Super easy, moist, and soft, the yogurt and chocolate chip bundt cake is a cake that you can prepare in just a few minutes with a hand whisk and a bowl. Perfect for breakfast, for an afternoon snack with a nice tea or a freshly squeezed juice, I’ve flavored this bundt cake with orange, but vanilla will be great too. If you want a lighter dessert, you can omit the chocolate chips, though they give it a richer, tastier flavor.
If you like bundt cake recipes, here are a few delicious ones!
Nene cloud bundt cake
bundt cake with ricotta and cocoa
quick marbled bundt cake, moist and soft
dad’s bundt cake
yogurt bundt cake with pistachio heart
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 6 people
- Cuisine: Italian
Ingredients
- 1 cup Plain yogurt
- 2 cups All-purpose flour
- 2 Eggs
- 3/4 cup Sugar
- 1/4 cup Vegetable oil
- 1 packet Baking powder
- 1 pinch Salt
- 1/2 cup Dark chocolate chips
- 1 Orange zest (grated)
Tools
This post contains affiliate links
- Bundt pan 9.5 inches
- Whisk
Preparation
Break the whole eggs and beat them with the hand whisk along with the sugar. Add the yogurt and mix well. Sift the flour and baking powder and combine it with the egg and yogurt mixture.
Add the oil, salt, and orange zest (ensure it is untreated and organic with an edible peel) and mix until you have a uniform batter, enriched with the lightly floured chocolate chips.
Butter and flour a bundt pan. Pour in the batter. Preheat the static oven to 350°F, bake and cook for about 40 minutes, conducting the toothpick test as necessary. Let cool before removing from the pan.
Storage
We can store the bundt cake under a glass dome for 4-5 days.
