Soft and delicious, the Yogurt Bundt Cake with Chocolate Chips is perfect for breakfast, the ideal sweet treat to dip in coffee or cappuccino in the morning. Also great for an afternoon snack, maybe with a nice hot cup of tea, or why not, with a nice glass of fruit juice, like my daughter Chiara does.
In short, a slice of soft yogurt bundt cake with chocolate chips is never refused. Here are some other ideas for bundt cakes and yogurt desserts.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- cup sugar
- cup vegetable oil
- cup yogurt
- cup milk
- 1 tsp vanilla extract
- 2 cups flour
- 1 packet baking powder
- cup dark chocolate chips
Tools
- Stand Mixer
- Electric Hand Mixer
- Bundt Cake Pan
- Bowl
- Spatula silicone
Steps
Pour the sugar and room temperature eggs into a bowl, I used a stand mixer. Beat them for at least 6 minutes until the mixture doubles in volume. Meanwhile, preheat the oven to 350°F.
Then add the oil, milk, and yogurt slowly while continuing to beat.
Then add the dry ingredients by spoonfuls and mix well. There should be no lumps.
Remove the bowl from the mixer and with the help of a spatula fold in the chocolate chips.
Transfer the mixture into the mold, 9-inch diameter, greased and floured, and bake in a preheated oven for about 40 minutes at 350°F. Before removing, perform the toothpick test, as not all ovens are the same.
Once cooked, remove it from the mold, let it cool, and serve.
For the oven, please, never open it before 30 minutes.
And for baking cakes, I recommend static baking mode.
Remember, the oven should always be preheated.
