Chocolate Chip Yogurt Cake
This Chocolate Chip Yogurt Cake combines yogurt and mini chocolate chips in this deliciously moist cake, dusted with powdered sugar, creating a flavorful treat that’s perfect for any occasion.
Who doesn’t love cake, from a tasty Frosted Chocolate Cake to a simple Italian Bundt Cake to the ever popular Lemon Tablespoon Cake. But one of easiest and moistest cakes has to be a cake made with yogurt!
Recipe Ingredients
- Flour – all purpose flour
- Corn starch – will make the cake soft and tender
- Baking powder
- Baking soda
- Salt
- Eggs – large eggs, room temperature
- Sugar – granulated sugar
- Vanilla – vanilla extract
- Vegetable oil – I use corn or sunflower oil
- Yogurt – whole fat yogurt – room temperature
- Chocolate chips – unsweetened chocolate chips, I used mini chips but you could use regular
Why Bake With Room Temperature Ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good
How To Make A Chocolate Chip Yogurt Cake
In a small bowl whisk the chocolate chips 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 the eggs, sugar and vanilla, add half the dry ingredients and beat, while continuing to beat slowly drizzle in the oil.
Add the yogurt and remaining dry ingredients, beat until smooth.
Fold in the chocolate chips.
Pour the batter into the prepared pan and bake, test for doneness with a toothpick.
Let cool in pan then move to a wire rack. Dust with powdered sugar before serving.
Why do I need to use both baking powder and baking soda?
Baking powder and baking soda are both leavening agents, but they work differently. Using both helps the cake rise better and have a lighter texture.
What Makes A Cake Fall?
- There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven thermometer to check this.
- You open the oven door too early. Never open the oven door before 25-30 minutes of baking.
- Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
- Your baking powder or soda has expired and is no long active.
- Use room temperature ingredients.
- The pan size might not be the correct size, sometimes using a bundt pan will help.
Recipe Tips
- Place a piece of parchment paper on the bottom of the pan (if using a regular cake pan). This makes it so easy to flip and remove from the pan without the cake sticking to the bottom of the pan.
- You can use regular chocolate chips instead of mini, although mini chocolate chips will distribute more evenly throughout the cake, and be sure to toss them with the little bit of flour that way they won’t sink to the bottom of the cake.
Recipe FAQs
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.
If you don’t have yogurt then yes you can substitute with sour cream or buttermilk.
Yes, Greek yogurt is a great substitute. It will give the cake a slightly tangier flavor and a denser texture.
I think it depends on when you are serving the cake, if you serve it for breakfast then a little dusting of powdered sugar is perfect. If you want to serve it as a dessert then why not serve it with a delicious Blueberry Sauce, a dollop of whipped cream or even a scoop of ice cream.
Personally I rarely frost cakes anymore, I before a light dusting of powdered sugar as is the norm in Italian cakes.
How To Store The Yogurt Cake
The cake can be stored well covered at room temperature for up to 3 days. You can also store it in the refrigerator, make sure it is covered well so no air gets to it, which can dry it out. Bring it to room temperature before serving. It will keep for up to 5-6 days in the fridge.
How To Freeze The Cake
Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving, or overnight in the fridge fully wrapped.
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.
Chocolate Chip Yogurt Cake
Ingredients
- 1¼ cups + 1 tablespoon all purpose flour (170 grams total, if you double this recipe then double this amount)
- ¼ cup corn starch
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- ½ cup vegetable oil (I use corn or sunflower)
- ¾ cup + 1 tablespoon vanilla whole fat yogurt* room temperature (200 grams if you double this recipe then double this amount)
- ¼ cup mini chocolate chips
*Room temperature, be sure to remove from the fridge 45-60 minutes before using.
EXTRAS
- 1 teaspoon all purpose flour
- 2-3 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20cm) cake or bundt pan.
- In a small bowl whisk the chocolate chips 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 sugar before serving. Enjoy!
Notes
Nutrition
Updated from March 16, 2020
Why does the receipe say 1 tablespoon of flour extra and 1 tablespoon of yoghurt extra please
Hi Angela, because I usually make the recipes with the metric measurements so converting it to imperial there is usually a tablespoon or two needed to make up the correct measurements.:)
My bundt cake pan is that standard size – 10 inches. Is that what you used?
Hi Gail I think a 10 inch pan will give you quite a thin cake. That one I used was an 8 inch. 🙂
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.
Hi Julie Ann, thanks so much, glad everyone enjoys it. Great idea with the sugar. Have a great week and take care!
Tried & Tested!
Great recipe. Easy to follow.
Thanks for sharing♡
Hi Carol, thanks so much, so glad you liked it. Take care.
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.
Hi Leong, thanks so much glad everyone enjoyed it. Have a great weekend.
Wow this cake is amazing. Just
Made it today. So moist and fluffy. Recipe was so easy to follow.
Thanks !!!
Thanks Janet glad you enjoyed it. Have a great week.
Is it possible to substitute honey for the sugar?
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.
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!
Hi Rita, yes 2% would work. I hope you like it, let me know how it goes.
This recipe sound soooo good. Do you know if it can be made gluten free
Hi Kathy, I have never used gluten free flour so I can’t really say.
I love Italian food. Can’t wait to try all your recipes.
Thank you for sharing
Hi Maria, thanks so much, I hope you enjoy them. Take care.
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!
Hi Rosemary, is there any particular benefit to the corn starch? A friend of mine substituted that with just flour…
Thx,
Shaz
Hi Shaz, yes it makes a cake softer and more tender.
This was so good. I reduced the sugar by a bit. Turned out well.
Hi Jamie, thanks so glad you enjoyed it.
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.
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.
Baking POWDER written on recipe twice.
Thanks Susan, its suppose to be soda. Corrected.
I love your receipes. They are delicious so basic always look forward to trying a new recepie. Thankyou. Rosa
Hi Rosa, thanks so much, glad you enjoy the recipes.