Mediterranean Soft and Fluffy Chocolate Chip Cake in 5 Minutes
This Mediterranean Soft and Fluffy Chocolate Chip Cake is the kind of everyday dessert that feels special without being complicated. It comes together in just five minutes of mixing, yet bakes into a light, tender cake filled with pockets of warm, melted chocolate. Instead of butter, this recipe uses olive oil and yogurt, giving the cake a subtle Mediterranean touch and keeping it wonderfully moist for days. It’s the perfect solution for busy afternoons, surprise guests, or when you want a homemade sweet without spending hours in the kitchen.
Prep time: 5 minutes
Bake time: 30 minutes
Total time: 35 minutes
Servings: 8 slices
Ingredients
3 large eggs, at room temperature
3/4 cup granulated sugar
1/2 cup plain Greek yogurt
1/2 cup olive oil or light vegetable oil
1 cup milk
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon lemon zest or orange zest
3/4 cup chocolate chips (dark, semi-sweet, or milk)
Instructions
Preheat your oven to 350°F (175°C) and generously grease an 8 or 9-inch round cake pan with oil or butter.
In a large bowl, whisk the eggs and sugar together for 1 to 2 minutes until the mixture looks pale and slightly thick.
Add the Greek yogurt and olive oil, and whisk until smooth and glossy.
Pour in the milk, then stir in the vanilla extract and citrus zest until evenly combined.
In a separate bowl, mix together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet ingredients, stirring just until you no longer see dry patches of flour.
Toss the chocolate chips with a teaspoon of flour, then gently fold them into the batter to help prevent sinking.
Pour the batter into the prepared pan and lightly tap the pan on the counter to release trapped air bubbles.
Bake for 28 to 32 minutes, or until the top turns golden and a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Tips
Use room-temperature eggs to help the batter mix smoothly and rise evenly in the oven.
Whisk the eggs and sugar well to incorporate air, which creates a fluffy texture.
Choose a mild olive oil so it does not overpower the chocolate flavor.
Lightly dusting the pan with flour after greasing ensures an easy release.
Avoid overmixing the batter once flour is added to keep the crumb soft and tender.
Coating the chocolate chips with flour helps keep them suspended throughout the cake.
For a richer chocolate taste, use dark chocolate chips instead of milk chocolate.
Let the cake cool fully before slicing to prevent crumbling.
Store the cake in an airtight container to maintain moisture for up to three days.
Warm each slice slightly before serving for a bakery-fresh texture.
Variations
Add a teaspoon of instant coffee to intensify the chocolate flavor.
Replace lemon zest with orange zest for a warmer citrus aroma.
Mix in chopped walnuts or almonds for added crunch.
Use white chocolate chips for a sweeter, creamier twist.
Add a swirl of peanut butter into the batter for a chocolate-peanut combination.
Fold in 1/2 cup shredded coconut for a tropical Mediterranean feel.
Add a teaspoon of cinnamon for a subtle spiced note.
Top the batter with thin banana slices before baking for extra moisture.
Drizzle the cooled cake with chocolate ganache or a light glaze.
Turn it into muffins by dividing the batter into lined cupcake tins and reducing baking time.
Q & A
Can I make this cake without a mixer?
Yes, a simple whisk and spoon work perfectly for this recipe.
Can I use butter instead of oil?
Yes, substitute with 1/2 cup of melted butter if preferred.
How do I prevent dry cake?
Avoid overbaking and measure flour carefully using the spoon-and-level method.
Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking.
Can I reduce the sugar?
Yes, you can cut the sugar by up to one-third with minimal texture changes.
Why did my chocolate chips sink?
This usually happens if they were not coated in flour or the batter was too thin.
Can I use plant-based milk?
Yes, almond, oat, or soy milk work very well.
Does this cake freeze well?
Yes, wrap it tightly and freeze for up to one month.
Can I double the recipe?
Yes, use a larger pan and extend the baking time slightly.
Is this cake good for breakfast?
Absolutely, it pairs wonderfully with coffee or tea in the morning.
Nutrition
(Per Slice, Approximate)
Calories: 320
Protein: 6g
Carbohydrates: 40g
Fat: 16g
Fiber: 1.5g
Sugar: 22g
Sodium: 190mg
Conclusion
Mediterranean Soft and Fluffy Chocolate Chip Cake in 5 Minutes is a reliable, quick recipe that delivers big flavor with very little effort. The olive oil and yogurt keep the texture soft and moist, while the chocolate chips add richness and sweetness in every bite. Whether you serve it plain, dusted with sugar, or dressed up with a glaze, this cake fits any occasion. It’s the kind of simple, comforting dessert you’ll come back to again and again when you want something homemade, fluffy, and full of chocolate goodness.