Chocolate yogurt cake recipe is a rich, moist cake made using yogurt, cocoa powder, and simple pantry ingredients.
I made this chocolate yogurt cake recipe because I wanted a soft, tender crumb without using butter, and yogurt does that beautifully.
I’ve made this cake more than five times now and each time it turns out even better. I want to say this cake is deeply chocolatey and stays moist for days.
I went for a bakery-style look but made my own twist by using brown sugar and adding a splash of milk for extra softness. Now I’ll walk you through each step.
Why We Love This Recipe
This chocolate yogurt cake recipe stands out because of its wonderfully moist texture and rich chocolate taste. The yogurt adds a subtle tang and keeps the cake tender and fresh longer than most cakes.
It uses simple, common ingredients without sacrificing flavor or quality. The balance between sweetness and cocoa intensity is just right, making it enjoyable without being overwhelming.
It’s a versatile recipe that works well for various occasions, offering a satisfying dessert option that feels homemade and comforting without complicated steps.
How To Prepare Chocolate Yogurt Cake Recipe?
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Calories: 240
Cuisine: American/International
Yield: 10 people
Kitchen Utensils
- Mixing bowls (1 large, 1 medium)
- Measuring cups and spoons
- Whisk or electric hand mixer
- Spatula
- 9-inch round/square cake pan
- Parchment paper (optional)
- Cooling rack
- Toothpick (for testing doneness)
Ingredients
- 1 ½ cups (190g) all-purpose flour (or whole wheat pastry flour)
- ½ cup (45g) unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (200g) granulated sugar
- ¾ cup (180g) plain Greek yogurt
- 2 large eggs
- ½ cup (120ml) vegetable or canola oil
- 1 tsp vanilla extract
- ½ cup (120ml) milk (optional, for a lighter batter)
How To Make Chocolate Yogurt Cake Recipe
1. Set your oven to 350°F (175°C). Lightly grease a cake pan and, if you prefer, line the bottom with parchment paper.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. In a separate large bowl, whisk together the yogurt, eggs, oil, and vanilla extract until smooth. If you’re including milk, add it at this stage and mix thoroughly.
3. Slowly add the dry ingredients to the wet ingredients. Stir gently using a spatula or whisk until everything is just combined. Avoid overmixing.
4. Pour the batter into the prepared pan, spreading it out evenly. Place in the oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center it should come out clean or with a few moist crumbs.
5. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
6. Optional finishing touches: dust with powdered sugar, drizzle with ganache, or add your preferred chocolate frosting.
Tips For The Perfect Chocolate Yogurt Cake
➢ Yogurt Choice: Use plain, unsweetened yogurt to keep the flavor balanced. Greek yogurt works well for a thicker batter and extra creaminess, but any plain yogurt will do.
➢ Room Temperature Ingredients: Make sure your eggs and yogurt are at room temperature. This helps them incorporate more easily into the batter, creating a smoother texture.
➢ Don’t Overmix: Over mixing the batter can lead to a tough, dense cake. Mix only until the ingredients are combined for the best results.
➢ Check for Doneness: Since oven temperatures can vary, check your cake at the 30-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s done.
How To Store Chocolate Yogurt Cake Recipe
To store your Chocolate Yogurt Cake Recipe, allow it to cool completely before covering it with plastic wrap or placing it in an airtight container.
At room temperature, it will stay fresh for up to 3 days. If you want to keep it for a longer period, you can refrigerate it for up to 5 days.
For extra freshness, consider freezing the cake by wrapping it tightly in plastic wrap and aluminum foil. Frozen cake will maintain its best quality for up to 3 months just thaw it at room temperature before serving!.
Why Add Yogurt To Cake?
Yogurt in a cake recipe is not just for flavor but also for texture. It adds moisture and creates a soft crumb. The tanginess of yogurt balances out the sweetness of the cake, which enhances the chocolate flavor.
Yogurt also works as a natural leavening agent when combined with baking soda, helping the cake rise while keeping it light and fluffy.
Final Thoughts
This Chocolate Yogurt Cake Recipe is a delightful and easy-to-make treat that combines the richness of chocolate with the creaminess of yogurt, resulting in a perfectly moist and flavorful cake.
The Chocolate Yogurt Cake Recipe is straightforward and requires minimal ingredients, making it a great option for both beginner and experienced bakers alike..
Give this Chocolate Yogurt Cake Recipe a try, and you’ll never go back to ordinary chocolate cakes again!
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Chocolate Yogurt Cake Recipe
Equipment
- Mixing bowls (1 large, 1 medium)
- Measuring cups and spoons
- Whisk or electric hand mixer
- Spatula
- 9-inch round/square cake pan
- Parchment paper (optional)
- Cooling rack
- Toothpick (for testing doneness)
Ingredients
- 1 ½ cups 190g all-purpose flour (or whole wheat pastry flour)
- ½ cup 45g unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup 200g granulated sugar
- ¾ cup 180g plain Greek yogurt
- 2 large eggs
- ½ cup 120ml vegetable or canola oil
- 1 tsp vanilla extract
- ½ cup 120ml milk (optional, for a lighter batter)
Instructions
- Set your oven to 350°F (175°C). Lightly grease a cake pan and, if you prefer, line the bottom with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and sugar. In a separate large bowl, whisk together the yogurt, eggs, oil, and vanilla extract until smooth. If you’re including milk, add it at this stage and mix thoroughly.
- Slowly add the dry ingredients to the wet ingredients. Stir gently using a spatula or whisk until everything is just combined. Avoid overmixing.
- Pour the batter into the prepared pan, spreading it out evenly. Place in the oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center it should come out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Optional finishing touches: dust with powdered sugar, drizzle with ganache, or add your preferred chocolate frosting.