Go Back
–+ servings
Bubby’s Chocolate Ribbon Bundt Cake

Bubby's Chocolate Ribbon Bundt Cake

No ratings yet
A tall, tender vanilla family cake with a hidden chocolate-syrup ribbon running through every slice. The cake is unfrosted and simple on the outside, while the chocolate center gives each slice a surprise. It is pareve when all ingredients used are certified pareve.
Print Recipe Pin Recipe Favorite Cook mode
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours 50 minutes
Servings: 16 slices
Course: Cakes & Coffee Cakes
Cuisine: Jewish-American
Ingredients Equipment Method Notes

Ingredients
  

Pan Preparation
  • about 1 Tbsp oil (15 mL)
  • about 2 Tbsp all-purpose flour (15 g)
  • baking spray containing flour (optional alternative)
Vanilla Cake Batter
  • 3 cups all-purpose flour (360 g)
  • 2 tsp baking powder (8 g)
  • 1/2 tsp fine salt (3 g)
  • 3 large eggs (room temperature)
  • 2 cups granulated sugar (400 g)
  • 1 cup oil (240 mL)
  • 2 tsp vanilla extract (10 mL)
  • 1 cup water (240 mL; room temperature)
Chocolate Ribbon
  • 3/4 cup chocolate syrup (180 mL)
  • 1/4 tsp baking soda (1 g)
Optional Finish
  • confectioners' sugar (for a light dusting)

Equipment

  • 12-cup Bundt pan or 10-inch / 25-cm tube pan
  • Large mixing bowl and medium mixing bowl
  • Electric hand mixer or stand mixer
  • Whisk and rubber spatula
  • Measuring cups and spoons
  • Digital kitchen scale, recommended
  • Long wooden skewer or cake tester
  • Instant-read thermometer, optional
  • Wire cooling rack
  • Thin flexible spatula

Method
 

  1. Bring the eggs toward room temperature. Set the eggs out for about 30 minutes. Room-temperature eggs mix more evenly and help produce a lighter cake.
  2. Preheat the oven. Position a rack in the center and preheat to 350°F / 175°C.
  3. Prepare the pan thoroughly. Brush oil into every groove, including around the center tube. Dust with flour, rotate the pan until evenly coated, then tap out the excess. Missing even one groove can cause sticking.
  4. Combine the dry ingredients. Whisk the flour, baking powder, and salt together for about 30 seconds, breaking up every visible baking-powder lump.
  5. Beat the eggs and sugar. In a large bowl, beat the eggs, sugar, and vanilla for 3-4 minutes. The mixture should become noticeably paler, thicker, and slightly increased in volume.
  6. Add the oil. With the mixer on low, pour in the oil gradually. Continue mixing only until smooth and evenly combined.
  7. Alternate the flour and water. Add one-third of the flour mixture and mix briefly. Add half the water. Repeat, then finish with the final third of flour. Mix only until the last dry streak disappears.
  8. Reserve the chocolate portion. Transfer exactly 2 cups (480 mL) of batter to a separate medium bowl.
  9. Fill the pan with vanilla batter. Pour the remaining vanilla batter evenly into the prepared pan. The pan should be no more than about three-quarters full.
  10. Make the chocolate batter. Whisk the chocolate syrup and baking soda into the reserved batter until uniformly dark and smooth.
  11. Create the ribbon. Pour the chocolate batter slowly in a wide ring over the vanilla batter. Avoid pouring directly against the pan's outer edge or center tube.
  12. Do not stir. The heavier chocolate batter will settle into a natural ribbon as the cake bakes. Stirring can muddy the two colors and erase the contrast.
  13. Release large air pockets. Tap the pan gently on the counter once or twice.
  14. Bake. Bake for 60-70 minutes. Begin checking at 55 minutes, especially if using a dark-colored pan.
  15. Check several areas. Insert a long wooden skewer into two or three thick vanilla portions. It should emerge clean or with a few moist crumbs, but no liquid batter. The top should spring back and begin pulling slightly from the pan. If using a thermometer, aim for about 200-205°F / 93-96°C.
  16. Cool for 15 minutes. Place the pan on a wire rack. Do not invert immediately, but do not leave the cake in the pan until completely cold.
  17. Loosen carefully. Run a thin flexible spatula around accessible outside and center edges without cutting into the cake.
  18. Invert confidently. Place the cooling rack over the pan, hold both securely, and turn them over together. Lift the pan straight upward.
  19. Cool completely. Let the cake cool for about 1 hour before slicing or dusting with confectioners' sugar.

Notes

Make Ahead
Bake the cake 1-2 days before serving. Once completely cool, cover airtight at room temperature. The crumb and chocolate flavor are excellent after resting overnight.
Storage
  • Room temperature: Store airtight for up to 3 days.
  • Refrigerator: Refrigerate for up to 5 days; bring slices to room temperature before serving because refrigeration can gradually dry the crumb.
Freezing
Wrap the whole cake or individual slices tightly and freeze for up to 3 months. Thaw while wrapped at room temperature.
Reheating
Normally unnecessary. If desired, microwave one slice for about 8-10 seconds.
Optional Variations
  • Old-Fashioned Vanilla Sugar: Replace the vanilla extract with one approximately 10 g packet of vanilla sugar.
  • Orange-Chocolate Ribbon: Add 1 Tbsp finely grated orange zest to the vanilla batter.
  • Simple Celebration Finish: Dust lightly with confectioners' sugar.
  • Extra Chocolate Finish: Drizzle the cooled cake sparingly with melted pareve chocolate.
Bubby's Tip
Do not reveal the chocolate ribbon before cutting the cake. Its charm is serving what looks like a simple golden Bundt cake and discovering the chocolate surprise inside.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe