Peach Bundt Cake with Cocoa Layers
Equipment
- Bundt Pan
- Hand mixer
Ingredients
- 4 egg whites
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 cup flour
- 1/2 tsp baking powder
- 4 egg yolks
- 1/3 cup sugar
- 1/3 cup vegetable oil
- 1/3 cup milk
- 1 tsp vanilla extract
- 3/4 cup flour
- 1 tsp baking powder
- 4 canned peach halves
- 3/4 cup cocoa powder divided
- powdered sugar to garnish
Instructions
- Quarter the peach halves and place the wedges in the bottom of a bundt pan with the pointed sides facing up.
- Separate the eggs between 2 bowls. For the white cake, add the sugar to the egg whites and beat with a hand mixer until stiff and shiny. Add the vegetable oil, milk, and vanilla extract to the bowl, sift the flour and baking powder into the batter, and mix until combined. For the yellow cake, add the sugar to the egg yolks and beat with a hand mixer until frothy. Add the vegetable oil, milk, and vanilla extract to the bowl, sift the flour and baking powder into the batter, and mix until combined.
- Pour half of the white cake batter over the peaches in the bundt pan. Sift 1/4 cup cocoa powder over the white cake batter. Pour half of the yellow cake batter over the cocoa powder layer in the bundt pan and sift 1/4 cup cocoa powder over the yellow cake batter. Pour the rest of the white cake batter into the bundt pan, sift the remaining cocoa powder over the white cake batter, and top with the rest of the yellow cake batter.
- Transfer the bundt pan to a preheated oven and cook at 350°F for 50 minutes. Once the cake has slightly cooled, flip it over onto a cake plate and gently remove the bundt pan. Sprinkle powdered sugar over the chocolate peach bundt cake before serving.
