The soft two-tone cake is a breakfast dessert or snack that everyone truly enjoys, a classic that everyone has prepared or eaten at least once in their lifetime.
In my home, it’s a highly requested dessert, especially by my daughters, who love to dip it in milk for breakfast, but also take it to school as a snack. To make it even more delicious, I often enrich the cocoa part with chocolate chips or pieces of dark chocolate.
To be honest, I also really like this super soft two-tone cake and being lactose intolerant, I can eat it without any problems because it’s a lactose-free dessert and butter-free.
Preparing it is really simple: you just need a bowl and an electric whisk, and in a few minutes, this black and white cake will be ready to be baked!
Alright, now let’s move on to the recipe and see together how to prepare this delicious two-tone cake, but first, I’ll leave you some links to very simple cakes and loaf cakes to prepare, just like this cake we are about to make together!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 376.10 (Kcal)
- Carbohydrates 51.27 (g) of which sugars 27.81 (g)
- Proteins 6.22 (g)
- Fat 18.36 (g) of which saturated 2.61 (g)of which unsaturated 14.80 (g)
- Fibers 1.61 (g)
- Sodium 27.95 (mg)
Indicative values for a portion of 107 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Two-Tone Cake
- 3 eggs
- 1 cup sugar (¾ cup if you prefer it less sweet)
- sunflower seed oil
- 2 cups all-purpose flour
- water
- 1 packet vanilla extract
- 2 tsp baking powder
- 2 tbsp unsweetened cocoa powder
- to taste powdered sugar
Tools to prepare the Soft Two-Tone Cake
- Bundt pan Diameter 9.5-10 inches
- Electric whisk
- Bowl
Steps to prepare the Soft Two-Tone Cake
Let’s see together how to prepare this easy and delicious soft two-tone cake. For the best result, I recommend using room-temperature eggs, as they fluff better and incorporate more air, allowing the cake to become fluffier.
In a bowl, place the eggs and sugar. Beat with an electric whisk for 4-5 minutes until you get a light and frothy mixture.
With the whisk running, add the oil in a thin stream and then the water.
Then proceed to incorporate the dry ingredients: gradually add the flour in several batches.
Finally, add the vanilla extract and baking powder.
Preheat the static oven to 350°F, and meanwhile, butter and flour a 9.5-10 inch diameter bundt pan.
Pour half of the mixture into the bundt pan.
To the remaining batter in the bowl, add the two tablespoons of unsweetened cocoa. Mix well with the whisk until the cocoa is fully incorporated.
Once done, pour the cocoa batter over the light batter. If you want a marbled effect, you can use the prongs of a fork or the tip of a knife to swirl the two batters, creating the characteristic effect.
Bake for about 30 minutes. As I always suggest, do the toothpick test before taking the cake out of the oven.
When ready, remove your two-tone cake from the oven and let it cool. Unmold it, place it on a serving dish, and sprinkle with powdered sugar.
Advice, notes, and storage
– The soft two-tone cake can be stored for 3-4 days well-sealed in a container. Alternatively, it can be portioned and frozen in freezer bags. When it’s time to consume it, just take it out the night before (so it’s ready for breakfast) or take it out at the moment and put it in the microwave for a few seconds on defrost or at the lowest power setting.
FAQ
Can the two-tone cake be enriched?
Sure, the two-tone cake can be enriched with sugar granules on top, sliced almonds, or you can add chocolate chips to the cocoa batter.
What does it mean to do the toothpick test?
The toothpick test refers to the method used near the end of the baking time to check if the cake is cooked inside and not just on the outside. It’s called that because you typically use a long toothpick (like those used for skewers). You insert the toothpick into the center or highest part of the cake: if the toothpick comes out dry, it means the cake is ready and can be taken out of the oven. Conversely, if there is batter on the toothpick and it comes out moist, the cake is still raw inside, so the baking time will need to be extended by a few minutes. The toothpick test should be done until it comes out perfectly dry.
If I use a cake pan instead of a bundt pan, will the baking times be the same?
Yes, the baking times will be the same, provided you use a pan of the same size, in this case, 9.5-10 inches in diameter.
What is the best oil for baking?
For baking, it’s preferable to use an oil with a delicate flavor that does not overpower the other ingredients or aromas, or leave a strong aftertaste in the dessert. The ideal oils are sunflower or corn oil, but if you want to use olive or extra virgin olive oil, choose one that is not too strong or pungent.
