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Yodel in a Bundt


The traditional Yodel cake consists of a chocolate sheet cake filled with cream, rolled up, and then covered in a luscious chocolate fudge coating. This cake is no different, except you get to skip the long process of rolling up your cake while warm while holding your breath to see if it cracks. I used my regular go-to chocolate cake recipe (adapted from the Hershey’s cocoa powder container) here because it’s a recipe everyone knows and loves. The airy and light whipped marshmallow cream is the perfect complement to the rich and dense chocolate cake. After you make this cake once, plain old chocolate cake will be a thing of the past.


1. Preheat oven to 350 degrees Fahrenheit.
2. Mix flour, sugar, cocoa, baking soda, baking powder, vanilla sugar, and salt. Add eggs, orange juice, and oil, and mix until smooth. Add boiling water (once batter is well mixed, so eggs do not cook) and mix. Pour batter into a well-greased Bundt pan. Bake for 45 minutes. Let cool fully.
3. To make the filling, beat margarine and marshmallow fluff until light and fluffy. Add confectioners’ sugar and soy milk and mix until incorporated.
4. To make the glaze, combine confectioners’ sugar, cocoa, hot water, and oil. Whisk until smooth.
5. When the cake has fully cooled, flip onto a platter, then carefully cut the cake in half horizontally. Remove the top half of the cake and set aside. Use a spoon to scoop some holes out of the inside of the cake without making any holes through the bottom of the cake, and fill with marshmallow filling. Carefully place the top of the cake back on and drizzle with chocolate glaze.


Tips: Photo by Rachel Baraja @arbee.photography