Homemade Chocolate Cake topped with creamy chocolate frosting! The secret ingredient is Greek yogurt! This decadent cake is seriously soft, fluffy, and full of chocolate va-va-voom.
Greek Yogurt Chocolate Cake
Calling all chocolate lovers! Clear your calendars because you’ve got plans. More specifically, you’ve got a hot date with this here Greek Yogurt Chocolate Cake. I mean seriously… with its rich, chocolatey crumbs and fluffy chocolate frosting, you’re going to want to make this as-soon-as-possible! Trust me, you’ll thank me on your second slice – er – bite… 😉
If you’re bonkers for recipe details like me, here are my top 5 tips to baking up the perfect chocolate cake:
1) Do not – I repeat, do not – pack your flour. I find this is generally one of the biggest downfalls for home bakers. Packed flour is going to result in dry cake. No ifs, ands, or buts about it. I’m telling it like it is… because I love ya!
2) Use high quality cocoa powder, if possible. I know… it’s expensive. But if you’re going to invest in baking an amazing chocolate cake, the ingredients really do count. So buy the best you can afford. Or choose one you’re familiar with and already know you enjoy flavor wise. The cocoa does shine in this cake! Oh yes it does 🙂
3) Keep an eye on the cake while it’s baking. The truth is all of our ovens run a little bit differently, so it’s wise to peak in on your cake while it’s baking to make sure it’s not done early. It also might need a few extra minutes in the oven, depending on the internal temperature situation you’ve got going on. If you bake a lot, an oven thermometer is always a good idea. I bought mine for 3 bucks at the drugstore!
4) Use the hot water OR coffee. You’ll notice that I give you an option here… I do this because some readers will not enjoy the subtle coffee taste while others will love it (I prefer using coffee VS water, but I am a coffee person). The important thing here is to just use ONE. The hot liquid is essential to this cake, so please please please don’t leave it out. Yes, the batter will be on the thinner side, but don’t worry – It’s supposed to be that way 🙂
5) Do me a teeny tiny favor? Read the recipe – twice. One of the most important parts of baking is knowing exactly what needs to go into the recipe and how it needs to be done. If you screw up, more often than not you’ll either have a less than stellar outcome, or be forced to toss the ingredients and start from the beginning. I always read the recipes I post two times, to make sure I don’t miss anything. I recommend you do it too – that way we’re both on the same page 🙂 I can’t tell you how many times I’ve flash-read a recipe only to find myself half way through and freaking out because I missed an essential ingredient or method… it happens to the best of us.
Moist, fluffy, and loaded with chocolatey goodness, this is the perfect treat for chocolate lovers everywhere! The recipe for this luscious cake is below – please shout out any questions you might need help with in the comment section below. I love you guys and I am here to help you with your questions! xoxo
More Chocolate Cake Recipes:
- Easy Single Layer Chocolate Cake
- Red Wine Chocolate Cake
- Salted Caramel Chocolate Cake
- Death by Chocolate Cake
- Super Decadent Chocolate Cake with Chocolate Fudge Frosting
- Old-Fashioned Devil’s Food Cake
Greek Yogurt Chocolate Cake
Ingredients
For the Greek Yogurt Chocolate Cake:
- 3 3/4 cups all-purpose flour
- 3 1/4 cups granulated sugar
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup whole milk
- 1 cup Full-Fat Greek Yogurt
- 1 cup coconut oil OR canola oil (coconut oil should be liquified)
- 4 large eggs + 2 large egg yolks
- 6 tablespoons unsalted butter, melted
- 1 tablespoon vanilla extract
- 1 1/2 cups strong hot coffee OR hot water
For the Greek Yogurt Chocolate Frosting:
- 5 cups confectioners sugar, sifted
- 1 1/4 cups unsweetened cocoa powder, sifted
- 2 sticks (8 ounces) unsalted butter, VERY soft
- 1/3 cup Full-Fat Greek Yogurt
- 1/3 cup Half and Half
- 1/2 teaspoon salt
- 2 teaspoons vanilla
Instructions
For the Greek Yogurt Chocolate Cake:
- Preheat oven to 350º (F). Prepare three 9-inch metal cake pans by spraying them generously with baking spray or generously buttering and lightly flouring. Set aside.
- Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well. Set aside.
- In a large bowl combine the milk, Greek yogurt, oil, eggs, yolks, butter, and vanilla; mix well to combine. Slowly add the wet ingredients into the dry ingredients, mixing until just combined. Then, carefully, add the hot coffee OR water to the cake batter. Beat on medium-low speed until evenly combined. Be careful not to over mix here – it’s easy!
- Distribute cake batter evenly between the prepared cake pans. Bake for 25-28 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Remove from the oven and allow the cakes to cool for about 10 minutes before removing from the pan and transferring to a wire rack cool completely.
In the meantime, make the Greek Yogurt Chocolate Frosting:
- Sift together the confectioners sugar and cocoa powder, whisking well to ensure it’s bump and lump free!
- Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the Greek yogurt and half and half, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
- Frost cooled cake layers as desired.
Shari says
Can I use vanilla flavored Greek yogurt?
bakerbynature says
Sure!
Rad says
Hi. I can’t wait to try this cake for my son’s birthday. I’m attempting a dirt bike cake. Thanks Rad
Jennie martin says
Recipe says makes 2/layer cake but instructions say 3/layer. Which is correct.
Samantha says
This cake killed it. I only made as half the recipe though as I felt my husband didn’t need to eat a GIANT cake after everyone went to bed………which he proceeded to eat 1/3 of it. I am so impressed with this recipe right down to the frosting it was beautiful. Thank you very much for this wonderful recipe that has now won a spot in my repertoire.
bakerbynature says
You’re very welcome, Samantha! So happy to know it was a hit with you and your husband.
Cindy says
what if you have non fat Greek yogurt….what do you need to add?
bakerbynature says
Hi Cindy. I have never used non-fat yogurt in this recipe, so I am unsure how it will turn out. I think it will likely work, just be a little less moist due to the reduction in fat content.
Membrey says
Okay, sorry I just saw your note. I’m very excited!
bakerbynature says
Wonderful! Enjoy 🙂
Membrey says
Hi, I really like your recipes. I want to try this cake but then I have no idea about the half and half ingredients. I’m from SA. Will my cake still taste yummy without it? Thanks
Julius says
Hi
Can we use brown granulate sugar?
There is not specification white or brown.
Thanks
bakerbynature says
Hi Julius. I’ve never baked with – or seen – granulated brown sugar, so I am unsure how that would work. For this recipe I use granulated white sugar.
Kerry says
Can this cake be made as a sheet cake? I usually like a layer cake, but I am transporting this to work for a group and I think it would be easier to manage as a sheet cake. Thoughts?
bakerbynature says
Hi Kerry. To be completely honest, I have no idea. You would have to dramatically change the bake time and guess on what size sheet pan (maybe a 9X13?). The frosting would work as is just fine. Please let me know how it turns out! Good luck 🙂
Kerry says
I am now trying to decide whether to make a cake or cupcakes. I see you have a nice cupcake recipe, too. Tough decision!
Kerry says
So I decided on the sheet cake. I am putting the dry ingredients together and that seems like a lot of sugar. Is it really 3-1/4 cups?
bakerbynature says
Hi Kerry. How did your cake turn out? Did the sheet version work for you?
cool math games says
Such a nice post, keep providing good resources.
Min says
Are u able to convert the measurement into metrics? Grams and ml?. If i half the recipe what should my baking pan size be? Thank you.
Jeri Sessler says
You can google measurement conversion easily.