Strawberry yogurt cake

Simple and easy to make! Beat all the ingredients and bake for about 25 to 30 minutes. Remove from the oven and garnish with powdered sugar. Your kids will love this cake. Bon appetit!!!

HOW TO MAKE YOGURT STRAWBERRY CAKE

Step 1: Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).

Step 2: Beat for 2 to 3 minutes the sugar and the softened butter. Add the eggs, vanilla extract and beat until obtain a creamy dough. Pour the yogurt and beat for 1 to 2 minutes. Add the flour and the baking powder and beat until a homogeneous and creamy mixture.

Step 3: Pour the batter into the prepared pan and bake about 25 to 30 minutes.

Step 4: When the cake is done, remove it from the oven and allow to cool for 30 minutes.

Step 5: Remove from the pan and place the cake onto a serving plate. Allow to cool completely.

Step 6: Dust the cake with powdered sugar and serve.

RECIPE TIPS

When placing the cake in the oven, make sure the oven is not too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same rate (in this case, what often happens is that the cake sinks in the middle).
If the oven is very hot, leave the oven door open until the temperature drops a little.

Some of our techniques to make the cake moist:
1. Add milk or yogurt to the batter, this two ingredientes add moisture to the cake.
2. Add oil instead of butter. Oil keeps cakes moist for longer periods.
3. Don't overmix the batter. Mix until just combined.
4. Don't overbake the cake. Overbaking dries out the cake.
5. Use a toothpick to check the interior of the cake, it should come out with a few moist crumbs, not completely clean.

FREQUENTLY ASKED QUESTIONS

How to store cake?

Allow the cake to cool completely before storing. Wrap the cake tightly in plastic wrap or aluminum foil to prevent it from drying out.
Place the wrapped cake in a container or in a plastic bag (You can also cut the cake into slices and store individually).
Never store the cake at room temperature for more than 2 days.

Can I mix fresh strawberries into this batter?

Yes you can. Slice the strawberries and remove any excess liquid. To avoid overmixing the batter, gently fold the flour into the batter with a spatula.

Strawberry yogurt cake

How about a simple strawberry yogurt cake? With just few ingredients, this delicious cake is perfect for breakfast with a cup of latte!

5.00 from 1 reviews

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Category:Breakfast, Cakes, Desserts, Recipes, Videos
Difficulty: Easy
Servings: 12 slices
Prep Time:20 m
Cook Time:30 m
Total Time:50 m
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Ingredients
• 2 large eggs
• 125 grams (1/2 cup) softened unsalted butter
• 175 grams (1 1/4 cups) all-purpose flour
• 125 grams (4 1/2 ounces) strawberry yogurt
• 150 grams (2/3 cup) granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• Powdered sugar for garnish
Directions
1. Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with butter and dust the inside of the pan with some flour (hold and rotate the pan so that the flour coats all surfaces).
2. In an electric mixer, beat on medium speed for 2 to 3 minutes the sugar and the softened butter. Add the eggs, vanilla extract and beat until obtain a creamy dough. Pour the yogurt and beat for 1 to 2 minutes. Add the flour and the baking powder and beat until a homogeneous and creamy mixture.
3. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).
4. When the cake is done, remove it from the oven and allow to cool for 30 minutes.
5. Remove from the pan and place the cake onto a serving plate. Allow to cool completely.
6. Dust the cake with powdered sugar and serve.
Strawberry yogurt cake
Nutrition facts
Serves 12 slices
Per Serving:
% DAILY VALUE
Calories 195
Total Fat 9.5 g(12%)
Saturated Fat 5.5 g(29%)
Cholesterol 54 mg(18%)
Sodium 80 mg(3%)
Total Carbohydrate 24.5 g(9%)
Protein 3 g