- 250 g soft butter
- 250 g granulated sugar
- 5 eggs
- 250 g all‑purpose flour
- ½ vanilla bean
- 25 ml alchermes liqueur
- A few drops red food coloring
- 1 tablespoon all‑purpose flour
- 25 g unsweetened cocoa powder
- 25 ml whole milk
- 1 packet baking powder
Begin by beating the softened butter with the granulated sugar until the mixture becomes light, airy, and creamy. This step creates essential structure for the Neapolitan bundt cake.
Crack the eggs into a separate bowl, whisk briefly with the vanilla seeds, then incorporate them gradually into the butter mixture, maintaining steady mixing to ensure a smooth, unified batter.
Sift the flour together with the baking powder, then add it to the mixture, stirring gently until the batter becomes perfectly even, soft, and completely homogeneous throughout.
Divide the finished batter into three equal bowls. Leave the first plain, mix alchermes, red coloring, and extra flour into the second, creating a delicate pink layer.
Combine the cocoa powder and whole milk with the third portion, forming a rich chocolate mixture. Each bowl now represents one classic Neapolitan flavor component beautifully prepared.
Grease and flour a 24‑centimeter bundt pan thoroughly. Spread the pink batter first, then carefully add the chocolate layer on top, keeping the colors distinct.
Finish by adding the vanilla batter, then swirl gently with a knife to create a marbled effect. Avoid excessive mixing to preserve the cake’s striking layered appearance.
Bake at 180 degrees Celsius for forty to forty‑five minutes, checking doneness with a skewer. Cool completely before unmolding, allowing flavors and textures to settle beautifully.