Cocoa Pebbles Bundt Cake
Recipe type: Cake
Serves: 1 bundt cake
Originally published in my column in Ami/Whisk magazine.
  • 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
Cocoa Pebbles Swirl:
  • 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
  1. Preheat oven to 350. Grease and flour a standard (12 cup) bundt pan and set aside.
  2. In the bowl of an electric mixer, beat together the oil and sugars until combined.
  3. Add eggs, baking powder, salt and vanilla. Beat after each addition until combined.
  4. Add half of the flour, followed by the soy milk, followed by the remaining flour. Beat until incorporated.
  5. Set aside.
  1. In a small bowl, combine all swirl ingredients.
  2. 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.
  3. 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).
  4. Allow cake to cool for about 15 minutes before turning over. Let it cool completely before glazing.
Prepare the glaze:
  1. Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.
Plan ahead
  1. This cake freezes nicely. For best results, add glaze after defrosting.
  1. 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.
Recipe by Overtime Cook at