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!
Chocolate Chip Yogurt Cake Recipe
Chocolate Chip Yogurt Cake RecipeWith 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!
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.
- 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.
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.
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
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.
Chocolate Chip Yogurt Cake Recipe
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!
Gail Purcell says
My bundt cake pan is that standard size – 10 inches. Is that what you used?
Rosemary says
Hi Gail I think a 10 inch pan will give you quite a thin cake. That one I used was an 8 inch. 🙂
Julie Ann says
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.
Rosemary says
Hi Julie Ann, thanks so much, glad everyone enjoys it. Great idea with the sugar. Have a great week and take care!
Carol says
Tried & Tested!
Great recipe. Easy to follow.
Thanks for sharing♡
Rosemary says
Hi Carol, thanks so much, so glad you liked it. Take care.
Leong Khuan Yen says
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.
Rosemary says
Hi Leong, thanks so much glad everyone enjoyed it. Have a great weekend.
Janet says
Wow this cake is amazing. Just
Made it today. So moist and fluffy. Recipe was so easy to follow.
Thanks !!!
Rosemary says
Thanks Janet glad you enjoyed it. Have a great week.
Janell says
Is it possible to substitute honey for the sugar?
Rosemary says
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.
Rita says
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!
Rosemary says
Hi Rita, yes 2% would work. I hope you like it, let me know how it goes.
Kathy says
This recipe sound soooo good. Do you know if it can be made gluten free
Rosemary says
Hi Kathy, I have never used gluten free flour so I can’t really say.
Maria says
I love Italian food. Can’t wait to try all your recipes.
Thank you for sharing
Rosemary says
Hi Maria, thanks so much, I hope you enjoy them. Take care.
Dina says
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!
Shaz says
Hi Rosemary, is there any particular benefit to the corn starch? A friend of mine substituted that with just flour…
Thx,
Shaz
Rosemary says
Hi Shaz, yes it makes a cake softer and more tender.
Jamie says
This was so good. I reduced the sugar by a bit. Turned out well.
Rosemary says
Hi Jamie, thanks so glad you enjoyed it.
Jamie says
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
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.
Susan says
Baking POWDER written on recipe twice.
Rosemary says
Thanks Susan, its suppose to be soda. Corrected.
Rosa Multari says
I love your receipes. They are delicious so basic always look forward to trying a new recepie. Thankyou. Rosa
Rosemary says
Hi Rosa, thanks so much, glad you enjoy the recipes.