Cocoa Ripple Ring
Indulge in the nostalgic charm of the Cocoa Ripple Ring, a delightful marble cake baked to perfection in a bundt pan. Featuring a rich swirl of chocolatey cocoa batter nestled within a tender vanilla base, this visually stunning dessert delivers both beauty and flavor. The recipe combines pantry staples like all-purpose flour, granulated sugar, and unsalted butter, with a dash of cocoa powder to create its signature marbled look. Perfect for gatherings or an afternoon tea treat, this cake is as easy to make as it is impressive to serve. Finished with a light dusting of powdered sugar for an elegant touch, the Cocoa Ripple Ring is guaranteed to turn heads and satisfy sweet cravings. Whether for a special occasion or a cozy home-baked indulgence, this cake is a timeless dessert favorite you’ll want to bake again and again.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cups Unsalted butter
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Milk
- 3 tablespoons Cocoa powder
- 0.25 cups Powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a bundt pan or ring mold to ensure the cake releases easily.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients alternately with the milk, starting and ending with the dry ingredients. Mix just until combined after each addition.
Remove 1 cup of the batter and place it in a separate bowl. Add the cocoa powder to this portion and stir until fully incorporated to create the cocoa batter.
Pour half of the plain batter into the prepared bundt pan, then add spoonfuls of the cocoa batter over it. Pour the remaining plain batter over the top.
Using a skewer or knife, gently swirl through the batters to create a marbled effect, being careful not to overmix the layers.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Optionally, dust the cooled cake with powdered sugar before serving to add a decorative finish.
Nutrition Facts
Calories |
3382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.5 g | 124% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 2407 mg | 105% | |
| Total Carbohydrate | 587.0 g | 213% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 345.7 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 468 mg | 36% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1173 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
