Moist One-Bowl Chocolate Yogurt Cake
This chocolate yogurt cake comes together in one bowl, with no mixer and everyday pantry ingredients. The yogurt keeps the crumb tender and deeply chocolatey, with a softness that stays for days.
It is the kind of cake you can slice for a last-minute dessert or dress up with a dusting of powdered sugar when you need something a little nicer.
Why This Cake Works So Well
I keep coming back to this cake because the yogurt gives it a tender crumb that is almost fudgy without being heavy.
It is also incredibly forgiving. Any plain yogurt you have on hand works, and the batter mixes up in minutes with a good whisk.
Because you stir everything by hand, there is no creaming butter or waiting for it to soften.
Ingredients
- 1 3/4 cups all-purpose flour: spooned and leveled, not scooped directly from the bag
- 1/2 cup unsweetened cocoa powder: natural cocoa, not Dutch-process, for the best rise
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup vegetable oil: or any neutral oil like canola
- 1 cup plain yogurt: full-fat for the richest texture, but 2% works too
- 1 large egg: at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup hot brewed coffee: or boiling water, it deepens the chocolate without adding a coffee taste
Variations / Substitutions
- Dairy-free: use a plain non-dairy yogurt, like coconut or almond, and the cake will stay just as moist.
- Chocolate chips: fold 1/2 cup semisweet chocolate chips into the batter for extra pockets of melted chocolate.
- Sugar swap: replace half the granulated sugar with brown sugar for a hint of molasses.
- No coffee?: use the same amount of boiling water instead, the chocolate flavor will still be rich.
Overnight Oats make a great breakfast to go with this cake.
How to Make Chocolate Yogurt Cake
Step 1: Mix the Dry Ingredients
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment if you want to lift the cake out easily. In a large bowl, whisk together the 1 3/4 cups flour, 1/2 cup cocoa powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 cup sugar.
Whisk for about 30 seconds to break up any cocoa lumps and get the leaveners evenly distributed. The mixture should look like a uniform chocolate powder with fine sugar crystals.
Step 2: Whisk the Wet Ingredients
Make a well in the center of the dry ingredients and add the 1/2 cup oil, 1 cup yogurt, the egg, and 2 teaspoons vanilla. Whisk the wet ingredients together right in the bowl until combined.
Keep whisking for about 1 minute, until you get a thick, glossy paste with no streaks of oil or yogurt. The mixture will be dense at this stage, which is exactly what you want.
Step 3: Stir in the Hot Coffee
Pour the 1/2 cup hot coffee into the bowl and whisk it into the batter. Keep going for about 1 minute, scraping the sides and bottom, until the batter is smooth and all the dry flour pockets are gone.
The batter will look thin and glossy, almost like chocolate sauce. That is normal, and it is what bakes up into a soft, moist crumb. Do not worry if a few air bubbles rise to the surface.
Step 4: Bake Until Set
Pour the batter into the prepared pan and tap the pan gently on the counter once to release any large air bubbles. Slide the pan into the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs clinging to it, not wet batter.
The top will spring back lightly when pressed, and the kitchen will smell like warm chocolate. If the toothpick comes out completely clean, the cake may be a touch overbaked, so start checking at the 30-minute mark.
Step 5: Cool and Slice the Cake
Let the cake cool in the pan on a wire rack for 10 minutes. Run a thin knife around the edge, then turn it out onto the rack to cool completely before slicing.
Once cooled, the cake will have a tender, slightly springy crumb with a deep brown color. Slice and serve it as is, or dust with a little powdered sugar to dress it up.
Tips for the Best Chocolate Yogurt Cake
- For the most tender crumb, use a full-fat plain yogurt. The extra fat enriches the batter without drying out during baking.
- Do not overmix once the flour and liquid are combined. Stir just until the batter is smooth, or the cake can turn out tough.
- Room temperature ingredients help everything blend evenly. Take the egg and yogurt out of the fridge about 30 minutes before you start.
- The coffee is not a flavor here. It simply makes the chocolate taste deeper and more rounded. You will never taste it in the finished cake.
Bake times by pan:
| Pan Size | Bake Time |
|---|---|
| 8-inch round | 35 to 40 mins |
| 9-inch round | 30 to 35 mins |
| 9×13-inch | 25 to 30 mins |
| 8×4-inch loaf | 45 to 50 mins |
Storing Your Cake
Keep the cake covered at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days, but let slices come to room temperature before serving so the texture stays soft. To freeze, wrap the cooled cake tightly in plastic and foil; it will keep for 3 months. Thaw overnight in the fridge.
What to Serve With Chocolate Yogurt Cake
A scoop of vanilla ice cream works beautifully because the cold, creamy sweetness balances the deep chocolate flavor. Fresh raspberries add a tart, bright pop that cuts through the richness and makes each bite feel a little lighter.
Frequently Asked Questions
Can I use Dutch-process cocoa powder?
Yes, you can. The cake may rise just a little less, but the chocolate flavor will be smooth and still very good.
Why is the batter so thin?
The hot coffee thins out the cocoa and flour mixture quickly, creating a liquid batter. That is what gives the cake its moist, fudgy texture once baked.
Can I make this cake gluten-free?
Swap the all-purpose flour for a measure-for-measure gluten-free flour blend. The yogurt keeps it moist enough that you will not miss the gluten.
My cake sank in the middle. What went wrong?
Sinking can happen if the oven door was opened too early, if the cake was underbaked, or if the batter was overmixed. Check the toothpick test and resist peeking until the last 5 minutes of baking.
Chocolate Yogurt Cake Recipe
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan. Whisk the flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl.
- Make a well in the dry ingredients and add the oil, yogurt, egg, and vanilla. Whisk until a thick paste forms.
- Pour in the hot coffee and whisk just until the batter is smooth, about 1 minute.
- Transfer the batter to the prepared pan and bake for 30 to 35 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then turn out and cool completely before slicing.
Notes
