5 from 30 votes
Bábovka – Czech Bundt Cake
Bábovka is a classic Czech bundt cake featuring a tender vanilla and cocoa marbled batter. This recipe creates a cake with a light, fluffy crumb thanks to whipped eggs and yogurt, combined with a subtle chocolate swirl. The pan preparation with solid fat and breadcrumbs helps produce a cake that releases easily with a delicate crust. Typical for its puffed center and dusted powdered sugar topping, Bábovka pairs well with coffee or tea and is best served sliced for about a dozen pieces.
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings:
12
slices
Calories:
239 kcal
Course:
Dessert
Cuisine:
Czech
Ingredients
Bábovka batter:
- 3 egg at room temperature
- 1 cup granulated sugar
- 1 and ½ cups all-purpose flour
- 1 and ½ teaspoons baking powder
- ¾ cup yogurt or sour cream, plain, Greek
- ½ cup sunflower oil (or canola)
- 1 teaspoon vanilla extract
- 3 Tablespoons cocoa powder unsweetened, dark powdered
- 2 Tablespoons milk to thin the cocoa batter
Misc.:
- 1 Tablespoon solid fat to grease the mold (shortening, butter, or lard)
- 2 Tablespoons breadcrumbs to dust the mold, sifted
- 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.
Cup of Yum
Notes
- Use an 8-cup bundt pan and grease it thoroughly with solid fat, then dust with breadcrumbs to prevent sticking.
- Test the cake's doneness by inserting a wooden skewer into the center; bake longer if the skewer is not clean.
- After baking, you may trim the puffed center for a flat presentation before slicing.
- Sprinkle powdered sugar on top before serving with coffee or tea.
- Baking time varies by pan type; metal and silicone bake faster than stoneware or cast iron.
Nutrition Information
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%)
Nutrition Facts
Serving: 12 slices
Amount Per Serving
Calories 239
% 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.