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Baked goods

Two-tone yogurt cake with sour cream filling

Name: Two-tone yogurt cake with sour cream filling
Yield: 1 cake
Cuisine: Slovak
Ingredients: 3 Eggs; 1 tub Plain yogurt; 130 g Sugar (1 yogurt tub); 0.5 tsp Baking soda; 170 g Flour (2 yogurt tubs); 1 tsp Cocoa powder; 500 g Sour cream; 100 g Sugar

Plain and cocoa yogurt cake layers with a sour cream and sugar filling. Measure the batter ingredients with the yogurt tub; makes 1 cake.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 30 min
Cook time: 40 min
Temperature: 180 °C (350 °F)
Servings: 1 cake
Difficulty: Medium
Cuisine: Slovak

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This two-tone yogurt cake layers plain and cocoa cake with a sour cream filling. The batter is made with eggs, yogurt, sugar, and flour, using the yogurt tub to measure the ingredients. Divide it into two portions and stir cocoa into one. After baking, split both cakes horizontally and alternate the layers with a sour cream and sugar filling that is not overly sweet. Let the cake rest for about three hours before serving. It goes well with coffee.

Ingredients

Eggs 3
Plain yogurt 1 tub
Sugar (1 yogurt tub) 130 g
Baking soda 0.5 tsp
Flour (2 yogurt tubs) 170 g
Cocoa powder 1 tsp

For the filling

Sour cream 500 g
Sugar 100 g

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Instructions

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Combine all the batter ingredients except the cocoa powder in a bowl and mix thoroughly. Divide the batter into two equal portions and stir the cocoa powder into one.
Bake each portion separately in an oven preheated to 180 °C (350 °F) for about 20 minutes. Let both cakes cool, then slice each in half horizontally. Make the filling by mixing the sour cream and sugar.
Assemble the cake, starting with a plain cake layer. Spread it with filling, then add a cocoa cake layer and continue alternating layers and filling. Dust the top with cocoa powder and let the cake rest for 3 hours.

Tip: Use powdered sugar in the filling; it dissolves immediately in the sour cream, so the filling will not be grainy. Thick sour cream with a higher fat content holds up better between the layers, while thin sour cream would run off the cake.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 215 kcal
Protein: 4.7 g
Carbohydrates: 32 g
of which sugars: 21 g
Fat: 7.6 g
of which saturates: 4.7 g
Fiber: 0.4 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Dvojfarebný jogurtový koláč s krémom z kyslej smotany