Two-tone cake with cream.
Simple, super soft, delicious.
The Two-tone cake with cream is a pantry cake with unique softness, has a delicate and fragrant cream dough and a chocolate heart that makes it even more delicious, plus it is quick and very simple to prepare 🙂 a perfect cake for the whole family that will win you over at first taste.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs (at room temperature)
- 3 1/3 cups cake flour (or all-purpose flour)
- 1 1/4 cups sugar (2/3 cup for a less sweet version)
- 3/4 cup fresh whipping cream (at room temperature)
- 1/2 cup corn oil
- 1 pinch salt
- 1 tablespoon vanilla extract
- 1 packet baking powder (16 g)
- 1/4 cup unsweetened cocoa powder
- Half shot glass limoncello (optional)
- as needed butter (for the mold)
- as needed powdered sugar
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Sieve
- 1 Bundt cake mold
- 1 Spatula
- 1 Oven
Steps
Preheat the oven to 340°F static and butter a Bundt cake mold of 9.5/10 inches.
With electric whisks beat the eggs with the sugar and a pinch of salt.
Always beating, add the oil, vanilla extract and cream (to make the cake even better you can also add half a shot glass of limoncello).
Sift the flour with the baking powder and add it to the egg mixture a little at a time, continuing to beat.
As soon as the batter is smooth, put 2/3 of it in the buttered mold.
Add the sifted cocoa to the remaining batter and mix with a spatula.
Pour the cocoa batter over the plain batter in the mold.
Bake at 340°F for about 50 minutes, check with a skewer (If it’s done it should be dry, otherwise continue baking for a few more minutes).
Let the two-tone cake with cream cool, put it on a tray, and sprinkle with powdered sugar.
Butter a Bundt cake mold of 9.5/10 inches.
Preheat the oven to 340°F static.
Sift the flour with the baking powder and set aside.
Attach the butterfly whisk to the bowl.
Place the eggs with a pinch of salt in the bowl 3 min/Speed 4.
Add the cream, oil, (the liquor if you want to add it) vanilla extract 2 min/Speed 4.
Add the sifted flour with baking powder 30 Sec./Speed 3.
Scrape and work another 20 sec/Speed 4.
As soon as the batter is smooth, put 3/4 of it in the buttered mold.
Add the sifted cocoa to the remaining batter and mix with the spatula.
Pour the cocoa batter over the plain batter in the mold.
Bake at 340°F for about 50 minutes, check with a skewer (If it’s done it should be dry, otherwise continue baking for a few more minutes).
Let it cool, place it on a tray, and sprinkle with powdered sugar.
The two-tone cake with cream is ready to be enjoyed… Enjoy your dessert!
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