Chocolate Yogurt Cake
Published on February 09, 2026
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Quick Summary
This Chocolate Yogurt Cake is a simple yet impressive chocolate cake made with Greek yogurt for extra moisture and richness. The yogurt keeps the crumb incredibly tender, while the chocolate yogurt frosting is silky smooth and easy to spread. Perfect for weeknights, celebrations, or anytime you're craving a chocolate dessert.
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An Easy Chocolate Yogurt Cake for Any Occasion
My easy yogurt cake is very popular, so I decided it was time to make a chocolate version and this Chocolate Yogurt Cake is irresistible! It's incredibly easy to make, perfectly chocolatey, and a dream for any chocolate lover.
Greek yogurt keeps the cake soft and tender while adding richness without heaviness, and a touch of espresso powder deepens the chocolate flavor without any coffee taste.
This is an easy, single-layer chocolate cake that feels special enough for birthdays, dinner parties, Valentine's Day (or any holiday), but is also perfect as a weeknight dessert or an afternoon treat with coffee.
You can frost it with the silky chocolate yogurt frosting, serve it plain with a dusting of powdered sugar, or add whipped cream and fresh berries. However you serve it, this chocolate cake is always a showstopper.
Ingredients (with Helpful Notes)
For the Chocolate Yogurt Cake
- Granulated sugar: Sweetens the cake and helps keep it tender.
- Greek yogurt: The star ingredient; adds moisture, richness, and structure. I like to use plain whole milk yogurt, make sure it's at room temperature.
- Oil: Keeps the cake soft and moist for days; avocado, vegetable, or canola oil all work well.
- Eggs: Bring large eggs to room temperature so they mix evenly into the batter.
- Vanilla extract: Always use pure vanilla extract.
- All-purpose flour: Spoon and level for the most accurate measurement and a light texture.
- Cocoa powder: Dutch-process cocoa gives a deeper, richer chocolate flavor, but regular unsweetened cocoa works too.
- Baking powder: Helps the cake rise and stay light.
- Instant espresso powder: Optional but recommended; it intensifies the chocolate flavor without tasting like coffee.
- Kosher salt: Balances the sweetness and brings out the chocolate.
For the Chocolate Yogurt Frosting
- Confectioners' sugar: Creates a smooth, sweet frosting; whisk with cocoa powder first to remove lumps.
- Cocoa powder: Adds rich chocolate flavor to the frosting.
- Unsalted butter: Softened butter ensures a creamy, spreadable frosting.
- Greek yogurt: Makes the frosting extra silky, smooth, and slightly tangy.
- Vanilla extract: Adds great flavor!
- Salt: just a pinch to balance the sweetness.
- Berries: for serving, optional!
Tips for Making the Cake
- Use room temperature ingredients. This helps everything mix together smoothly and evenly.
- Enhance the chocolate flavor. The espresso powder deepens the chocolate taste without being noticeable.
- Don't overmix the cake batter. Stir just until combined to keep the cake tender.
- Line the pan with parchment. This guarantees the cake releases easily every time.
- Check for doneness early. Ovens vary, so start checking at 30 minutes.
- Beat the butter first for frosting. This ensures a smooth, creamy base before adding other ingredients.
- Whisk dry ingredients together for frosting. Prevents cocoa and sugar lumps.
- Serving options: The frosting is AMAZING, but you can serve the cake plain without frosting. Dust it with a little confectioners' sugar and top with whipped cream and berries.
How to Store
- At room temperature: Store the frosted or unfrosted cake in an airtight container for up to 2 days.
- In the refrigerator: Store for up to 4 days; bring to room temperature before serving for the best texture.
- Freezing: The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw at room temperature before frosting and serving.
Chocolate Yogurt Cake
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.
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
Have you tried this recipe?
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