Marble cake with Greek yogurt and cocoa in the air fryer
If you’re looking for a dessert that combines lightness, softness and speed, this marble cake with Greek yogurt will become your favorite. Thanks to the creamy texture of Greek yogurt, you’ll get an incredibly moist and tender batter, perfect for dunking in milk or pairing with a good coffee.
The real revolution of this recipe is air fryer baking: in just 50 minutes at 320°F, you’ll get a tall, perfectly golden cake without turning on the conventional oven. It’s the ideal solution for those who have little time but don’t want to give up the scent of a homemade cake.
The contrast between the light base and the deep cocoa swirls is not only a pleasure for the eyes but gives each bite an irresistibly indulgent note. Few ingredients, a single bowl and you’re done!
RECIPES TO TRY
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 6-8
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: All seasons
- Energy 194.15 (Kcal)
- Carbohydrates 37.91 (g) of which sugars 18.88 (g)
- Proteins 7.09 (g)
- Fat 2.83 (g) of which saturated 1.47 (g)of which unsaturated 0.72 (g)
- Fibers 1.20 (g)
- Sodium 30.00 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients Marble Cake with Greek Yogurt and Cocoa in the Air Fryer
- 2 eggs
- 1 cup Greek yogurt
- 1 2/3 cups all-purpose flour (type 00 equivalent)
- 1/2 + 2 tbsp cup granulated sugar
- 1 packet baking powder (for cakes)
- 2 tsp unsweetened cocoa powder
Tools Marble Cake with Greek Yogurt and Cocoa in the Air Fryer
- Air Fryer air
- Cake Pan
Steps Marble Cake with Greek Yogurt and Cocoa in the Air Fryer
Start by ensuring all ingredients are at room temperature. Prepare a 7-8 inch pan, buttering it or lining it with parchment paper, suitable for the basket of your air fryer.
Beat eggs and sugar: In a bowl, beat the 2 eggs with 1/2 cup + 2 tbsp sugar using electric beaters until the mixture is pale and fluffy.
Add the yogurt: Add 1 cup Greek yogurt and gently fold it in until incorporated.
Add flour and baking powder: Sift 1 2/3 cups all-purpose flour with the packet of baking powder and gradually add to the mixture, stirring until you get a smooth batter.
Make the cocoa portion: Set aside a portion of the white batter in a small bowl. Add 2 teaspoons unsweetened cocoa powder and mix well.
Assemble and decorate: Pour the white batter into the pan. Spoon the cocoa batter over it. Use a toothpick to make circular motions to create the marbled effect.
Baking:
Start by preheating the air fryer for a couple of minutes to 320°F. Once hot, gently place the pan in the basket and bake at 320°F for 50 minutes. Do not open the basket before at least 35-40 minutes have passed. Always do the toothpick test before removing: if it comes out dry, your cake is ready!A small extra tip:
If you see the cake browning too much on top around 30-35 minutes, you can quickly cover it with a piece of aluminum foil (carefully tuck it under the pan so it doesn’t fly away with the air) and continue baking.-
Try this cake and you’ll see it will become your go-to for a quick, healthy breakfast. The versatility of the air fryer will surprise you! I look forward to reading your comments and to know if the marbled center won you over at first bite.
If you like, follow me on Facebook by clicking Il ricettario delle vergare and leave a like. See you there, Ivana.
You can also find me on Instagram and on Pinterest.
If you enjoyed this recipe, click the stars below; to give the highest mark, click the last star. Your rating is very important to me. Thank you.
Return to the HOME to read all the other recipes.
Storage Tips and Notes
The cake stays soft for 3-4 days under a glass dome or in an airtight container.
You can also freeze it in slices, wrapping them in cling film, to have them ready for breakfast.
Ingredient temperature: For a perfect result, use room-temperature eggs and yogurt.
The Yogurt: If you don’t have Greek yogurt, you can use a classic whole plain yogurt, but reduce the flour by about 10-20 grams because the batter will be a bit looser.
The toothpick: When performing the toothpick test, insert it well into the center of the cake where the batter is highest and takes longer to cook.
Variations
Lactose-free: You can use lactose-free Greek yogurt or soy yogurt for a version suitable for everyone.
Darker chocolate note: If you love a stronger flavor, you can replace one tablespoon of flour with an extra tablespoon of cocoa in the dark batter.
FAQ (Questions and Answers)
Can I bake this cake in a conventional oven?
Certainly! You can bake it in a static oven preheated to 356°F for about 35-40 minutes. Always do the toothpick test, as every oven has a different power.
Why did the cake get too dark on top but remain raw inside?
In an air fryer the heat is very close to the cake. If this happens, next time lower the temperature to 311°F and slightly increase the cooking time, or cover with a sheet of aluminum foil after the first 30 minutes of baking.
Can I use a yogurt other than Greek yogurt?
Yes, you can use regular plain yogurt, but the batter will be a little less dense. In that case, I suggest adding one extra tablespoon of flour to keep the ideal consistency for the marbling effect.
