The Two-Tone Bundt Cake is the classic breakfast dessert that never gets old. In this rustic version, made with type 1 flour and extra virgin olive oil, we achieve an incredibly soft texture and an authentic flavor. The cocoa marbling effect is not only beautiful to look at but gives each bite the perfect balance between the sweetness of vanilla and the intensity of chocolate.
If you’re looking for a homemade dessert that stays soft for days, this marbled bundt cake is the ideal solution. The combination of cornstarch and careful whisking of the egg foam ensures a high and light result, just like those from old pastry shops.
If you love bundt cakes, try the yogurt bundt cake or the ricotta bundt cake, the bar-style bundt cake or even the water bundt cake.
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OTHER BUNDT CAKES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the super-fast, moist, and soft marbled bundt cake
- 2 1/2 cups type 1 flour
- 3/4 cup cornstarch
- 5 Eggs
- 1 cup Milk
- 2 tbsps Unsweetened cocoa powder
- 1/2 cup extra virgin olive oil
- 3/4 cup Sugar
- 1 pinch Salt
- 2 tbsps vanilla extract
- 1 packet Baking powder
- 1 tbsp powdered sugar
Tools for the preparation of the marbled bundt cake
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- Electric Mixer
- Bundt Cake Pan 9.5 inches
Preparation of the Two-Tone Bundt Cake
Start by cracking the eggs into a large bowl and adding the sugar. This is the most important step: use electric beaters and whisk the mixture for at least 10 minutes. You should get a light, almost white, and very voluminous foam. It’s the air incorporated at this stage that will make your bundt cake very tall.
Sift together the type 1 flour and cornstarch. Begin adding them to the egg mixture a little at a time, alternating with the milk poured in a thin stream. Stir gently to avoid deflating the batter: you’ll see that the type 1 flour immediately gives a more amber color and a wonderful wheat aroma to the batter.
Pour in the extra virgin olive oil (your secret for a butter-free cake that never dries out) and continue mixing. Finally, add the vanilla extract, the pinch of salt, and lastly, the sifted baking powder. The batter should be smooth, shiny, and silky.
Divide the batter into two equal parts. In one half, sift the unsweetened cocoa and mix well until you get a uniform color. Take a well-greased bundt pan (you can use a brush with oil), pour in the light base first and then the dark one on top. Take a fork, plunge it into the batter and make a spiral motion throughout the pan’s diameter: this creates the beautiful marbled effect.
Bake in a static oven at 350°F and let it cook for about 50 minutes. Slow baking is necessary to allow the type 1 flour to cook evenly and for the bundt cake to remain moist. Once ready, let it cool completely on a rack before dusting it with powdered sugar.
Tips for a perfect result
Choosing the oil: If you fear the olive oil flavor is too strong, look for one from Garda or Liguria, famous for their delicacy. Alternatively, rice oil is an excellent neutral substitute.
Don’t open the oven: Resist the temptation to open the door before 45-50 minutes, otherwise your bundt cake might deflate in the center.
Warm eggs: If you forgot to take the eggs out of the fridge, immerse them in a bowl of warm water for 10 minutes before using.
Variations
Crunchy touch: You can add a handful of sliced almonds on the surface before baking for a contrast in texture.
Chocolate chips: If you want an even more “chocolaty” effect, add dark chocolate chips to the dark portion of the batter.
Citrus version: Replace vanilla with the grated zest of an organic orange: it pairs wonderfully with EVO oil and cocoa!
Storage
Under a dome: Thanks to the oil, this bundt cake remains perfect for 4 days. I recommend keeping it under a glass dome to preserve its moisture.
In the freezer: If there’s any leftover, slice it and freeze it. It will be your “time-saving” breakfast favorite.
Now it’s your turn!
This Two-Tone Bundt Cake is my favorite weekend treat. It reminds me of the slow breakfasts of my childhood, but with a more modern and healthy twist thanks to type 1 flour.
How do you prefer to enjoy it? Plain or perhaps with a good hot tea? Write it in the comments and don’t forget to tag me on social media when you bake it, I love seeing your results!
FAQ (Questions and Answers)
Why use type 1 flour instead of 00?
Type 1 flour is less refined and contains more fibers and minerals. It’s much more flavorful and gives the dessert a more “rustic” structure that pairs excellently with olive oil.
Does the pan have to be exactly 9.5 inches?
If you use a 10-inch pan, the bundt cake will be slightly lower, and the cooking time will reduce by about 5-10 minutes. Always do the toothpick test!
Can I use brown sugar?
Yes, but keep in mind that it will make the batter even darker and give it a slight caramel note that might slightly mask the vanilla.
