Two-tone Bundt Cake.
Simple, super soft, delicious.
And here is another simple and genuine recipe that reminds me of my childhood, the two-tone bundt cake; I rediscovered this recipe in an old cookbook of my mom’s 🙂 I had to set up the guest room for some friends who came to visit and I found a box full of books and journals; I started flipping through old notes and recipes, and I immediately made this delicious cake again. I remembered it was good, but not this good 🙂
The two-tone bundt cake is indeed a very soft, good, and wholesome cake that reminds us of the traditional desserts of our grandmothers 🙂 very simple to make, it’s perfect for breakfast for both young and old.
And if, like me, you love bundt cakes, try all my recipes, you can find them by CLICKING HERE. There are so many for all tastes.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 large eggs (large)
- 2.75 cups all-purpose flour
- 0.75 cups sugar
- 2/3 cup corn oil
- 1 container vanilla yogurt
- 1 vanilla essence
- juice of half a lemon
- zest of 1 lemon
- 1 pinch salt
- 1 packet baking powder
- 1/4 cup unsweetened cocoa powder
- to taste powdered sugar (for finishing)
Tools
- 1 Electric Whisk electric whisk
- 1 Cake Pan bundt cake pan
- 1 Spatula silicone spatula
Steps
Preheat the oven to 340°F and butter a 9.5/10.5-inch bundt cake pan.
With the electric whisk, beat the eggs with the sugar and a pinch of salt.
Continue beating and add the oil, lemon juice, vanilla essence, then the yogurt and grated lemon zest.
Sift the flour with the baking powder and add it to the egg mixture by hand with a spatula.
Once the batter is homogeneous, pour half of it into the buttered pan.
Add the sifted cocoa powder to the remaining batter and mix with the spatula.
Pour the cocoa batter over the white batter in the pan.
Bake at 340°F for about 40 minutes. Check with a toothpick (if it comes out dry, it is done; otherwise, continue baking for a few more minutes).
Let the two-tone bundt cake cool, place it on a tray, and dust with powdered sugar.
Butter a 9.5/10.5-inch bundt cake pan.
Sift the flour with the baking powder and set aside.
Preheat the oven to 340°F.
Insert the butterfly whisk in the bowl.
Separate the yolks from the whites.
Place the egg whites with a pinch of salt in the bowl for 3 minutes/Speed 4.
Set them aside in a bowl.
Place the yolks in the bowl with the sugar, grated lemon zest, and beat for 2 minutes/Speed 4.
Remove the butterfly whisk and add the sifted flour with the baking powder, the oil, lemon juice, and yogurt. 50 Sec/Speed 3.
Turn off the Thermomix and add the egg whites a little at a time, mixing with a spatula from bottom to top.
Once the batter is homogeneous, pour half of it into the buttered pan.
Add the sifted cocoa powder to the remaining batter and mix with the spatula.
Pour the cocoa batter over the white batter in the pan.
Bake at 340°F for about 40 minutes; check with a toothpick (if it is done, it should be dry; otherwise, continue baking for a few more minutes).
Let it cool, place it on a tray, and dust with powdered sugar.
The two-tone bundt cake is ready to be enjoyed… Enjoy your dessert!
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