Soft jam-filled yogurt cake recipe

This jam-filled yogurt cake is a simple and delicate dessert, perfect for anyone who loves tender cakes with a sweet surprise at the centre.

Ideal for breakfast or homemade snacks: the recipe is straightforward, with minimal ingredients and no complicated techniques.

A reliable homemade dessert that’s easy to make, perfectly balanced in flavour, and universally loved. Let’s make it together!

Ingredients

Ingredients for a 26 cm (10-inch) bundt pan:

  • 3 large eggs (yolks and whites separated)
  • 200 g (1 cup) granulated sugar
  • 125 g (½ cup) plain whole-milk yogurt
  • 90 ml (⅓ cup + 1 tablespoon) vegetable oil
  • 300 g (2⅓ cups) all-purpose flour
  • 1 packet (16 g) baking powder
  • zest of 1 organic lemon
  • 1 packet vanilla powder (optional)
  • 5-6 tablespoons organic apricot preserves (or other jam/preserve of your choice)

For this version we selected organic apricot preserves, but you can substitute strawberry, mixed berry, cherry or any other preserve according to your preferences.

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Directions

Follow these step-by-step instructions to prepare your soft jam-filled yogurt cake:

  • Separate the egg yolks from the whites into two separate bowls. Beat the egg whites until you have stiff peaks and refrigerate.
  • In a large mixing bowl, beat the yolks with the sugar using an electric mixer or stand mixer until the mixture is pale and fluffy. Add the lemon zest and vanilla powder.
  • Drizzle in the vegetable oil while continuing to mix, then add the room-temperature yogurt and blend thoroughly.
  • Sift together the flour and baking powder, then fold gradually into the mixture using gentle bottom-to-top motions with a spatula.
  • Fold in the beaten egg whites, mixing delicately with upward strokes to preserve their volume and maintain a light, airy batter.
  • Generously butter and flour the 26 cm bundt pan, then pour in approximately half the batter.
  • Spoon the apricot preserve over the batter, then cover with the remaining batter, gently smoothing the top.
  • Bake in a preheated conventional oven at 180°C (350°F) for approximately 40-45 minutes, until the cake is golden brown on top.
  • Remove from the oven and let stand for 5 minutes in the pan, then turn the cake onto a serving plate and allow to cool completely before slicing.

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Tips for perfect results

To achieve a truly soft and delicious cake, simply follow these professional tips that make all the difference.

Choosing the yogurt

For this preparation, it’s best to use plain whole-milk yogurt, which ensures a tender and balanced texture. Alternatively, Greek yogurt will produce an even creamier cake, while low-fat yogurt may yield a slightly drier result.

Ingredient temperature

For best results, all ingredients should be at room temperature, especially the eggs, yogurt and milk. Using cold ingredients can interfere with the cake’s rising and make it less tender.

Preventing jam leaking

To keep the preserves from leaking during baking, avoid placing them too close to the pan’s edges and use moderate amounts. If your jam is particularly runny, you can firm it up in the freezer for 15–20 minutes before use, or distribute it in small, well-spaced dollops.

Whipping egg whites

Egg whites should be beaten until glossy and very firm, then folded in at the very end using gentle bottom-to-top movements. This step is crucial for achieving a tall, fluffy cake.

The toothpick test

To see if it is properly cooked, insert a toothpick into the cake’s centre: it should emerge dry or with a few moist crumbs, but never wet with raw batter.

Storage

This cake keeps for 3–4 days under a cake dome or in an airtight container. It’s equally delicious the following day, when  the flavours have had time to further develop. You can also freeze individual slices for a convenient way to enjoy the cake later.

Creative variations

In addition to apricot preserves or other fruit jams, try fillings like Nutella, hazelnut spread, or pistachio cream for a tender dessert with an authentic homemade flavour every time.