Nutella & Vanilla Yoghurt Marble Cake

I’m experimenting with using butter less in my baking and when I had half a tub of vanilla yoghurt left in the fridge that was close to its expiry date the other day, I decided to try and use it as a substitute. What a revelation!


I used this recipe and have converted it into UK measurements below so you can try it at home. NB the cake I made didn’t have quite enough Nutella to get the contrast, so I have upped the quantity in the ingredients below. It’s still a small enough amount that this is a great recipe for finishing off the end of a jar!


120g unsalted butter

180g plain flour

1.5 tsp baking powder

Pinch of salt

3 eggs

180g sugar

1 tsp vanilla extract

250g vanilla yoghurt

75g Nutella

Vanilla Nutella Marble Cake

1. Pre-heat the oven to 180℃/160℃ fan/Gas Mark 4 and grease or line a 20cm springform cake tin (I used a slightly larger one here, hence the flat cake!)

2. Melt the butter in a small saucepan and set aside to cool

3. In a large bowl, sift and mix the flour, baking powder and salt, set aside

4. Using an electric mixer, beat together the eggs, sugar and vanilla until the mixture thickens and becomes light in colour (approx 3 minutes)

5. Beat in the flour mixture, yoghurt and melted butter, mixing until just smooth

6. Pour in two thirds of the completed batter into the cake tin

7. Add the Nutella (you may need to pop in the microwave beforehand for a few seconds if it’s hard) to the remaining batter and beat until smooth

8. Pour the Nutella batter into the cake tin with the plain batter and swirl in using a rubber spatula to create a marbling effect

9. Bake for 40 minutes until the top is golden and the sides are beginning to come away from the tin

10. Cool on a wire rack


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