One of the easiest and most delicious desserts in the world is a fluffy and moist bundt cake. Tasty vanilla batter marbled with cocoa: you can prepare it at home even if you don’t have a baking experience!
In this post you will find step-by-step instructions how to make the most delicious bundt cake with oil and yogurt. This fail-proof recipe will impress all your family and friends!
The secrets of a moist cake
This cake recipe is great for a number of reasons. Firstly, baking with yogurt makes the texture of your cake moister. Yogurt contains acidity which reacts with the baking soda and helps for a fluffier texture.
In addition cakes with oil tend to be softer as the liquid fat retains the humidity. That’s why these two ingredients are the first secret for a soft and moist bundt cake.
The second secret are the proportions of sugar and flour. Too much flour makes the batter thick and a thick batter rarely results in moist texture. As for the sugar, it has to be enough to keep the texture soft but not as much as to add excessive sweetness.
Lastly it is very important to beat the eggs for a long time in order to ensure that enough air has been incorporated in the batter.
Baking powder vs. Baking soda
This cake can be prepared with one of the two leaveners since it contains yogurt which is acid. Acidity is required to neutralise the baking soda. The baking powder, on the other hand, already contains an acid agent.
In the recipe below you would find detailed instructions for each of them, as different mixing techniques are used.
Preparing the perfect bundt cake is a form of art. There are several things that can go wrong. I have been baking cakes since I was a teenager so I am happy to share with you all my tips.
- Beat the eggs long enough to incorporate the air inside. This is the easiest way to ensure a soft and fluffy texture of a cake made with oil.
- Sift the flour together with the baking powder. That way you would ensure even distribution of the leavener within the batter (as long as the flour is mixed well!)
- As for the flour, to ensure it is incorporated perfectly into the batter, the best is to use a stand mixer with a paddle attachment at a low speed. If you don’t have a stand mixer, you can also use a hand mixer at a low speed but very carefully. If using a rubber spatula to fold the flour, make sure no flour lumps remain.
- Said that, it is also crucial to avoid overmixing the flour. That will make its gluten to develop and the texture of the cake to become stronger and not so pleasant. Mix at a very low speed, just until the flour is absorbed completely.
- If using baking soda, it is very easy to mix it with the yogurt and add the mixture to the batter. This would ensure that no soapy aftertaste remains from the baking soda and on the other hand that the leavener is distributed very well around the batter.
- It is crucial to grease perfectly the cake pan. To do that pour some oil and add 1-2 teaspoon flour. Use a kitchen brush to distribute them around the whole pan.
- Choose a bundt pan with the right size! As a rule of thumb never fill the pan over ⅔ of its capacity.
- Remove the cake from the pan after it has cooled. Otherwise you may break it. First carefully run a knife around the edges and then invert it on a plate.
The below troubleshooting tips are valid for all types of bundt cakes that use baking powder or baking soda, sugar and all-purpose flour.
Most probably the baking powder was not been mixed well with the flour or the flour was not been mixed well into the batter.
Most probably the pan was not the correct size for the quantity of the batter or the leavener was too much. Always fill the bundt pan at ⅔ at the maximum and add baking soda or baking powder according to the instructions.
Usually means that the baking powder was not enough or it was expired. Or the oven was opened very early. As a rule of thumb, the oven should never be open in the first 20 minutes of the baking.
If your cake is not baked completely inside, despite of being golden on top, that might happen due to a too high baking temperature. Always follow the baking instructions and make sure the oven ventilator is not on. In addition it could be a problem with the proportions of liquid and dry ingredients: cakes with fruits and vegetables might turn out soggy if there is not enough flour in the batter.
I hope you would like my marble bundt cake recipe with yogurt! It is a delicious old-fashioned dessert that I know from my grandma.
Please let me know in the comments how it went, if you made it!
Here are few more bundt cakes that you might like:
- Lemonade Bundt Cake
- Apple Chocolate Marble Bundt Cake
- Peanut Butter Bundt Cake with Cheesecake Filling
Marble Cake with Oil and Yogurt
- Preheat oven to 360º F/ 180º C.
- Grease a small to medium bundt pan by pouring 1 tablespoon oil and 1 teaspoon all-purpose flour inside and then spreading them all around with a kitchen brush.
- If using baking powder: sift the flour together with the baking powder. If using baking soda: just sift the flour.
- In a large mixing bowl beat the eggs with an electric mixer for 5 minutes or so, until the mixture almost triples its size.
- Add the oil and beat again shortly to combine.
- If using baking soda: in a cup combine the yogurt and the soda and stir. Leave for 1 minute until the mixture starts bubbling. Add it to the batter. If using baking powder: just add the yogurt to the batter. Add also vanilla and mix well to combine.
- Gradually fold the flour into the batter, using a stand mixer with the paddle attachment at a low speed. Alternatively use a rubber spatula, folding gently, until no flour lumps remain in the batter.
- Transfer about ¼ from the batter into a smaller bowl. Mix it with the cocoa powder.
- Pour evenly about half of the original batter into the prepared pan. Spread the cocoa batter on top. Cover with the remaining light batter.
- Bake for about 40 minutes or until the top is golden-brown and a wooden skewer inserted in the centre comes out clean.
- Let the cake cool completely before removing it from the pan. Carefully run a knife around the edges and then invert it on top of a serving plate.
- Store the cake 2-3 days in airtight container.
- You can freeze the cake wrapped very well in plastic wrap or sliced and arranged in airtight containers.
- Greek yogurt can be used instead of plain yogurt. If the batter becomes very thick, add few tablespoon of water.