Last Updated on September 27, 2020 by Ellen Christian
Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
You are going to love this chocolate yogurt loaf cake! This cake recipe with powdered sugar is a better choice than one with frosting but it’s just as delicious! I enjoy desserts but I find that many frosting recipes are just too sweet for me. Using powdered sugar instead of frosting is a great choice. Plus, it lets the rich taste of the cocoa be the star of this chocolate cake recipe instead of the frosting.
Chocolate Yogurt Loaf Cake
My chocolate yogurt loaf cake is made in a loaf pan so it’s easy to slice standard serving-sized pieces. Plus, if you’re worried about portion control, you can slice it all at once, and freeze individual slices. Then just take out one slice at a time to ensure you don’t go crazy. If you do freeze this cake recipe with powdered sugar, be sure to add the powdered sugar after you take it out of the freezer.
What does adding yogurt to a cake do?
When you add yogurt to a cake, it helps make the cake moist. And, if you add a flavored yogurt, it helps change the flavor of the cake. So, using chocolate yogurt would give it a more decadent chocolate taste. Adding mocha yogurt would make it taste more like yogurt. If you add fresh blueberries, try blueberry yogurt. Just experiment until you find the combination that you like the most.
What type of pan should I use?
Loaf pan – You can either use a non-stick loaf pan or you can use a silicone loaf pan. Or, if you prefer, you can grease a standard loaf pan well to prevent sticking. Just be aware that it does add fat to your recipes.
How do you make chocolate cupcakes?
If you’d prefer to make cupcakes rather than a loaf cake, just pour the batter into silicone baking cups and bake the cupcakes at 375F for about 12 to 15 minutes. Test them for doneness with a cake tester or a toothpick.
This is a very moist chocolate cake recipe. It’s not too sweet but has just the right amount of decadent chocolate taste. The added Greek yogurt will help increase the protein per serving which will help you stay full longer than if you didn’t add it. You can enjoy a slice for breakfast with a cup of coffee or save it for dessert instead.
Make it a little bit healthier by tossing in a handful of berries, flaxseeds or pumpkin seeds. Make it a little bit more decadent by adding a handful of dark chocolate or white chocolate chips. Like nuts in your cake? Add chopped walnuts to this chocolate yogurt loaf cake.
How do you keep a cake moist after baking?
To keep your chocolate yogurt cake moist after baking it, be sure to wrap it in plastic wrap. Keeping a cake covered tightly will help it stay moist. If you’re worried about it drying out, you might want to consider using frosting instead of powdered sugar. Frosting will help the top of the cake stay moist. It does add a lot of sugar content to the recipe so keep that in mind.
Have you ever tried a chocolate cake made with yogurt?
More dessert recipes
- Cranberry almond eggnog bread
- 25 recipes using bittersweet chocolate
- Meyer lemon coffee cake recipe
- Chocolate eclair cake with glaze
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup butter, room temperature
- 1 1/4 cups sugar
- 1 large egg
- 1 large egg white
- 1/4 cup water
- 1/3 cup cocoa powder
- 2 tsp vanilla extract
- 1 cup plain Greek yogurt (low fat is fine)
- Preheat the oven to 35F
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until the mixture is fluffy and resembles wet sand. Beat in egg and egg white. Mix in 1/3 of the flour mixture.
- In a small bowl, whisk together water, cocoa powder, vanilla, and yogurt until the mixture is smooth. Add half of this mixture to the sugar mixture, followed by another 1/3 of the flour mixture. Stir in remaining yogurt and remaining flour, stirring only until no streaks of flour remain.
- Pour batter into prepared pan and spread evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for about 10 minutes, then carefully cut along the sides of the pan to release the cake and turn it out onto a wire rack to cool completely before slicing.
Serving Size:1 slice
Amount Per Serving: Calories: 216Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 45mgSodium: 229mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 5g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.