Cream and chocolate bundt cake is simple and soft, the classic pantry cake that makes us start our days well with its softness and deliciousness, and since it can also be baked in an air fryer, we can enjoy it even when the days are hot and we don’t want to turn on the oven. It’s a cake without butter and without oil, which are replaced by cream. I previously made a cream bundt cake, but this time I added unsweetened cocoa to make it even tastier. The cream and chocolate bundt cake is perfect not only for breakfast but also for a delicious snack, like the water bundt cake with Nutella. Gather the ingredients and try this delight, and you’ll taste how delicious it is. Let’s see what we need to make the cream and chocolate bundt cake
MORE BUNDT CAKES FOR BREAKFAST AND SNACK
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
CREAM AND CHOCOLATE BUNDT CAKE RECIPE
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 1/4 cups liquid fresh cream (not whipped)
- 3 eggs
- 1 packet baking powder
- 1/4 cup cocoa powder
- vanilla flavor
- powdered sugar (for dusting)
Tools
I USED..
- 1 Bundt cake pan 9.8 inches
Steps
HOW TO MAKE CREAM AND CHOCOLATE BUNDT CAKE
In a bowl, beat the eggs very well with the sugar until they are nice and fluffy, then add the cream in a thin stream, the flavoring, and finally the flour with the baking powder. Divide the batter into two bowls, one with less batter, and add the cocoa to it, mix well and then pour into a greased and floured bundt cake pan first the white batter and then, with a spoon, also add the cocoa one. Bake at 350°F for about 40 minutes, or you can bake the bundt cake in the air fryer at 400°F for 20 minutes. Remove from the oven and dust with powdered sugar.
