For a delicious breakfast, today I recommend my vanilla and cocoa bundt cake. It’s a tasty and simple dessert to make, and with its two flavors, it’s also very pleasant to serve and present to your guests. Let’s see together how to prepare it in the recipe that follows.
- Difficulty: Very easy
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 5 oz sugar
- 1 cup Greek yogurt
- 6 oz all-purpose flour
- 2.1 oz potato starch
- 3.4 oz vegetable oil
- 1 packet baking powder
- 1 pinch salt
- 1 bean vanilla (or 2 tablespoons vanilla extract)
- 0.7 oz unsweetened cocoa powder
Steps
Start preparing your vanilla and cocoa bundt cake by separating the yolks from the whites, whisking the whites with a pinch of salt until stiff peaks form. Separately, beat the yolks with the sugar until you have a light and fluffy mixture. Then add the yogurt and oil and continue beating for a few minutes. Now leave the beaters and mix the flour, potato starch, and baking powder in a bowl. Sift the flours and incorporate them into the mixture with a spatula, folding from bottom to top, and finally add the whipped egg whites. Now divide the batter into two equal parts; add the vanilla to one and the cocoa to the other.
Grease a bundt cake pan and pour in the vanilla batter first and then the cocoa one, then bake at 356°F in a preheated oven for about 30 minutes.
After 20 minutes, perform the toothpick test, and if the top is too dark, cover with aluminum foil and complete the baking.
When your vanilla and cocoa bundt cake is completely cool, remove it from the pan and decorate with powdered sugar if desired.
Saby recommends….
The vanilla and cocoa bundt cake is very fragrant and delicious, especially if you use the vanilla bean, which I recommend. But it’s still good if you use vanilla extract.
