Chocolate Yogurt Cake

This Chocolate Yogurt Cake recipe is soft, tender and super moist thanks to yogurt, then finished with a rich chocolate glaze. It makes for a deep, dark, decadent breakfast, dessert or afternoon treat.

slice of chocolate yogurt cake with chocolate glaze and raspberries on two white plates

The nice people at Tillamook sent me some of their new light yogurts to try. My kids love to eat yogurt, and my husband has been adding a container (he especially likes the Northwest Berry Patch) to his smoothie every morning and loves it.

But more importantly – I love to bake with yogurt.

Baking with yogurt works the same way as buttermilk. It adds a tang and tenderness to whatever you are baking. And when mixed with homemade chocolate cake mix, it’s absolute heaven.

This chocolate yogurt cake is rich, so a little goes a long way. But my favorite part is the glaze. I love how shiny it makes the cake. Gorgeous.

Ingredients

The ingredients for this decadent chocolate cake are broken down into the chocolate yogurt cake mix and the chocolate glaze.

bowls of cocoa powder, yogurt, sugar, vanilla, eggs, butter, salt, flour

For the cake batter, you will need flour, cocoa, baking powder, baking soda, salt, vanilla yogurt, water, vanilla extract, butter, sugar and eggs.

To make the chocolate glaze, gather together powdered sugar, cocoa powder, water and vanilla.

Cocoa Powder. The cocoa powder provides an intensely rich, deep chocolate flavor. I use it in both the cake and the glaze. Use whatever you have on hand, just make sure it is natural cocoa powder, not dutch-processed. For best results, a high-quality cocoa powder will provide the best flavor.

Yogurt. I love baking with yogurt for many reasons. It’s slightly tangy, acidic and provides so much moisture. Yogurt is a natural tenderizer, so part of it’s job is to keep this fudgy loaf cake soft and tender.

I used one (6-ounce container) Tillamook Light Vanilla yogurt that is already slightly sweetened and flavored with the essence of vanilla. However, plain, regular yogurt will work just as well. Feel free to add an extra 1/4 – 1/2 teaspoon vanilla extract.

If you prefer to use Greek yogurt, use one 5.3-ounce container and thin it out with 1-2 Tablespoons milk or heavy cream since Greek yogurt is thicker than American-style.

How To Make // The Steps

All it takes is a few easy steps to make a decadent chocolate loaf cake with chocolate glaze. Simply:

flour, cocoa powder and salt in clear mixing bowl
  • Mix the dry ingredients. Preheat the oven to 350-degrees. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
yogurt, water and vanilla in white bowl with blue spatula
  • Mix the wet ingredients. In another small bowl, whisk together yogurt, water, and vanilla. Set aside.
eggs, butter and sugar in clear mixing bowl
  • Cream together butter and sugar. Until light and fluffy, about 3 minutes. Add eggs one at a time.
creamed butter and sugar, yogurt mix and cocoa cake mix in three bowls
  • Alternate dry and wet. Add half of the flour mixture to the butter. Add the yogurt mixture, and add the remaining flour.
cocoa powder and yogurt in mixing bowl with spatula
  • Mix until just combined. Line a loaf pan with parchment paper and spray with cooking spray.
chocolate cake batter in parchment lined loaf pan
  • Bake for 1 hour. Cool in the pan for 15 minutes. Turn out and cool completely.
chocolate cake in loaf pan with cocoa powder, powdered sugar, water, vanilla
  • Make the glaze! Whisk together powdered sugar, cocoa, water, and vanilla until smooth. Pour over cooled cake.
pouring chocolate ganache over chocolate cake on wooden board

Decadent and divine.

What Makes This Chocolate Yogurt Cake So Good?

  • It’s rich in deep, dark chocolate flavor with double the chocolate in the cake mix and the glaze!
  • The yogurt provides tangy flavor and tenderizes the cake to keep it soft and tender.
  • Baking it in a loaf pan makes for a dense crumb and moist cake!
slice of chocolate yogurt cake with chocolate glaze and raspberries on two white plates

Top Tips For Easy Chocolate Yogurt Cake

  • Make sure the ingredients are at room temperature. This will make the cake mix smoother, resulting in a more evenly baked cake. Plus, it prevents you from overmixing the batter.
  • Do not overmix. The more you mix, the gummier the cake will be. Overmixing produces more gluten, which means the cake will be dense and chewy rather than soft and tender.
  • Use natural cocoa powder. Unlike Dutch-processed cocoa powder (which has been processed with alkali, neutralizing its acidity), natural cocoa powder still has all of its acidity intact. This reacts with the baking soda and keeps the flavors balanced.
  • Replace the water with coffee. The coffee compliments the chocolate and actually brings out the rich flavor of chocolate. Try it out if you’d like a more intense chocolate flavor!

How To Store

This glazed chocolate cake will keep best in an airtight container on the kitchen counter for 3 days or in the fridge for 5 days.

I would not wrap the cake in plastic wrap or foil. You will lose part of that luxurious chocolate glaze since some of it will stick to the wrapping.

If storing in the fridge, remove for 5 minutes before enjoying.

slice of chocolate yogurt cake with chocolate glaze and raspberries on two white plates

More Chocolate Recipes //

Originally published in May 2010, updated July 2020 with updated images and updated recipe card.

pouring chocolate ganache over chocolate cake on wooden board

Chocolate Yogurt Cake

Yield: 1 loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 1 hour
Total Time: 2 hours 10 minutes

This Chocolate Yogurt Cake is super moist and finished with a rich chocolate glaze making it a deep, dark, decadent breakfast, dessert or afternoon treat.

Ingredients

Chocolate Yogurt Cake

  • 1 3/4 cups flour
  • 2/3 cup cocoa
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 (6-ounce) container Tillamook Light Vanilla Yogurt
  • 1/3 cup water
  • 1 teaspoon vanilla
  • 6 Tablespoons butter at room temperature
  • 1 1/4 cups sugar
  • 2 eggs

Glaze:

  • 1 1/2 cups powdered sugar
  • 2/3 cocoa
  • 3-4 Tablespoons water
  • 1 teaspoon vanilla

Instructions

  1. In a bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.
  2. In another small bowl, whisk together yogurt, water, and vanilla. Set aside.
  3. Cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time.
  4. Add half of the flour mixture to the butter. Add the yogurt mixture, and add the remaining flour.
  5. Mix until just combined. Line a loaf pan with parchment paper and spray with cooking spray.
  6. Bake in a preheated 350 degree oven for one hour. Cool in the pan for 15 minutes. Turn out and cool completely.
  7. Whisk together powdered sugar, cocoa, water, and vanilla until smooth. Pour over cooled cake.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 297Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 47mgSodium: 314mgCarbohydrates: 54gFiber: 1gSugar: 36gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only.

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 92 Comments

  1. Erika

    Just made your cake and it came out great! I don’t care for glazes so I just added mini chocolate chips on top, Yummy and very moist! Thank you for a wonderful recipe ?

    1. Bree Hester

      I am so glad that you liked it!

  2. Vonn Loren

    I only had Dutch process cocoa on hand, but to compensate I added a little splash of white vinegar to the batter at the very end. Couldn’t have been more than a quarter teaspoon. (Natural cocoa is slightly more acidic, and will interact with the alkaline baking soda in order to create the rise.) Worked out great — got a nice tall loaf with a fairly open crumb. Just a note for those who might be in the same situation, because this cake is delicious and it would be a shame to miss out!

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