There are some desserts that impress with elaborate decoration and complex techniques, and then there are those that quietly steal your heart with simplicity, comfort, and pure flavor. This Yogurt Cake with Chocolate Chips firmly belongs to the second category. It’s the kind of cake you bake once and then find yourself returning to again and again—because it’s easy, reliable, endlessly adaptable, and unbelievably delicious.
Soft, moist, and delicately creamy thanks to yogurt, this cake strikes the perfect balance between lightness and indulgence. The chocolate chips melt into little pockets of happiness throughout the crumb, making every bite feel special without being overwhelming. Best of all, it comes together in minutes, with no mixer required and ingredients you likely already have in your kitchen.
Whether you’re baking for a cozy weekend treat, a lunchbox surprise, or a casual dessert for guests, this yogurt cake is about to become one of your favorite go-to recipes.
Why Yogurt Makes This Cake So Special
Yogurt is the secret hero of this recipe. Unlike butter-heavy cakes, which can sometimes feel dense or dry after a day, yogurt keeps baked goods moist for longer while also adding a subtle tang that enhances sweetness rather than overpowering it.
In this cake, yogurt does three important things:
- Creates a soft, tender crumb that almost melts in your mouth
- Adds moisture without heaviness, keeping the cake light
- Balances the sweetness, making the chocolate chips shine even more
You can use either Greek yogurt or regular plain yogurt. Greek yogurt will give you a slightly denser, creamier texture, while regular yogurt results in a fluffier, lighter crumb. Both are delicious—it really comes down to personal preference.
A Cake for Every Moment of the Day
One of the most charming things about this yogurt cake is how versatile it is. It doesn’t scream “only dessert.” In fact, it fits beautifully into almost any part of the day.
- Breakfast: A slice with coffee or tea feels indulgent yet comforting
- Snack time: Perfect for an afternoon energy boost
- Dessert: Serve it slightly warm with whipped cream or vanilla ice cream
- Lunch boxes: Soft, sturdy, and easy to pack
- Brunch tables: Casual but crowd-pleasing
It’s sweet, but not too sweet. Rich, but not heavy. That balance makes it incredibly lovable.
Ingredients You’ll Need
This recipe relies on pantry staples, which is part of its magic.
Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- 1 cup (200 g) sugar
- 1 cup (240 g) plain yogurt (Greek or regular)
- ½ cup (120 ml) vegetable oil
- 3 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- A pinch of salt
- ¾ cup (130 g) chocolate chips
- Optional: extra chocolate chips for topping
No butter to soften. No fancy equipment. Just simple ingredients working together beautifully.
Step-by-Step Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease and flour an 8-inch (20 cm) round cake pan, or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
In a large bowl, whisk together:
- Eggs
- Sugar
- Yogurt
- Vegetable oil
- Vanilla extract
Whisk until the mixture is smooth, glossy, and slightly thick. This step sets the foundation for a creamy, uniform cake.
3. Combine the Dry Ingredients
In a separate bowl, mix:
- Flour
- Baking powder
- Baking soda
- Salt
Gradually add the dry ingredients to the wet mixture. Whisk gently until just combined. Stop as soon as you no longer see dry flour—overmixing can make the cake tough.
4. Add the Chocolate Chips
Toss the chocolate chips with 1 teaspoon of flour before adding them to the batter. This simple trick helps prevent them from sinking to the bottom.
Fold them in gently with a spatula, keeping the batter airy.
5. Pour and Bake
Pour the batter into the prepared pan and smooth the top. Sprinkle extra chocolate chips on top if you like a bakery-style finish.
Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
6. Cool and Serve
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serve warm for melty chocolate goodness, or at room temperature for the perfect slice.
Texture and Taste: What to Expect
This yogurt cake delivers on every level:
- Soft and tender crumb
- Moist without being greasy
- Creamy thanks to the yogurt
- Lightly sweet, never cloying
- Loaded with melted chocolate chunks
And here’s a bonus: it actually tastes even better the next day, once the flavors have had time to settle.
Tips for the Perfect Yogurt Cake
A few small tips can take this cake from great to unforgettable:
- Use room-temperature ingredients for a smoother, more even batter
- Don’t overmix—gentle mixing keeps the cake soft
- Greek yogurt = denser cake, regular yogurt = lighter crumb
- Want extra richness? Add 2 tablespoons of sour cream
- For a slightly healthier version, swap half the flour with oat flour
- Dust with powdered sugar or drizzle with melted chocolate for a simple finish
Variations to Try
Once you master the basic recipe, the possibilities are endless:
- Orange zest or lemon zest for a citrusy twist
- Dark chocolate chunks instead of chips for deeper flavor
- Chopped nuts like walnuts or hazelnuts for texture
- Cinnamon or espresso powder to enhance the chocolate
- Swirl in Nutella or peanut butter for a decadent upgrade
This cake is incredibly forgiving and loves experimentation.
