Marble Bundt Cake - Babovka
This Bundt Cake is not dry and crumbly like other Gluten-Free cakes whatsoever. It is moist and delicious at the same time.
Ingredients
- 1/2 cup of Heavy Cream
- 1 tbsp of vanilla extract
- 2 sticks of unsalted butter
- 1 1/2 cups of powder sugar
- 4 eggwhites
- 4 egg yolks
- 2 cups of Gluten-free flour
- 2 tsp of baking powder
- 2 tbsp of cocoa powder
Instructions
- Grease with butter. This is my preferred method. Thoroughly coat the entire inside of the pan with a thin but even layer of butter. It does help to have butter at room temperature.
- Preheat oven to 350F
- Take a saucepan, and on medium heat, stir together unsalted butter, sugar, vanilla extract, and cream. I usually cook with half & half, but heavy cream helps this cake not to be dry and crumbly in this recipe.
- Mix well together and turn off the heat. Set aside to cool down before adding egg yolks.
- Separate egg yolks and whisk egg whites in a stand mixer. Whipped egg whites to achieve stiff peaks. That will help your cake to be light at the end.
- Grab a cooled-down butter base and slowly add one egg yolk at a time while stirring or whisking them in. Also, add Gluten-Free flour. Do not dump flour all at once; flour in smaller amounts to make it easy to stir. Lastly, add baking powder, which you can have mixed in flour already. Stir everything till you have no lumps.
- You have two options for cocoa. If you like chocolate cake, you can add cocoa powder before adding egg whites and mix it into your base.
- Gently fold in egg whites. Egg whites help this cake to stay light and airy.
- Pour batter into a greased Bundt Cake mold. Reserve about 1 cup of vanilla batter and stir in cocoa powder. Spoon the chocolate part of the batter over the vanilla part of a cake and, with a knife or toothpick, make swirls to mix those two colors gently. Do not mix too much. Otherwise, you will lose the vanilla color part.
- Bake in the preheated oven for 35 minutes at 350F.Keep an eye on your oven and bundt cake!!!! Every oven bakes a different way. Your oven could bake it faster or slower. It also depends on what pan you are using. Some silicon molds bake slower than aluminum or cast iron.
- The unmolding can be a delicate task. I have found the greatest technique. As the cake is out of the oven, it must first be cool down to touch on a cooling rack. Then, place a plate above the mold, and turn the cake upside down. So far, my cakes magically, unmold perfectly.
Notes
Cooking tips
- When you are serving Marble Bundt Cake, it tastes delicious while sipping tea or coffee with it.
- Try to add this Bundt Cake to a bowl of Ice cream and drizzle it with chocolate.
- This cake stores at room temperature in an airtight container for up to 5 days. I don’t recommend refrigerating, as the fridge will dry it out. You may also freeze; wrap well (I usually double wrap, first with plastic wrap and then with foil) for up to two months. I love to store my cake on my Ikea glass plate with a dome.