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Greek Yogurt Chocolate Cake (Under 1 Hour)

ByCaro Jensen Updated on
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This quick and easy Greek Yogurt Chocolate Cake takes less than 1 hour to make. You only need one bowl and 10 minutes of hands-on prep time to be rewarded with a super fudgy yet oil-free chocolate mud cake in no time. Perfect for afternoon tea or dessert.

A sliced Schokokuchen on a plate. Plates in the back.
Table of contents

According to my impatient family, this is the best chocolate cake recipe because it’s ready in under 1 hour – 50 minutes flat to be precise. Thanks to the Greek yogurt you’ll be able to enjoy a super moist chocolate cake – no vegetable oil such as canola oil needed. Plus it’s made in bowl so clean-up is a breeze.

For more easy chocolate dessert recipes, check out my triple chocolate muffins, cherry and chocolate brownies, and brownie tiramisu.

If you loved this Greek Yogurt Chocolate Cake Recipe or any other recipe on my website, please leave a 🌟 star rating below. Thank you!

A sliced Schokokuchen on a plate. Plates in the back.

Greek Yogurt Chocolate Cake

Caro Jensen
This quick and easy Greek yogurt chocolate cake takes less than 1 hour to make.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Cake
Cuisine American
Servings 12 servings
Calories 269 kcal

Ingredients
 
 

  • 1/2 cup butter softened, unsalted
  • 1 cup sugar
  • 3 eggs room temperature
  • 1 cup Greek yogurt
  • 1 cup all-purpose flour sifted
  • 2 tsp baking powder sifted
  • 1/2 cup cocoa powder sifted
  • 1 pinch salt
  • 3/4 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (180°C) and grease a 9-inch round cake pan with butter or line it with parchment paper.
  • In a large bowl, whisk together 1/2 cup butter and 1 cup sugar until creamy. Add 3 eggs and fully combine them into the mixture while mixing. Slowly add 1 cup Greek yogurt and combine everything until smooth.
    1/2 cup butter, 1 cup sugar, 3 eggs, 1 cup Greek yogurt
  • Add 1 cup all-purpose flour, 2 tsp baking powder, 1 pinch salt and 1/2 cup cocoa powder to the wet mixture. Mix everything until just combined. Do not overmix the cake batter for a tender cake crumb. Slowly fold in 3/4 cup semi-sweet chocolate chips with a large spoon and transfer the batter into the greased cake pan. Smooth the top with a spatula or the back of a large spoon.
    1 cup all-purpose flour, 2 tsp baking powder, 1/2 cup cocoa powder, 1 pinch salt, 3/4 cup semi-sweet chocolate chips
  • Bake the chocolate cake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Room temperature: Use butter and eggs stored at room temperature ingredients for easier mixing and an even texture.
Storage: This moist chocolate cake can typically last in an airtight container or plastic wrap 2-3 days at room temperature, 5-7 days in the refrigerator. For longer storage, freeze slices or the entire cake for up to 3 months.

Nutrition

Calories: 269kcalCarbohydrates: 33gProtein: 6gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 63mgSodium: 159mgPotassium: 171mgFiber: 3gSugar: 21gVitamin A: 302IUCalcium: 79mgIron: 2mg
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Ingredients and substitutions

See the recipe card for full information on ingredients and quantities.

  • Greek yogurt – Full-fat, plain Greek yogurt gives this cake some fudge without weighing it down. You can also use sour cream. Make your own following my Instant Pot Greek yogurt recipe.
  • Cocoa powder – I use Dutch-processed cocoa powder for a rich chocolate flavor but you can also use regular cocoa or raw cacao powder.
  • Chocolate chips – Semi-sweet chocolate chips or drops, or simply a finely cut chocolate bar add extra chocolate flavor and a fudgy bottom to this cake. You can substitute it with milk chocolate for a sweeter taste.
  • Butter – Softened unsalted butter adds richness and moisture to this cake making it extra fudgy.
  • Sugar – Granulated sugar works well for this easy recipe but you can also use castor sugar.
  • Eggs – By using room temperature eggs, the cake benefits from enhanced structure, increased moisture, and improved leavening properties, which contribute to its rise.
  • Flour – All-purpose flour works well for this recipe. You can also substitute it with white spelt flour.
  • Baking powder – This is the key leavening agent for this cake and gives it a fluffy texture.
  • Salt – Omit the salt if you’re using salted butter

Variations

Go nuts: Walnuts, hazelnuts, peanuts, pecans, and almonds work well with chocolate. Add 1/2 cup of chopped nuts or nut butter such as peanut butter to the batter to add texture and crunch to the cake.

Add fruit: Cherries or raspberries work particularly well in a rich chocolate cake. Simply add 1 cup of fresh fruit to the batter. Orange and chocolate are another delicious flavor combination. Add the zest of one orange to the cake batter.

Chocolate loaf or bundt cake: Simply use a loaf or bundt cake tin instead of a round cake tin to make it a chocolate loaf or bundt cake.

Step-by-step photos

See the recipe card for full information on the steps.

Process steps 1-3.
Process steps 4-6.
  1. Add softened butter and sugar to a bowl.
  2. Cream the butter and sugar.
  3. Add the eggs and Greek yogurt.
  4. Add the dry ingredients and combine to a smooth batter.
  5. Gently fold in the chocolate chips.
  6. Pour the batter into a greased baking tin.
A German chocolate cake on a white plate. Powdered sugar is being added.

Serving

I simply add a light dusting of powdered sugar to this delicious cake and serve it while it slightly warm but you can also top the cake with a homemade chocolate frosting or simple chocolate ganache once it has fully cooled. Here are some other topping ideas:

Caro Jensen

Hi, I'm Caro, I help home cooks get confident cooking delicious food from scratch. Let's create restaurant-quality dishes at home and build a from-scratch lifestyle together. I post new recipes here every week but you can connect with me on any of the platforms below. I'd love to hear from you!

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