Chocolate Yogurt Cake
If you love a good chocolate cake but want something a little different, this chocolate yogurt cake is about to be your new go-to. It comes together quickly with ingredients you probably already have in your kitchen, and it bakes up incredibly moist and fudgy every single time.
The secret is the plain yogurt. It adds moisture and a subtle tang that makes the chocolate flavor really pop. Combine that with a cup of hot coffee (or hot water!), and you’ve got a cake that stays soft and tender for days. It’s simple enough for a Tuesday night but impressive enough to bring to a gathering.
If you love easy chocolate desserts, you’ll also want to check out this Chocolate Bundt Cake, this rich and dreamy Keto Chocolate Cheesecake, and these fun Chocolate Chip Cupcakes.
Table of Contents
Why You’ll Love This Recipe
- It’s made with simple pantry ingredients you likely already have on hand, so no special trip to the store required.
- No fancy cake decorating skills needed!
- The yogurt keeps the cake wonderfully moist and tender, even days after baking.
- The optional chocolate glaze takes it over the top with minimal extra effort, but it’s just as good without it too.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list of the ingredients and amounts needed in the recipe card at the bottom of this post.
- All-purpose flour and unsweetened cocoa powder form the base of this cake.
- Baking powder and baking soda work together to give the cake the perfect rise.
- Granulated sugar and brown sugar add sweetness and keep the crumb nice and moist.
- Plain Greek yogurt is the key ingredient that makes this cake so tender and rich.
- Vegetable oil keeps things moist without weighing the cake down.
- Hot coffee deepens the chocolate flavor without making the cake taste like coffee at all.
- Semi-sweet chocolate chips and heavy cream come together for the optional but totally worth-it glaze.
How to Make Chocolate Yogurt Cake
This is a quick overview of the step-by-step instructions for making this recipe. You can find the complete list of instructions in the printable recipe card at the bottom of this post.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate bowl, whisk the eggs, yogurt, oil, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Slowly pour in the hot coffee or water and mix until the batter is smooth.
- Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- For the glaze, place the chocolate chips in a heatproof bowl. Heat the cream until steaming and pour it over the chocolate. Let stand for 2 minutes, then stir until smooth.
- Pour over the cooled cake and spread gently. Let the glaze set for about 20 minutes before slicing and serving.
Substitutions and Additions
- Regular plain yogurt works great in place of Greek yogurt. The cake will be just slightly less dense but still delicious.
- No coffee on hand? Hot water works perfectly and still gives you a beautifully moist cake.
- Want to add a little extra texture? Fold in a handful of chocolate chips or chopped walnuts right before pouring the batter into the pan.
Sandra’s Pro Tips
- Don’t overmix the batter once you add the wet ingredients to the dry. Stir just until combined for the most tender crumb.
- Make sure your hot coffee or water is actually hot when you add it. This helps bloom the cocoa and gives you a deeper, richer chocolate flavor.
- Let the cake cool completely before pouring the glaze. If the cake is still warm, the glaze will just slide right off.
FAQs
Do you have questions about this chocolate yogurt cake recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes! Regular plain yogurt works fine as a substitute. The cake may be very slightly less dense since regular yogurt has a higher water content, but it will still bake up moist and delicious.
Absolutely. You can swap the hot coffee for an equal amount of hot water. The coffee doesn’t make the cake taste like coffee; it just deepens the chocolate flavor. But the cake is still great with hot water if you prefer.
Yes! A 9-inch round cake pan or a loaf pan both work well. Just keep an eye on the bake time since it may vary slightly. A toothpick inserted in the center should come out with just a few moist crumbs when it’s done.
Other Delicious Yogurt Recipes You May Enjoy
Chocolate Yogurt Cake Recipe
Equipment
- Baking pan 9" x 9"
- cooling rack
- Mixing bowls
Ingredients
Chocolate Cake
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder unsweetened
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 cup Greek yogurt plain
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup hot coffee or hot water
Chocolate Glaze (Optional)
- 1 cup semi-sweet chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 350°F. Grease a 9-inch square baking pan and line the bottom with parchment paper if desired.
Chocolate Cake
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate bowl, whisk the eggs, yogurt, oil, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined. Slowly pour in the hot coffee or water and mix until the batter is smooth.
- Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Chocolate Glaze
- For the glaze, place the chocolate chips in a heatproof bowl. Heat the cream until steaming and pour it over the chocolate. Let stand for 2 minutes, then stir until smooth. Pour over the cooled cake and spread gently.
- Let the glaze set for about 20 minutes before slicing and serving.
Notes
How To Store
Storage: Keep the cake covered at room temperature for up to 3 days. If you’ve added the glaze, a loose cover works best to keep it from sticking. Freezing: This cake freezes really well! Wrap individual slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
