The two-tone yogurt bundt cake is one of those simple yet irresistible desserts that smells like home and family breakfasts. Made with genuine ingredients and without butter, it is soft, perfectly moist, and has a beautiful two-tone effect thanks to the addition of cocoa. Ideal for dipping in milk, serving with a sprinkle of powdered sugar, or simply enjoying as it is.
The result? A genuine, light, and tasty dessert that delights both young and old. Try it and see: one slice leads to another! And if you have any leftovers (unlikely!), it keeps perfectly for several days under a cake dome.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup sunflower oil
- 3/4 cup granulated sugar
- 3 eggs
- 1 packet baking powder
- 1 packet vanilla
- 5 oz plain yogurt (Greek)
- 1 pinch salt
- 1 tbsp unsweetened cocoa powder
Tools
- Bundt pan
- Stand mixer
- Spatula
Steps
In the bowl of the stand mixer, work for 2 minutes the eggs with the sugar, oil, and yogurt.
Then add the flour, baking powder, and vanilla and continue to mix.
Pour the batter into the greased and floured pan, leaving some aside.
Add the cocoa to the remaining part and mix.
Add the cocoa batter to the vanilla one and bake at 350°F for about 40 minutes.
🔄 Useful variations:
• Use vanilla or coconut yogurt for different aromas.
• Add chocolate chips to make it even more delicious.
• For a rustic touch, replace part of the flour with whole wheat flour.
🔄 Useful variations:
• Use vanilla or coconut yogurt for different aromas.
• Add chocolate chips to make it even more delicious.
• For a rustic touch, replace part of the flour with whole wheat flour.
