Triple Layer Bundt Cake with Walnuts and Chocolate Syrup

This triple layer bundt cake reminds me of my childhood. I can still remember the sweet aroma and the cozy home feeling when my mom was baking. She loved to serve this cake for breakfast, dessert or an afternoon snack. Sometimes, she would send me off to school with a piece of bundt cake and I would eat it on the way there. I also remember how the neighbors came over for some afternoon coffee and my mom would slice them a piece of this delicious homemade treat.

My mom wasn’t a good baker when she married my dad but she was willing to learn so she collected recipes from friends and family in a little notebook. The recipe for this triple layer bundt cake came from her notebook. There are so many good recipes in there that I will eventually add to my blog.

Why should you make this triple layer bundt cake?

This is a delicious cake. Unlike most bundt cakes, this one it is not dry and crumbly. It is soft, spongy and moist. The dough doesn’t contain any baking powder or soda. I use the leavening power of the eggs to create the texture. While I beat the egg whites and yolks, I incorporate air bubbles that create the fluffiest sponge cake. This bundt cake also has two layers of ground walnuts and cacao in the middle for extra flavor. The homemade chocolate syrup I drizzle on top of the cake makes it irresistible.

You can serve this delicious bundt cake for special occasions, bring it to potluck or prepare during the weekend and snack on it all week. It is a great breakfast on the go. You can also pack it in lunch boxes because it doesn’t require refrigeration.

Equipment

You are going to need a hand or a stand mixer for this recipe. Beating the eggs with sugar creates the light and fluffy texture of this bundt cake.

You also going to need a small food processor to grind the walnuts with the cacao and the sugar.

Like most baking recipes you are going to need bowls, measuring spoons and cups. Few spatulas are also essential.

You can’t bake a bundt cake with a special pan. This is the pan I used.

How to measure flour?

Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale, use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 4 oz or 125 grams of all-purpose flour.

Helpful tips about making the triple layer bundt cake

Separate the egg yolks from the egg whites by placing them in clean and dry bowls. Don’t be afraid if some of the egg yolk gets into the egg whites. That won’t ruin your cake.

When you beat the egg yolks with the sugar start at the lowest mixing setting or the sugar will fly everywhere. Mix until the granulated sugar is dissolved, and the egg yolks are fluffy.

Beat the egg whites with the sugar to stiff peaks. Then fold the flour in gently. If you whisk in the flour too quickly, they will lose their volume. this may result in tough texture.

I use unsweetened cacao powder instead of cocoa powder. The cacao powder is raw and less processed. It is very important to use unsweetened cacao or cocoa powder.

I recommend sifting the flour before adding it to the egg mixtures. This will create smoother dough and better cake texture.

Print Recipe

Triple Layer Bundt Cake with Walnuts and Chocolate Syrup

Prep Time30

Cook Time30

Cool off30

Total Time1 30

Course: Dessert

Keyword: bundt cake, butter, cacao, Eggs, flour, sugar, syrup, walnuts

Servings: 12

Equipment

Hand or stand mixer, bundt cake pan
Small blender or smoothie maker

Ingredients

For the yellow part

4 large eggs
4 egg yolk
1 cup white granulated sugar
¼ cup oil neutral tasting is best
1 tsp vanilla extract
1 cup all purpose flour

For the white part

4 egg whites
¼ cup white granulated sugar
¼ cup all purpose flour

For the walnut and cacao layer

1 cup raw walnut halves
1 Tbsp white granulated sugar
1 Tbsp unsweetened cacao powder or cocoa powder

For the chocolate syrup

4 Tbsp butter
1 cup water
¼ cup white granulated sugar
1 Tbsp unsweetened cacao powder or cocoa powder

Other

nonstick cooking spray or oil

Instructions

Preheat the oven to 355F and spray a bundt cake pan with non stick spray (or grease with oil).

To prepare the yellow part

Separate 4 eggs to egg whites and egg yolks into two separate mixing bowls.
To the bowl with the four egg yolks add 4 whole eggs and a cup of sugar. Start mixing on low and gradually increase the speed until the sugar dissolves and the mixture becomes thicker and slightly whiter.
To the same bowl add the oil and vanilla and continue mixing until incorporated. Then add the flour and mix it in on a low setting. You can also stir in the flour with a spatula.

To prepare the white layer

Add 4 egg whites and ¼ cup of sugar in a mixing bowl a beat (whit a mixer) on high until you have stiff peaks.
Add ¼ cup of flour to the egg white and sugar mixture and fold it in with a spatula carefully.

For the walnut and cacao layer

In a small blender or a food processor add the walnuts, cacao and sugar and blend until the walnuts are ground.

To assemble the bundt cake

In a well oiled bund cake form add half of the yellow mixture. Then spread half of the walnut and cacao mixture on top (as evenly as possible). Next, add all of the white mixture (spread it evenly). Follow by the other half of the walnut and cacao mixture and finish by the rest of the yellow mixture.
Bake at 355F For 30-35 minutes. Insert a dry wooden toothpick or skewer in the cake and pull it out. If it comes out dry your cake is ready to come out of the oven.
Cool off the bundt cake in the form for at least 10 minutes in the form before you attempt to take it out. I used a thin silicone spatula that I run between the cake and the sides of the pan to help me remove it safely.
When the cake is out of the pan cool it off on a cooling rack for 20 more minutes.

Prepare the chocolate syrup

While the cake is cooling off prepare the chocolate syrup. In a small pot add a glass of water, butter, sugar and cacao. Heat the mixture to medium-high until the butter is melted, the sugar is dissolved and you have a smooth syrup. Cool off for about ten minutes and drizzle the syrup over the cake.
Serve the cake once it is cooled off. Store it in an airtight cake storage container or Tupperware with a lid on the counter top for 4-5 days. You can also store it in the refrigerator and bring to a room temperature before serving.