Chocolate Chip Yogurt Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
10 servings
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Calories
281 kcal
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Cuisine
Italian-American Fussion
Chocolate Chip Yogurt Cake
Description
The cake batter mixes together flour, cornstarch, baking powder, soda, and salt for a light base. Eggs and sugar are whipped before gradually adding oil, yogurt, and dry ingredients for a smooth batter. Tossing mini chocolate chips with flour prevents sinking, ensuring chips throughout the cake.
Baked at 350°F in a greased and floured pan, the cake develops a golden crust with a soft crumb inside. Dusting with powdered sugar adds a subtle sweetness on top. The cake balances sweetness and richness with a tender texture from yogurt and vegetable oil.
This cake stores well covered at room temperature up to 3 days and in the refrigerator up to 5-6 days. Freezing after cooling extends storage for up to 3 months. Letting it reach room temperature before serving restores its softness and flavor.
Ingredients
- 1¼ cups all-purpose flour 170 grams total, if you double this recipe then double this amount, 1 tablespoon
- ¼ cup corn starch
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt
- 3 large egg room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla
- ½ cup vegetable oil corn or sunflower oil possible
- ¾ cup yogurt 200 grams if you double this recipe then double this amount, whole fat; vanilla; 1 tablespoon; room temperature
- 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
- Toss chocolate chips in flour before adding to prevent them from sinking during baking.
- Use parchment paper on the pan bottom for easy removal if using a regular cake pan.
- Store covered at room temperature for up to 3 days or refrigerated for 5-6 days; bring to room temperature before eating.
- Freeze the cooled cake wrapped tightly for up to 3 months and thaw overnight at room temperature or in the fridge.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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