Greek yogurt bundt cake, a delicious cake with chocolate chips, perfect for breakfast and snack time for the whole family. The Greek yogurt cake stays soft and moist, and thanks to the yogurt, it remains fresh as if just made until the last slice. For us, just two people, it lasts 5 days for breakfast, just as good as when fresh. This cake is similar to the 7-jar cake, but this time I chose to weigh all the ingredients for more precision. I decided to add dark chocolate chips to the batter to make it even more delicious, and I must say we loved it because we have a sweet tooth. Now, let’s make it together.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Greek Yogurt Bundt Cake with Chocolate Chips
- 2 1/2 cups cake flour
- 1 packet baking powder (16 g)
- 3/4 cup sugar
- 3/4 cup Greek yogurt
- 4 medium eggs
- 1/2 cup sunflower oil
- 1/2 cup dark chocolate chips
- 1 tsp vanilla extract
- butter for the silicone mold (butter and flour for classic mold) 9 1/2 inches
- flour to coat chocolate chips
Tools to Prepare Greek Yogurt Bundt Cake
- 1 Bowl
- 1 Electric whisk
- 1 Mold
- 1 Brush
Steps to Prepare Greek Yogurt Bundt Cake with Chocolate Chips
In a large bowl, beat the room-temperature eggs with the sugar at maximum speed using an electric whisk. Work for 3-4 minutes to achieve a fluffy and foamy mixture.
Gradually add the oil while beating at low speed, followed by the room-temperature Greek yogurt, which should be removed from the fridge a few hours before starting the recipe.
At this point, add the sifted flour and baking powder all at once and mix with the whisk until homogeneous. It’s not necessary to overmix at this stage. You can replace 50 g of flour with potato starch if desired.
Flavor with vanilla extract, or use lemon or orange zest. Finally, add the floured chocolate chips so they don’t sink to the bottom of the cake.
Pour the mixture into a buttered 9 1/2-inch silicone mold, brushed with a brush, or use butter and flour for a metal mold.
Bake in a preheated static oven at 350°F for about 40-45 minutes, until a toothpick inserted comes out clean.
To ensure the best results for our Greek yogurt bundt cake, use all ingredients at room temperature and avoid opening the oven during the first 35 minutes.
Remove from the oven, let it cool on a rack, and when it’s cold, dust with powdered sugar if desired, or glaze with chocolate or sugar glaze.
The Greek yogurt bundt cake stays fresh for several days under a glass dome, no need to refrigerate.
