This fluffy 10-tablespoon bundt cake is the answer whenever you need a quick, special dessert without pulling out the kitchen scale. Thanks to the oil, it stays very moist, even on the third day.
At a Glance:
- Prep: 10 min | Baking: 35 min | Total: 45 min
- Servings: 10 slices | Difficulty: Easy
- Good for: unexpected guests, weekend breakfast
- Make ahead: not necessary, the batter comes together in minutes
- Storage: airtight container at room temperature (3 days)
- Serving tip: with a mug of hot cocoa or morning coffee
Ingredients
(Measured with a tablespoon; milliliters in brackets for the liquids)
For the light batter
- 2 large eggs
- 10 tablespoons granulated sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 10 tablespoons (150 ml) sunflower or other neutral oil
- 10 tablespoons (150 ml) milk
- 10 tablespoons all-purpose flour
- 1 tablespoon baking powder
For the marbling and the pan
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk
- 1 handful chocolate chips
- butter and semolina (or flour), for greasing and dusting the pan
Instructions
- Beat the eggs with the sugar, a pinch of salt and the vanilla until light and foamy.
- Add the oil and gently work it in so the mixture keeps its airy volume.
- Pour in the milk and gently stir it into the base with a whisk.
- Mix the flour with the baking powder and sift it into the liquid mixture in two batches. Sifting prevents lumps and the batter will be nicely aerated.
- Take out about one third of the light batter into a smaller bowl.
- Stir the cocoa and the two tablespoons of milk into the separated third until you have a dark batter.
- Grease a bundt pan thoroughly with butter, dust it with semolina or flour, and pour in the light batter first.
- Pour the cocoa batter over the top in a zigzag and draw a skewer through it to create a smooth marble effect.
- Sprinkle the surface with chocolate chips and place the pan in an oven heated to 350°F (175°C).
- Bake for about 30–35 minutes and check doneness with a wooden skewer. It must come out completely clean.
Video Recipe
Tips and Storage
- Use the same tablespoon for every ingredient. The recipe works by proportions, which is why no scale is needed.
- For a more pronounced flavor, add grated zest of an unwaxed lemon to the light batter.
- The oil keeps the cake extremely moist, so do not replace it with melted butter.
- Let the finished cake cool in the pan for at least 10 minutes, otherwise it may fall apart when you turn it out hot.
- For a clean shape, dust the pan with semolina instead of flour; the cake will not stick to the sides.
- Storage: keep in an airtight container at room temperature for up to 3 days.
Frequently Asked Questions (FAQ)
Can I use a coarser flour instead of all-purpose? Yes, the cake will have a slightly denser crumb, but the flavor will not suffer. The amount stays the same, exactly 10 tablespoons.
Why did my cake crack while baking? The oven was probably too hot, so the surface baked before the inside. Every oven bakes differently, so for this recipe stay at a maximum of 350°F (175°C) and rather bake 5 minutes longer.
Can I freeze this cake? Absolutely. Cut it into individual portions, wrap in plastic wrap, and it keeps well in the freezer for up to two months.
The recipe is based on a German video recipe by KuchenKlar, adapted by the We Cook With Love team.
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