Bábovka – Czech Bundt Cake

Bábovka – Czech Bundt Cake

One of the most beloved Czech desserts is the Bábovka cake, which has been baked for generations in beautiful decorative molds. Try this little wonder of Czech cuisine!

Course Dessert

Cuisine Czech

Keyword Authentic Czech Food, Bundt cakes

Prep Time 20

Cook Time 1

Total Time 1 20

Servings pieces

Calories 234kcal

Author Petra Kupská

Equipment

Bábovka bundt pan
Rubber spatula
Hand-held electric mixes

Ingredients

4 eggs at room temperature
1 ¾ cups powdered sugar
½ teaspoon vanilla extract
2 ⅔ cups all-purpose flour (plain flour)
1 ½ teaspoons baking powder
1 cup milk at room temperature
¾ cup baking oil sunflower or canola oil
1 ½ Tablespoons unsweetened cocoa powder
1 Tablespoon milk to dilute cocoa batter

For preparing the bundt pan

1 Tablespoon solid fat Crisco, lard, unsalted butter
2 Tablespoons breadcrumbs fine (or Wondra flour, all-purspose flour)

Misc.:

2 Tablespoons powdered sugar to sprinkle on baked bábovka

Cups - Metric

Instructions

Prepare the Pan: Melt 1 Tablespoon solid fat in a small pot. Using a pastry brush, thoroughly grease a bábovka (Bundt) pan. Sprinkle in 2 Tablespoons breadcrumbs, then shake and tilt the pan to coat all sides evenly. Tap out any excess by gently knocking the pan on the counter.
Preheat the oven: Set your oven to 320 °F for a fan oven or 340 °F for a conventional oven (top and bottom heat).
Prepare the batter: In a large mixing bowl, beat 4 eggs with 1 ¾ cups powdered sugar and ½ teaspoon vanilla extract until the mixture is light and fluffy—about 5 minutes. Start on low speed to break up the eggs, then gradually add the sugar and increase to medium-high speed.
In a separate bowl, sift together 2 ⅔ cups all-purpose flour and 1 ½ teaspoons baking powder. With the mixer on low speed, gradually add the dry ingredients to the egg mixture, alternating with 1 cup milk and ¾ cup baking oil. Mix just until combined.
Make the cocoa batter: Pour about one-third of the batter into a separate bowl. Stir in 1 ½ Tablespoons unsweetened cocoa powder and 1 Tablespoon milk until smooth.
Layer the batter in the pan: Pour half of the light batter into the prepared pan. Spoon the cocoa batter on top, then pour the remaining light batter over it. Do not mix—let the layers settle naturally.
Bake the cake: Place the pan in the preheated oven and bake for about 1 hour. Test for doneness by inserting a wooden skewer into the center—it should come out clean. If batter sticks to the skewer, bake for another 10 minutes and test again.
Cool and unmold: Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Carefully turn it out onto a wire rack or wooden board and allow it to cool completely. Before slicing sprinkle 2 Tablespoons powdered sugar on top.

Notes

The basic recipe makes 18 pieces of bábovka.
I used a large 15-cup (3.6 liter) glass pan for this recipe.
The Czech name for this is "olejová bábovka" (bábovka cake made with oil).
Highly recommended: Before you start, gather all the ingredients listed in the recipe. Measure—or better yet, weigh—the exact amounts. Set out all the necessary kitchen tools on your work surface. French chefs call this method mise en place, everything in its place. It saves time, reduces stress, and makes cooking or baking much more enjoyable.
Baking time depends on the type of pan. Glass and metal pans bake the cake within the usual time, while heavier stoneware or cast iron may need 10–15 minutes longer. Always check doneness with a wooden skewer.
Bábovka stuck in the pan? Try this: Greasing and coating the pan well is key. If the cake sticks, place a cold, damp dish towel over the hot, upside-down pan for 5 minutes. The steam will help release it.
SERVING: Dust the completely cooled bábovka with powdered sugar just before serving. Then slice the cake into wedges and enjoy!
STORAGE: Let the bábovka cool completely, then wrap it well or store in an airtight container. Keep at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap slices or the whole cake tightly and place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.
This small detail makes a big difference: Bábovka is even moister the next day! While many baked desserts are best enjoyed fresh, this one breaks the rule. Bake it a day in advance—you will not be disappointed!

Nutrition