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Yogurt Bundt cake with raisins

Name: Yogurt Bundt cake with raisins
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 6 servings
Cuisine: Slovak
Ingredients: 2 Eggs; 2 cups Semi-coarse wheat flour; 1 cup Kefir; 1 cup Powdered sugar; 1 packet Baking powder (12 g); 1 packet Vanilla sugar (20 g); 100 g Raisins; 1 tbsp Butter

A Bundt cake made with eggs, powdered sugar, yogurt or kefir, semi-coarse wheat flour, and raisins. Bakes in 30–35 minutes; serves 6.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 5 min
Cook time: 30–35 min
Total time: 35 min
Temperature: 180 °C (350 °F)
Servings: 6 servings
Difficulty: Easy

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This yogurt Bundt cake with raisins uses cup measurements, so you can mix it in five minutes without a kitchen scale. The batter starts with eggs, powdered sugar, and a cup of kefir or plain yogurt. Semi-coarse wheat flour, baking powder, and vanilla sugar are then mixed in gradually. The raisins go in last, and if the batter is too thick, a little kefir is added to thin it. Bake the cake for 30 to 35 minutes at 180°C (350°F). It serves six.

Ingredients

6 servings

Eggs 2
Semi-coarse wheat flour 2 cups
Kefir 1 cup
Powdered sugar 1 cup
Baking powder (12 g) 1 packet
Vanilla sugar (20 g) 1 packet
Raisins 100 g
Butter 1 tbsp

1 cup = 250 ml (metric cup)

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Instructions

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In a deep bowl, beat the eggs, sugar, and kefir or yogurt with a hand mixer. Gradually add the flour and baking powder, then fold in the raisins with a wooden spoon.
If the batter is too thick, add a little more kefir or yogurt. Pour the batter into a Bundt pan that has been greased with butter and dusted with flour.
Bake at 180°C (350°F) for approximately 30–35 minutes.

Tip: Spoon the flour loosely into the cup without packing it down; otherwise, you will use more flour than the recipe calls for and the cake will be dry.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 387 kcal
Protein: 9.4 g
Carbohydrates: 78 g
of which sugars: 37 g
Fat: 4.4 g
of which saturates: 2.1 g
Fiber: 2.1 g
Salt: 0.5 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: Jogurtová bábovka s hrozienkami – na hrnčeky