Breakfast and Brunch, Cakes, Pies & Tarts

Delicious and Easy Yogurt Marble Cake

Nicoletta April 22, 2020

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Delicious and Easy Yogurt Marble Cake, a slight variation to the yogurt cake I make all the time, adapted in times of lack of ingredients. I reduced the number of eggs, replaced some flour with potato starch and added some cocoa to half of the batter to make the marbled effect. Delicious, easy, and good-looking.

Song of the day: “Things You Can’t Change” – Rhys Lewis

Delicious and Easy Yogurt Marble Cake-on the plate with coffee

Yogurt cake is a classic here. It is the cake I make again and again in its multiple variations. All you need to do is change yogurt flavor, add cocoa, chocolate chips, fresh fruit, and you have a whole different cake. The marbled effect is pretty and the unsweetened cocoa gives scrumptiousness while keeping the cake not too sweet, just how I like it.

 

 

The easy preparation

Start with pouring the yogurt into a large bowl.  Keep the empty yogurt container to use as a measuring cup. You can use any yogurt you like, plain or flavored. I had a mixed berry yogurt and its flavor was just perfect with the cocoa.

  • Firstly, in a bowl, beat the eggs with the sugar with an electric whisk or by hand until frothy. In another bowl, add the vegetable oil to the yogurt and whisk until incorporated.
  • Secondly, pour the yogurt/oil mixture into the egg mixture and blend well.
  • Then, sift together the flour, potato starch, salt, and baking powder. Add the flour mixture to the egg mixture and blend using an electric whisk or by hand until smooth and without lumps.
  • Pour half of your plain -white- mixture to the prepared cake pan. Add one heaping tablespoon of unsweetened cocoa to the rest of the batter and stir.
  • Cover the white mixture with the cocoa mixture.  Gently stir with a fork or a skewer to get a marbled effect.
  • Bake in the preheated oven for about 35 minutes or until a cake tester inserted in the middle comes out clean.
  • Take out of the oven and let cool on a rack before unmolding on a serving plate.

A wonderful aroma comes from the cake. The cocoa and the berry yogurt contribute to a fragrance that urges me to slice it and gather my family to have a taste. The cake slices so easily, it is moist and light. The use of potato starch (fecola di patate in Italian) and corn starch (amido di mais) is frequent in Italian baking. Replacing 1/3 to 1/2 of the flour with either one of them provides cakes with a crumbly soft texture.

Delicious and Easy Yogurt Marble Cake-light background     

The right cake for breakfast, snack, or dessert

It was afternoon, so we made espresso coffee and each of us reached for a slice. Delicious, this cake won’t last long, I know. The Yogurt Marble Cake is ideal at breakfast/brunch, as a quick snack when the sweet craving hits, or as a light treat, to finish the meal on a good, sweet note. We decided not to add any powdered sugar, but since the cake is not sweet, it would be a nice addition if you want to dust some on top.

 

And since it is pretty easy and fast to make, you will find yourself baking it again and again, just like me.

Enjoy!

Song of the day: “Things You Can’t Change” – Rhys Lewis

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Delicious and Easy Yogurt Marble Cake-on the plate with coffee

Delicious and Easy Yogurt Marble Cake

  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 people 1x
  • Category: Breakfast, Cake
  • Method: Baking
  • Cuisine: Italian

Ingredients

  • 1 mixed berry yogurt (container 125 g)
  • 2 large eggs
  • 1 container cane sugar
  • 1 container vegetable oil (I used peanut oil)
  • 2 containers flour
  • 3/4 container potato starch
  • pinch of salt
  • 10 grams (1 tablespoon) baking powder
  • 1 Tbsp unsweetened cocoa

Instructions

  1. Preheat the oven to 180° C (350° F). Butter and flour a bundt pan or loaf pan (I used a 20cm bundt cake pan).
  2. Pour the yogurt into a large bowl.  Keep the empty yogurt container to use as a measuring cup.
  3. In a bowl, beat the eggs with the sugar with an electric whisk or by hand until frothy.
  4. Add the vegetable oil to the yogurt and whisk until incorporated.
  5. Add the yogurt/oil mixture to the egg/sugar mixture. Blend well.
  6. Sift together the flour, potato starch, salt and baking powder.
  7. Add the flour mixture to the egg mixture and blend well using an electric whisk or by hand until smooth and without lumps.
  8. Pour half of your plain -white- mixture to the prepared cake pan.
  9. Add one tablespoon of unsweetened cocoa to the rest of the batter and stir.
  10. Cover the white mixture with the cocoa mixture.  Gently stir with a fork to get a marbled effect.
  11. Bake in the preheated oven for about 35 minutes or until a cake tester inserted in the middle comes out clean.
  12. Take out of the oven and let cool on a rack before unmolding.

Notes

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

You can use plain or flavored yogurt.

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13 Comments

  • Avatar
    Reply Ayngelina April 28, 2020 at 11:30 am

    My grandmother would make marble cake from a box so I have a sense of nostalgia for those times, although I suspect your recipe would be much better!

    • Nicoletta
      Reply Nicoletta April 29, 2020 at 10:44 am

      Beautiful memories, I agree. I don’t know if this can compete, it is pretty good, but grandmas have a secret ingredient that makes everything better 🙂 .

  • Avatar
    Reply Sabrina April 28, 2020 at 12:46 pm

    This is great! I love a recipe with few ingredients and using what we have in our cupboards. So delicious, a real breakfast treat with a cup of coffee. Thanks!

    • Nicoletta
      Reply Nicoletta April 29, 2020 at 9:58 am

      Yes! This is so easy to make and so rewarding. Everybody loves it 🙂 . Thank you!

  • Avatar
    Reply Marie Crimi April 30, 2020 at 5:46 am

    This is a recipe I will make but I am wondering if I can use corn starch instead of potato starch?
    Also is greek yogurt something I can use instead of regular yogurt. Thanks.

    • Nicoletta
      Reply Nicoletta April 30, 2020 at 6:47 am

      I’ve always thought this is a very forgiving cake, I’ve adapted countless times and I’m thinking both substitutions would be fine. I’d love to know how that works, it could be useful for others wanting to make the same changes. Thank you so much!

  • Avatar
    Reply Marie Crimi April 30, 2020 at 8:39 am

    The cake tastes good but very dense. Next time I will either use regular yogurt or adjust the liquid. I will make it again because it was fairly easy. Don’t get to go to the store much so used what I had on hand. Thanks for the reply.

    • Nicoletta
      Reply Nicoletta April 30, 2020 at 9:49 am

      Ok. Thanks for the feedback. No, it shouldn’t be dense, so maybe the Greek yogurt? But yes, if you adjust the liquids or add less cornstarch (maybe 1/2 container?) it will work better.

  • Avatar
    Reply Bernice Hill April 30, 2020 at 9:44 am

    Love this cake…it’s so easy and versatile too. We need a bit of that these days!

    • Nicoletta
      Reply Nicoletta April 30, 2020 at 9:51 am

      It is, Bernice, thank you. I need easy these days, there are already too many complications around 🙂 .

  • Avatar
    Reply Kelly Neil May 4, 2020 at 4:00 am

    I love baking with yogurt and I’ve never made a bundt or marble cake! Looks like it’s time. Thanks for sharing!

    • Nicoletta
      Reply Nicoletta May 4, 2020 at 4:44 am

      It is an easy and fast recipe that tastes so so good! Thank you!

  • Avatar
    Reply Julia May 5, 2020 at 7:47 am

    I absolutely love yogurt cakes and this one looks and sounds wonderful!

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