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Yogurt Cake With White Chocolate And Pink Pepper

Yields1 ServingPrep Time10 minsCook Time40 minsTotal Time50 mins

This Yogurt Cake With White Chocolate And Pink Pepper is delicious, moist, and incredibly easy to prepare! Made with greek yogurt and lemon zest, then topped with melted white chocolate and pink peppercorns, this is yogurt cake packed with flavor!

Yogurt cake

 2 cups Plain, all-purpose flour (300 grams)
 2 tsp Baking powder
 2 Eggs
 1 Egg yolk
 50 g Butter
 1 cup Greek natural yogurt (or regular natural yogurt)
 1 cup White sugar (240 grams)
 2 tbsp Vanilla extract
 Zest of 1/2 lemon or lime
White chocolate and pink pepper topping
 100 g White chocolate
 80 ml Cream
 4 tbsp Greek natural yogurt (or regular natural yogurt)
 1 tbsp Butter
 1 tbsp Lightly crushed pink peppercorns
Yogurt cake

Preheat the oven to 180 Celsius degrees.


Mix the eggs with sugar until light and fluffy. Then, add the rest of the ingredients to the bowl and mix until combined.


Butter a loaf pan or a bundt pan and optionally lay down with a baking paper. Bake for around 40 minutes in 180 Celsius degrees (until a toothpick you insert into the cake, comes out clean).


When the cake is baked, let it cool down.

White chocolate and pink peppercorns topping

Heat a small pot over medium-low heat. Add chocolate, butter, and cream and let it melt stirring often. Turn off the heat.


Add slowly yogurt stirring all the time.


When the cake is chilled, pour the chocolate over the cake and sprinkle with lightly crushed pink peppercorns. The cake can't be warm. If you top the cake with white chocolate while it's still warm, it'll soak all the chocolate, wait until it's chilled.