Chocolate Cabbage Bundt Cake with whipped cream cheese frosting
The seasonal ingredient of cabbage makes its debut in the Chocolate Cabbage Bundt Cake. Rich chocolate flavor, topped with whipped cream cheese frosting — no one will notice it’s loaded with cabbage. Maybe it can be our little secret.
Mini Chocolate Chips
Mini chocolate chips are perfect in this cake. The small size makes for subtle hints of chocolate flavor, without being too sweet.
Preheat oven to 350°. Coat a 10- to 12-cup Bundt pan with softened butter and flour.
Stir together 2 cups sugar, oil, eggs, and 2 tsp. vanilla in a bowl until well combined.
Whisk together flour, cocoa powder, baking powder, baking soda, cinnamon, and 1 tsp. salt; whisk into egg mixture. Stir in buttermilk until combined, then stir in cabbage and ¾ cup chips.
Pour batter into prepared pan; bake cake until a toothpick inserted in center comes out clean, about 1 hour. Let cake cool in pan on a rack 45 minutes before turning out to cool completely.
Add cream cheese, about 1 oz. at a time, with mixer running, until incorporated, about 1 minute. Scrape down sides of bowl and whisk attachment (frosting will look curdled).
Whip frosting on high speed, scraping down sides of bowl, and whisk every 30 seconds, until frosting is smooth and light with only a few tiny bits of cream cheese throughout, about 2 minutes. Spread frosting over cake and top with additional chips.
% Daily Value*
Total Fat 22g 33%
Saturated Fat 8g 40%
Cholesterol 56mg 18%
Sodium 302mg 12%
Carbs 52g 17%
*Percent Daily Values are based on a 2,000 calorie diet.