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Greek Yogurt Chocolate Cake
5 from 9 votes

Greek Yogurt Chocolate Cake

Rich and incredibly moist, this Greek Yogurt Chocolate Cake is sure to become a new favorite with chocolate fans!

Prep Time
30 mins
Cook Time
45 mins
Additional Time
30 mins
Total Time
1 hr 45 mins
Servings: 1 - 2 layer cake (about 12 slices)
Course: Dessert
Cuisine: International

Ingredients

For the Greek Yogurt Chocolate Cake:
  • 3 3/4 cups all-purpose flour
  • 3 1/4 cups granulated sugar
  • 1 1/2 cups cocoa powder unsweetened
  • 2 teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup milk whole
  • 1 cup Greek yogurt full-fat
  • 1 cup coconut oil or canola oil, coconut oil should be liquified
  • 4 egg large eggs plus 2 large egg yolks
  • 6 tablespoons unsalted butter melted
  • 1 tablespoon vanilla extract
  • 1 1/2 cups coffee strong, hot, or hot water
For the Greek Yogurt Chocolate Frosting:
  • 5 cups confectioners sugar sifted
  • 1 1/4 cups unsweetened cocoa powder sifted
  • 2 unsalted butter sticks (8 ounces), very soft
  • 1/3 cup Greek yogurt full-fat
  • 1/3 cup half and half
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla

Instructions

For the Greek Yogurt Chocolate Cake:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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:
  1. Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
  2. 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.
  3. Frost cooled cake layers as desired.

Notes

  • *Half and half is a product found in most dairy sections; it is half milk, half heavy cream. If you cannot find it, simply mix half milk and half cream together.