Cocoa Pebbles Bundt Cake is easy to make, delicious, and has an addictive texture!
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With Rosh Hashanah just behind us, I know it’s hard for you guys to think about doing a ton more cooking and baking. And I’m truly sorry to be the one to remind you guys of this, but stopping now isn’t really a very good plan. Sorry, don’t shoot the messenger!
Luckily, you guys know I’m here for you! I’m always here to help. If you haven’t yet, take a minute to browse through my recipe index for hundreds of totally free, incredibly delicious, kosher recipes. Lots of them are easy, and plenty of them are freezer-friendly and easy to make ahead. And don’t worry, I’ve got plenty of fantastic new recipes coming your way…just in case you want something new to try. Starting with this fantastic Cocoa Pebbles Bundt Cake.
This cake is fantastic. I created it because I know you guys are always on the lookout for a delicious and easy bundt cake. And that’s why I know you’re going to love this one. It’s a dense and delicious vanilla pound cake, with a crispy, crunchy, delicious cocoa pebble swirl running through it. Then I top it with a fantastically thick chocolate glaze, because everything is better with glaze.
Try this cake – you’ll find yourself making it again and again!
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- ¾ cup oil
- 1 ½ cups sugar
- 5 eggs
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 ½ teaspoons vanilla extract
- 2 ⅓ cups flour
- ¾ cup soy milk
- 1 cup cocoa pebbles cereal, lightly crushed by hand
- 2 Tablespoons cocoa powder
- 2 Tablespoons flour
- 3 Tablespoons brown sugar
- 2 Tablespoons oil
- ½ cup chocolate chips, preferably extra mini
- 1 cup confectioners’ sugar
- 2 tablespoons cocoa powder
- 2 tablespoon milk or soy milk
- Preheat oven to 350. Grease and flour a standard (12 cup) bundt pan and set aside.
- In the bowl of an electric mixer, beat together the oil and sugars until combined.
- Add eggs, baking powder, salt and vanilla. Beat after each addition until combined.
- Add half of the flour, followed by the soy milk, followed by the remaining flour. Beat until incorporated.
- Set aside.
- In a small bowl, combine all swirl ingredients.
- Pour ⅓ of the batter into prepared baking pan, followed by half of the crumbs. Add another third of the better, then the remaining crumbs, followed by the remaining third of batter.
- Bake for about 45 minutes, until top is set and a toothpick comes out clean (some melted chocolate may stick to it, but you shouldn’t see any batter clinging to it).
- Allow cake to cool for about 15 minutes before turning over. Let it cool completely before glazing.
- Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.
- This cake freezes nicely. For best results, add glaze after defrosting.
- For best results, don’t let the swirl on the inside of the cake go out to the edge of the pan. This prevents the cake from splitting in half along the swirled portion.
Stop! Don’t bake a bundt cake without my all-time favorite pan – it’ll help the cake slide right out! Click here to purchase the Nordic Ware Bundt Pan.
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Thanks guys for stopping by! Don’t worry about the cooking – I’m here to help. Feel free to reach out if you have any questions! -Miriam
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