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Chocolate Yogurt Cake

Chocolate Yogurt Cake
  • Duration
  • Cook Time
  • Prep Time
  • 20 ServingsServings


  • 2 cups cake flour
  • 1 1/2 cups sugar
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons Baking soda
  • 1 teaspoon salt, 3 eggs
  • 1 cup plain yogurt, low-fat
  • 2/3 cup canola oil
  • 1 1/2 teaspoons Vanilla extract
  • CHOCOLATE FROSTING : 1 cup semi-sweet chocolate chips
  • 1/4 cup margarine
  • 2/3 cup plain yogurt, low-fat
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 cups powdered sugar



1 Preheat oven to 350°F.

2 In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; mix ingredients. Add yogurt, eggs oil and vanilla; beat at low speed until ingredients are moistened, scraping bowl constantly.

3 Then beat at medium speed for 2 minutes, scraping the bowl occasionally. Pour into 2 greased and floured 8-inch round layer pans.

4 Bake for 35 minutes or until cake tests done. Cool 10 minutes in pans then remove and cool completely on wire rack. Frost layers with Chocolate Yogurt Frosting.

5 For frosting, combine chocolate chips and margarine in a small saucepan. Heat over a low setting; stirring constantly, until melted.

6 Transfer mixture to medium mixing bowl; cool slightly. Blend in yogurt, vanilla and salt. Stir in enough powdered sugar until frosting is thick enough to spread. Fill and frost cooled cakes.

Source: Wheat Foods Council

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