Chocolate Yogurt Loaf Cake

Name: Chocolate Yogurt Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 cup granulated sugar; ½ cup plain yogurt; ½ cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; ½ cup boiling water

Highlighted under: Baker’s Delight

I absolutely love this Chocolate Yogurt Loaf Cake for its rich, decadent flavor and moist texture. The yogurt not only enhances the cake's tenderness but also adds a slight tang that beautifully balances the sweetness of the chocolate. It’s incredibly easy to make, and I often whip it up for gatherings or just to satisfy my own chocolate cravings. With ingredients that I usually have on hand, this loaf cake has quickly become a staple in my baking repertoire.

Created by

Celeste Morgan

Last updated on 2026-02-08T06:57:36.084Z

Baking this Chocolate Yogurt Loaf Cake has been one of my greatest pleasures. I discovered that incorporating yogurt into the batter not only makes the cake exceptionally moist but also adds a depth of flavor that’s hard to beat. The process is straightforward, and I usually enjoy it with a cup of coffee while it bakes, filling my kitchen with the most inviting aroma.

One unique tip I’d recommend is to let the cake cool completely before slicing. It might be a challenge to resist, but this waiting period allows the flavors to meld beautifully, resulting in an even more delightful taste experience. Trust me, it’s worth the wait!

Why You'll Love This Recipe
Rich chocolate flavor with a tangy yogurt twist
Incredibly moist texture that keeps it fresh for days
Simple ingredients make it easy to bake anytime

Understanding the Ingredients

The combination of yogurt and oil in this Chocolate Yogurt Loaf Cake not only contributes to its rich flavor but also ensures a moist crumb. The yogurt serves as both a flavor enhancer and a tenderizer due to its acidity, which helps to break down gluten. This results in a cake that remains soft and fluffy for days. If you’d like to experiment, you can substitute the plain yogurt with Greek yogurt for an even denser texture, or a dairy-free yogurt for a vegan variant.

Choosing the right cocoa powder is crucial for achieving the optimal chocolate flavor. Unsweetened cocoa powder is recommended here; however, using Dutch-processed cocoa can yield a milder, smoother taste due to its alkalization process. Just be mindful that using Dutch cocoa may alter the cake's rise due to the neutralization of the baking soda. If you're in a pinch, consider swapping some cocoa powder for melted chocolate, which will add an intense chocolate richness.

Baking Tips and Techniques

When preparing the batter, ensure that the eggs and yogurt are at room temperature to facilitate better mixing and leavening. Cold ingredients can lead to a lumpy batter and uneven baking. I find that allowing them to sit on the counter for about 30 minutes before starting the mixing process often helps. Additionally, whisking the dry ingredients thoroughly before combining with the wet mixtures ensures even distribution of the leavening agents, preventing any unwanted clumps in your final cake.

The baking time can vary depending on your oven and the material of your loaf pan. Glass pans might require slightly longer baking times than metal ones. When checking for doneness, insert a toothpick into the center; it should come out clean with no wet batter attached. If your edges start browning too quickly, you can tent the loaf with aluminum foil in the last 10-15 minutes of baking to prevent over-browning while ensuring the inside cooks through.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 cup granulated sugar
½ cup plain yogurt
½ cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup boiling water

Optional Toppings

Chocolate glaze
Fresh berries
Powdered sugar

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.

Combine Wet Ingredients

In a large bowl, mix the yogurt, sugar, oil, eggs, and vanilla extract until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, alternating with boiling water, until smooth.

Bake

Pour the batter into the prepared loaf pan and bake for 50 minutes, or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Enjoy your Chocolate Yogurt Loaf Cake with a dusting of powdered sugar or drizzled with chocolate glaze.

Pro Tips

For an extra layer of flavor, consider adding chocolate chips or a hint of orange zest to the batter.

Storing and Serving Suggestions

This Chocolate Yogurt Loaf Cake is best when allowed to cool completely before wrapping. For optimal freshness, store it in an airtight container at room temperature for up to three days, or refrigerate for up to a week. If you wish to freeze it, slice the loaf and wrap each slice tightly in plastic wrap, followed by foil, to protect against freezer burn. It can be frozen for up to three months; simply thaw at room temperature when you're ready to enjoy a slice.

Serving this cake warm or at room temperature enhances its rich chocolate flavor. I love drizzling it with a simple chocolate glaze or serving it with a dollop of whipped cream on top. You can also pair it with fresh berries for a delightful contrast of flavors that cuts through the richness of the cake. For an extra touch, consider dusting with powdered sugar or cocoa powder right before serving for an elegant presentation.

Variations to Try

While this recipe shines in its chocolatey glory, you can also take it in a different direction by adding mix-ins such as chocolate chips, nuts, or even a swirl of peanut butter. If you’re feeling adventurous, consider incorporating coffee for a subtle depth to the chocolate flavor – just replace a couple of tablespoons of boiling water with strong brewed coffee. This small tweak can completely transform the taste experience.

For a more festive turn, try adding seasonal spices like cinnamon or nutmeg, which can elevate the cake and make it perfect for special occasions. Another idea is to create a citrus chocolate loaf by adding orange zest to the batter—the brightness of the citrus beautifully complements the richness of the chocolate, offering a delightful contrast that is sure to impress.

Questions About Recipes

→ Can I substitute Greek yogurt for plain yogurt?

Yes, Greek yogurt can be used and will add even more moisture to the cake.

→ How can I store the leftover cake?

Wrap the cake in plastic wrap and store it in an airtight container at room temperature for up to three days.

→ Can I use this recipe to make cupcakes?

Absolutely! This batter works well for cupcakes, just adjust the baking time to about 20-25 minutes.

→ Is it necessary to use boiling water?

Yes, adding boiling water helps to enhance the cocoa flavor and keeps the cake moist.