The two-tone cup cake is a delicious cake to dip in milk for breakfast. It is made without a scale, simply using a glass as the measuring unit. “But what if my glass is different? If it’s bigger or smaller?” The amount of batter will change but the result will not. You just need to pay attention to the size of the mold. By the way, my glass is 250 milliliters. Ready to make a beautiful two-tone cup cake?
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8/10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Measuring unit: a 250-milliliter glass.
- 3 eggs
- 1 one and a half glasses of sugar
- 2 two and a half glasses of flour
- 1/2 glass of rice oil (or another seed oil of your choice)
- 1 glass of milk
- 1/2 glass of unsweetened cocoa
- 1 packet baking powder
Tools
- 1 24-centimeter Bundt pan
- 1 Mixer Kitchen Aid Artisan
- 1 Cake tester
- 1 Cooling rack
Steps
In the bowl of a stand mixer or in a bowl with a hand mixer, beat the eggs with the sugar. Add the flour, rice oil or another seed oil of your choice, and mix. Also add a little more than half of the milk and mix well to blend the ingredients. Finally, add the baking powder.
Pour a portion of the mixture into the greased and floured mold (if using particularly decorative molds like mine or like this one, I recommend using food release spray to make it easier to remove the cake).
To the remaining batter, add the unsweetened cocoa and the reserved milk, and mix. Spread the cocoa batter over the light batter and bake in a preheated oven at 350°F (180°C) for 40/50 minutes.
The cooking time may vary, especially if you use a smaller or larger glass than mine: it could be shorter or longer. Therefore, always check and perform the toothpick test before removing the cake from the oven.
Take it out of the oven, remove it from the mold, and let it cool on a rack before slicing.
If desired, sprinkle with powdered sugar.
Notes
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