Who can say no to chocolate cake? As far as delicious classic desserts go, chocolate cake is definitely the reigning champ. If you’re interested in making a chocolate cake, consider trying our recipe for chocolate cake with Greek yogurt. Our cake is just as rich and decadent as a normal chocolate cake, but with the help of Greek Yogurt, it’s actually a little lighter calorie-wise. We’re confident that you and your family will enjoy the recipe. If you think your friends might like it, send it to them on Facebook, Pinterest, and Twitter.
Ready to bake some chocolate cake with Greek yogurt? For the cake itself, you’ll need King Arthur Flour, ½ cup of unsweetened cocoa, 2 tablespoons of cornstarch, 2 teaspoons of baking soda, 1 teaspoon of salt, 1 cup of Cabot Lowfat Plain Greek Yogurt, ¾ granulated sugar, ¾ cup of dark brown sugar, ⅔ cup of vegetable oil, 3 large eggs, and 2 teaspoons of pure vanilla extract. For the frosting, you’ll need ½ cup of Lowfat Plain Greek Yogurt, ½ cup of unsweetened cocoa, 1 teaspoon of pure vanilla extract, ground cinnamon, and up to 4 cups of confectioner’s sugar.
We hope you enjoy our chocolate cake with Greek yogurt recipe. If you’re craving another cake recipe, then you should try our recipe for Apple Upside-Down Cake. Trust us—it’s a real winner! Here at Cabot, we work hard every single day to ensure that all of our dairy products, from our extra sharp cheddar cheeses to our flavored cheddar cheeses, are made using only the best ingredients. We fully understand that you should only serve the best to your friends and family at mealtime, which is why we’d love it if you could rate and review our chocolate cake with Greek yogurt recipe. We can’t wait to hear from you!
For the Cake:
1¾ cups King Arthur Unbleached All-Purpose Flour(fluffed with whisk before measuring)
½ cup unsweetened (non-alkalized) cocoa
2 tablespoons cornstarch
2 teaspoons baking soda
1 teaspoon salt
1 cup Cabot Lowfat Plain Greek Yogurt
¾ cup granulated sugar
¾ cup packed dark brown sugar
⅔ cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
For the Frosting:
½ cup Cabot Lowfat Plain Greek Yogurt
½ cup unsweetened (non-alkalized) cocoa
1 teaspoon pure vanilla extract
¼ teaspoon ground cinnamon
3 – 4 cups confectioner’s sugar
Get the ingredients you need at a convenient nearby location.
To make cake:
PREHEAT oven to 350°F. Coat two 9-inch round cake pans with cooking spray, then dust with flour.
SIFT flour, cocoa, cornstarch, baking soda and salt in a large bowl.
ADD yogurt, granulated sugar, dark brown sugar, oil, eggs and vanilla to bowl. Beat with electric mixer on low speed until blended, then beat on high speed for 2 minutes longer.
DIVIDE batter between prepared pans, smoothing tops.
BAKE for 25 to 30 minutes or until cakes feel set when lightly pressed in center and wooden skewer comes out clean.
LET cakes stand for 10 minutes, then remove from pans and place on wire rack to cool completely.
To make frosting and finish cake:
COMBINE yogurt, cocoa, vanilla and cinnamon in a large bowl; beat together with electric mixer on low speed. Beat in enough of the confectioner’s sugar to make thick, spreadable frosting.
PLACE one cake layer, bottom-side-up, on serving plate. Slip strips of waxed paper underneath bottom edge of cake to keep plate clean while frosting.
SPREAD some of frosting over top of first layer. Top with second layer, flat-side-down. Spread remaining frosting over top and down sides of cake. Let stand for about 30 minutes to firm up. Remove waxed paper strips. Serve cake immediately, or cover and refrigerate to serve later.
Folks really like this cake. The layers baked up nice and high and were plenty moist and chocolatey. Instead of the frosting suggested here, I used The New Joy of Cooking’s vanilla cream cheese frosting and sprinkled with toasted coconut.
Great, moist, tasty cake. I had to double the frosting recipe to get enough to cover the cake completely.
Excellent cake. Let cake sit for 10 minutes after mixing before popping it in the oven.
Gives it a matured taste.
I wasn’t disappointed. Easy to make as well. I sprinkled desiccated coconut in the tin instead of flour and it gave it some unique crunchy taste. Bravo, worth the time.
Great texture and easy recipe.
I made this cake for a co-worker's birthday and it was very easy and delicious. I added some orange flavoring to the chocolate frosting and it was great.
This is one heck of a delicious, moist, chocolatey cake. Easy to make, baked perfectly in two 9" pans.
Problem with the icing: much too stiff even with just half the xxxx sugar. I had to add a few drops of milk to make it spreadable.
Is there a liquid ingredient missing in the icing recipe?
Thanks for the excellent cake recipe!
*Great feedback, recipe edited. Thanks!
This is *excellent*! The cake layers roser higher than expected, so each layer is actually a full size cake. I used plain buttercream frosting.
Thanks for posting this great recipe!
Tom in Connecticut