The soft 7-jar cake is the classic breakfast recipe that never goes out of style. After trying the air fryer version, which you loved so much, I wanted to prepare this cake in its most traditional form, baked in the oven, just like it used to be. It’s a dessert that always wins because it only takes a few minutes and an electric whisk to get a tall, fragrant, and very soft cake, without the need to separate the eggs and whip the egg whites. The peculiarity of this cake is that you don’t need a scale: the yogurt jar is used as a measuring unit, a practical method perfect for cooking with children. I chose citrus yogurt, but plain or flavored yogurt is also great to change the flavor each time and make our breakfast special.
For homemade breakfast lovers, also remember:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 12
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 304.57 (Kcal)
- Carbohydrates 45.92 (g) of which sugars 27.34 (g)
- Proteins 4.57 (g)
- Fat 12.82 (g) of which saturated 2.46 (g)of which unsaturated 9.91 (g)
- Fibers 0.37 (g)
- Sodium 30.56 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 jar yogurt
- 2 jars sugar
- 4 eggs
- 2 jars all-purpose flour
- 1 jar potato starch
- 1 jar vegetable oil
- 1 packet baking powder
Tools
- 1 Electric whisk
- 1 Bundt pan
Preparation
First, pour the yogurt into a large bowl. We will always use the yogurt jar as a measuring unit, so no need for a scale. Then add 2 jars of sugar and start working the mixture with the electric whisk until it becomes creamy and homogeneous.
Now add the eggs. You can pour them all at once and continue to mix until you get a fluffy and slightly frothy mixture, or you can incorporate them one at a time: this way the batter will become easily whiter and even more airy, ideal for a well-risen, soft 7-jar cake.
After incorporating the eggs well, move on to the other ingredients. Add two jars of flour, still mixing with the electric whisk to avoid lumps, then one jar of potato starch to make the cake even softer. Then add one jar of vegetable oil and, finally, the packet of baking powder. Continue working the batter until it is smooth and homogeneous: this step is what guarantees a tall and fragrant cake, perfect for breakfast.
When the batter is ready, pour it into the pre-greased and floured bundt pan. Immediately bake in a preheated oven at 340°F and let it cook for about 40 minutes. After the first 35 minutes, it’s always good to do the toothpick test because each oven has its own power and cooking times may vary: if the toothpick comes out dry, our soft 7-jar cake is ready to be taken out of the oven.
NOTES
You can serve the 7-jar cake plain, with a sprinkle of powdered sugar, or accompany it with jam, hazelnut cream, or a cup of hot milk for breakfast. This cake stays soft for several days if stored in a cake container with a lid or an airtight container: so you’ll always have a slice ready to enjoy at breakfast or snack time.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I substitute potato starch?
Yes, if you don’t have potato starch, you can replace it with the same amount of all-purpose flour or cornstarch. The cake will still be soft, although the starch provides a bit of extra lightness.
What type of yogurt can I use for the 7-jar cake?
You can use plain yogurt, citrus-flavored, or any of your choice: vanilla or even fruit-flavored. Each time you will get a different taste for your cake, always soft and fragrant.
