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

Course Breakfast, Dessert, Snack

Cuisine European

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 509kcal

Author Tiffany Bendayan

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

US Customary - Metric

Instructions

Preheat oven to 325 degrees Fahrenheit
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
In a bowl, combine the flour, salt, and baking powder
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
Add the extracts and lemon zest one a time. Keep mixing
Add the eggs one by one mixing well after each addition
Alternate the flour mixture and the milk, starting and ending with the flour. Do not overmix
Place 1/3 of the cake batter into a smaller bowl. Add the cocoa powder and mix until the batter is smooth
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
Bake for 55-65 minutes or until a toothpick inserted in the middle comes out clean
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
Dust the top with powdered sugar and enjoy!

Nutrition