The hug cake is an extremely soft two-tone dessert inspired by the famous breakfast cookie. The recipe is very simple, the batter is based on whipped cream, an ingredient that gives the cake a unique and irresistible softness; the cream contains a good amount of fat so neither butter nor oil is needed.
I love breakfast sweets like paradise cake, margherita cake, or my 5-minute cakes. There are many on my blog to satisfy everyone’s tastes.
The hug cake is made up of vanilla and cocoa batter that blend in the mold, creating a perfect bundt cake for breakfast or a snack, a pantry sweet that will remain soft until the last slice.
I made it with my recipe for soft cream and chocolate cake, adjusting the ingredient quantities for a 26 cm pan.
If you need to make a smaller cake, use the tool on the page to reduce the portions and in a few seconds, you’ll have your customized doses.
Here are more soft cakes for breakfast:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1/4 cup potato starch
- 1/4 cup unsweetened cocoa powder
- 3 eggs (medium)
- 1 1/8 cups sugar
- 1 1/2 cups fresh whipping cream
- 1 packet baking powder
- 1 bean vanilla
- 2 tablespoons milk
- 2 teaspoons butter
- 1 tablespoon all-purpose flour
Tools
- 3 Bowls
- 1 Electric whisk
- 1 Spatula
- 1 Scale
- 1 Bundt pan 26 cm diameter
- 1 Sieve
Procedure
Pour the cold cream from the fridge into a bowl and whip it with electric whisks, keep it in the fridge while you work on the other ingredients.
In another bowl, whip the eggs (they should be at room temperature) with the sugar until they become light and frothy, it will take 7/8 minutes.
Sift 1 3/4 cups of flour with 1/4 cup of potato starch and the packet of baking powder.
Add the vanilla bean seeds and half of the sifted flours to the whipped eggs, incorporating them with the spatula from bottom to top.
Add half the whipped cream, always mixing with the spatula from bottom to top, then blend the remaining flours and finally the last part of the whipped cream.
The batter is ready, divide it into two parts.
In the first bowl, add 25 g of flour, in the second bowl add 1/4 cup of unsweetened cocoa powder and 2 tablespoons of milk, mix well.
Butter and flour the 26 cm pan; pour the cocoa batter on one side and the vanilla batter on the other; if you have worked the batter well, it will be soft and frothy so you will be able to keep the two mixtures separate without problems.
Bake the cake in a preheated static oven at 356°F for about 40 minutes, use the toothpick test to check the cooking.
Remove the cake from the oven and let it cool for 10 minutes before transferring it to a plate.
The hug cake is ready, let it cool completely before serving. If you like, dust it with vanilla icing sugar.
Advice
Preservation
The hug cake can be stored at room temperature for 3/4 days in the appropriate cake container.
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