Vanilla Chocolate Cake (Babovka)

Vanilla Chocolate Cake (Babovka)

A recipe for a quick and easy Czech-style, vanilla-rich cake with a chocolate swirl tucked inside. This cake - or bábovka - is made in a kugelhopf or Bundt-shaped pan.

Ingredients

  • 3/4 cup unsalted butter, softened (can substitute with oil)
  • 1 cup granulated sugar
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 4 large eggs
  • 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean, scraped
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 3 tablespoons cocoa powder
  • 2 tablespoons powdered sugar, for dusting

Directions

Preheat oven to 350 degrees F. Grease and flour an 8 or 9 inches kugelhopf or bundt-style cake pan.

In a large bowl, cream together the butter and sugars. Add in the eggs one at a time, beating after each one. Stir in the vanilla bean seeds.

Combine the flour, baking powder, and salt. Alternating between these dry ingredients and the milk, mix in until incorporated. Scoop out about 1 cup of batter and stir the cocoa powder into it.

Pour half the vanilla batter into the prepared pan. Top with the chocolate mixture, and then cover with the remaining vanilla batter.

Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean.

Remove from the oven, unmold, and allow to cool slightly. Dust with powdered sugar.

Notes:

Recipe by Food for My Family.

  • 170 g unsalted butter, softened (can substitute with oil)
  • 200 g granulated sugar
  • 2 tablespoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
  • 4 large eggs
  • 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean, scraped
  • 310 g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 240 ml milk
  • 3 tablespoons cocoa powder
  • 2 tablespoons powdered sugar, for dusting

Directions

Preheat oven to 180 degrees C. Grease and flour an 20 or 23 cm kugelhopf or bundt-style cake pan.

In a large bowl, cream together the butter and sugars. Add in the eggs one at a time, beating after each one. Stir in the vanilla bean seeds.

Combine the flour, baking powder, and salt. Alternating between these dry ingredients and the milk, mix in until incorporated. Scoop out about 240 ml of batter and stir the cocoa powder into it.

Pour half the vanilla batter into the prepared pan. Top with the chocolate mixture, and then cover with the remaining vanilla batter.

Bake for 45-50 minutes, until a toothpick inserted into the center comes out clean.

Remove from the oven, unmold, and allow to cool slightly. Dust with powdered sugar.

Notes:

Recipe by Food for My Family.

  • 10 minprep

  • 45 mincook

  • 10servings

This Recipe Uses

Madagascar Bourbon Vanilla Beans

Madagascar Bourbon Vanilla Beans

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Pure Vanilla Sugar