Sandkuchen
This simple German Bundt Cake recipe is incredibly light, airy, and moist.
Baked in a beautiful, classic bundt cake form adds style and elegance to this simple dessert.
There are quite a few variations on how to make this recipe. We think this one is the best!
This recipe is based on my Oma’s own German Sandkuchen recipe. Using vanilla yogurt is one of the ‘secrets’ that Oma used to add moisture and give it a burst of vanilla flavor.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
- ½ cup Yogurt – We recommend using whole milk vanilla-flavored yogurt.
- ½ cup Vegetable Oil
- 1 ⅓ cup Granulated Sugar
- 1 ½ cup All-Purpose Flour
- ½ tablespoon Baking Powder
- 1 tablespoon Vanilla Extract – you can reduce this to half a tablespoon, but adding that extra bit of vanilla flavoring is one of the secrets that help this recipe to stand out.
- 1-2 tablespoons Powdered Sugar – to give the cake a light dusting
How To Make This Bundt Cake Recipe
For easy to print recipe instructions please check the recipe card.
- In a large mixing bowl blend yogurt, egg yolks, vegetable oil, and vanilla extract with a hand mixer.
- Add sugar and beat until well blended.
- Add flour, baking powder, and salt and continue to beat until the batter is thick, creamy, and well combined.
- In a separate bowl whisk the egg whites until they form stiff peaks. Carefully fold the egg whites into the batter.
TIP: Don’t skip on separating the eggs. Whisking the egg whites separately and folding them into the batter ensures that the bundt cake turns out light and airy.
- Pour the batter into the prepared pan.
- Bake for 55 minutes at 350° Fahrenheit.
When done, insert a wooden toothpick to check for doneness.
Adjust the baking time if the toothpick you inserted does not come out clean. - Allow the cake to cool completely. Once cool to the touch (about 20 minutes) flip the cake pan upside down and transfer onto a wire rack. Sprinkle with powdered sugar.
Recipe Success Tips
STORAGE. In order to keep the bundt cake moist and prevent it from becoming dry and crumbly, store it in an air-tight container.
FREEZING. This cake freezes beautifully. Simply cut the cake into slices and wrap each slice in plastic wrap. Put the wrapped pieces into a freezer-friendly ziplock bag.
DEFROSTING. When it comes time to defrost a slice of bundt cake, simply remove it from the freezer and allow it to defrost at room temperature.
PAN SHAPE. If you don’t own a bundt cake form you can also use a regular loaf pan.
FUN FACT. A ‘bundt cake form’ is called ‘Guglehupfform’ in German. Try saying that 3 times fast!
Ideas for Serving Bundt Cake
You can serve this light and fluffy dessert with a simple layer of powdered sugar. But there are many more fun, easy ways to serve this cake.
Instead of dusting the cake with powdered sugar, you can add a simple glaze (our favorite is lemon glaze).
If you want to dress up your bundt cake, serve it with a little whipped cream, fresh fruit, or, of course, ice cream!
A dollop of sour cream or Crème fraîche is also delicious.
More Easy and Delicious Recipes
Sandkuchen
Ingredients
- ½ cup vanilla yogurt
- ½ cup vegetable oil
- 4 large eggs
- 1 ⅓ cups sugar granulated
- 1 ½ cups flour all purpose
- ½ tablespoon baking powder
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- 1-2 tablespoons powdered sugar to dust the cake after it's been baked and cooled
Instructions
- Preheat oven to 350° Fahrenheit.
- Grease the bundt cake pan very thoroughly. Sprinkle with a light dusting of flour. Shake off excess flour.
Making The Batter
- To make the batter, add vanilla yogurt, vegetable oil, and egg yolks into a large mixing bowl. Beat with an electric mixer until well combined.
- Add sugar and continue to beat until very creamy.
- Add flour, baking powder, and salt and continue to mix until well combined.
- In a separate bowl whisk egg whites until they form stiff peaks. Carefully fold the stiff egg whites into the batter.
Baking
- Pour the batter into the bundt cake pan. Bake at 350° Fahrenheit for 55 minutes on the middle rack. Use a toothpick to check for doneness.
- Allow the cake to cool. Once cool to the touch (about 20 minutes) flip the cake pan upside down and transfer onto a wire rack. Sprinkle with powdered sugar.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.