The marbled yogurt and cocoa pound cake is a soft and moist dessert, perfect for breakfast or a snack. The combination of yogurt with cocoa creates a delightful contrast, making each slice irresistible. Try it to enrich a special breakfast or as a sweet treat to offer to your loved ones. Save the recipe now and let me know in the comments if you’re also a fan of this irresistible combination!
Try other variations for your pound cake:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 180 g granulated sugar
- 200 g plain yogurt
- 1/2 cup sunflower oil
- 1 1/8 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 pinch salt
Tools
- Stand Mixer
- Pound Cake Mold
Steps
In the mixing bowl, combine the eggs and sugar, and whisk until the mixture is frothy and pale.
Add the oil and yogurt to the mixture and continue whisking at a lower speed.
Finally, add the sifted flour with the baking powder and vanilla.
Pour half of the mixture into a buttered and floured pound cake mold.
Add the cocoa to the remaining batter (at this stage, if you don’t want the batter to be more cocoa than vanilla, add 50 ml of milk). Then add it to the white mixture.
Bake for about 40 minutes at 356°F (180°C).
Let cool, dust with powdered sugar, and serve.
💡 Recipe VARIANTS
• Add chocolate chips to the batter for an even more indulgent version.
• With chocolate glaze: cover the pound cake with a chocolate glaze instead of powdered sugar.
• Gluten-free: replace regular flour with almond flour or a gluten-free mix.
• With nuts or almonds: add chopped nuts for a crunchy texture
