Chocolate Yogurt Cake
Recipe from Two Peas and Their Pod
A simple yet impressive Chocolate Yogurt Cake made with Greek yogurt for a soft, tender crumb and topped with a silky chocolate yogurt frosting. Easy to make, rich in chocolate flavor, and perfect with fresh berries.
Servings: 10
Calories: 326kcal
Ingredients
For the cake:
- 1 cup granulated sugar
- 1 cup plain whole milk Greek yogurt, at room temperature
- 1/2 cup avocado oil, can use vegetable or canola oil
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 1/2 cup Dutch-process cocoa powder*
- 2 teaspoons baking powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon kosher salt
For the chocolate frosting:
- 2 cups confectioners’ sugar
- 1/3 cup cocoa powder, Dutch-process or regular
- 1/3 cup unsalted butter, softened
- 1/3 cup plain whole milk Greek yogurt
- 1 teaspoon vanilla extract
- Pinch of salt
- For serving: fresh berries, optional
Instructions
- Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment paper and lightly spray again.
- In a large bowl, add the granulated sugar, Greek yogurt, oil, eggs, and vanilla extract. Whisk together until well combined.
- Add the flour, baking powder, espresso powder, and salt use a spatula to stir until just combined. Don’t over mix.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let cool in the pan for 15 minutes. Then, invert it onto a wire rack, flip it upright, remove the parchment, and let cool completely.
- While the cake is cooling, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the softened butter on medium speed until smooth and creamy, about 1 minute. Add the Greek yogurt, vanilla extract, and salt. Beat until fully combined and smooth, scraping down the sides of the bowl, as needed. In a separate bowl, whisk together the confectioners’ sugar and cocoa powder to remove any lumps. With the mixer on low speed, gradually add the sugar mixture to the butter mixture. Once incorporated, increase the speed to medium and beat until the frosting is smooth, creamy, and spreadable.
- Spread the frosting over the cooled cake. Serve the cake with berries, if desired.
Notes
- I like to use Dutch process cocoa powder for a richer chocolate flavor, but you can use regular unsweetened cocoa powder.
- Use room temperature ingredients for best results.
- Espresso powder enhances chocolate flavor but is optional.
- If you want a simple cake, you can serve the cake without the frosting. I like to dust it with a little confectioner’s sugar and serve with whipped cream and berries.
- Follow storage tips to keep the cake fresh: room temperature (2 days), refrigerator (up to 4 days), or freezer (up to 2 months).
Nutrition
Calories: 326kcal | Carbohydrates: 57g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 154mg | Potassium: 280mg | Fiber: 3g | Sugar: 27g | Vitamin A: 293IU | Vitamin C: 0.2mg | Calcium: 95mg | Iron: 2mg