Vanilla Chocolate Bundt Cake
This moist Vanilla Chocolate Bundt Cake recipe is super easy to make, delicious, and perfect as a dessert, breakfast or snack. Serve with a glass of milk
Ingredients
- 3/4 cup milk
- 3 sticks unsalted butter softened
- 2 cups granulated sugar
- 6 eggs large
- 3 cups all-purpose or cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 teaspoon rum extract
- zest of 1 lime
- 1/4 cup sliced almonds optional
- 1/4 cup cocoa powder
- non-stick spray
- 2 tablespoons powdered sugar for dusting
Instructions
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Preheat oven to 325 degrees Fahrenheit
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Spray the inside of bundt pan with non-stick spray. Make sure every crevice of the pan is greased. Add the almonds and swirl the pan around so they stick to the sides evenly
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In a bowl, combine the flour, salt, and baking powder
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In another bowl, place the butter and sugar. Whip with mixer on medium-high speed until creamed. Use a spatula to clean down the sides and bottom of the bowl
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Add the extracts and lemon zest one a time. Keep mixing
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Add the eggs one by one mixing well after each addition
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Alternate the flour mixture and the milk, starting and ending with the flour. Do not overmix
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Place 1/3 of the cake batter into a smaller bowl. Add the cocoa powder and mix until the batter is smooth
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Coat the bottom and sides of the bundt pan with 1/2 of the vanilla cake batter. Add the chocolate batter on top and smooth with a spatula. Cover the cake with the rest of the vanilla batter
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Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean
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Remove from the oven and place on a rack to cool for 15-20 minutes. Then invert to remove the cake from the mold. Cool completely
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Dust the top with powdered sugar and enjoy!