Chocolate Chip Yogurt Cake
User Reviews
5.0
69 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
45 mins
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Servings
10 servings
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Calories
281 kcal
-
Cuisine
Italian-American Fussion
Chocolate Chip Yogurt Cake
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This Chocolate Chip Yogurt Cake combines yogurt & mini chocolate chips in this delicious cake, creating a flavorful treat that’s perfect for any occasion.
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Ingredients
- 1¼ cups + 1 tablespoon all purpose flour (170 grams total, if you double this recipe then double this amount)
- ¼ cup corn starch
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 3 large eggs (room temperature)
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- ½ cup vegetable oil (I use corn or sunflower)
- ¾ cup + 1 tablespoon vanilla whole fat yogurt* room temperature (200 grams if you double this recipe then double this amount)
- ¼ cup mini chocolate chips
*Room temperature, be sure to remove from the fridge 45-60 minutes before using.
EXTRAS
- 1 teaspoon all purpose flour
- 2-3 tablespoons powdered sugar
Instructions
- Pre-heat oven to 350F (180C). Grease and flour an 8 inch (20cm) cake or bundt pan.
- In a small bowl whisk the chocolate chips with a teaspoon of flour.
- In a medium bowl whisk together the flour, corn starch, baking powder, baking soda and salt.
- On medium speed beat for 5 minutes the eggs, sugar and vanilla, add half the flour mixture and beat, while continuing to beat slowly drizzle in the oil, then add the yogurt and remaining flour mixture, beat on low speed until smooth, fold in the chocolate chips.
- Pour the batter into the prepared pan and bake for approximately 30-35 minutes. Test for doneness with a toothpick. Let cool in pan then move to a wire rack. Dust with powdered sugar before serving. Enjoy!
Notes
- You can use regular chocolate chips instead of mini, although mini chocolate chips will distribute more evenly throughout the cake, and be sure to toss them with the little bit of flour that way they won’t sink to the bottom of the cake.
- Place a piece of parchment paper on the bottom of the pan (if using a regular cake pan). This makes it so easy to flip and remove from the pan without the cake sticking to the bottom of the pan.
- The cake can be stored well covered at room temperature for up to 3 days. You can also store it in the refrigerator, make sure it is covered well so no air gets to it, which can dry it out. Bring it to room temperature before serving. It will keep for up to 5-6 days in the fridge.
- Once the cake is completely cooled, double wrap it with either foil or plastic wrap and then place in a freezer safe bag. It will keep in the freezer for up to 3 months. Let the cake thaw overnight on the counter before serving, or overnight in the fridge fully wrapped.
Nutrition Information
Show Details
Calories
281kcal
(14%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
10g
(50%)
Cholesterol
66mg
(22%)
Sodium
41mg
(2%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
120IU
(2%)
Vitamin C
1mg
(1%)
Calcium
70mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 41mg | 2% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 120IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 70mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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