Two-tone bundt cake soft, fluffy, and delicious. Among the desserts I prefer, a place of honor always goes to simple and genuine desserts, those that instantly fill my house with a wonderful aroma. Just like the Two-tone bundt cake that I want to tell you about today, a super soft, very fluffy, and also beautiful cake despite its simplicity. A cake with two colors that magically intertwine in the oven, creating a dual-flavored cake with cocoa and milk. The black and white cake is a pantry dessert, perfect for breakfast, snack, or a sweet treat. I’ll leave you with the step-by-step photos of the cake preparation so making it will be a piece of cake! The yogurt in the batter keeps this cake soft for several days, although I’m convinced it will disappear in no time! The recipe is simple, even for the most inexperienced in the kitchen. The batter is divided into 2 parts and unsweetened cocoa is added to one portion. Then, it’s spooned into a bundt pan and voilà, it’s done! I also recommend not missing the recipe for Dark Chocolate Bundt Cake and my Eggless Chocolate Cake. Let’s then head to the kitchen and prepare a super fluffy Two-tone marbled Bundt Cake
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: For a 9-inch diameter bundt pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 161.74 (Kcal)
- Carbohydrates 24.91 (g) of which sugars 10.58 (g)
- Proteins 3.72 (g)
- Fat 6.60 (g) of which saturated 1.56 (g)of which unsaturated 4.86 (g)
- Fibers 3.16 (g)
- Sodium 13.90 (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 Two-tone Bundt Cake
- 2 eggs
- 110 g sugar
- 3.5 tbsp vegetable oil
- 2/3 cup milk
- 1/4 cup unsweetened cocoa powder
- 1.5 cups flour
- 1/2 packet baking powder (8 grams)
What you need to make the Two-tone Marbled Bundt Cake
- Bundt pan
- Hand mixer
How to prepare the Two-tone Bundt Cake
Beat the 2 whole eggs with the sugar using an electric mixer for 7-8 minutes until you have a light and frothy mixture.
Add the vegetable oil and milk. Mix.
Continue the preparation by adding the sifted flour and the baking powder. Mix.
Transfer half of the batter to another bowl. Now you’ll have 2 bowls with roughly the same amount of batter, don’t worry about being super precise.
Add the unsweetened cocoa and 3-4 tablespoons of milk to one bowl. Mix well. Grease a 9-inch diameter bundt pan.
Pour the 2 batters alternating them. Pour 4-5 tablespoons of light batter at the bottom, then 4-5 tablespoons of cocoa batter, and continue this way until both batters are used up.
Bake the dual-flavor Bundt Cake in a preheated oven at 350°F in static mode for 35-40 minutes. Always do the toothpick test to check the internal doneness of the cake.
Let the Two-tone Bundt Cake cool before transferring it to a serving platter. And now, just cut a slice and feel like you’re in Paradise!
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
The Bundt Cake stays soft and fluffy for 2-3 days in a container
If you prefer, you can replace the vegetable oil with 50 grams of melted butter and the milk with a jar of plain or vanilla yogurt
Don’t miss the recipe for my Cappuccino Swirl Muffins
Your Questions
Can I replace the vegetable oil with butter?
Yes, with 50 grams of melted butter
Can I use a round pan?
Yes, with these amounts, a 9-inch round pan, preferably with a removable bottom. By making concentric circles with the two batters
