The two-colored bi-flavored soft and spongy donut cake that everyone enjoys is perfect for both kids and adults’ snack time. Here’s how to make it according to the recipe. The ingredients used to make the soft and spongy bicolored donuts are the same as those used in a classic donut cake, with one half of the dough colored with cocoa creating the two-tone design inside the cake. The recipe for the two-colored (bi-flavored) cake is, therefore, very easy to make, a soft and spongy bicolored donut that can be made with ingredients you surely have at home. Milk, eggs, flour, sugar, oil, cocoa, baking powder, and begin to knead and mix until the delicate artistic phase: pour the two-toned cake batter into the pan.
Bicolored Donuts, Two Colored (Bi-flavored) Cake with Milk and Cocoa
Bicolored Donuts are the traditional dessert that you expect almost every household to have for snack time or coffee time. It’s the dessert that grandmas would make in 2 minutes, and moms would prepare for you to sweeten every break. Now it’s your turn to see how to make the two-colored bi-flavored donut cake, with milk-white and brown cocoa color.
Extra Soft Bicolored Donut Cake Recipe with Milk and Cocoa
Here’s the recipe for the extra soft bicolored donut cake with milk and cocoa. The dough for the bicolored donuts is essentially that of a traditional soft and spongy donut cake, but at the midway point, cocoa is added, coloring it brown. Once you achieve the two shades, you can pour them into the aluminum donut pan and mix them up to create the marbled donut effect. You can create a simple bicolored donut with the light batter below and the cocoa batter on top (or vice versa); or you can pour a little batter at a time, alternating the two cake colors to achieve a zebra-striped donut effect. Let’s see how to prepare the bicolored donut cake.
Bicolour Donut Cake Extra Soft
Other details
- Difficulty: Easy
- 1 cake pan of 9.4 inches
Ingredients
Ingredients for a Bicolour Donut Cake
- 3 Eggs (at room temperature)
- 250 g Granulated Sugar 1.25 cups
- 100 ml Vegetable Oil 0.42 cup
- 250 ml Milk 1 cup
- 250 g All-purpose flour 2 cups
- 16 g Baking Powder 4 tbsp
- 2 tbsp Unsweetened Cocoa Powder (about 20 g)
Instructions
How to make a marbled bicolour donut cake?
- Before starting, weigh and prepare all ingredients on the work surface. Sift the flour and baking powder "Pane degli Angeli" into a bowl. In a small bowl, set aside the unsweetened cocoa powder which will be the last ingredient we will use.
- In a larger bowl, break the eggs, add sugar and whisk with an electric mixer for at least 3 minutes and up to 10 minutes. Add oil and milk to the mixture. Also, add the sifted flour with the baking powder and mix well with a spatula, making slow movements from bottom to top to avoid breaking the eggs.
- Butter the aluminum donut cake pan, any 22 cm to 26 cm diameter pans will work. Divide the donut cake dough, and in one of the two bowls, add the unsweetened cocoa powder. We recommend using Perugina unsweetened cocoa powder, which gives a really chocolatey final colour and has a more intense flavour.
- Pour the two batters into the pan, releasing your imagination: for a bicolour donut cake, first pour all the white batter, then all the cocoa batter; for a marbled donut cake, pour a little white batter and then use the unsweetened cocoa batter to create random lines in the batter, pour white batter again and then the dark one until both are finished; for a striped donut cake, pour a layer of white batter and an equal amount of cocoa batter, repeat alternately until both bowls are empty.
- Now that we had fun pouring the batters into our favourite donut pan, bake our two flavour cake in a preheated oven at 356°F for about 40 minutes. Always do the toothpick test before taking it out of the oven (the toothpick should come out completely dry).
- After finishing baking, let it cool down before slicing your bicolour donut cake and serving! You can add powdered sugar, but it's already beautiful and delicious as it is! ps: the calories refer to 100 g of bicolour donut cake.
Conservation
Once cooled, the bicoloured donut cake can be stored for up to 4 days in a cake container.SHARE Bicolored Donut Cake Recipe, soft and fluffy.
