Bábovka – Czech Bundt Cake
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5.0
30 reviews
Excellent
Bábovka – Czech Bundt Cake
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Here is a classic old-fashioned Czech recipe for Cocoa Marble Bábovka cake that is easy to make and doesn't call for any of those crazy fad ingredients!
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Ingredients
Bábovka batter:
- 3 eggs at room temperature
- 1 cup granulated sugar
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- ¾ cup plain greek yogurt (or sour cream)
- ½ cup sunflower oil (or canola)
- 1 teaspoon vanilla extract
- 3 Tablespoons dark powdered cocoa unsweetened
- 2 Tablespoons milk to thin the cocoa batter
Misc.:
- 1 Tablespoon solid fat to grease the mold (shortening, butter, or lard)
- 2 Tablespoons sifted breadcrumbs to dust the mold
- 2 Tablespoons powdered sugar to dust baked Babovka cake
Instructions
- Before you start cooking: First, prepare the bundt cake mold. Grease it thoroughly with 1 Tablespoon solid fat (for example, Crisco) and sprinkle with about2 Tablespoons sifted breadcrumbs.
- Crack 3 eggs in a large bowl. Beat them with an electric mixer, slowly at first, then increase the speed. Gradually add 1 cup granulated sugar until you have used it all. After about five minutes, you should get a light, fluffy egg mixture.
- Make Bábovka batter: Combine 1 and ½ cups all-purpose flour with 1 and ½ teaspoons baking powder. Reduce the mixer speed to the minimum. Gradually add the flour mixture, ½ cup sunflower oil, 1 teaspoon vanilla extract and ¾ cup plain Greek yogurt to the egg mass.
- Separate less than half of the batter and put it in a clean bowl. Add in 3 Tablespoons dark powdered cocoa and 2 Tablespoons milk to keep the cocoa batter from being too thick. Briefly whisk with a mixer.
- Fill the bundt cake pan: Pour half of the light batter into the prepared bundt mold. Cover with all of the cocoa cake batter, and finish with a layer of the remaining light cake batter.
- Bake the Bábovka cake: Preheat the oven to 350 °F and set it to upper and lower heat. Bake the Bábovka cake for 45 minutes to an hour, depending on the type of mold.
Notes
- The basic recipe makes 1 smaller Bábovka cake / 12 slices. I used 8-cup bundt cake pan.
- At the end of baking, test for doneness. Insert a wooden skewer into the center of the cake. If it comes out dry, the cake is done. If there is any raw dough left, bake for another five minutes and repeat the test.
- SERVING: Sprinkle the cake with icing sugar, cut into pieces, and serve with a cup of coffee or tea.
- The baking time depends on the material of the pan. If you have a stoneware or cast iron pan, the cake will take longer to bake in the oven. Light metal and silicone pans allow the cake to bake faster.
- The center of the cake usually puffs up during baking. You can cut it off to make the cake flat and help it sit better on the platter when served.
Nutrition Information
Show Details
Calories
239kcal
(12%)
Carbohydrates
32g
(11%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
42mg
(14%)
Sodium
94mg
(4%)
Potassium
56mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
72IU
(1%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 42mg | 14% |
| Sodium | 94mg | 4% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 72IU | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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