Yogurt marble bundt cake and mini bundt cakes

If you are looking for a soft cake that stays fresh and delicious for several days this tricolor marble yogurt bundt cake is perfect for you. As I mentioned in the title of this recipe, this batter can also be used for cupcakes or mini bundt cakes. The classic taste of vanilla and cocoa in the marbled black and white cake is enriched with another colored layer for a very scenographic effect. Thanks to the yogurt, this tricolor cake stays super soft for days! I used a strawberry yogurt as I like that combination together with the chocolate flavor but you should also try this batter using plain, coconut or orange yogurt.

Yogurt marble bundt cake and mini bundt cakes

Recipe for a soft yogurt marble bundt cake and 6 mini bundt cakes. Quick and easy butter batter with cocoa and vanilla aftertaste.

Course Cakes, sweets and dessert

Cuisine vegetarian

Keyword breakfast, butter cake, easy cake, silicone mould, silikomart recipes, soft cake, sweet breakfast

Prep Time 20

Cook Time 1

Total Time 1 20

Servings bundt cake and 6 mini cakes

Calories 234kcal

Ingredients

Basic batter

450 g all-purpose flour
2 tsp of baking powder
1 pinch of salt
220 g of soft butter
450 g white sugar
125 g yogurt (I used strawberry yogurt)
1 tsp of vanilla extract
5 eggs at room temperature
120 ml of milk
1 tsp of vinegar

Dark part

2,5 tbsp of unsweetened cocoa powder
2,5 tbsp of milk

Red part

1 tbsp of milk
1 tbsp of cocoa
red food dye

Instructions

Istructions yogurt marble bundt cake and mini bundt cakes

Mix 120 ml of room temperature milk with a teaspoon of vinegar. Set aside for a few minutes to make it curdle.
In a large bowl whisk soft butter along with sugar for 4-5 minutes or until it becomes light and fluffy. Add yogurt and whip again. I used strawberry yogurt but you can use almost any other type of yogurt.
Then gradually add eggs and finally vanilla extract. Do not worry if the batter separates as in the photo, it is normal.
Sift flour, baking powder and salt into a second bowl.
Now, gradually add curdled milk and dry ingredients into the mixture with the eggs. Do it in 3 or 4 times, always whipping at low speed until all the ingredients are well blended.
Weigh the batter and divide it into three equal parts.
For the chocolate part, take a cup or a small bowl and mix a tablespoon of light mixture with 2 and a half tablespoons of milk and 2 and a half tablespoons of unsweetened cocoa powder. Add this color to the first large bowl and stir in gently.
For the red color, mix a generous tablespoon of the light mixture with 1 tablespoon of milk, 1 teaspoon of unsweetened cocoa powder and just enough of the red food dye. The teaspoon of cocoa is used to darken the red color. The amount of dye used varies according to the type and brand of food dye used. I used the Wilton gel dye. Add the prepared mix to the second light batter and stir in.

Note from the author of this recipe

I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Baking time

For this recipe I used a silicone mould, Raggio and Mini Raggio, made by Silikomart. Brush each mould with some vegetable oil.
To give a desired tricolor effect, place the mould so that it remains slightly inclined. Add several spoonfuls of the red batter into the mould as in the photo.
Add some of the dark mixture to the bottom of the red color and some of the light mixture to the top. Fill the mold almost to the brim, alternating the colors, then place it on the flat surface and add a few more layers of colored batter. Fill the mould to about three quarters in hight. Use the leftover batter to make about 6 mini bundt cake or 6 marbled muffins.
Bake at 180 ° C for 50 – 60 minutes for the big cake and 25 – 30 minutes for mini cakes. Or bake until a toothpick inserted into the cake comes out clean. Once removed from the oven, let them cool completely before removing from the mould.