Go Back
Homemade Greek Yogurt Chocolate Cake photo

Greek Yogurt Chocolate Cake

This Greek Yogurt Chocolate Cake is decadent and fluffy! With a rich chocolate flavor and moist texture, it's perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 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

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Cooling rack

Method
 

Directions: Greek Yogurt Chocolate Cake
  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.