Easy Chocolate Marble Yogurt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 1 review

Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 8 servings 1x
Category: Cakes and Pies
Cuisine: French

Easy Chocolate Marble Yogurt Cake has become a basic recipe in my house. It’s light, fluffy, moist, delicious, and ready in no time.

Ingredients

Scale

For all measurements, use 1 standard yogurt container* (about 4.2 ounces / 120g), or follow the metric measurements below:

1 container (4.2 ounces / 120g) plain yogurt**
2 containers (3.5 ounces / 100g) caster sugar
3 medium eggs
1 teaspoon vanilla extract
1 container (3.8 ounces / 110g) unsalted butter, melted
3 containers (7.9 ounces / 225g) all-purpose flour
3 Tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 pinch salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan or a 9-inch (23 cm) spring form with melted butter. Set aside.
In a large mixing bowl, pour the plain yogurt. Add sugar, eggs, vanilla extract and melted butter. Whisk until combined.
In a separate bowl, mix all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients.
Scoop ⅓ of the cake batter into a small bowl gently stir in the cocoa powder until well-mixed.
Pour one layer of the vanilla cake batter into the prepared loaf pan, then spoon a few spoonfuls of the chocolate cake batter. Repeat until all the batter has been used up.
Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too fast, tent it with a piece of aluminum foil. Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a cooling rack and cool completely.

Notes

* Depending on where you live, you can find different standard sizes for the yogurt container: 5 ounces (140g) in the United States, 4.4 ounces (125g) in France, 4.2 ounces (120g) in Canada. Good news is: whatever container size you use between the 3 mentioned above, the recipe works with the x1, x2, x3-container rules (1 container yogurt, 2 containers sugar, 3 containers all-purpose flour) and you won’t need any additional egg. Remember that this is a very forgiving recipe and the difference in measurements is too small to make such a difference in the final cake result.

** For the choice of yogurt, try t go for plain yogurt over any flavored ones although vanilla flavor is fine). Also, note that both Greek or non-Greek yogurt will do. I personally prefer full-fat but low-fat works too.