Two-Tone Cloud Bundt Cake.
Simple, fragrant, very soft.
The Two-Tone Cloud Bundt Cake is one of the softest and most delicious pantry desserts ever tried; a tall and simple bundt cake to make, just 5 minutes to prepare and in the oven it goes. Baking time will give you a cake with a delightful vanilla aroma, soft as a cloud and very delicious.
Try it, it will become one of the best cakes you’ve ever tried 😉
Also try:
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 large eggs (at room temperature)
- 1 1/2 cups all-purpose flour
- 1/2 cup potato starch
- 3/4 cup sugar (or 1/2 cup for a less sweet version)
- 1/2 cup yogurt (at room temperature)
- 1/2 cup corn oil
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 packet baking powder (about 1 tablespoon)
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons milk (or water)
- as needed powdered sugar (for finishing)
Tools
- 1 Electric Whisk
- 1 Bowl
- 1 Sifter
- 1 Spatula
- 1 Bundt Pan
- 1 Oven
Steps
Preheat the oven to 340°F (170°C) and butter a high-edged 9-inch (22 cm) bundt pan.
With the electric whisk, beat the eggs with sugar and a pinch of salt until very fluffy and frothy; you can also use a stand mixer.
While continuing to beat, add the oil, the vanilla extract, then the yogurt (make sure it’s not cold from the fridge).
Sift the flour with the potato starch and baking powder, and add to the egg mixture, continuing to whisk at the lowest speed; once combined, increase the speed and work the batter for a minute.
Once the batter is smooth and homogeneous, pour 2/3 into the buttered pan.
Add the sifted cocoa to the remaining batter and 3 tablespoons of milk (or water), and mix with a spatula until fully blended and obtain a homogeneous chocolate batter.
Pour the chocolate batter over the white one.
Bake at 340°F (170°C) for about 40 minutes. Check with a toothpick (it should come out dry if done; otherwise, continue baking for a few more minutes).
Allow the bundt cake to cool outside the oven. Once cool, remove it from the pan, place it on a serving platter, and dust with powdered sugar if desired.
Butter a high-edged 9-inch (22 cm) bundt pan.
Preheat the oven to 340°F (170°C).
Place the butterfly whisk in the bowl.
Separate the yolks from the whites.
Place the egg whites with a pinch of salt in the bowl 4 minutes/speed 4.
Set aside in a bowl.
Without cleaning the bowl, add the yolks and sugar and whisk for 2 minutes/speed 4.
Add the yogurt and oil 1 minute/speed 3.
Remove the butterfly whisk and add the sifted flour and potato starch 50 Sec./speed 3.
Spatula and add the sifted baking powder 20 Sec./speed 3.
Turn off the mixer and gradually fold in the egg whites with a spatula, moving from the bottom up.
Once all the egg whites are incorporated and the batter is homogeneous, pour 2/3 into the buttered pan.
Add the sifted cocoa to the remaining batter and 3 tablespoons of water, mix with a spatula until everything is blended.
At this point, pour the chocolate batter over the white one.
Bake at 340°F (170°C) for about 40 minutes. Check with a toothpick (it should come out dry if done; otherwise, continue baking for a few more minutes).
Allow the bundt cake to cool outside the oven. Once cool, remove it from the pan, place it on a serving platter, and dust with powdered sugar if desired.
The Two-Tone Cloud Bundt Cake is ready to be enjoyed… ENJOY YOUR SWEET TREAT!
Also try the day and night bundt cake with my aunt’s recipe, find the recipe CLICKING HERE.
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