Coffee Swirl Yogurt Cake
Indulge in the perfect balance of rich coffee flavor and tender sweetness with this Coffee Swirl Yogurt Cake. Featuring a subtle marbled design created by swirling a coffee-infused batter through a creamy yogurt-based cake, this dessert is as stunning as it is delicious. The Greek yogurt adds a moist, velvety texture, while the touch of instant coffee lends a bold, aromatic depth that coffee lovers will adore. Quick and easy to make in just under an hour, this cake is ideal for any occasion, from casual coffee breaks to elegant dessert tables. Serve it dusted with powdered sugar for a simple yet refined presentation, and savor every delightful bite of this coffee-lover's dream dessert!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 1 cup plain Greek yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1.5 tablespoons instant coffee granules
- 1 tablespoon boiling water
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or bundt cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the sugar and softened butter until light and fluffy using a handheld or stand mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the Greek yogurt and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
In a small bowl, dissolve the instant coffee granules in the boiling water to create a coffee concentrate.
Transfer about a third of the cake batter into the bowl with the coffee concentrate and mix until fully combined.
Spoon the plain batter and coffee-flavored batter alternately into the prepared cake pan. Use a table knife or skewer to gently swirl the batters together to create a marbled effect.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
If desired, dust the top of the cooled cake with powdered sugar before serving.
Nutrition Facts
Calories |
2970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 841 mg | 280% | |
| Sodium | 2435 mg | 106% | |
| Total Carbohydrate | 415.3 g | 151% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 225.4 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 440 mg | 34% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1314 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
