The marbled cocoa bundt cake is a delicious pantry cake, very easy to make.
Simple ingredients, almost always found in the pantry, and lots of flavor for a bundt cake perfect for breakfast, snack, and even as a dessert, for both kids and adults.
Read how to make the marbled cocoa bundt cake with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 – 10 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 1 cup sugar
- 1/2 cup milk
- 2/3 cup vegetable oil
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 vanilla bean pod (seeds)
- 1 packet baking powder
Preparation of the Marbled Cocoa Bundt Cake
In a large bowl, using electric beaters, whip the eggs with the sugar until you get a light and fluffy mixture.
Add the vegetable oil and milk, working the mixture to make it homogeneous, then incorporate the flour and baking powder.Divide the obtained mixture into two equal parts: in one add the seeds of a vanilla bean pod, in the other incorporate the unsweetened cocoa powder.
Butter and flour a 9.5-inch diameter bundt pan.
Spoon in the two mixtures, alternating them, first the vanilla one, then the cocoa one, again vanilla, and so on until finished.Bake in a preheated static oven at 350°F for half an hour: then do the toothpick test, which when inserted into the cake should come out dry, otherwise extend the baking time until it does.
Remove from oven, let cool completely in the pan, and then transfer your marbled cocoa bundt cake to a serving plate.
It keeps well under a cake dome for four or five days, in a cool and dry place.
Notes
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