Hello friends, today I present this delicious two-tone bundt cake that is really great for soaking, perfect for breakfast or snack. Very simple and quick to make. Below you will find the recipe..
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 24 cm bundt pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the two-tone bundt cake
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3 eggs
- 3/4 cup ricotta cheese
- 1/2 cup sunflower oil
- 1 tsp vanilla extract
- 1 packet baking powder
- 1 pinch fine salt
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
Tools
- 2 Bowls
- Electric whisks
- 1 Bundt pan
- 1 Sieve
Steps for the two-tone bundt cake
To make this soft two-tone bundt cake, preheat the oven to 350°F in static mode. In a bowl, use electric whisks to mix the eggs with the sugar and vanilla extract until you get a whitish mixture. Then add the ricotta cheese, followed by the oil, and continue to mix for a few minutes. Finally, add the sifted flour and salt, and mix thoroughly. Lastly, add the packet of sifted baking powder and mix vigorously until you get a smooth and homogeneous dough. Divide the dough into two bowls and add the sifted unsweetened cocoa powder and milk, then mix vigorously. Grease and flour a 24 cm bundt pan, pour the white mixture first, then the chocolate one, and bake in the static oven at 350°F for about 40 minutes.
Do the toothpick test, turn off the oven, remove from the oven and let cool. And here is the super soft two-tone bundt cake ready to enjoy for a super breakfast. I hope you like this latest recipe of mine, until next time friends.
STORAGE, TIPS AND NOTES
The two-tone bundt cake can be stored under a glass dome or a cake holder for at least 4 days. Thanks to the presence of ricotta cheese, the dough remains moist, if you want you can substitute with plain yogurt or mascarpone cheese.
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