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czech bábovka recipe

Bábovka – Czech Bundt Cake

This is a traditional recipe for bábovka, very common coffee cake in the Czech Republic.
Course Dessert
Cuisine Czech
Keyword bábovka
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices


  • 3 eggs
  • 3 Tbsp (22 g) dark powdered cocoa
  • ¾ cup (210 g) plain Greek yogurt around 10 % fat
  • 1 and ½ cups (200 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • ½ cup (110 g) vegetable oil
  • 3 tsp (12 g) baking powder
  • vanilla essence or extract
  • 2 Tbsp (30 ml) milk
  • powdered sugar to dust baked bábovka


  • Preheat the oven to 340 °F (170 °C).
  • Grease the bundt cake pan properly and dust with sifted breadcrumbs or coarse flour. Set aside.
  • Place eggs and granulated sugar in a mixing bowl. Mix with a hand-held mixer on high speed for 5 minutes until light and airy substance is produced.
  • Add oil, yogurt, vanilla, flour mixed with baking powder. Mix on low speed for another 2 minutes. The batter should look creamy and semi-liquid.
  • Take ⅓ of batter to a small bowl, stir in cocoa powder and milk using a rubber spatula until combine.
  • Spread ⅓ of white batter in the mold.
  • Pour the cocoa batter over top of the white batter.
  • Finish by spooning the rest of the white batter over the cocoa layer.
  • Bake for 50 minutes, or until a skewer or a tooth stick comes out clean (make a test at the end of baking).
  • Set the pan on the cooling rack for 10 minutes. Then flip the pan onto the rack, if necessary, use the „cold-soaked towel dish“ trick (see the section on getting the bábovka out of the mold).
  • Once it’s almost cold, dust it with powdered sugar.


This recipe amounts to 1 smaller bábovka mold – my bundt cake pan has an upper diameter of about 22 cm (9 inches).