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Yogurt Chocolate Cake

"This is a great chocolate cake made with yogurt. My boyfriend loves it and can't stop eating it. I hope you enjoy it too."
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1 h servings 335 cals
Original recipe yields 12 servings (1 - 9 inch square pan)


  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 101 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan. Sift together the flour and baking powder. Set aside.
  2. In a large bowl combine together yogurt, sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Beat in flour mixture until smooth.
  3. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  4. To make the Frosting: In a medium bowl combine the melted chocolate and sweetened condensed milk. Beat for 2 minutes. Pour in 3 tablespoons milk and beat until creamy. Frost cake while still warm.

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Read all reviews 15
  1. 19 Ratings

Most helpful positive review

A really great tasting cake,yogurt and chocolate fudge make a good combination.

Most helpful critical review

Too dry even though I added 3 tablespoons milk to dough by accident. Cook less?

Most helpful
Most positive
Least positive

A really great tasting cake,yogurt and chocolate fudge make a good combination.

DELICIOUS! I used fat-free yogurt and skim milk to cut down on calories! Also I garnished the cake with strawberry slices covered in chocolate syrup! Definitely a keeper! Thanks! :P

This is good and I did find it nice and moist. I think the people who complained that the cake was dry probably left it too long in the oven. I think it's the sort of cake that can go from moist...

Very moist and tasty. I didn't have a 9" square pan so made it in two round 8" pans. Baked for 25 minutes and it turned out great. Sandwiched the two with chocolate spread. Thanks for the re...

I made these and from suggestions of others, added a few tbsp of milk to the batter. I used plain greek 0% fat yoghurt. I also changed 1/2 cup of flour to 1/2 cup of cocoa powder because I was ...

not really a chocolate cake, so I added some cocoa camino powder...Now its chocolate cake!!! great recipe...I almost always put yogurt in as a substitute wet ingredient....thanks for sharing...

Too dry even though I added 3 tablespoons milk to dough by accident. Cook less?

Really REALLY dry cake. The cake was NOT sweet either. To top it off, the icing was extremely bitter and I'm a HUGE dark chocolate fan. Will only try again with more sugar and milk in cake ba...

Sorry, I found the cake very dry and the frosting not sweet enough