Yogurt Cake with Chocolate Chips
Yogurt Cake with Chocolate Chips is one of those recipes that feels effortless yet delivers every time. It is soft, moist, and lightly sweet, with yogurt doing most of the work when it comes to texture. This cake does not rely on heavy frosting or complicated steps. Instead, it lets simple ingredients shine, with chocolate chips scattered throughout for little bursts of richness in every bite. It is the kind of cake you can make for a quick dessert, pack into lunchboxes, or serve with coffee when guests drop by. Easy enough for beginners and reliable enough for experienced bakers, this cake quickly earns a permanent spot in your recipe rotation.
Prep Time: 15 minutes
Baking Time: 40–45 minutes
Cooling Time: 15 minutes
Total Time: About 1 hour 15 minutes
Ingredients
All-purpose flour: 2 cups
Baking powder: 2 teaspoons
Baking soda: 1/2 teaspoon
Salt: 1/2 teaspoon
Plain yogurt (full-fat or Greek): 1 cup
Granulated sugar: 3/4 cup
Eggs: 2 large, room temperature
Vegetable oil or melted butter: 1/2 cup
Vanilla extract: 2 teaspoons
Chocolate chips (semi-sweet or dark): 3/4 cup
Instructions
Preheat the oven to 175°C (350°F) and grease a 9-inch round or loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, combine yogurt and sugar and mix until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in oil or melted butter and vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
Toss chocolate chips with a tablespoon of flour to prevent sinking.
Fold the chocolate chips into the batter evenly.
Pour the batter into the prepared pan and smooth the top.
Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
Tips
Use plain yogurt, not sweetened, to control sugar levels.
Full-fat yogurt gives the softest texture.
Do not overmix once flour is added.
Bring eggs to room temperature for even baking.
Tossing chips in flour helps them stay suspended.
Check doneness near the center of the cake.
Let the cake cool before slicing for clean cuts.
Line the pan with parchment for easy release.
Store covered to keep the cake moist.
Reheat slices briefly for a fresh-baked feel.
Variations
Lemon yogurt cake: Add lemon zest to the batter.
Orange chocolate chip: Add orange zest for brightness.
Marble cake: Swirl cocoa powder into half the batter.
Nutty version: Add chopped walnuts or almonds.
Healthier twist: Replace some flour with whole wheat flour.
Dairy-free: Use plant-based yogurt and dairy-free chips.
Berry yogurt cake: Add blueberries or raspberries.
Spiced version: Add cinnamon or cardamom.
Mini cakes: Bake in muffin tins for shorter time.
Glazed cake: Drizzle with a simple yogurt glaze.
Q&A
Can I use flavored yogurt?
Yes, but reduce added sugar slightly.
Why is my cake dense?
Overmixing or expired leavening can cause this.
Can I freeze this cake?
Yes, wrap slices tightly and freeze up to 2 months.
What chocolate works best?
Semi-sweet or dark chips balance sweetness well.
Can I use olive oil?
Yes, a mild olive oil works nicely.
How do I keep it moist?
Store it well covered and avoid overbaking.
Can I make it egg-free?
Use a yogurt and flax egg substitute.
What pan is best?
Loaf or round pans both work well.
Can I reduce sugar?
Yes, reduce slightly without affecting texture much.
Is this good for kids?
Yes, it is soft, mild, and chocolatey.
Nutrition
(Approximate per Slice)
Calories: 300–330
Protein: 6 g
Fat: 14 g
Carbohydrates: 38 g
Sugar: 22 g
Moist, balanced, and satisfying
Conclusion
Yogurt Cake with Chocolate Chips is a dependable, everyday cake that never feels boring. The yogurt keeps it soft and tender, while the chocolate chips add just enough indulgence. It is easy to make, easy to customize, and perfect for almost any occasion. Whether you enjoy it plain, warm, or dressed up with a glaze, this cake delivers comfort and simplicity in every slice.