Break out your Bundt pans! This irresistible cake gets its name from the chocolate ripple running through the vanilla cake. I love it because it is perfect for dessert or alongside a cup of coffee on a Sunday morning.
| Level: | Easy |
| Total: | 1 hr 5 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoons cocoa powder
- 1/3 cup chopped walnuts
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2/3 cup whole milk, at room temperature
- Confectioners’ sugar, for serving
Instructions
- Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan or loaf pan with nonstick cooking spray and set aside.
- Add the flour, baking powder and 1/4 teaspoon salt to a medium bowl and whisk to combine. Set aside. Add the cocoa powder, walnuts, 1/4 cup granulated sugar and the remaining 1/4 teaspoon salt to a small bowl and mix to combine. Set aside.
- Add the butter and remaining 3/4 cup granulated sugar to a large bowl. Mix with a hand mixer until fluffy, about 2 minutes. Add the eggs and vanilla and mix until evenly combined. Add the flour mixture in three batches, alternating with the milk and beginning and ending with the flour. Mix until just combined.
- Add a third of the batter to the base of the prepared pan and use a spoon or offset spatula to spread it into a very thin, even layer. Top the batter with half of the cocoa-walnut mixture. Repeat the process, layering half of the remaining batter followed by the remaining cocoa-walnut mixture, ending with the final third of the batter.
- Transfer the pan to the oven to bake until a toothpick inserted into the cake comes out clean, about 30 minutes. Let the cake cool in the pan for 10 minutes before inverting it on a serving platter. Let cool slightly. Dust the cake with confectioners’ sugar, then slice the cake and dust the slices with confectioners’ sugar if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 365 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 1 g |
| Sugar | 27 g |
| Protein | 6 g |
| Cholesterol | 79 mg |
| Sodium | 239 mg |
Reviews
This cake came out awesome. It was like Valerie was in my kitchen and made it. Valerie I will miss you so much on the food network. They made a big mistake letting you go.
Hi well mine stuck and I used baking pam really well and it stuck maybe I didn’t cool enough but in your video you could see the steam roll off yours mine stuck in three places and I don’t have a gas stove either! I baked at 325• mine is still etable and it was enjoyed love u Val miss u on the food network love your recipes and your great attitude
My cake didn’t rise and I can’t figure out why. I’m an experienced baker and followed the recipe to the letter. Totally baffled and disappointed.
Tasty, easy to make cake. Since needs to be nut-free for my family, substitute 1/4 cup mini-chips for the nuts and it works great.
Would like to be able to double recipe for a larger pan. What would be the bake time?
Would like to be able to double recipe for a larger pan. What would be the bake time?
I enjoyed making this cake to go along with my homemade vanilla ice cream with bits of Snickers. Thank you for sharing such a wonderful and easy to make cake. This was a huge hit with our friends we had over for dinner last night. Thank you again.
Fantastic Recipe! Easy to make & Super Tasty! Made this cake to snack on during a long road trip because we could just pick it up with our hands and eat it! It was Wonderful! Definitely adding this to my recipe book! Thanks Val!
Oh Valerie and everyone else that makes the recipe look so easy. I know it was BUT I am 70 years old and I never made a cake from scratch. My cake tasted really good but it didn’t look half as pretty as Valerie’s did. When I researched why it didn’t rise as well it may have been the measuring of the flour or not creaming the butter and sugar correctly. I watched a video on properly creaming butter and sugar and will try recipe again. Maybe I could learn from watching Kids Baking Championships! Diane from Manassas VA
yes – just like ALL of Valeries recipes, simple and delicious. What a joy Valerie brings to cooking
Another delicious recipe by Valerie. I have yet to find one of her recipes that missed the mark. This recipe is not a dump cake recipe, so it tested my patience to follow the steps, but well worth it.
Yum! The cocoa ripple really made this cake extra rich and tasty. Only wish I had the green trivet you placed your Jadeite cake stand on! Guess I’ll just enjoy with a powdered sugar topping and that cup of coffee. Thanks for the delicious recipe