I preheat the oven to 325°F (163°C) and grease a 6-cavity mini Bundt pan with vegetable shortening for easy release, setting up this layered mini cake perfectly.

In a stand mixer, I beat ¾ cup softened butter on medium-high for 1–2 minutes until creamy, then add 1 ½ cups sugar, mixing for 5 minutes until pale and fluffy for a light tri-flavor cake.

I add 3 eggs one at a time, beating well and scraping the bowl. In a separate bowl, I sift 1 ½ cups cake flour with ½ tsp salt and ¼ tsp baking soda, then gradually add to the butter mixture, mixing until just combined for this Mini Neapolitan Cake.

I blend in ½ cup sour cream and 1 tsp vanilla extract until smooth, creating a moist base for this Fun Dessert Treat.

I divide the batter evenly into 3 bowls (about 1 cup each). One stays plain for vanilla. I whisk 2 tbsp cocoa powder into the second for chocolate. For the third, I melt 2 tbsp strawberry jam, mix it with ½ tsp strawberry extract and 2–3 drops red food coloring (if using), creating vibrant layers for this layered mini cake.

I transfer each batter to a piping bag and pipe 1 tbsp of each flavor into the greased Bundt cavities, alternating to create layers, filling each two-thirds full. I bake for 18–25 minutes until a toothpick comes out clean, perfect for this tri-flavor cake.

I cool the cakes in the pan for 15 minutes, then run a toothpick around the edges and invert onto a cooling rack. Once cooled, I dust with powdered sugar for an elegant Mini Neapolitan Cake.