Today I wanted to make a three-flavored bundt cake, but not the usual one; this is truly special, beautifully colored, too good, you will see what a hit it will be.

Anyone who knows me knows that a fresh cake in the morning is a must on Sundays, and this bundt cake turned out truly special. I’ve conquered everyone.

Then, I won’t even mention the fragrance throughout the house; everyone woke up with a smile and ready for cappuccinos and yum yum.

A delicious cake with a delicate flavor, perfect for breakfasts or snacks, very easy to prepare. It requires very few ingredients.

So I thought of these flavors: vanilla, chocolate, and coffee. It comes from my imagination, I must say, it is truly a delight!

Don’t think it’s difficult to make: just follow the recipe and the result is assured.

A very good and fragrant cake that was loved in my home, so much that it disappeared in a flash.

If you like, follow me and I’ll show you how to make this particular delight…

Any version you choose, I assure you it will be a success.

If we bake the bundt cake over the weekend, we could eat it every morning for a week; in fact, it keeps very well in a food bag or inside a cake stand for 5-6 days. Let’s see how to make it together!

Also excellent as the perfect solution for a cake to bring perhaps to the park, for a healthy snack with friends.

I suggest, to make this bundt cake tall and fluffy, it is very important to beat the eggs well with the help of electric whisks, and very importantly, the eggs must be at room temperature.

I also leave you with other ideas for really delicious bundt cakes, always very easy to make.

Difficulty: Easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 10/12
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

243.12 Kcal

calories per serving

Info Close

Energy 243.12 (Kcal)
Carbohydrates 35.44 (g) of which sugars 17.71 (g)
Proteins 5.58 (g)
Fat 10.02 (g) of which saturated 2.79 (g)of which unsaturated 6.49 (g)
Fibers 1.81 (g)
Sodium 94.41 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Three-Flavored Bundt Cake

3 eggs (room temperature)
2 1/4 cups all-purpose flour
3/4 cup sugar (or 180 erythritol or 65 stevia)
7 oz yogurt (vanilla flavor)
1/3 cup peanut oil
1 1/2 tbsp coffee (espresso)
1/4 cup unsweetened cocoa powder
2 tbsp milk
1 packet baking powder
1 pinch salt
powdered sugar (to taste)
1 knob butter (to grease the pan)
as needed all-purpose flour (for dusting)

Tools

Pan
Food Scales
Sifter
Electric Whisks
Whisk
Spatula

Steps for the Three-Flavored Bundt Cake

Turn on the oven and set it to 350°F in static mode and let it warm up.
Take the pan, butter it, and dust it with flour.
Weigh all the ingredients, both dry and liquid, and sift the flour, baking powder, and cocoa separately.
Prepare an espresso and let it cool.
The yogurt should not be cold, so leave it at room temperature for about 20/30 minutes.
Now we start by breaking the eggs in a bowl.
(The eggs should be at room temperature).
Beat the eggs with the sugar until very frothy; they will increase in volume a lot and the color will become lighter.
Add the seed oil in a thin stream while lowering the mixing speed to a minimum.
Add the yogurt and mix with a hand whisk.
Add the all-purpose flour and the baking powder, previously sifted.
Take a spatula and mix the batter from bottom to top, blending it well.
Divide the batter into three equal parts.
In one part, add the cold espresso. Mix.
In the second part, add the unsweetened cocoa powder, sifted, and two tablespoons of milk, and mix.
Leave the third part as is, with vanilla flavor.
Now take the 9.5-inch pan, previously buttered and floured.
Pour the mixtures; I poured the cocoa batter first, then the coffee one, and finally the vanilla, but you do as you prefer.
Bake at 350°F for 40 minutes in static mode.
Before removing the cake from the oven, always do the toothpick test.
Let it rest for ten minutes, then transfer to a serving plate.
“Sprinkle with powdered sugar to taste and serve”
Or do as I did, a light dusting with unsweetened cocoa, slice it, and serve.
Enjoy your meal.