This Marble Yogurt Cake—known in Italy as Ciambellone Bicolore allo Yogurt—is a soft, comforting classic that never goes out of style. The delicate sweetness of the vanilla batter blends beautifully with the rich, velvety cocoa swirl, creating a stunning marbled effect in every slice. Thanks to the yogurt, the texture stays incredibly moist and airy for days, making it perfect for breakfast, an afternoon treat, or a simple dessert after dinner. Easy to prepare yet visually impressive, this cake brings a warm, homemade touch to any occasion—especially when paired with a steaming cappuccino.
Ingredients
- 3 Eggs
- 150 g Caster Sugar
- 250 g White Yogurt
- 100 g Vegetable Oil
- 16 g Baking Powder
- 300 g Plain Flour
- 20 g Cocoa Powder (optional, for the two‑colour marble effect)
Method
- Prepare the batter
In a bowl, whisk the eggs and sugar until pale and creamy (use a hand blender or planetary mixer if available).
Add the yogurt and vegetable oil, mixing until smooth. - Add the dry ingredients
Sift in the flour and baking powder, then mix gently until you have a silky, lump‑free batter. - Create the chocolate swirl
Transfer about half of the batter (450 g) to a separate bowl and stir in the cocoa powder until fully combined. - Build the marble effect
Pour the plain batter and the cocoa batter into a greased ciambella or bundt tin alternating them. Add on the top different colour until all batter is completed.
Then swirl with a skewer or knife to create the marbled pattern. - Bake
Bake in a preheatted static oven at 180°C for 30-35 minutes, or until a toothpick inserted comes out clean. - Cool and enjoy
Let the cake cool before removing it from the mould. Serve it plain or dusted with icing sugar.