Bicolor Cake Recipe: A Delightful Dual-Flavor Dessert
Category: Desserts
Servings: 8
Preparation Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 380g |
| Granulated sugar | 200g |
| Eggs | 270g |
| Corn oil | 180g |
| Whole milk | 180g |
| Vanilla bean | 1 |
| Pinch of fine salt | 1 pinch |
| Baking powder | 16g |
| Unsweetened cocoa powder | 40g |
| Powdered sugar | To taste |
Instructions:
-
Prepare the Batter:
Begin by cracking the eggs into a large bowl. Add a pinch of fine salt and start beating the eggs using electric beaters. Incorporate the seeds from the vanilla bean, ensuring they blend evenly into the mixture. Continue to beat the eggs for about 5 minutes, or until the mixture becomes thick, light, and fluffy. -
Incorporate the Oil:
Gradually add the corn oil into the egg mixture, mixing for another 2 minutes until the oil is fully integrated and the batter remains airy and smooth. -
Add the Flour:
Sift half of the all-purpose flour into the mixture and fold it in gently with the electric beaters. Then, sift in the remaining flour, continuing to fold the batter, ensuring that the flour is evenly distributed. -
Add the Baking Powder:
Sift the baking powder directly into the batter. Gently stir with a spatula to incorporate it fully, ensuring a light and even texture throughout the mixture. -
Divide the Batter:
Once the batter is fully combined, divide it evenly between two bowls. In one bowl, sift the unsweetened cocoa powder and stir it gently until the batter is fully incorporated and the chocolate flavor is evenly distributed. -
Prepare the Baking Pan:
Grease a 22 cm (8.5-inch) round cake pan with butter or non-stick spray. You can also line it with parchment paper to make it easier to remove the cake after baking. -
Layer the Batter:
Pour half of the light-colored batter into the prepared pan and spread it evenly with a spatula. Next, add the cocoa-flavored batter on top of the first layer. Finish by adding the remaining light-colored batter on top of the chocolate layer, ensuring it covers the entire surface. -
Bake the Cake:
Preheat your oven to 170°C (340°F) in static mode (top and bottom heat). Place the cake in the middle of the oven and bake for approximately 50 minutes. To check if the cake is fully baked, perform the classic toothpick test—insert a toothpick into the center of the cake, and if it comes out clean, the cake is done. -
Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool for a few minutes in the pan. Then, carefully transfer the cake to a cooling rack. Once fully cooled, dust the top of the cake with powdered sugar for an extra touch of sweetness and visual appeal. -
Enjoy Your Bicolor Cake:
Your beautiful bicolor cake is now ready to be enjoyed! Slice and serve this soft, fluffy dessert at your next gathering or simply as a treat to enjoy with your loved ones.
This cake combines the richness of vanilla with the deep, indulgent flavor of cocoa, creating a delightful contrast that is sure to impress. Whether you’re serving it for a special occasion or just as a delicious everyday treat, this bicolor cake is sure to be a hit!
