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Babka Bundt Cake


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Babka Bundt Cake


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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.


  • Prep Time : 30 min
  • Cook Time : 40 min
  • Rise Time : 2 hour
  • Ready Time : 3 hour, 10 min


16 to 20 Servings



    • ½ cup warm water
    • ½ cup plus 1 teaspoon sugar
    • 2 packages active dry yeast (½ ounce total)
    • 5 cups 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.


    About Paula Shoyer


    Kosher pastry chef and cooking teacher. Author of The Kosher Baker. www.paulaspastry.com and www.kosherbaker.blogspot.com




    22 Responses to Babka Bundt Cake

    1. avatar says: hbramnick

      I make a chocolate bobka with similar ingredients. I add parve sour cream and all kinds of flavors and for the choc. spread I sure orange juice, 2 tbs margarine and cinnamon and liqueur. It is easier to just twisted a few times after it is rolled out and place it in the 10″ tube pan.

    2. I can’t wait to try this. I love babka but a lot of recipes use way too much butter (though I am sure it is delicious). This sounds a lot lighter. Thanks

    3. avatar says: tovisnaw

      This picture does this cake no justice. Came out absolutely beautiful!

    4. avatar says: ItaAriela

      This looks delicious. I hope I have time to make this.

    5. avatar says: mybobba

      Do you any recipes for the specials spice packages that are sold in groceries around Israel? Different combinations…very good.

    6. avatar says: mybobba

      Why can’t I save this recipe to my saved box?

    7. avatar says: mybobba

      This says view my recipe box instead of save to my recipe box. No I don’t have problems with any other recipes. Also , have you ever heard of a cake pan in Israel called a pot wonder? I saw it in another israelian site and would love to buy one. Thank you and a most happy and healthy new year. M

    8. avatar says: Hey

      I made this and it was yummy!!

    9. avatar says: Rina

      I don’t understand on how to make the actual shapes in the pan. Can u please explain it?

    10. To make the shapes, you roll out the dough into a large rectangle, schmear the filling and sprinkle the chips. Then roll up the long way and cut the roll into 1-inch slices. Place the slices cut side up in the pan, so you see the swirl facing up. Press more slices into the sides of the bundy pan. Repeat to make another roll and then place those slices on top of the first layer. The key is to roll the dough thinner than depicted in the photo here to make the bundt look pretty.

    11. avatar says: Rina

      Thank you so much!!

    12. avatar says: mina

      la verrdad no entendi como colocarlo en el molde me encantaria ver su video y la esplicacion en espanol grACIAS

    13. avatar says: Carol

      Would love if you had a video for some of your recipes, like the
      Chocolate Babka Bundt Cake.

      • I would LOVE to do a video to show how to make the babka bundt, especially as the photo they did is not quite what it lreally ooks like.There are not enough rolls– Tamar: can I get a budget for video – just a few hours of my assistant’s time???

    14. Please, please, please make a video of your recipe for Chocolate Babka in a Bundt Pan. I have wanted to try it, afraid that I would go through all that work and it would not bake correctly.

    15. How about King Arthur or Fleischmans or one of the kosher chocolate chip companies?

    16. avatar says: geny

      please specify when you write a stick of margarine how many grams should it be

    17. 113g. Also, when you roll it out, please roll it out thinner than in the photo. You should have more swirls when you slice it.

    18. avatar says: Diane

      No need to let it rise in the pan before baking?

    19. avatar says: Momt

      is there a way to adapt this to a cinnamon babka?

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