Potentially one of my favourite things is receiving recipes from people. Automatically, I love the recipe 10x more if it's been sent to me by a family member, friend, or reader. I love it even more when it's a traditional recipe. This recipe ticks all these boxes. Sent through by my Hungarian housemate's mother, this cake quickly made its way to my top 5 cake recipes. Incredibly tasty, moist, and easy to make, it's a definite crowd pleaser. It is also potentially the most gorgeous cake batter I've ever worked with, which is always a good sign.
The below recipe will make a 10 inch bundt cake (diameter).
Ingredients
300gr softened unsalted butter
275gr granulated sugar
5 eggs
8gr vanilla sugar OR 1 1/2tspn vanilla essence
375gr plain flour
4tspn baking powder
1/4tspn salt
3tbsp milk
20gr cocoa powder
20gr granulated sugar
2tbsp milk
Icing sugar (for decorating)
Method
1. Preheat the oven to 170 degrees celsius. Using a stand mixer or hand mixer, beat the butter. Add the granulated sugar and beat until light and fluffy. Add the vanilla and mix until incorporated.
2. Start adding the eggs, one by one, mixing well after each addition.
3. Start adding the flour in 4 batches, mixing in between each addition. This is important as it ensures the batter does not split. Add the baking powder, salt, and milk, and mix until well incorporated.
4. Split the batter in two, and set one batch aside. Add the cocoa powder, additional granulated sugar, and additional milk to the 2nd batch and mix well.
5. Grease the bundt tin well, getting in all the nooks and crannies. Start alternating adding the batters as you fill the bundt tin. I personally went with a few tablespoons of the vanilla mixture, set a few tablespoons of the chocolate near it, and repeated. When you finish off one layer, run a spoon or fork through the mixture to create a swirl. Repeat until all the batter is used up.
6. Place in a preheated oven for 50 mins - 1 hour, or until a knife comes out clean. Allow to cool in the bundt tin, and sprinkle some icing sugar on top once completely cooled down.
Recreating this recipe? Tag me on instagram @juliawgr!
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