Drunken Bundt Cake Recipe

Name: Drunken Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7/8 cup sugar; 1 5/8 cups flour; 9/16 cup corn oil; 6 1/2 tablespoons cocoa; 4 eggs; 1/2 cup port wine; 3 3/8 tablespoons whole milk; salt; 2 teaspoons baking powder; 1 teaspoon vanilla extract

Servings: persons

1
Preheat oven to 180 degrees Celsius.
2
Beat the eggs in a bowl with the sugar until foamy.
3
Add the flour, wine and the baking powder, a little at a time, alternating with the oil.
4
Pour half of the batter into a 24-centimeter buttered and floured bundt cake pan.
5
Add the cocoa and milk to the remaining batter and combine well. Pour the cocoa batter on top of the plain batter in the bundt cake pan.
6
Use the handle of a wooden spoon, and run it through the batters to incorporate them creating a marble effect.
7
Bake for 35 to 40 minutes. Use the toothpick test to check for doneness.

588

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 7/8 cup sugar, 1 5/8 cups flour, 9/16 cup corn oil, 6 1/2 tablespoons cocoa, and more.

Yes, Drunken Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Drunken Bundt Cake

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