Two-Tone Milk and Cocoa Bundt Cake

Name: Two-Tone Milk and Cocoa Bundt Cake
Total time: 5400 s
Yield: 28 cm (11-inch) Bundt pan
Ingredients: 3 eggs; 1 pinch salt; 1 cup sugar (about 190 grams); 1/2 cup vegetable oil (about 100 grams); 2 cups all-purpose flour (about 250 grams); 1/3 cup cornstarch (about 50 grams); 2/3 cup milk (about 150 ml); 1 packet instant baking powder for cakes (about 0.5 oz or 16 grams); 1/4 cup unsweetened cocoa powder (about 30 grams); 1 packet vanilla powder (or 1 teaspoon vanilla extract)

Sery @Sery80_

Two-Tone Milk and Cocoa Bundt Cake

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Ingredients

About 1 hour and 30 minutes

28 cm (11-inch) Bundt pan

3eggs
1 pinchsalt
1 cupsugar (about 190 grams)
1/2 cupvegetable oil (about 100 grams)
2 cupsall-purpose flour (about 250 grams)
1/3 cupcornstarch (about 50 grams)
2/3 cupmilk (about 150 ml)
1 packetinstant baking powder for cakes (about 0.5 oz or 16 grams)
1/4 cupunsweetened cocoa powder (about 30 grams)
1 packetvanilla powder (or 1 teaspoon vanilla extract)

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Steps

About 1 hour and 30 minutes

1

Beat the eggs with the sugar and a pinch of salt.
2

Once the mixture is light and fluffy, add the oil. Continue beating, then gradually add the dry ingredients (except the cocoa), alternating with the milk.
3

When everything is well combined, divide the batter in half. Add the vanilla to one half and the cocoa powder to the other.
4

Grease and flour a 28 cm (11-inch) Bundt pan. Pour in the vanilla batter first, then the cocoa batter on top.
5

Bake at 340°F (170°C) for about 35 minutes. Check for doneness with a toothpick, as baking times may vary by oven.