Marble Bundt Cake Recipe - Mramorová bábovka - Czech Cookbook

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Butter up a bundt cake form very well with softened unsalted butter. Use a pastry brush to coat the form well. Dust with flour using a small strainer to avoid clumps.

Preheat the oven to 350 °F (180 °C).

In a medium sized bowl, mix 2 cups sifted all purpose flour, 2 teaspoons baking powder, and lemon zest from 1 lemon. Mix with a wooden spoon and set aside.

In a bowl of a stand mixer fitted with a beater attachment, add 1 cup granulated sugar, 1/2 cup oil, and 3 eggs. Mix for about half a minute.

Stop the mixer and add 1 teaspoon vanilla extract, the mix from Bowl One, and 1 cup milk. Mix on the slowest speed at first to avoid splashing, then speed up. Mix only until the ingredients are incorporated into a smooth batter.

Pour about two thirds of the batter into the bundt form, spreading evenly. Add 2 tablespoons sifted unsweetened cocoa powder into the remaining batter and mix on low speed.

Pour the chocolate batter on top of the yellow batter already in the bundt form, trying to pour along the middle of the yellow batter.

Bake for 40 – 45 minutes. Test with a wooden skewer; if it comes out clean, the cake is done.

Put a cooling rack or plate on top of the form and carefully flip it over. Carefully lift the form to remove it and then sprinkle the bundt cake with powdered sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens