Neopolitan Bundt Cake

Strawberry, chocolate, and vanilla striped cake . . . it’s quite delicious!

Neopolitan Bundt Cake


  • 1 (18.25 ounce) package white cake mix
  • 1 cup water
  • 1/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon strawberry extract
  • 1/4 cup chocolate syrup
  • 3 drops red food coloring
  • 2/3 cup confectioners’ sugar
  • 3 tablespoons chocolate syrup


1 Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).

2 Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.

3 Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.

4 Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.

5 Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.

6 Remove from pan and drizzle chocolate glaze over the top.

7 To make chocolate glaze: Mix together confectioners’ sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners’ sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.


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