Chocolate Yogurt Loaf Cake

Name: Chocolate Yogurt Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/3 cup vegetable oil; 2 large eggs; 1 cup plain yogurt; 1 teaspoon vanilla extract; Powdered sugar for dusting; Chocolate ganache or frosting, to taste

Highlighted under: Butter, Sugar & Flour

I love making this Chocolate Yogurt Loaf Cake whenever I'm in the mood for a comforting dessert. It combines the richness of chocolate with the creaminess of yogurt, resulting in a moist and tender cake that just melts in your mouth. I often whip this up for family gatherings or when I want to treat myself after a long week. It’s simple yet impressive, and every bite feels indulgent without being overly heavy.

Created by

Rosie Mitchell

Last updated on 2026-02-08T08:25:36.727Z

When I first tried making a chocolate cake with yogurt, I was blown away by how moist it turned out. Using yogurt not only adds a lovely tang but also cuts down on the amount of oil you need while keeping the texture rich. The combination creates a cake that's both satisfying and not too sweet, which I absolutely love.

Another tip I discovered is to let the cake sit for a day after baking—it's amazing how the flavors meld and deepen over time. The next day, it's even better, making it perfect for potlucks or serving to guests!

Why You'll Love This Cake
Rich chocolate flavor paired with creamy yogurt
Moist and tender texture that satisfies cake lovers
Perfect for any occasion, from snacks to celebrations

Understanding Ingredient Roles

In this Chocolate Yogurt Loaf Cake, the yogurt is a key ingredient that not only contributes to the moistness of the cake but also adds a subtle tanginess that balances the richness of the chocolate. The acidity in the yogurt interacts with the baking soda, creating a leavening effect that helps the cake rise beautifully without becoming too dense.

The combination of granulated and brown sugar in the recipe is intentional. Granulated sugar provides the necessary sweetness, while brown sugar adds moisture and a slight caramel flavor, which works exceptionally well with the chocolate. If you prefer a less sweet cake, you can reduce the overall sugar amount, but be careful to maintain the balance of wet and dry ingredients to keep the cake’s texture.

Perfecting the Baking Process

When baking, the timing can greatly affect the final texture of your cake. For this loaf, keep an eye on it around the 50-minute mark, as oven temperatures can vary. It’s crucial to test for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. Overbaking can lead to a dry cake, so if the edges are pulling away from the pan, that’s a sign you’re close to done.

Cooling is another vital step that shouldn’t be rushed. Allowing the cake to cool in the pan for 10 minutes helps it settle and firm up, making it easier to transfer. After moving it to a wire rack, bare it completely to room temperature. This ensures that moisture doesn't get trapped, which can cause the cake's texture to become gummy.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 cup plain yogurt
1 teaspoon vanilla extract

For the Topping (optional)

Powdered sugar for dusting
Chocolate ganache or frosting, to taste

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease a loaf pan and line it with parchment paper for easy removal.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Combine Wet Ingredients

In a separate bowl, combine the granulated sugar, brown sugar, oil, eggs, yogurt, and vanilla extract, mixing well until smooth.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared loaf pan and bake in the preheated oven for 50-60 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar or top with ganache if desired.

Pro Tips

For a chocolatey twist, try adding chocolate chips to the batter or a swirl of peanut butter!

Storage and Make-Ahead Tips

This Chocolate Yogurt Loaf Cake can be made ahead of time, making it an excellent choice for gatherings or meal prep. Once cooled, wrap the loaf tightly in plastic wrap. It can be stored at room temperature for up to three days or in the refrigerator for about a week. For longer storage, consider freezing the cake. Wrap it well in plastic and then foil; it can stay frozen for up to three months. Thaw by placing it in the fridge overnight before serving.

If you want to preserve the cake's original texture, avoid slicing it until you're ready to serve. Slicing beforehand can expose the inner cake to air, making it drier. When ready to serve, simply dust with powdered sugar or drizzle with chocolate ganache for an effortless yet elegant presentation.

Variations and Serving Suggestions

This cake is wonderfully versatile, and you can easily customize it to suit your preferences. For a richer chocolate experience, consider folding in chocolate chips or nuts into the batter before baking. You can also experiment with flavored yogurts, like vanilla or raspberry, to add a hint of fruitiness that pairs beautifully with chocolate.

To elevate the indulgence, serve slices warm with a scoop of vanilla ice cream or a dollop of whipped cream. Adding fresh berries on the side not only adds color but also a refreshing contrast to the rich cake. Don't forget to drizzle some chocolate sauce or caramel over the top for an extra treat!

Questions About Recipes

→ Can I use Greek yogurt instead of regular?

Absolutely! Greek yogurt will make the cake even creamier and add extra protein.

→ How should I store the leftovers?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze this cake?

Yes! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw it in the refrigerator before serving.

→ Is there a dairy-free version?

You can substitute the yogurt with a dairy-free alternative, such as coconut yogurt, and use a plant-based oil.