Vanilla Bundt Cake with Gooey Chocolate Center
OH MY GOOOOOODNESS. HELLO.
This vanilla Bundt cake with a gooey chocolate center. It is lyfe. And I’ve been looking forward to sharing this recipe with you for quite a while now.
Because this cake is like a chocolate lava cake, but in fancy shmancy, dairy-free, Bundt cake form. With the addition of a perfect vanilla cake to accompany that oozing molten chocolate center.
It’s a new, delicious twist on your classic vanilla Bundt cake and it’s time to get excited, people. I mean, time for you to get excited, because I’m already very much there.
Here’s why you should be excited: Not only does this Bundt cake contain the finest dairy-free vanilla batter, which would be exciting enough on its own, it’s also got that gooey, wet, oozing, rich chocolate center. Which realllllly takes things up a notch. Or 16 notches. If we’re being more literal.
So let’s start with our vanilla cake commentary.
This vanilla Bundt cake has the quintessential texture; it’s soft and it’s tender and it’s moist and it’s fluffy and it’s light but it has also got a mild heftiness to it that is nothing but delightful.
And the flavor. Get me started on the flavor of this vanilla Bundt cake, why don’t you.
It’s full-bodied thanks to a whole tablespoon of pure vanilla extract. And it’s rich thanks to 3 large eggs plus an extra egg yolk for bonus creaminess and richness.
And I’ve also FINALLY decided that orange juice is my favorite liquid of choice in cakes of a similar style to this one, as the juice yields the best slash most flavor. You may substitute milk or non-dairy milk if you must, but I highly suggest sticking with the orange juice.
And the oozing chocolate center of the vanilla cake!!!! THE BEST PART OBVS.
It’s gooey and it’s oozing and it’s kinda chewy in some places after baked if you get the oil/water/sugar/cocoa ratios JUST right. Which you will, if you follow the recipe.
And it’s dark and deep and rich and intense and a chocolate lover’s dream.
And it’s easy and quick and poured into the center of the vanilla cake batter and sinks down into the middle of the cake whilst baking.
And it’s the best surprise ever, if one thinks she is only cutting into a vanilla cake and then comes upon that surprise molten chocolate center.
Oh. And this molten chocolate vanilla cake also has a glaze!
A thick and glossy and sticky and sweet and chocolaty glaze. To be poured atop the cake once it’s baked and cooled. For extra chocolate flavor bombness.
Advisory: making this gooey chocolate center vanilla Bundt cake just once may very likely cause it to become a frequently recurring visitor to your countertop.
Don’t say I didn’t warn you okay!!!
Vanilla Bundt Cake with Gooey Chocolate Center
Yield: 12-16 serving
Vanilla Cake:
1 ¼ cups oil
1 cup orange juice (milk/non-dairy milk may be substituted)
3 large eggs + 1 large egg yolk
1 tablespoon vanilla extract
3 cups packed flour
2 cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
Chocolate Center:
1 cup granulated sugar
2/3 cup cocoa powder
½ cup oil
3 tablespoons water
1 teaspoon vanilla extract
Chocolate Glaze:
1 ½ cups confectioners sugar
¼ cup cocoa powder
1 teaspoon vanilla extract
Pinch of salt
3-4 tablespoons milk/non-dairy milk
1. Preheat the oven to 350°F. Grease a large Bundt pan well.
2. In a large bowl, whisk together the oil, orange juice, eggs, and vanilla extract until smooth.
3. Pour the flour, sugar, baking powder, and salt over the wet ingredients and mix everything together until just combined.
4. In a medium bowl, stir together all the chocolate center ingredients until smooth.
5. Pour almost all the vanilla cake batter into the Bundt pan. Drop the chocolate filling by the spoonful into the center of the batter all around, trying not to let the chocolate touch the sides of the pan (this will make your cake look nicer on the outside once it’s baked, as only the vanilla will be visible). Pour remaining vanilla batter on top. Bang the pan against the counter top a few times to remove air bubbles.
6. Bake until a toothpick inserted into the cake comes out just clean, 55 to 70 minutes.
7. Let the cake cool completely before running a knife along the edges of the Bundt pan to help release the cake from the pan. Invert the cake onto a sheet of parchment paper or foil.
8. Make the glaze: Whisk together the glaze ingredients until you have a thick yet pourable consistency. Pour the glaze over the cake and let it drizzle down the sides.
