The yogurt bundt cake is a super classic recipe; you will find many versions. Here I give you what I believe to be the perfect recipe to get a very tall and uniquely soft bundt cake.
You can also enrich it with chocolate chips or opt to enjoy it by spreading jam or a hazelnut or pistachio cream on top.
You’ll find a relatively low amount of sugar compared to other recipes online, and I’ll tell you that you can further reduce it if you prefer, especially if you’re going to use fruit yogurt, which is already sweetened!
The pan I use has high edges, so the yogurt bundt cake will have the opportunity to rise a lot during baking; but you can choose the pan you prefer, the one you have at home, the important thing is to stay within a diameter of 9 to 10 inches.
If you have it, a chiffon cake pan will be perfect.
After these necessary premises, follow me and you will find the RECIPE written in detail step by step and also the COMPLETE VIDEO, especially useful to understand the real consistency the batter should have before being put in the oven.
You might also be interested in these other recipes of mine:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: servings for a 9-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to prepare the YOGURT BUNDT CAKE
- 3 eggs (medium at room temperature)
- 2 1/4 cups all-purpose flour
- 1 cup plain natural yogurt (or your preferred flavor, but without fruit chunks)
- 3/4 cup sugar
- 1/2 cup vegetable oil (I use sunflower, but any will do)
- 1 packet vanillin (or a teaspoon of vanilla extract)
- 1 packet baking powder
Tools
- Bundt cake pan 9-10 inches, preferably with high edges
- Electric beaters
Steps to prepare the YOGURT BUNDT CAKE
In a large bowl, crack the eggs at room temperature (just take them out of the fridge half an hour before making the recipe) and pour in the sugar all at once, then turn on the electric beaters; start at medium speed, then increase to maximum speed.
Beat the eggs with the sugar for 2-3 minutes, just until the mixture is light and full of air bubbles, then, with the beaters running at medium-low power, slowly add first the vegetable oil and then the yogurt, which should also be not cold from the fridge.
Once both the oil and yogurt are well incorporated, you can proceed to add the vanillin (sifted) and then the flour a little at a time.
Note: choose a creamy yogurt and not too liquid; if it’s a bit too liquid, you may need to add more flour than indicated, the important thing is to achieve the same batter consistency you see in the video 🙂
Once all the flour is incorporated, add the baking powder, making sure it is sifted, and give it a final mix with the electric beaters.
Butter and flour the panor (removing excess flour) and pour the batter of your very soft yogurt bundt cake into it.
If necessary, level it slightly, then bake in a preferably static oven at 350°F for about 35 minutes. Test with a toothpick before removing from the oven; it should come out completely dry.
Note: the higher your pan’s edges, the more baking time will be required; the same goes for the pan’s diameter: a wider pan will require less baking time but will result in a slightly lower bundt cake.
And here is the YOGURT BUNDT CAKE, tall and really soft!
If you like, dust it with some powdered sugar once it’s cooled, and let me know if you also think this is the perfect recipe 🙂
Storage and Variations
If you prefer a classic cake without the hole in the center, you can easily make it with this same recipe, putting the batter in a 8-9 inch diameter cake pan.
You can also choose to make a plumcake with yogurt with the same quantities.
For those of you who need to make a lactose-free bundt cake, you can confidently use lactose-free yogurt.
As mentioned in the ingredient list, you can choose to use plain natural yogurt or a fruit flavor; the important thing is that it is creamy and without fruit pieces inside.
To make your bundt cake even more delicious, you can add chocolate chips to the batter.
The yogurt bundt cake keeps very soft for two to three days under a glass dome or in an airtight container.
