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Home » Popular » Cakes & Cupcakes » Chocolate Chip Yogurt Cake

Chocolate Chip Yogurt Cake

By: Rosemary Published: March 16, 2020 Updated on: September 13, 2021

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An easy moist Chocolate Chip Yogurt Cake, made with vanilla yogurt and lots of mini chocolate chips. This Easy Cake Recipe is perfect for breakfast, snack or even dessert!

Table of Contents

  • Chocolate Chip Yogurt Cake Recipe
  • How to make a Chocolate Chip Yogurt Cake
  • What does yogurt do in a cake?
  • Can you substitute the yogurt?
      • Never Miss a Recipe!
  • Why use room temperature ingredients?
  • Does the cake need to be frosted?
  • More Italian Cakes
  • Chocolate Chip Yogurt Cake Recipe
    • Ingredients  1x2x3x
      • *Room temperature, be sure to remove from the fridge 30-45 minutes before using.
    • Instructions 
    • Notes
    • Nutrition

chocolate chip yogurt cake on a cake stand with one slice on a black plateChocolate Chip Yogurt Cake Recipe

With everything that is going on with this damn virus, every single thing is upside down. I remember 4-5 weeks ago at home in Italy, and the virus had just hit a few in Milan, within a few weeks it was totally out of control.

Every March I go back to Toronto to be with my kids, family and friends and to keep a few personal appointments. Needless to say I already had a flight booked, and since I am what they call ‘high risk’ (asthma & copd) my husband insisted I leave and hopefully be safer in Canada.

Is there a safe country left? I have pretty well been in self isolation for over a month from Italy and I will just continue it here with my kids. We are all missing the Italian but hopefully this nightmare will end soon! We will share a slice of Yogurt Cake virtually!

chocolate chip yogurt cake on a cake stand with one slice on a black plate

How to make a Chocolate Chip Yogurt Cake

  • In a medium bowl whisk together the dry ingredients.
  • In a large bowl beat the eggs, sugar and vanilla for about five minutes.
  • Then beat in half the flour next slowly add the oil while beating.

dry ingredients whisked in a blue bowl and wet in the mixer bowl, wet ingredients and half the flour in the mixing bowl

  • Add the yogurt and remaining flour and beat then add the chips and continue to beat until smooth.
  • Pour into the prepared cake pan and bake.

batter for yogurt cake mixed in mixing bowl and poured into the cake pan ready for baking

What does yogurt do in a cake?

It helps to add moistness to the cake and because of its tanginess it adds a tangy sweet taste. It helps to make the cake light and fluffy because Its acidity helps activate baking soda. 

Can you substitute the yogurt?

If you don’t have yogurt then yes you can substitute with sour cream or buttermilk.

chocolate chip yogurt cake on a cake stand with one slice on a black plate

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    Why use room temperature ingredients?

    Room temperature ingredients beat up better than cold, the ingredients will mix together a lot easier and smoother which helps to make a soft, tender cake. If the ingredients are cold you will have a flat tougher cake.

    Does the cake need to be frosted?

    Personally I rarely frost cakes anymore, I before a light dusting of powdered sugar as is the norm in Italian cakes.

    More Italian Cakes

    Easy Italian Apple Cake

    Tablespoon Italian Lemon Cake

    Easy Italian Pear Cake

    Fresh Cream Vanilla Cake

    So if you are looking to try an Easy Cake I hope you give this Chocolate Chip Yogurt Cake a try and let me know how it goes. Be careful everyone and stay home.

    a slice of cake on a black plate

    chocolate chip yogurt cake on a cake stand with one slice on a black plate

    Chocolate Chip Yogurt Cake Recipe

    Rosemary Molloy
    An easy moist Chocolate Chip Yogurt Cake, made with vanilla yogurt & mini chocolate chips. This Easy Cake Recipe is perfect for breakfast, snack or even dessert!
    4.94 from 16 votes
    Prevent your screen from going dark
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    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Breakfast, Dessert, Snack
    Cuisine American/Italian
    Servings 10 servings
    Calories 281 kcal

    Ingredients
      

    • 1 1/4 cups + 1 tablespoon all purpose flour (divided) (170 grams)
    • 1/4 cup corn starch (34 grams)
    • 1 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1 pinch salt
    • 3 large eggs*
    • 3/4 cup granulated sugar (150 grams)
    • 1 teaspoon vanilla
    • 1/2 cup vegetable oil (I use corn or sunflower) (100 grams)
    • 3/4 cup + 1 tablespoon vanilla whole fat yogurt* (200 grams)
    • 1/4 cup mini chocolate chips (43 grams)

    *Room temperature, be sure to remove from the fridge 30-45 minutes before using.

      Instructions
       

      • Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch (20-22 cm) cake or bundt pan.
      • In a small bowl whisk the chocolate chip with a teaspoon of flour.
      • In a medium bowl whisk together the flour, corn starch, baking powder, baking soda and salt.
      • On medium speed beat for 5 minutes the eggs, sugar and vanilla, add half the flour mixture and beat, while continuing to beat slowly drizzle in the oil, then add the yogurt and remaining flour mixture, beat on low speed until smooth, fold in the chocolate chips. Pour the batter into the prepared pan and bake for approximately 30-35 minutes. Test for doneness with a toothpick. Let cool in pan then move to a wire rack. Dust with powdered / icing sugar before serving. Enjoy!

      Notes

      If the cake is browning too much while baking (check after 20-25 minutes not before) then cover with foil and continue baking until done.

      Nutrition

      Calories: 281kcalCarbohydrates: 34gProtein: 5gFat: 14gSaturated Fat: 10gCholesterol: 66mgSodium: 41mgPotassium: 139mgFiber: 1gSugar: 19gVitamin A: 120IUVitamin C: 1mgCalcium: 70mgIron: 1mg
      Keyword chocolate chip yogurt cake, yogurt cake with chocolate chips
      Tried this recipe?Let us know how it was!

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        Breakfast, Cakes & Cupcakes, Chocolate, Desserts, Desserts

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        1. Gail Purcell says

          December 9, 2022 at 1:11 am

          My bundt cake pan is that standard size – 10 inches. Is that what you used?

          Reply
          • Rosemary says

            December 9, 2022 at 5:49 pm

            Hi Gail I think a 10 inch pan will give you quite a thin cake. That one I used was an 8 inch. 🙂

            Reply
        2. Julie Ann says

          September 11, 2022 at 1:44 am

          5 stars
          I make this cake all the time. It’s one of my husband’s favorites and I have made it for dinner guests. I typically use full fat plain Greek yogurt and I usually sprinkle a teaspoon of granulated sugar on top of the batter before baking. It gives it a frosty sheen. Great recipe and easy to make.

          Reply
          • Rosemary says

            September 12, 2022 at 2:44 pm

            Hi Julie Ann, thanks so much, glad everyone enjoys it. Great idea with the sugar. Have a great week and take care!

            Reply
        3. Carol says

          March 8, 2022 at 10:25 pm

          5 stars
          Tried & Tested!
          Great recipe. Easy to follow.
          Thanks for sharing♡

          Reply
          • Rosemary says

            March 9, 2022 at 12:13 pm

            Hi Carol, thanks so much, so glad you liked it. Take care.

            Reply
        4. Leong Khuan Yen says

          May 13, 2021 at 12:10 pm

          5 stars
          I did this cake tis morning. It turned out well. Moist,fluffy, soft and nice texture. I cut down the sugar by 15 grams. I used plain yogurt, omitted the vanilla essence and added extra chocolate chips. I shared with my neighborhood and friends. I will definitely do again. Thank you very much for your awesome recipe.

          Reply
          • Rosemary says

            May 15, 2021 at 8:26 pm

            Hi Leong, thanks so much glad everyone enjoyed it. Have a great weekend.

            Reply
        5. Janet says

          January 18, 2021 at 12:34 am

          5 stars
          Wow this cake is amazing. Just
          Made it today. So moist and fluffy. Recipe was so easy to follow.
          Thanks !!!

          Reply
          • Rosemary says

            January 18, 2021 at 10:15 am

            Thanks Janet glad you enjoyed it. Have a great week.

            Reply
        6. Janell says

          January 13, 2021 at 3:34 am

          Is it possible to substitute honey for the sugar?

          Reply
          • Rosemary says

            January 13, 2021 at 12:56 pm

            Hi Janell, yes you can, for every 1 cup of sugar, substitute 1/2 to 2/3 cup honey. And because honey is liquid you should also use one less egg. Let me know how it goes.

            Reply
        7. Rita says

          August 18, 2020 at 2:23 am

          Hi, I’m in no way a baker but would love to try this cake . My question is if 2% Greek yogurt would work in this recipe?
          Can’t wait to bake!

          Thank you!

          Reply
          • Rosemary says

            August 18, 2020 at 8:38 am

            Hi Rita, yes 2% would work. I hope you like it, let me know how it goes.

            Reply
        8. Kathy says

          June 25, 2020 at 2:39 pm

          This recipe sound soooo good. Do you know if it can be made gluten free

          Reply
          • Rosemary says

            June 25, 2020 at 4:19 pm

            Hi Kathy, I have never used gluten free flour so I can’t really say.

            Reply
        9. Maria says

          May 31, 2020 at 5:49 pm

          4 stars
          I love Italian food. Can’t wait to try all your recipes.

          Thank you for sharing

          Reply
          • Rosemary says

            May 31, 2020 at 7:08 pm

            Hi Maria, thanks so much, I hope you enjoy them. Take care.

            Reply
        10. Dina says

          May 9, 2020 at 10:26 pm

          5 stars
          Made this today and it was great! Had some plain 5% greek yogurt that was expiring soon so I mixed in some vanilla extract to it and added shredded coconut to the batter as well. The texture of the cake was lovely. Felt like it could be slightly sweeter… Would increase the sugar to 1 cup next time.

          Thanks for the great recipe!

          Reply
        11. Shaz says

          March 28, 2020 at 9:44 am

          Hi Rosemary, is there any particular benefit to the corn starch? A friend of mine substituted that with just flour…

          Thx,
          Shaz

          Reply
          • Rosemary says

            March 28, 2020 at 5:19 pm

            Hi Shaz, yes it makes a cake softer and more tender.

            Reply
        12. Jamie says

          March 18, 2020 at 11:05 am

          5 stars
          This was so good. I reduced the sugar by a bit. Turned out well.

          Reply
          • Rosemary says

            March 18, 2020 at 4:20 pm

            Hi Jamie, thanks so glad you enjoyed it.

            Reply
            • Jamie says

              March 20, 2020 at 6:02 pm

              5 stars
              I wanted to add that while the cake tasted good, it did not rise. I read some of your comments to the easy yogurt cake and I was wondering if it was because I had to beat by hand (no mixer) and /or I beat it too long? Also, I used a loaf pan as I do not have a bundt or cake tin. Could it be because of that? I am looking forward to trying the recipe again.

            • Rosemary says

              March 20, 2020 at 9:21 pm

              Hi Jamie, I think that you really need a mixer for this cake since it has to beat for 5 minutes, if you can beat it by hand for about 7 or 8 that might help. A loaf pan shouldn’t make a difference, I have made it in a loaf pan also and it was fine.The ingredients should be room temperature or maybe your baking powder was off. Let me know.

        13. Susan says

          March 17, 2020 at 5:49 am

          Baking POWDER written on recipe twice.

          Reply
          • Rosemary says

            March 17, 2020 at 4:48 pm

            Thanks Susan, its suppose to be soda. Corrected.

            Reply
        14. Rosa Multari says

          March 17, 2020 at 4:19 am

          5 stars
          I love your receipes. They are delicious so basic always look forward to trying a new recepie. Thankyou. Rosa

          Reply
          • Rosemary says

            March 17, 2020 at 4:51 pm

            Hi Rosa, thanks so much, glad you enjoy the recipes.

            Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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