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Whole ciambellone dusted with icing sugar on a plate.

Nutella Yogurt Cake Recipe

A tender crumb and melted Nutella give this Nutella Yogurt Cake a chocolatey finish that keeps each bite rich and satisfying

Course: Dessert
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 1 x 1 L – 4 cup Ciambella Tin
Author: Manuela Zangara

Ingredients

  • 150 ml – ⅔ cup Greek yoghurt
  • 300 g – 2 ½ cups self-raising flour
  • 300 g – 1 ½ cups sugar
  • 150 ml – ⅔ cup milk
  • 150 ml – ⅔ cup vegetable oil – I used sunflower oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 8 –10 tbsp Nutella
  • icing sugar

Instructions

  1. Put 8–10 tablespoons of Nutella on a tray lined with baking paper and freeze until firm. This keeps the Nutella from blending into the batter while baking and gives a neater result.

  2. Grease and flour a 1 litre – 4 cup ciambella tin and set it aside.
  3. Place all the ingredients, except the Nutella, into the bowl of an electric mixer and beat until smooth.
  4. Pour ⅔ of the batter into the prepared tin. Add the frozen Nutella, then cover with the remaining batter.
  5. Bake in a preheated oven at 180°C – 355°F for 40 to 60 minutes or until a skewer inserted into the centre comes out clean.
  6. Let the cake cool completely, then unmould it and dust with icing sugar.