Chocolate Yogurt Cake: The Perfect Base for Birthday Cakes
Soft, rich, and incredibly easy to make, this chocolate yogurt cake is a lifesaver for birthdays and last-minute guests.
Its moist texture and balanced chocolate flavour make it ideal for layering, glazing, or simply enjoying plain with a cup of coffee.
Chocolate Yogurt Cake: Soft, Moist, and Easy to Make
I often bake this chocolate yogurt cake, it’s my go-to recipe for any occasion!
Its soft, melt-in-the-mouth texture makes it the perfect base for birthday cakes, ready to be layered with ganache, whipped cream, or fresh fruit.
But honestly, it’s just as delicious on its own, with its rich, comforting chocolate flavour.
I love keeping the ingredients stocked at home because it’s one of those stress-free recipes you can whip up in no time, even when guests show up unexpectedly.
Simple, moist, and always foolproof, it quickly becomes a household favourite.
Pin the recipe on your fridge, you’ll find yourself making it again and again whenever a chocolate craving strikes or you want an easy yet festive dessert.
Ingredients for a Soft and Balanced Cake
- 1 pot of plain yogurt : the foundation of the recipe! It adds moisture and tenderness. Use the empty yogurt pot as your measuring cup for the rest.
- 2 pots of all-purpose flour : sift before adding for a smooth, lump-free batter.
- 1 pot of cornstarch (Maïzena) : helps lighten the crumb and gives a fluffy texture.
- 1½ pots of sugar : adjust to your taste; it balances the deep cocoa flavour.
- ½ pot of neutral oil : sunflower or canola oil keeps the cake soft without overpowering flavour.
- 1 packet of baking powder : essential for that gentle, even rise.
- 1 pot of unsweetened cocoa powder : for a rich, intense chocolate taste. If you only have sweetened cocoa, reduce the sugar to one pot.
- 3 eggs : provide structure, moisture, and a velvety finish.
Step-by-Step Instructions for a Foolproof Chocolate Yogurt Cake
- Preheat the oven to 180°C (350°F). Grease and flour your cake pan or line it with parchment paper.
- In a large bowl, whisk together the yogurt, oil, and eggs until smooth and slightly frothy, this helps create a light texture.
- Add the flour, cornstarch, sugar, baking powder, and cocoa powder. Mix gently with a spatula until you get a glossy, uniform batter. Don’t overmix!
- Pour the mixture into the prepared pan and smooth the surface for even baking.
- Bake for about 40 minutes. Check doneness by inserting a toothpick into the centre, it should come out clean.
- Let cool before unmoulding to keep the cake intact and beautifully moist.
Tips for a Fluffy, Moist, and Stable Cake
- Measure baking powder precisely. Too much will cause the cake to rise too fast and collapse after baking.
- Balance wet and dry ingredients. The batter should be smooth, slightly thick, and pourable, not runny.
- Avoid over-mixing. Overworking the batter activates gluten and makes the texture chewy.
- Rest the batter for 5-10 minutes before baking. This helps the flour absorb liquids evenly for a softer crumb.
- Use room-temperature ingredients. This ensures a uniform texture and a consistent rise.
- Keep the oven steady at 170-180°C. A gentle heat promotes even baking and prevents a cracked top.
- Don’t open the oven too early. Sudden temperature drops can cause the cake to sink.
- Cool slightly before removing from the pan. This prevents cracking and helps maintain structure.
- For extra moisture, brush the top with a little warm milk, syrup, or apricot glaze after baking.
- Wrap well once cooled. This keeps it soft and fresh for days.
How to Store Your Chocolate Yogurt Cake
- At room temperature: Store in an airtight container or wrap in cling film. Keeps soft for 2-3 days.
- In the fridge: If frosted or filled with cream, refrigerate the cake. Remove 30 minutes before serving so it regains its softness.
- Freezing: Wrap tightly in cling film, then place in a freezer bag. Keeps up to 2 months. Tip: Slice before freezing so you can defrost only what you need.
- Keep it moist: Add a slice of apple or a piece of bread in the container to retain humidity.
- Reheat gently: 10 seconds in the microwave or a few minutes in a 160°C oven brings back that freshly baked texture.
Notes:
- For the birthday cake shown in the photos, I doubled the recipe quantities.
- I baked the cake in three 20 cm (8-inch) round pans, which gave me slightly thick layers.
- I then divided each cake into three even layers to create a tall, elegant look.
- The cake was frosted with vanilla buttercream, giving it a smooth and creamy finish.
- Finally, I decorated it with almond paste decorations for an elegant and festive touch.
Other basic pastries to try
- Light French Sponge Cake : genoise
- Chocolate Sponge Cake Recipe : Genoise au chocolat
- Vanilla Mousseline Cream
Print
foolproof Chocolate Yogurt Cake recipe
- Total Time: 55 minutes
- Yield: 8 portion 1x
Description
Soft, rich, and incredibly easy to make, this chocolate yogurt cake is a lifesaver for birthdays and last-minute guests.
Ingredients
Scale
- 1 pot of plain yogurt
- 2 pots of all-purpose flour
- 1 pot of cornstarch (Maïzena)
- 1½ pots of sugar
- ½ pot of neutral oil
- 1 packet of baking powder
- 1 pot of unsweetened cocoa powder
- 3 eggs
Instructions
- Preheat the oven to 180°C (350°F). Grease and flour your cake pan or line it with parchment paper.
- In a large bowl, whisk together the yogurt, oil, and eggs until smooth and slightly frothy, this helps create a light texture.
- Add the flour, cornstarch, sugar, baking powder, and cocoa powder. Mix gently with a spatula until you get a glossy, uniform batter. Don’t overmix!
- Pour the mixture into the prepared pan and smooth the surface for even baking.
- Bake for about 40 minutes. Check doneness by inserting a toothpick into the centre, it should come out clean.
- Let cool before unmoulding to keep the cake intact and beautifully moist.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: dessert, basic pastry
Nutrition
- Serving Size: 1 portion
- Calories: 300 kcal
