The two-tone yogurt bundt cake is a perfect pantry cake to start the day right! Beautiful to look at thanks to the “designs” that magically form with the combination of two batters, one light-colored and the other darker with cocoa.
The two-tone yogurt bundt cake is easy and quick to make, perfect for breakfast but also for a snack for the little ones. It’s butter-free and using a lactose-free yogurt makes it perfect for those who are intolerant.
This variegated yogurt cake is super soft, wholesome, an excellent solution even for those, like me, who are on a diet but never skip breakfast!
The two-tone yogurt bundt cake stays soft for days, just cover it with a cake dome to prevent it from drying out.
At the end of the recipe you’ll also find instructions on how to freeze the yogurt cake to avoid unnecessary waste!
If you like yogurt desserts don’t miss these delicious proposals!
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (medium whole)
- 200 g sugar
- 100 g vegetable oil
- 200 g plain natural yogurt (lactose-free for intolerants, or Greek yogurt)
- 250 g all-purpose flour (+ two tablespoons only if needed)
- 1 packet baking powder
- 20 g unsweetened cocoa powder
- 30 g water (to be added to the dark mixture)
Tools
- 2 Bowls
- Mixer
- Sieve
- Spatula
- Bundt Cake Pan
Steps
Preparing the two-tone bundt cake is really easy and quick.
For convenience, before starting, prepare two containers that you’ll need when dividing the two batters.
In a bowl, break the medium whole eggs. Gradually add the sugar and whisk with an electric mixer.
You should obtain a mixture that has doubled in volume, light and fluffy (this will take at least 5 minutes).
Then, pour in the vegetable oil and continue to mix with the whisks for a couple of minutes.
Incorporate plain natural yogurt (or Greek yogurt if you prefer) and mix with a spatula or hand whisk.
Finally, add sifted all-purpose flour and baking powder to avoid lumps and mix.
To flavor the cake, you can use a packet of vanillin or the zest of half an orange which works beautifully.
The mixture is ready and we can move on to the next step.
Take another bowl (preferably of the same size) and pour in a little less than half of the mixture.
In one of the two add the unsweetened cocoa powder and water, and mix with electric whisks until you get a batter with consistency the same (or almost) as the other.
If the light mixture is more fluid than the other, add one (or two) tablespoons of flour to balance everything out and mix.
Grease and flour a 9-9.5 inch bundt cake pan or a cake tin.
Pour two ladles of the light mixture inside and over one generous ladle of the dark one.
Continue in the same way, alternating layers of the light with the dark until the mixture is used up.
Finally, with a toothpick (or a knife), make circles by inserting into the batter but without overdoing it.
In order for the “designs” to be nice and precise, the light batter should be visually more predominant than the dark one.
This way, the separation of the two colors will be more evident! If, however, you mix the two batters too much, the “decorations” will be less sharp.
Bake the two-tone bundt cake in a preheated static oven at 350°F for ABOUT 35 minutes.
Baking time varies from oven to oven, so after the time has elapsed, before removing it from the oven, do the toothpick test.
If it comes out dry, remove the cake from the oven; otherwise, continue until fully baked.
Once baked, let it cool, remove it from the pan and let it dry out from retained moisture on a cooling rack.
Before serving, dust the two-tone yogurt bundt cake with powdered sugar (optional).
And finally, your beautiful two-tone yogurt bundt cake is ready to leave everyone in awe!
The beauty of this cake is that we can prepare it 1000 times, but the designs that form during baking will never be the same!!
I hope you enjoyed this delicious bundt cake! Let me know in the comments if you try it and come back soon to visit me!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
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FAQ
Can I avoid using yogurt?
Yes, of course, in this case you can directly follow this recipe: Soft Cocoa Variegated Plumcake without Butter or Milk. You can pour the batter into a plumcake mold (11 inches), in a classic cake tin 8.7-9.5 inches (or in a bundt pan).
How long does the two-tone yogurt bundt cake last?
For several days, even a week if the room temperature is not too warm. It needs to be covered with a cake dome to prevent drying, or with food bags.
Can I freeze the variegated bundt cake?
Absolutely! I freeze almost all the cakes I make, especially if they are breakfast cakes, so I’m sure they keep well without risking spoiling them.
For convenience, I recommend slicing the bundt cake, placing the slices in food bags, separating them with pieces of parchment paper so they don’t stick.
This way you can take out of the freezer only the number of slices you want to consume. Just leave them at room temperature for about an hour, and they will taste as if freshly baked!Can I reduce the sugar amount?
If you want to, but I don’t recommend it! I already tried with 170 g, and the cake “didn’t taste like anything” as we say in Abruzzo! The unsweetened cocoa significantly reduces the sweetness of this bundt cake, so I would leave the amount unchanged to enjoy a cake that is not too sweet but still has a good flavor. That said, you can reduce the amount if you really want to!
