Dual-colored Bundt Cake

The dual-colored bundt cake is a much-loved dessert, perfect for breakfast or a tasty snack. Here is how you can prepare it, with an Italian touch.

Ingredients

• 200 g of sugar
• 3 eggs
• 100 ml of seed oil
• 100 ml of milk
• 300 g of all-purpose flour
• 1 packet of baking powder
• 20 g of unsweetened cocoa powder
• A pinch of salt
• To taste, grated zest of one lemon or a bit of vanilla extract

Preparazione

1. Start by whipping the eggs with the sugar until you get a frothy and light mixture.
2. Gradually add the oil and milk, continuing to stir.
3. Combine the sifted flour with the baking powder and a pinch of salt, and continue to mix until you get a smooth and homogeneous dough.
4. Divide the dough into two equal parts: in one add the lemon zest or vanilla, in the other add the unsweetened cocoa powder.
5. Take a bundt cake pan and first pour the light mixture and then the cocoa one, creating a marbled effect with the help of a fork or a toothpick.
6. Bake in a preheated oven at 180 °C for about 40 minutes, checking the doneness with a toothpick inserted in the center of the bundt cake: if it comes out clean, the bundt cake is ready.
7. Let it cool before unmolding and serving.

Curiosity

The dual-colored bundt cake is ideal for those who want a dessert that combines the simplicity of vanilla taste with the richness of cocoa. In Italy, it is common to add a citrus touch with lemon zest, which gives freshness and pleasantly contrasts with the cocoa part.