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Neapolitan Cakelettes | www.diethood.com | The very delicious and fabulous triple flavor combo of chocolate, vanilla and strawberry, A.K.A. Neapolitan, in the form of moist and sweet mini cakes!

Neapolitan Cakelettes

The very delicious and fabulous triple flavor combo of chocolate, vanilla and strawberry in the form of moist and sweet mini cakes.
Blue: 9   Green: 9   Purple: 9   Freestyle: 14
Course Dessert
Cuisine American/Southern
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 12
Calories 197 kcal
Author Katerina | Diethood


  • 3/4 cup (1-1/2 sticks) butter, room temperature
  • 1-1/4 cups sugar
  • 3 large eggs
  • 1-1/2 cups cake flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 tablespoon vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons strawberry jam , melted (about 30 seconds in the microwave)
  • 1 teaspoon strawberry extract
  • 4 drops red food coloring
  • Powdered sugar , for sprinkling


  1. Preheat oven to 325F.
  2. Grease 6 mini Bundt Cake pans (2-cup capacity) with non-stick spray and dust with flour; tap out any excess and set aside. You can also use a cupcake/muffin tin, or TWO 6-cup capacity Bundt pans.
  3. In the bowl of your electric mixer, cream the butter on high for 1 minute.
  4. Add the sugar and continue to beat until creamy, about 5 minutes. Mixture should be pale yellow and fluffy.
  5. Add the eggs, one at a time, and mix until combined.
  6. Set mixer on low and slowly add in the flour, about 1/2 cup at a time; add baking soda, and salt and continue to mix until thoroughly incorporated.
  7. Add sour cream, oil, and vanilla and just mix until combined.
  8. Separate the batter in 3 medium bowls; set 1 bowl aside.
  9. Whisk cocoa powder into one of the bowls.
  10. Stir the melted strawberry jam to the other bowl; add strawberry extract and food coloring and continue to stir until well combined.
  11. Place alternating tablespoons of all 3 batters into each previously prepared pan; fill until each cake pan is 2/3 full. Do not overfill.
  12. Bake for 24 to 28 minutes, or until a toothpick inserted in the center of a cakelette comes out mostly clean, but still moist.
  13. Remove from oven and let cool for 10 minutes in the pan.
  14. Carefully invert the cakelettes onto a cooling rack.
  15. Cool cakes before dusting with powdered sugar.
  16. Serve.
Nutrition Facts
Neapolitan Cakelettes
Amount Per Serving
Calories 197 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g45%
Cholesterol 76mg25%
Sodium 246mg10%
Potassium 53mg2%
Carbohydrates 12g4%
Fiber 0g0%
Sugar 6g7%
Protein 2g4%
Vitamin A 475IU10%
Vitamin C 0.5mg1%
Calcium 22mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.