Moist Yogurt Chocolate Marble Cake with Coffee Swirl
This Yogurt Chocolate Marble Cake with Coffee Swirl is the perfect balance of elegance and everyday comfort. Moist and fluffy thanks to yogurt and oil, sweetened just right with a hint of vanilla, and deeply flavorful with rich cocoa and a swirl of coffee, this cake delivers both simplicity and sophistication in every bite. The marbled pattern makes it visually striking, while the moist crumb and slightly bitter notes from cocoa and coffee create a flavor harmony that’s not overly sweet. It’s a cake you’ll want to serve with afternoon tea, share with friends, or enjoy quietly with your morning coffee. Easy to make with pantry staples, it’s a no-fuss recipe that never fails to impress.

Preparation Time, Cook Time, and Total Time
Plan your baking session easily with these timing details.

Preparation Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes

Yield
One 8-inch round or loaf cake (serves 8–10 slices)

Cuisine
European-style home baking with influences from French yogurt cake and Italian coffee-infused desserts.

Ingredients
This cake uses simple ingredients that work together to create an exceptionally moist and flavorful texture.

3 large eggs

150g (3/4 cup) sugar

100ml (1/3 cup + 1 tablespoon) vegetable oil

150g (2/3 cup) plain yogurt

Pinch of salt

1 teaspoon vanilla extract

200g (1 1/4 cups) plain flour

1 1/2 teaspoons (6g) baking powder

1 tablespoon (10g) cocoa powder

1 teaspoon instant coffee

2 tablespoons warm water

Chocolate sprinkles (optional, for topping)

Step-by-Step Instructions
Follow these clear steps to create a gorgeous, moist marble cake with a perfect swirl every time.

Prepare the coffee mixture:
In a small bowl, dissolve 1 teaspoon of instant coffee in 2 tablespoons of warm water. Set aside to cool.

Mix the wet ingredients:
In a large mixing bowl, whisk together the eggs, sugar, and a pinch of salt until pale and frothy. Add the vegetable oil, yogurt, and vanilla extract, and mix until smooth and well combined.

Add the dry ingredients:
Sift in the flour and baking powder. Mix until just incorporated, ensuring no lumps remain. Be careful not to overmix.

Divide the batter:
Separate the batter into two bowls. To one bowl, add the cocoa powder and the coffee mixture. Stir gently until fully blended. Leave the other bowl plain vanilla.

Create the marble pattern:
Grease and flour an 8-inch round or loaf cake pan. Alternate spoonfuls of the vanilla and chocolate batters in the pan, layering them randomly. Use a skewer or knife to gently swirl the batters together for a marbled effect—don’t over-swirl.

Bake the cake:
Preheat the oven to 180°C (350°F). Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and serve:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with chocolate sprinkles or dust with powdered sugar if desired.

Historia de Éxito: La Historia de Ana
Historia de Éxito: La Historia de Ana
Nutritional Information
Approximate values per slice (1/10 of the cake):

Calories: 230

Carbohydrates: 28g

Protein: 4g

Fat: 11g

Saturated Fat: 1.5g

Sugar: 15g

Fiber: 1g

Sodium: 55mg

Calcium: 60mg

Origin and Popularity
This cake draws inspiration from the classic French “Gâteau au yaourt” (yogurt cake), often known as the beginner’s cake in French households for its ease and reliability. By adding cocoa and coffee, we introduce an Italian-style richness reminiscent of espresso desserts like tiramisu, while still maintaining the soft, light texture of a yogurt sponge. Its marbled design, commonly found in German and American pound cakes, adds a whimsical and elegant touch. Its popularity stems from its accessibility and versatility—this is the kind of cake you’ll find in kitchens across Europe and beyond.

Reasons to Love This Recipe
There are countless reasons this cake is a favorite for so many:

Moist and tender thanks to yogurt and oil

Easy to make with no fancy equipment or techniques

Visually beautiful with a natural swirl pattern

Light yet indulgent, suitable for any time of day

Coffee and chocolate lovers’ dream—with depth of flavor

Customizable and family-friendly

It’s a reliable go-to whether you’re baking for a celebration or just treating yourself.

Health Benefits
While this cake is meant for indulgence, it still offers a few lighter touches:

Yogurt adds protein and probiotics for gut health

No butter means reduced saturated fat compared to traditional cakes

Less sugar than most frosted cakes

Oil-based batter keeps it moist without heaviness

Coffee offers antioxidants and pairs well with cocoa to deepen flavor

To make it even healthier, you can use Greek yogurt for more protein or substitute part of the flour with whole wheat.

Homemade Honey Buttermilk Bread
Homemade Honey Buttermilk Bread
Serving Suggestions
This cake is incredibly versatile. Here’s how to serve it best:

With tea or coffee: A perfect match for cappuccino or espresso

With whipped cream or yogurt: Add a spoonful on top for a creamy touch

For brunch or dessert: Serve slightly warmed with fresh berries

As a celebration cake: Dress it up with ganache or icing sugar

Mini version: Bake in muffin tins for individual servings

It’s also a great option to serve at tea parties, potlucks, or holiday tables.

Cooking Tips
These handy tips ensure your cake turns out perfect every time:

Room-temperature ingredients blend more smoothly and bake evenly

Don’t overmix the batter once flour is added—it will toughen the cake

Use good-quality cocoa for rich flavor

Swirl gently—over-mixing ruins the marble effect

Check doneness early—every oven is different

Let it cool fully before slicing for clean cuts and better texture

Variations
Here are a few fun twists on the original recipe to explore:

Orange zest: Add zest to the vanilla batter for a citrusy twist

Spiced version: Mix in cinnamon, nutmeg, or cardamom

Nutty crunch: Add crushed walnuts or hazelnuts to the chocolate layer

Fruit addition: Mix in chopped dried apricots or cherries

Frosted version: Top with a coffee glaze or chocolate ganache

Mocha explosion: Add chocolate chips to the coffee batter for bursts of flavor

You can even double the recipe for a layered cake version or turn it into cupcakes!

Conclusion
This Moist Yogurt Chocolate Marble Cake with Coffee Swirl is one of those magical recipes that feels both simple and special. Whether you’re baking on a quiet Sunday afternoon or need a crowd-pleasing dessert for guests, this cake delivers every time. It’s moist, flavorful, and beautifully marbled, with just enough richness to make it irresistible. Plus, it uses everyday ingredients and minimal prep time, so there’s no excuse not to make it. Once you try it, it just might become a favorite in your baking repertoire—delicious, dependable, and deeply satisfying.

How to Make Fit Banana and Chocolate Cake

Banana and chocolate is one of the most delicious combinations. And the best part is that you can make a healthy and nutritious cake using these two ingredients. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

3 eggs ( 57g each)

3 ripe bananas, preferably the nanica variety (which is naturally sweeter)

150 grams of unsweetened cocoa powder or pure cocoa powder (5.3 oz)

1 cup rolled oats (3.5 oz)

2 teaspoons ground cinnamon (0.1 oz)

1 tablespoon baking powder (0.42 oz)

4 tablespoons sunflower oil or coconut oil (2 oz)

1 tablespoon baking powder (0.42 oz)

Instructions:

First, peel the bananas and place them in a blender along with the eggs and sunflower or coconut oil.

Then, blend well until you get a smooth mixture. Next, add the oats, cinnamon, and baking powder. Blend a little more to incorporate the ingredients.

After that, add the chocolate drink mix or cocoa powder and gently stir with a spoon or spatula. There’s no need to mix it completely, so the chocolate spreads unevenly, creating an appealing look and enhancing the flavor of the fit cake.

Shortly after, grease a baking dish of your choice with a bit of the oil used in the recipe and a pinch of cinnamon. Then, pour the batter into the dish.

Next, place it in a preheated oven at 356 °F (180 °C), at medium temperature. In about 40 minutes, the banana and chocolate fit cake will be ready.

Clove Tea: A Healthy Drink with Amazing Benefits to Improve Your Health

Clove Tea: A Healthy Drink with Amazing Benefits to Improve Your Health

Lastly, do the toothpick test to ensure the cake is fully baked. If you prefer, remove it from the dish.

Finally, wait for it to cool before consuming, as eating it hot may cause digestive discomfort.

If you like, sprinkle a little chocolate drink mix or cocoa powder on top for extra flavor.

Fit Banana and Chocolate Cake – Benefits

1. Natural Sweetness from Bananas

Ripe bananas reduce the need for added sugar.

Packed with potassium, fiber, and vitamins B6 and C.

2. Healthier Chocolate Options

Using dark chocolate or unsweetened cocoa adds antioxidants without the sugar hit.

3. Whole Grain or Oat Flour

If you swap regular flour for oat or whole wheat flour, you get more fiber and better digestion.

4. Low in Unhealthy Fats

Using alternatives like Greek yogurt, mashed bananas, or applesauce instead of butter or oil cuts down saturated Energy Boosting

Great as a pre/post-workout snack: carbs from bananas + a little caffeine-like kick from cocoa.

Fit Cake Tips

Use overripe bananas: Sweeter, mash easier, and add moisture.

Add nuts or seeds: For crunch, healthy fats, and protein.

Go easy on the sweeteners: Taste your batter first—bananas might already be enough.

Try plant-based milk: Almond, oat, or soy can make it dairy-free.

Mix in extras: Chia seeds, flax meal, or protein powder for added health points.

Portion smart: Bake in muffin tins for easy grab-and-go servings.

MINI BANANA BREAD MUFFINS!

Ingredients:

– 1 cup of granulated sugar

– 1/2 cup of unsalted butter, melted

– 2 large eggs

– 3 very ripe bananas, mashed

– 1 tablespoon of fresh lemon juice

– 2 cups of all-purpose flour

– 3 teaspoons of baking powder

– 1/2 teaspoon of salt

– Mini chocolate chips for topping

Directions:

1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with liners.

2. In a mixing bowl, cream together the sugar and melted butter.

3. Add in the eggs one at a time, mixing well after each addition.

4. Stir in the mashed bananas and lemon juice.

5. In a separate bowl, whisk together the flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Scoop the batter into the prepared muffin tin, filling each cup 3/4 full.

8. Sprinkle mini chocolate chips on top of each muffin.

9. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Tips:

– Make sure your bananas are very ripe for the best flavor in these muffins.

– Feel free to add chopped nuts or dried fruit to the batter for extra texture and flavor.

– Store any leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for longer storage.

Prep time: 15 minutes

Calories: Approximately 150 calories per muffin