The two-tone bundt cake is a very soft dessert, perfect at any time of the day, a pantry cake that is simple and genuine, reminding me of my childhood. My mom often made it and decorated it with a lot of sugar sprinkles, a real delight! I preferred to remove the sprinkles and add chocolate chips, making it even more delicious.
The version I propose today has a yogurt and seed oil base, which you can replace with butter. On the blog you can also find the apple version, strawberry version and peach version.
I love yogurt cakes as they remain soft for days thanks to the fermentation of the yogurt. The recipe I am proposing is easy to prepare even for those with little experience in the kitchen; in 15 minutes you will have a soft batter ready to bake.
Want to make your kids happy? Prepare this delicious marble cake with me…
Also try the other yogurt cakes:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 2/3 cup potato starch
- 3/4 cup sugar
- 3 eggs (medium)
- 1/3 cup peanut oil (or 7 tbsps of very soft butter)
- 1 packet baking powder
- 125 g plain yogurt (1 jar)
- 1/2 cup dark chocolate chips
- 2 teaspoons vanilla extract
- 3 tbsps unsweetened cocoa powder
- 1/4 cup milk
- 1 tbsp all-purpose flour
- 2 tbsps butter
- as needed vanilla powdered sugar
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Scale
- 1 Spatula
- 1 Bundt pan 8.7 inches in diameter
Instructions
To prepare a perfect cake use eggs and yogurt at room temperature.
Place the eggs in a bowl, add the sugar and beat them with the mixer for about 7/8 minutes until they triple in volume.
Add the yogurt and the vanilla, incorporating well.
Sift the flour, potato starch, and baking powder and add them to the mixture, incorporating all the ingredients well.
Finally, add the seed oil (or soft butter) and 3 tbsps of milk. Work the mixture briefly, just enough time to get a smooth and homogeneous batter. When the batter is well mixed, add the chocolate chips.
Pour half of the batter into the greased and floured pan.
Add the cocoa and 1 tbsp of milk to the remaining batter in the bowl, then pour it into the pan over the light batter.
Bake the bundt cake in a preheated oven at 350°F for about 40 minutes. Adjust based on the power of your oven.
Do the toothpick test to check the cooking. If necessary, extend it for a few more minutes.If the surface becomes too dark, cover it with a sheet of aluminum foil.
The two-tone bundt cake is ready. Take it out of the oven, let it rest for 10 minutes, then flip it onto a plate. Let it cool completely and sprinkle with powdered sugar.
Advice
Storage
The two-tone bundt cake stays fresh at room temperature for 3/4 days in a cake container.
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