MARBLE KUGLOF (BUNDT CAKE)

This is one of those timeless cakes that remind us of home. Soft, moist, and beautifully marbled with chocolate and vanilla, this Macedonian-style kuglof is perfect for coffee gatherings or lazy Sunday mornings. The aroma fills the house, and the first slice always disappears before it cools down. Simple to prepare, impressive to serve. It’s light, fluffy, and full of that cozy balance between vanilla and cocoa.

This classic Macedonian kuglof recipe comes straight from traditional home kitchens. It combines the best traits of every great marble cake - yogurt for tenderness, oil for lightness, and milk for a smooth, rich texture. Every bite brings out the simplicity and comfort that make this dessert timeless and loved across generations.

Ingredients

• 4 eggs

• 220 g sugar

• 1 packet vanilla sugar (10 g)

• 100 ml yogurt

• 100 ml milk

• 100 ml sunflower oil

• 300 g flour

• 1 baking powder (10 g)

• 2 tbsp cocoa powder

• Zest of 1 lemon (optional)

• 1 tbsp rum or orange juice (optional)

• Pinch of salt

• Powdered sugar for dusting

Preparation

1. Preheat oven to 180 °C (or 170 °C with fan).

2. Grease and flour a 24 cm kuglof (bundt) pan.

3. Beat eggs, sugar, and vanilla sugar until the mixture becomes light and fluffy.

4. Add oil, milk, yogurt, and lemon zest. Mix briefly until combined.

5. In another bowl, mix flour, baking powder, and salt.

6. Gradually add the dry ingredients to the wet mixture and stir gently until smooth.

7. Pour half of the batter into the pan and bake for 7 minutes — this helps keep the layers distinct.

8. Add cocoa and rum (or orange juice) to the remaining batter and stir until evenly mixed.

9. Remove the pan, pour the cocoa mixture on top, and swirl slightly with a fork to create a marble pattern.

10. Continue baking for 35–40 minutes, or until a toothpick inserted comes out clean.

11. Cool for 10 minutes, then remove from the pan and dust with powdered sugar.