The two-flavor yogurt bundt cake is one of those simple but irresistible desserts that smells like home and family breakfasts. Made with wholesome ingredients and without butter, it is soft, perfectly moist, and has a beautiful two-tone effect thanks to the addition of cocoa. Ideal for dipping in milk, serving with a sprinkle of powdered sugar, or simply enjoying as it is.
The result? A wholesome, light, and delicious cake that wins over both young and old. Try it and see: one slice leads to another! And if there are leftovers (unlikely!), it keeps perfectly for several days under a cake dome.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1/3 cup sunflower oil
- 3/4 cup granulated sugar
- 3 eggs
- 1 package baking powder
- 1 package vanilla
- 5.3 oz plain yogurt (I use Greek)
- 1 pinch salt
- 1 tablespoon unsweetened cocoa powder
Tools
- Bundt Pan
- Stand Mixer
- Spatula
Steps
In the stand mixer’s bowl, beat the eggs with sugar, oil, and yogurt for 2 minutes.
Then add the flour, baking powder, and vanilla, and continue mixing.
Pour the mixture into the greased and floured pan, leaving some aside.
Add cocoa to the remaining part and mix.
Add the cocoa batter to the vanilla one and bake at 356°F for about 40 minutes.
🔄 Useful Variations:
• Use vanilla or coconut yogurt for different aromas.
• Add chocolate chips to make it even more delicious.
• For a rustic touch, replace part of the flour with whole wheat flour.
🔄 Useful Variations:
• Use vanilla or coconut yogurt for different aromas.
• Add chocolate chips to make it even more delicious.
• For a rustic touch, replace part of the flour with whole wheat flour.
