The vanilla and cocoa hug bundt cake is an extremely soft two-tone dessert inspired by the famous breakfast cookie. The recipe is very simple, the batter is based on whipped cream, an ingredient that gives the cake a unique and irresistible softness; the cream contains a good amount of fats, so neither butter nor oil is needed.
The hug cake consists of a vanilla batter and a cocoa batter that blend in the mold, creating a perfect bundt cake for breakfast or a snack, a pantry dessert that will remain soft until the last slice. I made it with my recipe for soft cake with cream and chocolate, adjusting the quantity of ingredients for a 10-inch mold.
If you need to prepare a smaller dessert, use the tool you find on the page to decrease the portions, and in a few seconds, you will have your personalized doses.
Here are some other soft cakes for breakfast:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 349.86 (Kcal)
- Carbohydrates 48.37 (g) of which sugars 25.94 (g)
- Proteins 5.98 (g)
- Fat 16.47 (g) of which saturated 0.86 (g)of which unsaturated 0.89 (g)
- Fibers 1.49 (g)
- Sodium 22.49 (mg)
Indicative values for a portion of 100 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
- 2 cups cups all-purpose flour
- 1/3 cup cups potato starch
- 1/4 cup cups unsweetened cocoa powder
- 3 eggs (large)
- 1 cup cups sugar
- 1 1/2 cups cups whipping cream
- 1 packet baking powder
- 1 pod vanilla
- 2 tablespoons milk
Tools
- 2 Bowls
- 1 Electric Mixer
- 1 Spatula
- 1 Bundt Cake Pan 10-inch diameter
Procedure
Pour the cold cream from the fridge into a bowl and whip it with the electric mixer, keep it in the fridge while you work on the other ingredients.
In another bowl, whip the eggs (they must be at room temperature) with the sugar until they become light and fluffy, it will take about 6/7 minutes.
Sift 1 3/4 cups of flour with 1/3 cup of potato starch and the packet of baking powder.
Add the seeds of the vanilla pod to the whipped eggs and half of the sifted flours, incorporating them with the spatula from bottom to top.
Add half of the whipped cream, always mixing with the spatula from bottom to top, then combine the remaining flours and finally the last part of the whipped cream.
The batter is ready, divide it into two parts.
In the first bowl, add 3 tablespoons of flour, in the second bowl add 1/4 cup of unsweetened cocoa powder and 2 tablespoons of milk, mix well.
Butter and flour the 10-inch mold; pour the cocoa batter on one side and the vanilla batter on the other; if you have worked the batter well, it will be soft and fluffy, allowing you to keep the two mixtures separate without issues.
Bake the cake in a preheated oven at 350°F (180°C) for about 40 minutes, do the toothpick test to check the baking.
Remove the cake from the oven and let it cool for 10 minutes before transferring it to a plate.
The vanilla and cocoa hug bundt cake is ready, let it cool completely before serving.
Tips
Storage
The vanilla and cocoa hug bundt cake keeps at room temperature for 3/4 days well covered.
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