If you’re looking for a dessert that combines simplicity and beauty, this vanilla and cocoa bundt cake is the perfect solution. Its main feature is the visual effect created by the contrast between the light vanilla batter and the dark cocoa batter, achieved by spooning the latter over the light base.
Besides being visually appealing, it is an extremely practical preparation: it takes only a few minutes to make and, thanks to its soft texture, it stays perfect at room temperature for several days.
It’s the ideal cake to keep under a glass dome, ready for breakfast or a quick afternoon break. Making it is child’s play and the result is guaranteed even for kitchen beginners.
Below I leave you other bundts and breakfast cakes, and then, as always, right under the photo, let’s discover how to prepare the two-tone vanilla and cocoa bundt cake 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 10 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Vanilla and Cocoa Bundt Cake
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 eggs (medium, at room temperature)
- 1/2 cup sunflower oil
- 2/3 cup whole milk
- 1 sachet baking powder
- 1 teaspoon vanilla extract (or 1 packet of vanillin)
- 1/3 cup unsweetened cocoa powder
- 3 tbsp milk (extra for the cocoa batter)
- 1 pinch salt
Tools
- 1 Electric whisk
- 1 Bundt pan 9.5 in diameter
- 1 Bowl
- 1 Kitchen scale
- 1 Measuring jug
Preparation of the Vanilla and Cocoa Bundt Cake
1. Prepare the pan and the oven: Start by thoroughly buttering and flouring a 24 cm bundt pan. Preheat the oven to 356°F (conventional oven).
2. Whip the eggs: In a large bowl, beat the eggs with the sugar and a pinch of salt using electric beaters.
You should obtain a pale, frothy mixture that has about doubled in volume.
3. Add the liquids: Lower the speed of the beaters and slowly pour in the oil and the milk. Also add the vanilla extract.
4. Add the dry ingredients: Sift the flour together with the baking powder. Fold them into the mixture little by little, mixing gently with the beaters on low speed or with a spatula so as not to deflate the batter, until you have a homogeneous, lump-free mass.
5. Divide the batter: Pour about two-thirds of the light batter into the prepared pan, leveling it well.
6. Prepare the cocoa portion: To the remaining third of the batter in the bowl, add the sifted unsweetened cocoa powder and the extra 2-3 tablespoons of milk.
Mix well until the color is uniform and the texture is similar to the vanilla batter.
7. Create the two-tone effect: Take the cocoa batter with a spoon and let it drip over the light base in the pan, distributing it in spaced dollops.
No need to swirl with a skewer if you want to keep the color areas well defined.
8. Bake: Place in the middle rack and bake for about 40-45 minutes.
Before removing from the oven, always perform the toothpick test: insert it into the center of the two-tone bundt, if it comes out dry the cake is ready.
9. Cooling: Let the marbled cake cool in the pan for about 10 minutes, then invert it onto a rack to cool completely before serving.
Storage, tips and variations for a soft Vanilla and Cocoa Bundt Cake
The vanilla and cocoa bundt cake keeps perfectly for 4-5 days at room temperature. To keep it as soft as the first day, I recommend storing it under a glass dome or in an airtight container, away from heat sources.
. Ingredients at room temperature: For a perfect emulsion and a taller cake, take the eggs and milk out of the refrigerator at least 30 minutes before starting.
. The toothpick test: Every oven is different. After the first 35 minutes, check the baking with a wooden skewer: it should come out clean, but don’t overbake to avoid a dry cake.
. Always sift: Always sift flour, baking powder and especially the cocoa. Cocoa tends to form small lumps that are difficult to dissolve once added to the batter.
Delicious variations of the Vanilla and Cocoa Bundt Cake
Chocolate chips: You can add a handful of dark chocolate chips to the light batter for an even richer touch.
Orange aroma: Replace the vanilla with the grated zest of a organic orange. The combination of orange and cocoa is a timeless classic.
Yogurt version: If you want a moister bundt, you can replace the milk with 125 g (about 1/2 cup) of plain or vanilla yogurt.
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FAQ (Questions and Answers)
Can I use butter instead of oil?
Yes, you can replace the 120 ml of oil with 150 g of melted butter (about 2/3 cup) cooled slightly. However, oil will guarantee a longer-lasting softness.
The cocoa batter turned out too thick, what should I do?
It’s normal for cocoa to absorb liquids. Add another tablespoon of milk until the consistency becomes as fluid as the vanilla batter.
Why did my bundt deflate after baking?
It could be due to a sudden temperature change or opening the oven too early. Avoid opening the door before at least 30 minutes have passed.
Can I use a different flour?
You can use type 0 flour or a mix of all-purpose flour and potato starch (replacing about 50 g of flour with starch, roughly 1/3 cup) for an even more “cloud-like” texture.
