Old-Fashioned Ant Cake

The other day, my cousin posted on Facebook about how she’d never had Brooklyn Blackout Cake, which prompted a discussion of all my formerly-city-dwelling relatives to wax poetic about their favorite NYC sweet treats.

My dad, in all his expertise, said that his favorite cake was Ant Cake.

What is Ant Cake?

My dad described it as, “Chocolate and white marbled bundt cake with a chocolate glaze, covered in chocolate sprinkles.”

Easy enough!

I wasn’t in the mood to scrounge up a billion different ingredients (or make DIY cake flour), so I used this simple 5-ingredient Marble Cake recipe from DeliciouslyYum. My changes were that I used Earth Balance buttery sticks instead of real butter, added vanilla extract to the batter, and then added almond extract to the chocolate batter, too. I used the eggs as described (so technically, this cake is not vegan, but it is dairy-free).

ant cake close up

As for the ganache, I couldn’t make it the regular, dairy-full way of making ganache (chocolate + heavy cream), so I went ahead and winged it. 

In a Pyrex measuring cup, pour 1/2 cup of chocolate chips (I used dairy-free dark chocolate chips from Guitard), then cover with your milk-of-choice (I used unsweetened, unflavored almond milk). Microwave for about a minute, then take out of the ‘nuke and stir until all the chips are melted. Then QUICKLY pour the melted chocolate over the top of your bundt and top with a generous coating of sprinkles. You know, the ANTS in Ant Cake.

Easy Marble Cake
Print Recipe
Prep Time
15 minutes
Cook Time Passive Time
60 minutes 2 hours
Prep Time
15 minutes
Cook Time Passive Time
60 minutes 2 hours
Easy Marble Cake
Print Recipe
Prep Time
15 minutes
Cook Time Passive Time
60 minutes 2 hours
Prep Time
15 minutes
Cook Time Passive Time
60 minutes 2 hours
Ingredients
Servings:
Instructions
  1. Preheat oven to 350*, and grease + flour a bundt pan. Set aside.
  2. Cream together butter + sugar until very light and fluffy. Add eggs and vanilla extract and beat until combined. Slowly add flour and salt until just combined. Batter will be VERY thick!
  3. Set aside 2/3 of the vanilla batter, then stir in the cocoa powder and the almond extract, if you so desire.
  4. I had originally just poured the vanilla batter into my cake pan then plopped the chocolate on top expecting to marble it easily-- but the batter is VERY thick and does not marble well. A better way to do this would be to alternate 1 cup of vanilla batter with 1/2 cup of chocolate batter and marble as you go.
  5. Bake at 350* for 60 minutes, or until cake pulls away from the side of the bundt pan and a toothpick inserted in the center comes out clean. Cool on a wire rack for at least two hours before trying to dislodge the cake from the pan.
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Like I said, the batter is REALLY thick and won’t marble all that easily…

ant cake slice

But the fact of the matter is: this cake is delicious.

I posted a photo of the finished product online and my Great Aunt told me that my Great-Grandma would be proud. So, that’s pretty nice.

ant cake pin

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