Star Spangled Cocoa Bundt Cake

Name: Star-Spangled Cocoa Bundt Cake Recipe | Hersheyland
Prep time: 20 min
Total time: 210 min
Yield: 1 cake
Ingredients: 1 tsp vanilla extract; sweetened whipped cream (optional); 1-2/3 cups sugar; 3/4 cup butter or margarine (1-1/2 sticks), softened; 3/4 cup dairy sour cream; 2/3 cup HERSHEY'S Cocoa; 1/2 tsp salt; 1 tsp powdered sugar; fresh strawberries and blueberries (optional); 2 eggs; 2 tsps baking soda; 2 cups all-purpose flour; 1 cup buttermilk or sour milk *

Details

Timing
Timing
Total:: 3 Hr. 30 Min.
Bake:: 54 Min.
Prep:: 20 Min.
Skill Level:: Beginner
Yields:: 1 cake

Eat cake, then cue the sparklers! Every summer celebration needs a tasty and patriotic dessert to top off your backyard bash. This gorgeous and easy-to-make HERSHEY'S Cocoa-infused Bundt cake is deliciously moist and tender with rich chocolate flavor. For the summer holidays, dress your cake in fresh strawberries, blueberries and powdered sugar for a red, white and blue-themed dessert. Simple summer desserts like this Star-Spangled Cocoa Bundt Cake recipe are just right for celebrations. These S'mores-inspired Summertime Rolo Pretzel Delights are made with only three ingredients and take less than 10 minutes to prepare!

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 54 minutes
Cool Time: 2 hours 10 minutes

Ingredients

1 tsp

vanilla extract
sweetened whipped cream (optional)
1-2/3 cups

sugar
3/4 cup

butter or margarine (1-1/2 sticks), softened
3/4 cup

dairy sour cream
2/3 cup

HERSHEY'S Cocoa
1/2 tsp

salt
1 tsp

powdered sugar
fresh strawberries and blueberries (optional)
2

eggs
2 tsps

baking soda
2 cups

all-purpose flour
1 cup

buttermilk or sour milk *

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

12-cup fluted tube pan

mixing bowl

mixer

measuring cups

rubber scraper

wire rack

serving plate

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.

Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Serve with blueberries, strawberries and whipped cream , if desired.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Additional questions?

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