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


  • 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


  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.


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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