gently and evenly melt the chocolate, resulting in a perfectly smooth, lump-free ganache.
- Can I use a different cake mix? A white cake mix is ideal because it provides a neutral base that can be easily flavored and colored. A yellow cake mix would also work, but the vanilla layer will have a more yellow hue.
What To Serve With Neapolitan Cake
This multi-flavored cake is a complete treat on its own.
This fun and flavorful cake is perfect for birthdays and parties. It’s delicious served with:
- A scoop of Neapolitan ice cream to echo the flavors
- A dollop of fresh whipped cream
- A handful of fresh strawberries
- A tall glass of cold milk
How To Store Neapolitan Cake
Keeping your cake fresh and moist.
- Room Temperature: Store the glazed cake in a cake dome or covered with plastic wrap at room temperature. It will stay moist and delicious for up to 4 days.
Pioneer Woman Easy Neapolitan Cake Nutrition Facts
An estimated guide per slice.
- Calories: 380 kcal
- Carbohydrates: 50 g
- Protein: 4 g
- Fat: 19 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this cake in a different pan?
Yes. You can use this method in a Bundt pan or a 9×13-inch sheet pan. You will need to adjust the baking time accordingly. A sheet pan will bake faster (around 25-30 minutes), while a Bundt pan may take a bit longer.
Can I use fresh strawberry puree instead of freeze-dried?
It’s not recommended. Fresh strawberry puree will add too much liquid to the batter, which can throw off the cake’s texture and make it dense or gummy. The freeze-dried strawberry powder is the secret to getting a strong strawberry flavor without adding moisture.
Can I use a different kind of chocolate for the ganache?
Yes. While milk chocolate provides a classic, sweet topping, you could also use semi-sweet or bittersweet chocolate chips for a richer, less sweet ganache.
Try More Pioneer Woman Recipes:
- Pioneer Woman Blueberry Buckle Coffee Cake Recipe
- Pioneer Woman Peanut Butter Sheet Cake Recipe
- Pioneer Woman Boozy Berry Upside-Down Cake Recipe
Pioneer Woman Easy Neapolitan Cake Recipe
Description
An incredibly easy and fun Neapolitan loaf cake with beautiful marbled layers of chocolate, vanilla, and strawberry, all made from a single box of cake mix and topped with a simple chocolate ganache.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Prepare the white cake mix batter according to the package directions.
- Divide the batter evenly among three bowls.
- Leave one bowl plain (vanilla). Stir the cocoa powder into the second bowl (chocolate). Stir the powdered strawberries and food coloring into the third bowl (strawberry).
- Drop alternating scoops of the three batters into the prepared loaf pan until all batter is used.
- Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
- While the cake bakes, make the ganache by pouring simmering heavy cream over the chocolate chips, letting it sit for 1 minute, then whisking until smooth.
- Let the cake cool for 5-10 minutes in the pan, then turn out onto a wire rack. Pour the warm ganache over the top.
Notes
- u003cliu003eUsing an ice cream scoop helps to create even, distinct dollops of batter for a beautiful marble effect.u003c/liu003eu003cliu003eDo not swirl the batters with a knife; simply layering the scoops will create the best pattern.u003c/liu003eu003cliu003eFreeze-dried strawberry powder provides the best flavor without making the batter too wet.u003c/liu003eu003cliu003eLet the cake cool slightly, but pour the ganache on while it’s still warm.u003c/liu003e
