Breakfast and Brunch, Cakes, Pies & Tarts

Ciambella allo Yogurt (Easy Yogurt Cake)

Nicoletta January 15, 2020

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Ciambella allo Yogurt (Easy Yogurt Cake), or otherwise called in Italy “Torta dei  7 vasetti“, is a simple, fast, and delicious cake made of yogurt (plain or flavored), and basic kitchen ingredients. You will use the yogurt container to measure your ingredients as follows: 1 container (vasetto) of yogurt (125 grams), 1 container of oil, 2 containers of sugar, and 3 containers of flour. That’s the ‘7 vasetti’ (7 containers). Plus 3 eggs and 1 sachet (packet) of baking powder. Now, how easy is that?

Song of the day: Spirito nel buio by  Zucchero

Ciambella allo yogurt (Easy Yogurt Cake)

Ciambella allo Yogurt, Easy Yogurt Cake, is the cake that I associate with my family in Italy. It is the type of cake my mother and I would make all the time to have at breakfast, as a quick snack, or even as our dessert at the end of a meal, accompanied by an espresso coffee.  As far as popularity in my family, there is only one other sweet treat that can rival this cake, and that is our beloved Crostata.

 

 

The Ingredients

Ciambella allo Yogurt, Easy Yogurt Cake, is one of those cakes that don’t make you run around to get fancy ingredients. Most of the ingredients are fridge and pantry staples:

  • yogurt, at room temperature
  • sugar (I use organic cane sugar)
  • vegetable oil (I use peanut oil)
  • eggs, at room temperature (we only buy organic free-range eggs)
  • lemon, organic 
  • vanilla extract (optional)
  • flour (I use type 0 or 00) (or 2 parts flour, 1 part potato starch)
  • baking powder (in Italy it comes in individual sachets (packets) of 16 grams each and you usually add one sachet to a cake)
  • pinch of salt

Ciambella allo yogurt (Easy Yogurt Cake)-ingr

In this Cake, you use the yogurt container to measure the ingredients

The making of the cake relies on one small yogurt container. Not only does the yogurt go into the recipe, but you use the container to measure your other ingredients. The cake can be made with plain yogurt or any flavor you like. Although my mom’s recipe asks for plain yogurt, I have always used apricot yogurt. To me, it gives the perfect flavor, especially if you add a grating of lemon zest and -maybe- a touch of vanilla extract.

In Italy, most of the yogurts come in single containers of 125 grams. Nonetheless, this is a very forgiving cake and if your yogurt container is not exactly the same weight, I feel confident to assure you that it doesn’t really matter. I added the measurements in grams as well, so feel free to use that, although you will “lose” the practicality of the yogurt container.

Making the Yogurt Cake

It is such an easy recipe that you can definitely make the batter by hand using a bowl, a whisk, a spatula, and a flour sifter. Italian mix things up more with wooden spoons than with spatulas, and in fact, at my parents, I couldn’t find a spatula for the life of me, and had to use a wooden spoon to fold.

As a matter of fact, the batter comes perfect with a handheld electric mixer.

  1. I start by emptying the yogurt in a cup so I have the container available to measure the other ingredients.
  2. First thing, beat or whisk the eggs, with two containers of sugar, and the lemon zest until a bit frothy.
  3. Secondly, slowly, add 1 container of vegetable oil, followed by the yogurt, and the vanilla (if using), and keep mixing until incorporated
  4. Thirdly,  add 1 container of flour at a time, and I usually pass it through a sieve. In the last container of flour add the salt and baking powder and sift together into the batter.
  5. Lastly, pour it into the prepared cake pan (whatever you’ve decided to use) and bake in the preheated oven for about 35-40 minutes or until a cake tester inserted in the middle comes out clean.

Ciambella allo yogurt (Easy Yogurt Cake)-done 

Variations

This Ciambella allo Yogurt can be made in a bundt pan, in a loaf pan (and in this case in Italian it is called Plumcake), or in a round springform baking pan (20-24 cm). Whatever floats your boat. It is going to be delicious nevertheless. I used, as always, my mother’s small (20 cm) vintage bundt cake pan. Love that shape! 

It is very versatile and you can turn it into a complete different cake just by changing the yogurt flavor, or adding some pieces of fruit in the batter, or chocolate chips, or a part of cocoa. Hope you’ll try all the delicious variations!

Ciambella allo yogurt (Easy Yogurt Cake)-sliced

Cake for Breakfast? Yes, Please.

Ciambella allo Yogurt  is the perfect breakfast cake. Simple, not too sweet, it has the right consistency if you, like me, want to dunk it in your coffee. I always quickly plunge it into my cappuccino and when I lift it to my mouth, the combination of moistened cake and coffee makes me happy.

Also, it works well as a snack, it is lovely with a cup of tea, and -why not- as a light dessert at the end of a meal. Being a simple, pretty wholesome cake, we have never added anything more than a dusting of powdered (icing) sugar but nothing prevents you from adding an icing or glaze.

Ciambella allo yogurt (Easy Yogurt Cake)-notebook

Although my mom’s handwritten recipe book has recipes that sometimes give me a ‘headache’, lol, (no baking time, no instructions, no oven temperatures!), this Ciambella allo Yogurt, Easy Yogurt Cake is a trusted recipe that has been made countless of times. My mother makes it every other week and as soon as I come back to Rome, it is the first cake she asks me to bake.

Ciambella allo yogurt (Easy Yogurt Cake)-dark mood  

What distinguishes this cake from any other is its moistness and rich surface. However, it has such an amazing subtle flavor that captivates my taste buds at every bite. Pair that with a nice morning cappuccino and I am the happiest camper in the world. If you could see me now you would see the smile I have on my face, lol. 

Want to start experiencing a European-style breakfast? Get that container of yogurt and watch how easy it can be to be enjoying your own Ciambella allo Yogurt, Easy Yogurt Cake   just like mine!

And don’t forget to let us know in the comments how you liked it!

Song of the day: Spirito nel buio by  Zucchero

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Ciambella allo yogurt (Easy Yogurt Cake)-yogurt

Ciambella allo Yogurt (Easy Yogurt Cake)

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings 1x
  • Category: Breakfast, Dessert
  • Method: Baking
  • Cuisine: Italian

Description

Ciambella allo Yogurt (Easy Yogurt Cake) is a simple, fast, and delicious cake made of yogurt (plain or flavored), and basic kitchen ingredients. You will use the yogurt container to measure your ingredients as follows: 1 container of yogurt (125 grams), 1 container of oil, 2 containers of sugar, and 3 containers of flour. Plus 3 eggs and 1 sachet (packet) of baking powder. Now, how easy is that?


Ingredients

  • 1 x 125 g apricot yogurt at room temperature (empty the yogurt container and use it as your measuring “cup”)
  • 2 containers (about 200 g) cane sugar
  • 1 container (125 g) vegetable oil (I use peanut oil)
  • 3 large eggs, organic free range, at room temperature
  • the zest of 1 organic lemon
  • 1/2 tsp vanilla extract (optional)
  • 3 containers (about 260 g) flour 00 (or 180 g flour + 80 g potato starch)
  • 16 g (1 sachet) baking powder
  • pinch of salt

Instructions

  1. Preheat the oven to 350° F (180° C). Butter and flour a bundt pan, or 20-24 cm cake pan, or loaf pan.
  2. Beat the eggs with the sugar and lemon zest with an electric whisk or by hand until frothy.
  3. Add the vegetable oil slowly and keep whisking, then the yogurt and vanilla (if using) and continue whisking until everything is well incorporated.
  4. Sift the flour with the salt and baking powder.
  5. Add the flour mixture a little at a time (or 1 container at a time) and blend well using an electric whisk or by hand until smooth and without lumps.
  6. Pour the cake batter in the prepared cake pan (whatever you’ve decided to use) and bake in the preheated oven for about 35-40 minutes or until a cake tester inserted in the middle comes out clean.
  7. Take out of the oven and let cool on a rack before unmolding.
  8. Dust with powdered (icing) sugar and serve.

Notes

The yogurt cake can keep at room temperature, covered, for 3-4 days without losing its moist crumb.

You can use plain or flavored yogurt. You can add fruit, or chocolate chips, or a part of cocoa (add 2 Tbsp of cocoa and take out 2 Tbsp of flour).  Whatever addition, it must be added at the end, after the flour mixture has been incorporated.

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Ciambella allo yogurt (Easy Yogurt Cake)-yogurt

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20 Comments

  • Avatar
    Reply Ben January 15, 2020 at 2:12 pm

    This sounds really good. I’ve never heard of yogurt cake before. It looks amazing. I’ll have to make this over the weekend.

    • Nicoletta
      Reply Nicoletta January 16, 2020 at 12:08 am

      It’s a popular cake in Italy and France. Amazing, if I might say so. Thank you, hope you love it!

  • Avatar
    Reply Bernice Hill January 15, 2020 at 4:32 pm

    It’s probably no secret that I’m a big fan of cake for breakfast or anytime really. I love how light and fluffy this cake looks. Pinning to bake later!

    • Nicoletta
      Reply Nicoletta January 16, 2020 at 12:10 am

      I cannot eat any type of cakes at breakfast, but the simple ones like this, yes 😉 . Thank you for pinning!

  • Avatar
    Reply Lori | The Kitchen Whisperer January 16, 2020 at 12:16 pm

    Cake for breakfast?! Count me in! This looks so moist and is just calling my name loud and clear! Definitely making this soon! I can’t wait to try this recipe!

    • Nicoletta
      Reply Nicoletta January 17, 2020 at 12:38 am

      I hope you make it! It has a wonderful texture and flavor and it is fairly wholesome to have at breakfast. We do! 🙂 Thanks!

  • Avatar
    Reply Uma January 16, 2020 at 12:57 pm

    Yogurt cake looks so good and yummy! I love baking cake during this season. I would love to bake your cake recipe.

    • Nicoletta
      Reply Nicoletta January 17, 2020 at 12:38 am

      It is really simple and fast and most important, very delicious. Hope you make it. thank you!

  • Avatar
    Reply Analida Braeger January 17, 2020 at 7:33 pm

    My family loved his cake! It is so moist and soft. Thanks so much!

    • Nicoletta
      Reply Nicoletta January 17, 2020 at 11:09 pm

      Thank you! Yes, we are making it again, we love it so much! 🙂

  • Avatar
    Reply Paula Montenegro January 19, 2020 at 3:38 am

    Simple and delicious! I love this cake and it’s always a hit whenever I make it! Thanks for sharing.

    • Nicoletta
      Reply Nicoletta January 19, 2020 at 4:11 am

      Thank you! We love it too and you’re right, it’s always a hit!

  • Avatar
    Reply Sophie January 19, 2020 at 6:49 am

    This looks so so decadent. I always wanted to make some yogurt cake. Thanks for the recipe

    • Nicoletta
      Reply Nicoletta January 19, 2020 at 9:38 am

      Thank you! It is delicious while being wholesome and very simple.

  • Avatar
    Reply David January 19, 2020 at 11:03 am

    never would have thought about a yogurt based cake, but clearly creates a nice, moist result here!

    • Nicoletta
      Reply Nicoletta January 20, 2020 at 12:25 am

      Thank you! Whoever makes it, loves it. The yogurt creates a surprisingly delicious texture.

  • Avatar
    Reply Claire | The Simple, Sweet Life January 20, 2020 at 12:44 am

    This yogurt cake looks so fluffy and delicious! The yogurt cakes I’ve come across typically call for plain yogurt, so I love that you’ve used a flavored yogurt to give this cake an extra, subtle flavor. Can’t wait to give it a try.

    • Nicoletta
      Reply Nicoletta January 20, 2020 at 7:35 am

      Thanks! Exactly, an additional subtle flavor. And the apricot yogurt gives a wonderful hint.

  • Avatar
    Reply Joanne Ochej April 30, 2020 at 8:29 am

    Ciao Nicoletta, I’ve finally made this recipe, converting it to gluten free… and is it delicious! For the flour I used half Bob’s Red Mill 1 to 1 baking flour & half potato starch. Vanilla yogurt & orange zest (I didn’t have lemon) filled the kitchen with lovely aromas during baking and made the cake molto delizioso. Grazie mille, this recipe is a keeper~

    • Nicoletta
      Reply Nicoletta May 3, 2020 at 10:08 am

      That’s great, Joanne! I’m so happy to hear that! Plus, you made some great substitutions and other people can definitely benefit from that. Thank you!

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