Multi-colored donut cake: the recipe for making it high and soft

The multi-colored donut cake is a simple and delicious recipe, perfect even for those who are noyt so good in the kitchen. In fact, preparing it is very easy; to obtain the effect of the two-tone dough simply divide it into two parts and mix one with bitter cocoa powder. Strip the surface of the dough in the mold with the aid of a toothpick.

The recipe includes a few simple ingredients, such as flour, eggs and butter. For our recipe we used brown sugar to give the multi-colored donut cake a more rustic and traditional flavor, but if you want you can replace it with white sugar. The multi-colored donut cake is high and soft, and for an even softer result you can add a bit of milk to the dough.

How to prepare the multi-colored donut cake

Cut the butter (at room temperature) into small pieces. Put them into a bowl and add the seed oil, brown sugar, 3 eggs and about 50ml of water. Mix and then whip to obtain a creamy dough, helping yourself with the electric whips.

Sift the flour and baking powder and mix with the whisk.

In a bowl, pour half of the mixture and mix with the bitter cocoa powder.

Lightly grease a donut mold about 20-22 cm in diameter. Pour the white mixture first, then pour over the cocoa mixture. Lightly mix the surface with a toothpick, so that the two doughs mix together.

Bake in a preheated oven at 180 degrees C for about 40 minutes. Do the toothpick test to check the cooking. Let the multi-colored donut cake cool at room temperature and sprinkle the icing sugar on the surface.

Tips

For a vegan variant of the multi-colored donut cake, replace the eggs with the crushed banana pulp, or white yogurt, and dilute with soy milk.

Experiment with different combinations of flavors for your multi-colored donut cake, the important thing is that the two doughs can be distinguished. Try it with coffee, hazelnut cream, yogurt. For a delicious touch, add some chocolate chips to the dough.

Preservation

The multi-colored donut cake can be preserved for up to 5 days. To keep it soft, keep it closed in an airtight container that preserves its moistness, or in a covered cake pan.