Indulging in a rich, moist chocolate cake is one of life’s greatest pleasures, and when that cake is made with Greek yogurt, it elevates the experience to a whole new level! This Greek Yogurt Chocolate Cake is not only decadent but also remarkably fluffy and flavorful. The Greek yogurt adds a delightful tanginess while keeping the cake incredibly moist. Perfect for birthdays, celebrations, or just a sweet treat at home, this cake is bound to impress your friends and family. Let’s dive into the recipe and discover what makes this cake so special!
What Makes This Recipe Special
This Greek Yogurt Chocolate Cake stands out for several reasons. First and foremost, the use of Greek yogurt enhances the texture, making it moist and tender. Unlike traditional cakes that can often be dry, this cake remains soft and flavorful. Additionally, the use of cocoa powder gives it a rich chocolate flavor that pairs beautifully with the tanginess of the yogurt. The addition of strong hot coffee (or hot water) intensifies the chocolate flavor, making each bite a delightful experience. Plus, it’s a one-bowl method that saves you time and cleanup!
Ingredient List
- 3 3/4 cups all-purpose flour
- 3 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 1 cup full-fat Greek yogurt
- 1 cup coconut oil or canola oil (coconut oil should be liquified)
- 4 large eggs + 2 large egg yolks
- 6 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 1/2 cups strong hot coffee or hot water
Setup & Equipment
- Two 9-inch round cake pans (greased and floured)
- Mixing bowls (one large for the batter)
- Whisk and spatula for mixing
- Measuring cups and spoons
- Cooling rack for the baked cakes
Directions: Greek Yogurt Chocolate Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until fully combined.
Step 3: Mix Wet Ingredients
In a separate bowl, mix the whole milk, Greek yogurt, liquified coconut or canola oil, melted butter, vanilla extract, and eggs. Whisk until smooth and creamy.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can affect the cake’s texture.
Step 5: Add Hot Coffee
Slowly pour in the hot coffee (or hot water) while mixing. This step will help the cake become incredibly moist and enhance the chocolate flavor.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer to a cooling rack to cool completely.
Step 8: Prepare the Frosting
To make the frosting, beat together the sifted confectioners’ sugar, cocoa powder, and softened unsalted butter in a bowl. Add Greek yogurt, half and half, salt, and vanilla. Mix until smooth and creamy.
Step 9: Frost the Cake
Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
Step 10: Serve and Enjoy!
Slice and serve your delicious Greek Yogurt Chocolate Cake. Enjoy the rich flavors and the compliments that are sure to come your way!
What to Use Instead
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- If you prefer a dairy-free cake, substitute the Greek yogurt with a dairy-free yogurt alternative and use a plant-based milk.
- For a lower sugar option, you can use a sugar substitute that measures like sugar.
- For a richer flavor, consider adding chocolate chips or nuts to the batter before baking.
Pro Perspective
This Greek Yogurt Chocolate Cake is perfect for any occasion. You can easily customize it by adding your favorite flavors, such as espresso powder or orange zest. The cake also freezes beautifully, allowing you to make it ahead of time for those busy days. Just wrap it tightly in plastic wrap and aluminum foil, and it will stay fresh for up to three months. When ready to enjoy, simply thaw it in the refrigerator overnight.
Save It for Later
If you find yourself loving this cake, consider jotting down the recipe in your cookbook or bookmarking this page for easy access. It’s one of those recipes that you will want to keep in your baking rotation!
Greek Yogurt Chocolate Cake FAQs
Can I use low-fat Greek yogurt instead of full-fat?
While full-fat Greek yogurt yields the best results for moisture and richness, you can use low-fat Greek yogurt. Just keep in mind that the texture may be slightly different.
How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and frost them just before serving. This allows the flavors to meld beautifully.
What can I serve with the cake?
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra treat, try it with Chocolate Mousse Brownies Or Best Brownies Ever for a chocolate lover’s dream dessert duo!
Save & Share
If you loved this Greek Yogurt Chocolate Cake recipe, don’t forget to share it with your friends and family! Baking is always better when shared, and this cake is sure to become a favorite among your loved ones. With its rich flavor and moist texture, it’s a showstopper that deserves a place at the table. Happy baking!
Greek Yogurt Chocolate Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until fully combined.
- In a separate bowl, mix the whole milk, Greek yogurt, liquified coconut or canola oil, melted butter, vanilla extract, and eggs. Whisk until smooth and creamy.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can affect the cake's texture.
- Slowly pour in the hot coffee (or hot water) while mixing. This step will help the cake become incredibly moist and enhance the chocolate flavor.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer to a cooling rack to cool completely.
- To make the frosting, beat together the sifted confectioners' sugar, cocoa powder, and softened unsalted butter in a bowl. Add Greek yogurt, half and half, salt, and vanilla. Mix until smooth and creamy.
- Once the cakes have cooled completely, place one layer on a serving plate. Spread a generous amount of frosting on top, then place the second layer on top and frost the top and sides of the cake.
- Slice and serve your delicious Greek Yogurt Chocolate Cake. Enjoy the rich flavors and the compliments that are sure to come your way!
Notes
- For a gluten-free version, use a gluten-free all-purpose flour blend.
- If you prefer a dairy-free cake, substitute the Greek yogurt with a dairy-free yogurt alternative and use a plant-based milk.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
