Name: Chocolate Marble Yogurt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1½ cups (190g) all-purpose flour; 1 tsp baking powder; 1 cup plain yogurt; ¾ cup sugar; 2 large eggs; 1 tsp vanilla extract; 2 tbsp unsweetened cocoa powder

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I love the rich, moist texture and beautiful swirls of this Chocolate Marble Yogurt Cake. It’s a simple yet impressive dessert that combines tangy yogurt with luscious chocolate and vanilla flavors. Perfect for an afternoon treat or a light dessert after dinner.

Chocolate Marble Yogurt Cake

Why You’ll Love This Recipe

I find this cake irresistible because it’s incredibly moist thanks to the yogurt, and the marble effect adds a stunning visual appeal without any extra effort. It’s easy to make with simple ingredients I usually have on hand. Plus, it balances sweetness and tanginess perfectly, so it’s not overly rich.

Ingredients

1½ cups (190g) all-purpose flour
1 tsp baking powder
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a bowl, whisk together the flour and baking powder.
In another bowl, mix the yogurt with sugar, eggs, and vanilla extract until smooth.
Gradually combine the dry ingredients into the wet mixture.
Divide the batter into two portions; stir cocoa powder into one portion to make the chocolate batter.
Pour alternating spoonfuls of vanilla and chocolate batter into the pan and swirl gently with a knife to create the marble effect.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This cake serves about 8 people. It takes roughly 15 minutes to prepare and 45-50 minutes to bake, making it a great option for when I want a quick, satisfying homemade dessert.

Variations

I like to try adding chopped nuts or chocolate chips to the batter for extra texture. You can also swap the all-purpose flour for whole wheat flour for a nuttier flavor. For a citrus twist, adding orange zest to the vanilla batter adds a refreshing note.

Storage/Reheating

I store the cake wrapped tightly in plastic wrap at room temperature for up to 3 days. It also freezes well for up to 2 months. When I want to reheat a slice, I warm it gently in the microwave for about 15 seconds to bring back its softness.

FAQs

Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works perfectly and will give the cake a denser texture and tangier flavor, which I enjoy.

Is it possible to make this cake dairy-free?

I have tried substituting dairy yogurt with coconut or almond yogurt and it turned out great. Just be sure the yogurt is thick enough to hold the batter together.

Can I bake this cake in a round pan instead of a loaf pan?

Absolutely! I’ve baked it in a 9-inch round cake pan; just adjust the baking time slightly, checking for doneness after 40 minutes.

How do I get a good marble effect?

I like to alternate spoonfuls of vanilla and chocolate batter and then use a knife to gently swirl through the batter without overmixing, which helps keep distinct swirls.

Can I make this cake without eggs?

I haven’t tried egg replacements in this recipe, but a flaxseed egg or applesauce might work. It may affect the texture slightly, so I recommend experimenting.

Conclusion

This Chocolate Marble Yogurt Cake is one of my go-to recipes when I want a simple yet impressive dessert. The moist texture, balanced flavors, and beautiful marbling make it a crowd-pleaser every time. I encourage anyone who loves easy baking to give it a try and make it their own with some fun variations.