Bundt Cake

This light and fluffy vanilla flavored bundt cake recipe is based on the popular German 'Sandkuchen' recipe.

Course Baked Goods, Dessert

Cuisine German

Keyword Bundt Cake, german baking, Sandkuchen

Prep Time 20

Cook Time 55

Total Time 1 15

Servings slices

Calories 252kcal

Author Maike Corbett

½ cup vanilla yogurt
½ cup vegetable oil
4 eggs
1 ⅓ cup sugar granulated
1 ½ cup 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

Preheat oven to 350° Fahrenheit.
Grease the bundt cake pan very thoroughly. Sprinkle with a light dusting of flour. Shake off excess flour.

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.

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.