This Marble Yogurt Cake—known in Italy as Ciambellone Bicolore allo Yogurt—is a timeless classic of home‑style baking. Soft, fragrant, and beautifully marbled, it brings together the delicate sweetness of vanilla with the rich depth of cocoa in every slice. Thanks to the yogurt, the crumb stays wonderfully moist and airy for days, making it ideal for breakfast, a mid‑afternoon treat, or a simple homemade dessert after dinner.
Easy to prepare yet visually striking, this cake adds a comforting, nostalgic touch to any moment—especially when served with a warm cappuccino.
Ingredients
- 3 Eggs
- 200 g Caster Sugar
- 250 g White Yogurt
- 100 g Vegetable Oil
- 9 g Baking Powder
- 300 g Plain Flour
- A pinch of Salt
- 10 g Unsweetened Cocoa Powder (optional, for the two‑colour marble effect)
Method
1. Prepare the batter
- In a bowl, whisk the eggs and sugar until pale, light, and creamy.
(A hand mixer or stand mixer works perfectly.) - Add the yogurt and vegetable oil, mixing until smooth and fully combined.
2. Add the dry ingredients
- Sift in the flour and baking powder.
- Add a pinch of salt.
- Mix gently until the batter becomes smooth and free of lumps.
3. Create the chocolate swirl
- Transfer about 2/3 of the batter (approximately 600 g) to a separate bowl.
- Stir in the unsweetened cocoa powder until evenly incorporated.
4. Build the marble effect
- Grease a ciambella or bundt tin.
- Pour alternating portions of plain and cocoa batter into the mould.
- Once all the batter is in, use a skewer or knife to gently swirl the two colours together, creating the classic marbled pattern.
5. Bake
- Bake in a preheated static oven at 180°C for 35-40 minutes, or until a toothpick inserted into the centre comes out clean.
6. Cool and enjoy
- Allow the cake to cool slightly before transferring it to a wire rack.
- Serve plain or lightly dusted with icing sugar.