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Babka Bundt Cake

Babka Bundt Cake

Everyone loves chocolate babka. Here is a way to make it look more like an elegant cake, but still have the soft and gooey experience of traditional babka.

  • Duration
  • Cook Time
  • Prep Time
  • 16 to 20Servings



  • ½ cup warm water
  • ½ cup plus 1 teaspoon sugar
  • 2 packages active dry yeast (½ ounce total)
  • 5 cup all-purpose flour
  • 1 stick margarine or butter
  • ½ cup canola or vegetable oil
  • 2 large eggs plus 1 egg white


  • 1 cup sugar
  • ¼ cup unsweetened cocoa
  • 2 sticks soft margarine
  • 1 cup chocolate chips
  • Spray oil containing flour or spray plus 2 tablespoons flour for pan


  1. To make the dough, combine water, 1 teaspoon sugar, and yeast in a large mixing bowl. Let stand for 10 minutes. Add the remaining ½ cup sugar, flour, margarine, oil, and eggs. Combine by hand or use a dough hook in a stand mixer until all ingredients are mixed in. Cover the bowl with plastic wrap and let rise 2 to 4 hours. Meanwhile, make the filling: Whisk together sugar and cocoa. Add margarine and beat well.
  2. Preheat oven to 350° F. Spray and flour a tube pan. Divide the dough in half. Roll the first piece into a 10- X 7-inch rectangle. Spread on half of the filling, sprinkle with half of the chocolate chips, and roll tightly the long way.
  3. Cut off and reserve the uneven ends. Cut the rest of the roll into one-inch slices. Gently reshape each slice into a rounder, cinnamon-bun-like shape.
  4. Choose your nicest six slices to place, cut-sides up, into the bottom of the prepared pan, around the tube (this will be the top of your cake). Place more slices along the pan sides so that the swirls are vertical and face out.
  5. Roll out, fill, roll up, and slice the other half of the dough. Place another layer of slices, cut-sides facing up, on the bottom layer, including the reserved trimmed ends, and then more slices on the sides of the pan, facing outward. Fill in any holes with the end pieces. Bake for 40 minutes, or until the top is golden. Cool for at least 1 ½ hours. Invert cake onto a platter.
  6. Store, covered, at room temperature for up to five days, or freeze for up to three months.