Variegated plumcake recipes

Variegated plumcake


A slice of goodness for a breakfast full of flavor or a substantial delicacy for a snack , this plum cake is perfect for replacing any snack on the market for children!

The cocoa ripple is aesthetically beautiful to look at and is delicious to eat, the perfect solution for a dessert with the color of hugs . This plum cake is vanilla and variegated with cocoa, but you won’t necessarily have to divide the two doughs and you will do everything in one bowl , simplifying the preparation even more.


  • 200 g of flour
  • 10 g of bitter cocoa powder
  • 3 large eggs (or 4 small)
  • 80 g of butter
  • 150 g of granulated sugar
  • 16 g of instant baking yeast
  • 60 ml of seed oil
  • 10 ml of whole milk
  • 1 pinch fine salt
  • seeds of 1 vanilla bean (or 1 tablespoon vanilla extract)


  1. Preheat the oven in static mode to 200°C.
  2. Melt the butter with the oil and salt in a saucepan over low heat and leave to cool.
  3. Place the eggs with the sugar in a bowl and mix vigorously with a whisk until you obtain a frothy cream, add the vanilla bean seeds (or extract), the butter and oil and mix well.
  4. Sift the flour and yeast and add them to the bowl with the dough, mixing to make the cream smooth.
  5. Butter and flour a plum cake mold, pour half of the mixture and in the bowl with the other half put the cocoa mixed in the milk to obtain the cocoa ripple.
  6. Also add the cocoa mixture to the mold.
  7. Bake for 10 minutes then lower to 175°C for 35-40 minutes.
  8. Do the toothpick test to check that cooking has also taken place internally, the dough must not remain stuck to the toothpick.