Strawberry and Chocolate Greek Yogurt Bundt Cake has a rich texture and fabulous flavor, thanks to strawberry flavored greek yogurt!
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I’m sure by now all of you saw my exciting news about the upcoming cookbook I’m writing. And so, before we get to today’s recipe, I want to make sure you guys realize that I’m not neglecting this blog, and will continue to share the kind of recipes you guys love, totally free, right here on Overtime Cook.
Take this cake for example. It’s easy, delicious, and, well, a bundt cake. And we all know that bundt cakes > all other cakes, right?
Here’s the thing about this cake. You guys know that I don’t bake dairy very often. So when I do, I like to make sure that it really takes advantage of the dairy. This cake uses Norman’s greek yogurt to achieve an incredible texture that you simply wouldn’t get without the greek yogurt. And because Norman’s has such a great selection of flavors, I was able to play around to get a really delicious flavor combination: Strawberry and Chocolate. You know you need to try this cake!
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- ½ cup oil
- 1 ½ cups sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 containers (5.3 ounces) Norman’s Greek Creamy Blends Summer Strawberry Yogurt
- ½ cup cocoa powder
- 2 cups flour
- ½ cup strawberry jam
- Glaze:
- 1 cup powdered sugar
- 2 Tablespoons strawberry jam
- 2-3 Tablespoons warm water
- Preheat oven to 350. Grease and flour a standard bundt pan and set aside.
- In the bowl of an electric mixer on medium speed, beat together oil, sugar and eggs until combined and creamy.
- Add vanilla, baking powder, baking soda and salt. Beat until combined. Add yogurt and beat until creamy.
- Turn mixer speed to low. Add cocoa powder and flour. Beat until just combined.
- Pour half of the batter into prepared baking pan. Spread jam over the batter, then pour the remaining batter over it.
- Bake for 45-50 minutes, until a knife inserted into the center comes out clean.
- Add all ingredients to a small bowl. Whisk to combine. Drizzle over completely cooled cake.
- This cake freezes well in an airtight container or bag.
- To make the jam easier to spread, run warm water over it for a few minutes before using.
Important note: If you’re using a disposable bundt pan for this recipe (I don’t recommend it, but I totally understand if you don’t have a dairy bundt pan!) you’ll need to increase the baking time by at least ten minutes, but keep an eye on it.
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But wait! There’s more! Join me on Monday, May 22nd, as I demonstrate how to make this cake, as well as other delicious dairy desserts for pesach on Facebook Live.
Oh, I’m going to demo my best tips for making your bundt cakes turn out perfectly every time. Trust me guys, you don’t want to miss this! To join, visit Facebook.com/overtimecook at 8:30 on Monday evening. Watch the video to join and participate. Oh, and there’s going to be a giveaway too! Can’t wait to see you then!
Enjoy the cake! – Miriam
Disclosure: This post was sponsored by Norman’s Dairy. All opinions are my own. This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.
Martha Rodriguez says
August 15, 2017 at 4:25 pmMe encantó. Ya me imagino la porción con la mermelada de fresa en el medio. Será una delicia. La haré este fin de semana para celebrar la graduación de una amiga.