Vida Recetas Editorial
The marbled yogurt cake is a variation of the classic yogurt cake, a very popular homemade dessert in Spain for its simplicity and fluffy texture. This marbled version combines the white batter with a cocoa mixture, creating an attractive visual effect and a flavor that delights both young and old. It is ideal for snacks, breakfasts, or as a base for celebrations, as it can be decorated with strawberries, powdered sugar, or whatever you prefer.
The recipe is very easy to make, perfect for those new to baking. It uses the yogurt pot as a measure, which makes calculating the ingredients easy. The cake is baked at 180° for 30-40 minutes, and the toothpick test will tell you when it's done. Once cool, unmold and decorate as desired.
This cake is a great option to share with family or friends, and its marbled appearance makes it special for occasions like birthdays. It also allows variations: you can replace the cocoa with instant coffee or add nuts to the white batter. Go ahead and make it to surprise everyone!
Cook
60 min
Servings
10
See yoghurt cake procedure.
In another bowl, put less than half of the mixture and add the bitter cocoa powder, mix.
Brush the mold with butter, turn over the white mixture and then with chocolate. Place the mold in the oven at a height
media.preheated to 180º for about 30 to 40 minutes.
To find out if the cake is there, we do the toothpick test: we prick the cake with a toothpick, and if it comes out clean, it's ready. Remove the cake and let it rest for a few minutes before unmolding it. Decorate as desired.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is minutes and the cooking time is 60 minutes.
This recipe is designed for 10 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
