The Greek yogurt bundt cake is a soft, fragrant and irresistible dessert, perfect for the Easter period. Its tender crumb and the delicious pink glaze make this bundt cake utterly indulgent and perfect to serve at holiday gatherings.
If you want a dessert that’s simple yet eye-catching, this Greek yogurt bundt cake is the perfect choice. The batter is light and airy thanks to the Greek yogurt, which gives it a delicate texture. The pink glaze on top adds a cheerful, spring-like touch—ideal for celebrating Easter.
Of course, every family has its traditional recipes. Every year for Easter we prepare the famous Roman Easter rings or my grandmother’s ricotta tart, famous for its shortcrust pastry. Still, this bundt cake never misses our Easter breakfast; we enjoy it together with salame corallina and cheese pies.
If you want to prepare a dessert for Easter that is simple and decorative, here are two ideas you’ll love
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
To prepare this soft Greek yogurt bundt cake you only need a few simple, easy-to-find ingredients that together create a moist and fragrant dessert
- 4 eggs
- 9.5 tbsp sunflower oil
- 10 oz Greek yogurt
- 2 1/2 cups all-purpose flour (type 00)
- 1 packet baking powder
- flavoring (vanilla extract or lemon zest) (to taste)
- powdered sugar (as needed)
- sprinkles
- water
- food coloring
- 2/3 cup granulated sugar
Steps
The preparation is quick and easy: in a few steps you’ll get a tall, soft bundt cake, perfect for any occasion and ideal to decorate with a delicious glaze.
Let’s start with the eggs: Beat the eggs with the sugar until they are foamy and light, add the oil and then the yogurt, add the flavoring and finally the sifted flour mixed with the baking powder.
A little tip: The yogurt must be at room temperature — never cold from the refrigerator — otherwise the cake won’t rise properly.
Pour and bake: Pour the batter into a greased and floured bundt pan about 9.5 inches in diameter, bake at 356°F for about 35 minutes, but always do the toothpick test and adjust for your oven. Once baked, let it cool.
Prepare the pink glaze: Put the powdered sugar in a bowl and begin adding the water a little at a time; you should get a thick but spreadable glaze. Adjust the quantities by eye — if it’s too thin, add more powdered sugar; if it’s too thick, add a bit of water. Finally add a few drops of red food coloring until you reach the shade of pink you like. Pour the glaze over the bundt cake, sprinkle with all the sprinkles, and enjoy this delight.
LITTLE TIPS
Never use ingredients straight from the refrigerator; always bring them to room temperature, especially the yogurt — leave it at room temperature for at least one hour before making the cake. I used gel food coloring, but powder or liquid coloring works fine too.
