When it comes to bundt cakes, the eternal question is always the same: better classic vanilla or cocoa?
With this vanilla and cocoa bundt cake recipe, you’ve finally solved all your doubts.
Perfect for breakfast and snack time for the little ones, and not just them, accompanied by a cup of milk or hot chocolate.
You just need to prepare a single batter, take a part of it, and enrich it by adding cocoa.
But let’s see in detail how to prepare it.
Take a minute to read the recipe and then… let’s cook and eat!!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 10-inch mold
- 3 1/4 cups all-purpose flour
- 6 eggs
- 1 1/2 cups sugar
- 2/3 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 packet baking powder
- 2 tablespoons unsweetened cocoa powder
- as needed powdered sugar
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Spatula
- 1 Bundt pan
Steps
To prepare the vanilla and cocoa bundt cake, first, crack the eggs and separate the yolks from the whites, collecting them in two separate bowls.
Using an electric whisk, beat the egg whites until stiff peaks form and set them aside.
Add the sugar to the bowl with the yolks and, using the electric whisk, beat until they become pale and frothy. At this point, add the milk, oil, and vanilla extract and continue mixing. Then add the sifted flour and baking powder.
Once all the ingredients are combined, put away the electric whisk and use a spatula to gently fold in the egg whites in two additions, making upward movements to avoid deflating them.
At the end of this process, you should have a fluffy, smooth, and homogeneous mixture.
At this point, butter and flour a bundt pan and pour in 2/3 of the mixture, while in the remaining part in the bowl, add two tablespoons of sifted cocoa powder. Mix it well with the spatula and then pour the obtained mixture into the mold.
Bake your vanilla and cocoa bundt cake in a pre-heated static oven at 350°F for 45 minutes, always checking with a skewer before removing it from the oven.
Once removed from the oven, let it cool slightly before unmolding and slicing it 😉.
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