Soft Yogurt Bundt Cake: The Soft Snack of Home.
This is not just a simple cupboard cake, but the homemade Soft Yogurt Bundt Cake that embodies the scent and taste of holiday mornings and the sincerest snacks. Inspired by “grandma’s classic cakes,” it is an ode to genuineness and simplicity of yesteryear.
What makes this bundt cake truly special is the generous and skillful use of homemade yogurt (the kind “that tastes divine” for its purity!). It is precisely the yogurt, with its richness and natural creaminess, that gives this cake its extraordinary softness and a texture that calling it “cloud-like” is an understatement.
Without butter and made only with selected ingredients, it demonstrates that the most authentic flavors are often the simplest. Its slightly golden crust encloses a moist, tall, and spongy interior that magnificently welcomes fresh aromas (perhaps of grated lemon or orange) and a dusting of powdered sugar that makes it inviting.
Each slice is a real comfort food: the perfect cake for breakfast, soaked in milk or coffee, or as a homemade snack that brings back childhood memories. It’s the classic, homely, and reassuring taste everyone seeks in a bundt cake. Made with love and time, it is not just a dessert but a warm cuddle to share with family, faithful to the timeless tradition of the most beloved recipes.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Yogurt Bundt Cake
- 3 eggs (at room temperature)
- 2 cups granulated sugar (not too full)
- 3 cups all-purpose flour
- 1/4 cup sunflower seed oil
- 0.56 oz baking powder packet
- 2 cups dark chocolate chips
Steps for the Yogurt Bundt Cake
Completely empty the yogurt container (125 g) into a small bowl. You will use the empty container as a measuring unit.
Take two large bowls. Break the 3 eggs and separate the yolks from the whites, dividing them between the two bowls.In the bowl with the yolks, pour two full containers of sugar. Using a hand whisk or a fork, mix the yolks and sugar until you obtain a light and frothy mixture.
Incorporate the yogurt container and add a quarter cup of seed oil. Mix until the ingredients are well blended.
Beat the egg whites until stiff peaks form.
Add the whipped egg whites to the yolk mixture little by little. Mix from bottom to top with a spatula, using light movements to avoid deflating the mixture.
When the mixture is homogeneous, start gently pouring the sifted flour together with the baking powder. Continue working with gentle movements.
Add the chocolate chips and mix one last time to distribute them.
Pour the batter into the bundt cake pan (diameter 9.5/10 inches) which has been greased and floured (or lined with baking paper).
Bake in the preheated static oven at 356 degrees Fahrenheit. Let it bake for about 30 minutes.
Always do the toothpick test before removing from the oven: if it comes out clean, the bundt cake is ready.
store the bundt cake under a glass or plastic cover at room temperature for up to 2 days.
store the bundt cake under a glass or plastic cover at room temperature for up to 2 days.
