This cake is incredibly soft and fluffy thanks to the addition of Greek yogurt, which also keeps it moist for days. It’s simple to make with everyday ingredients and doesn’t require complicated techniques. The balance between rich cocoa and slight tanginess makes it uniquely delicious and perfect for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) all-purpose flour unsweetened cocoa powder baking powder baking soda salt eggs granulated sugar Greek yogurt vegetable oil vanilla extract hot water or coffee
Directions
Preheat your oven to 180°C (350°F) and grease a cake pan or line it with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the eggs and sugar until well combined and slightly fluffy.
Add the Greek yogurt, vegetable oil, and vanilla extract, mixing until smooth.
Gradually incorporate the dry ingredients into the wet mixture, stirring gently until combined.
Slowly add the hot water or coffee, mixing until the batter is smooth and slightly thin.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely before removing from the pan.
Serve as is or frost with your favorite chocolate frosting.
Servings and timing
Servings: 8–10 slices Preparation time: 15 minutes Baking time: 30–35 minutes Total time: about 45–50 minutes
Variations
Add chocolate chips to the batter for extra richness.
Use whole wheat flour for a slightly denser, nuttier cake.
Swap vanilla extract for almond extract for a different flavor profile.
Top with a simple glaze, ganache, or dusting of powdered sugar.
Incorporate orange zest for a citrusy twist.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
To reheat, warm slices in the microwave for 10–15 seconds for a soft, fresh texture.
You can freeze the cake for up to 2 months; thaw at room temperature before serving.
FAQs
Can I use flavored Greek yogurt?
Yes, but it may slightly alter the flavor and sweetness of the cake.
Why is my cake dense?
Overmixing the batter or using too much flour can lead to a dense texture.
Can I make this cake gluten-free?
Yes, substitute with a gluten-free flour blend.
What type of cocoa powder is best?
Unsweetened cocoa powder works best for a balanced chocolate flavor.
Can I replace oil with butter?
Yes, melted butter can be used, though it may slightly change the texture.
Why add hot water or coffee?
It enhances the cocoa flavor and helps create a smoother batter.
Can I make cupcakes with this recipe?
Yes, just reduce the baking time to about 18–22 minutes.
How do I know when the cake is done?
A toothpick inserted into the center should come out clean.
Can I frost this cake?
Absolutely, chocolate frosting, cream cheese frosting, or ganache all work well.
Does the cake taste like yogurt?
No, the yogurt adds moisture and a slight tang without overpowering the chocolate.
Conclusion
This Greek yogurt chocolate cake is a perfect blend of indulgence and simplicity. With its moist texture and rich flavor, it’s an easy-to-make dessert that’s sure to impress whether served plain or dressed up with your favorite toppings.
This Greek yogurt chocolate cake is a moist, rich, and tender dessert made with cocoa and creamy yogurt for a perfectly balanced flavor. This easy chocolate cake recipe delivers a soft texture and deep chocolate taste while staying light and incredibly satisfying.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup granulated sugar
1 cup Greek yogurt
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 cup hot water or coffee
Instructions
Preheat oven to 180°C (350°F). Grease a cake pan or line with parchment paper.
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat eggs and sugar until well combined and slightly fluffy.
Add Greek yogurt, vegetable oil, and vanilla extract; mix until smooth.
Gradually add dry ingredients to the wet mixture, stirring gently until combined.
Slowly pour in hot water or coffee, mixing until the batter is smooth and slightly thin.
Pour batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before removing from the pan.
Serve plain or frost as desired.
Notes
Do not overmix to keep the cake soft and fluffy.Coffee enhances the chocolate flavor without making the cake taste like coffee.Greek yogurt adds moisture and helps extend freshness.
