This Yoghurt and Nutella Bundt Cake will soon become one of your favourites! It’s moist and tender with a chocolatey interior and coated with superfine powdered sugar. A perfect pairing with your morning coffee or alongside a cup of tea in the afternoon. Some (like myself) might find every excuse possible to grab an extra slice of this indulgent cake.
What is a Yoghurt and Nutella Bundt Cake?
It’s the cake that you’ll fall in love with! It’s soft and chocolatey, but not too sweet. It comes together easily and it’s not tricky to make.
Now, let’s talk about the “looks” of this dessert. Its gorgeous shape comes from using a Bundt Pan. It has a unique and distinctive shape, similar to that of a giant doughnut, a “Ciambellone” as Italians call it.
Ingredients for Yoghurt and Nutella Bundt Cake
It’s fairly simple to whip this greek Yoghurt and Nutella Bundt Cake. The best part yet is that you may already have all the ingredients in your cupboard. You will need 10 – 15 minutes to put everything together and the oven will do the rest.
- 3 Eggs: Use them at room temperature. If you just want to get started however and forgot to take them out of the fridge that’s ok. Place the eggs in a small bowl and cover with hot water for 30 seconds – 1 minute and this will immediately bring your eggs to the required temperature.
- Granulated Sugar: 180 g will be enough to provide sweetness but not go overboard. I personally don’t like desserts that are too sweet.
- Greek Yoghurt: The addition of greek yoghurt will add a tangy flavour and balance everything out.
- Nutella: Simply spoon the Nutella over the batter after you’ve transferred the batter into the bundt cake pan. Then, using a toothpick, make a few swirls to combine.
- Sunflower Oil: The addition of sunflower oil will give the bundt cake a soft and moist consistency once baked.
- Flour: “00” flour is preferred but plain flour will work equally well if that’s what you have available. Make sure you sift the flour before baking.
- Baking Powder: This, will, of course, make your cake rise. You can sift the flour and baking powder together.
- Lemon Zest: The addition of the zest from one lemon will bring everything together and give it a subtle aroma.
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- Powder Sugar: Use it for decorating the cake once it’s completely cooled down and just before serving it.
Yoghurt and Nutella Bundt Cake
This yoghurt and Nutella bundt cake will soon become one of your favourites! It's moist and tender with a chocolatey interior and coated with superfine powdered sugar.
Ingredients
- 3 eggs, at room temperature
- 180 g granulated sugar
- 250 g greek yoghurt, at room temperature
- 6 tablespoons of Nutella
- 130 ml sunflower oil
- 300 g "00" flour, sifted
- 16 g baking powder
- zest from 1 lemon
- powder sugar (optional, for decorating the cake)
Instructions
- Preheat the oven to 170°C (ventilated) or 180°C (static)
- Crack the eggs into a bowl and add the sugar. Combine, using a hand mixer on medium speed until the mixture turns into a yellow pale colour. This will take 3-4 minutes.
- Then, add the greek yoghurt and sunflower oil and continue mixing for another minute or so.
- Add in the flour in 3 - 4 batched. Waiting until each batch is fully incorporated then move on to the next one.
- Stir in the baking powder and lemon zest and mix with a spatula.
- Coat the bundt pan with butter and sprinkle it with a light coating of granulated sugar, then pour in the batter.
- Spoon over the Nutella then use a toothpick to mix it with the rest of the batter using a circular motion.
- Bake for 45 minutes.
- Let the cake cool down for 10 minutes, then take it out of the bundt cake pan and allow it to cool completely on a wired rack.
- Coat with powdered sugar just before serving.
Notes
You can use a stand Mixer
If you have a stand mixer you can follow the exact same steps as above. Use the wire attachment.
How long can you keep this Greek Yoghurt and Nutella Bundt Cake?
It will keep well at room temperature for 2 - 3 days. You can use a cake stand with a lid or simply wrap it in cling film.
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