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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

Katerina | Diethood
The fabulous triple flavor combo of chocolate, vanilla and strawberry in the form of moist and sweet mini cakes!
Servings : 12 servings
Prep Time 20 mins
Cook Time 28 mins
Total Time 48 mins


  • 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


  • Preheat oven to 325F.
  • 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.
  • In the bowl of your electric mixer, cream the butter on high for 1 minute.
  • Add the sugar and continue to beat until creamy, about 5 minutes. Mixture should be pale yellow and fluffy.
  • Add the eggs, one at a time, and mix until combined.
  • 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.
  • Add sour cream, oil, and vanilla and just mix until combined.
  • Separate the batter in 3 medium bowls; set 1 bowl aside.
  • Whisk cocoa powder into one of the bowls.
  • Stir the melted strawberry jam to the other bowl; add strawberry extract and food coloring and continue to stir until well combined.
  • Place alternating tablespoons of all 3 batters into each previously prepared pan; fill until each cake pan is 2/3 full. Do not overfill.
  • Bake for 24 to 28 minutes, or until a toothpick inserted in the center of a cakelette comes out mostly clean, but still moist.
  • Remove from oven and let cool for 10 minutes in the pan.
  • Carefully invert the cakelettes onto a cooling rack.
  • Cool cakes before dusting with powdered sugar.
  • Serve.


Calories: 197 kcal | Carbohydrates: 12 g | Protein: 2 g | Fat: 15 g | Saturated Fat: 9 g | Cholesterol: 76 mg | Sodium: 246 mg | Potassium: 53 mg | Fiber: 0 g | Sugar: 6 g | Vitamin A: 475 IU | Vitamin C: 0.5 mg | Calcium: 22 mg | Iron: 0.4 mg | Net Carbs: 12 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dessert
Cuisine: American/Southern
Keyword: individual desserts, mini cakes, single serving desserts