Buttermilk Neapolitan Bundt Cake
Source:
Adapted from America's Test Kitchen
For the Cake
3 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk, at room temperature
1 Tablespoon pure vanilla extract
18 Tablespoons (9 ounces) unsalted butter, at room
temperature
2 cups granulated sugar
3 extra large eggs plus 1 large yolk, at room temperature
1/3 cup chocolate syrup
2 Tablespoons Dutch-processed cocoa powder
1/2 cup seedless strawberry jam, divided
1 teaspoon freshly squeezed lemon juice
Red food coloring
For the Cake
Adjust oven rack to the lower-middle position and preheat
to 350° F. Grease and flour a 12-cup
Bundt pan.
In a medium bowl, whisk together the flour, salt, baking
powder, and baking soda. In a separate
small bowl, whisk together the buttermilk and vanilla.
In a bowl of a stand mixer fitted with the paddle
attachment, cream the butter and sugar together on medium speed until light and
fluffy, about 3-6 minutes. Scrape down
the sides of the bowl and beat in the eggs one at a time until combined, about
1 minute. Reduce the mixer speed to low
and beat in one-third of the flour mixture, followed by half of the buttermilk
mixture. Repeat with half of remaining flour
mixture and remaining buttermilk mixture.
Beat in remaining flour until just incorporated.
Divide the batter evenly among three medium bowls. Whisk syrup and cocoa powder together, then
stir into one bowl of batter until combined.
Stir together 1/4 cup of the jam, lemon juice, and three drops of red
food coloring into another bowl of batter until combined. Transfer remaining bowl of plain batter to
the prepared Bundt pan, followed by the strawberry batter, then the chocolate
batter. Gently tap the pan on the
counter to release any air bubbles. Bake
the cake until a wooden skewer inserted in the center comes out with a few
moist crumbs attached, about 50 minutes to 1 hour, rotating pan halfway through
baking.
Enjoy ..Have a fun Weekend Everyone & Thanks for
stopping by !
