Chocolate Yogurt Loaf Cake

Name: Chocolate Yogurt Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup unsweetened cocoa powder; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 cup plain yogurt; 1 tsp vanilla extract; Powdered sugar; Chocolate shavings

Highlighted under: Classic Sweet Baking

I love baking, and this Chocolate Yogurt Loaf Cake has become one of my favorite recipes. The unique combination of yogurt and chocolate creates a moist and fluffy cake that is simply irresistible. I often make this loaf for family gatherings or simply to indulge my sweet tooth on weekends. The ingredients are easy to find, and the process is straightforward, making it a go-to recipe for both beginners and seasoned bakers. Trust me, once you try it, you'll want to make it again and again!

Created by

Summer Blake

Last updated on 2026-02-07T20:07:35.548Z

I’ve experimented with various loaf cake recipes, but this Chocolate Yogurt Loaf Cake really stands out. Using yogurt not only adds a delightful tang but also helps keep the cake incredibly moist. I found that incorporating yogurt allows for a rich chocolate flavor without being overly heavy.

One tip I discovered is to let the cake cool completely before slicing. This ensures that it holds its shape and allows the flavors to settle. You can serve it plain or with a dollop of whipped cream, making it versatile for any occasion.

Why You Will Love This Recipe
Rich chocolate flavor paired with creamy yogurt
Incredibly moist and tender texture
Perfect for a cozy dessert or any occasion

Understanding the Ingredients

The key to achieving the rich, chocolatey flavor in this loaf cake lies in using high-quality unsweetened cocoa powder. I recommend opting for a Dutch-processed cocoa for a smoother, more intense chocolate taste. The yogurt not only contributes moisture but also a slight tang that balances the sweetness of the sugar. If you don't have plain yogurt on hand, feel free to substitute with Greek yogurt or sour cream; just be mindful that this may slightly alter the cake's density.

Another crucial component is the butter. Make sure it is softened to room temperature before creaming with the sugar to ensure a light and fluffy texture. If you need a dairy-free option, you can substitute the unsalted butter with a plant-based alternative, such as coconut oil or vegan butter, although this may impart a different flavor profile to the cake.

Baking Techniques for Perfection

To guarantee that your Chocolate Yogurt Loaf Cake rises beautifully, it's essential to properly measure your flour, ideally using the spoon-and-level method. This helps avoid a dense cake due to excess flour. As you combine the dry ingredients with the wet mixture, remember to fold gently to maintain air pockets; overmixing can result in a tough texture.

When you bake the cake, keep an eye on the edges—it should begin to pull away slightly from the sides of the pan, and a toothpick inserted in the center should come out clean or with a few moist crumbs. If you find the top is browning too quickly, tent it with aluminum foil after the first 20 minutes to prevent burning while the center cooks through.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup plain yogurt
1 tsp vanilla extract

For Garnish (optional)

Powdered sugar
Chocolate shavings

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.

Combine Dry Ingredients

In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.

Cream Butter and Sugar

In another bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.

Add Eggs and Yogurt

Add eggs one at a time, mixing well after each addition. Then, add the yogurt and vanilla extract, mixing until smooth.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or top with chocolate shavings if desired.

Pro Tips

For an extra layer of flavor, consider adding chocolate chips or nuts to the batter before baking. This cake pairs wonderfully with fruit for added freshness.

Serving Suggestions

This Chocolate Yogurt Loaf Cake is delightful on its own, but you can elevate it further by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on the side not only add a pop of color but also a refreshing contrast to the rich chocolate flavor.

For a more decadent treat, drizzle a simple ganache made from melted chocolate and cream over the top after the loaf has cooled, allowing it to set for an indulgent presentation. This adds an extra layer of chocolate goodness that is sure to impress guests at any gathering.

Storage and Make-Ahead Tips

If you have leftovers (though it might be hard to resist!), store the cooled loaf in an airtight container at room temperature for up to three days. To maintain moisture, you can wrap it tightly in plastic wrap before placing it in the container. Alternatively, for longer storage, this cake freezes very well. Wrap it tightly in plastic wrap and place it in a freezer-safe bag for up to three months.

When you’re ready to enjoy a slice from the freezer, simply let it thaw at room temperature for a couple of hours. You can also reheat individual slices in the microwave for about 15-20 seconds for a warm treat, which brings back that freshly-baked flavor.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works great and will make the cake even more moist!

→ How should I store the leftover cake?

Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap the cooled loaf in plastic wrap and then aluminum foil before freezing. It’ll last for up to 3 months.

→ What can I pair this cake with?

It pairs deliciously with fresh berries, whipped cream, or even a scoop of vanilla ice cream!