SAEDNEWS: Making a chocolate cake is simple. To decorate it with yogurt, use a sponge cake as the base, then top it with yogurt and fresh seasonal fruits after baking.
Are you looking for a recipe for an irresistibly moist, tender, and flavorful cake that transports you to a dream world of taste and texture with every bite? Using yogurt in cake batter is the secret to achieving a uniquely soft, slightly tangy, and sweet cake that stands out from the rest. In this article, we share the most complete and optimized method for making a moist yogurt cake, along with all the essential tips and tricks for achieving a café-quality result.
This recipe is not only simple and accessible for beginners, but it also offers advanced tips for professionals aiming for a flawless, bakery-worthy cake.
Using yogurt in cake batter goes beyond simply substituting milk. The acidity in yogurt helps relax the gluten in flour, resulting in a cake that is surprisingly soft and velvety. Additionally, the fat content in yogurt helps retain moisture during baking, preventing dryness. This combination delivers a cake with longer shelf life and a richer, more satisfying taste.
This recipe is suitable for a 20–23 cm (8–9 inch) round cake pan.
For the cake:
Eggs: 3 (at room temperature)
Sugar: 1 cup
Full-fat, sweet yogurt: 1 cup (at room temperature)
Vegetable oil: ½ cup
All-purpose pastry flour: 2 cups
High-quality cocoa powder: 4 tablespoons
Baking powder: 2 teaspoons
Vanilla extract: ½ teaspoon
For the chocolate sauce:
Milk: 1 cup
Sugar: ½ cup
Vegetable oil: ¼ cup
Cocoa powder: 2 tablespoons
Step 1: Preheat and prepare the pan
Preheat your oven to 180°C (350°F). Grease the bottom of your pan with butter or oil, then dust with flour or line with parchment paper.
Sift together the flour, cocoa powder, and baking powder at least twice to aerate the flour, ensuring a lighter, fluffier cake.
Step 2: Prepare the batter
In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on high speed for 5–7 minutes until pale, voluminous, and ribbon-like. This step is key for a light, airy cake.
Add the oil and yogurt, mixing on low speed for just one minute until combined. Avoid overmixing.
Add the dry ingredients in three stages, folding gently with a spatula or whisk until just combined. Overmixing at this stage will make the cake dense.
Step 3: Bake the cake
Pour the batter into the prepared pan and smooth the surface. Bake for 40–45 minutes on the middle rack.
After 35 minutes, test the center with a toothpick or skewer. If it comes out clean, the cake is done. If not, bake for an additional 5–10 minutes.
Step 4: Prepare the sauce and serve
About 10 minutes before the cake is done, prepare the chocolate sauce. In a small saucepan, combine milk, sugar, oil, and cocoa powder over low heat. Stir constantly until the sugar dissolves and the sauce thickens slightly—no need to boil.
Once the cake is out of the oven, let it cool for about 5 minutes, then poke multiple holes in the surface with a toothpick or fork. Pour the warm chocolate sauce evenly over the hot cake, allowing it to soak in.
Let the cake sit at room temperature for at least 2 hours to absorb the sauce fully. For best results, chill for a few hours after it cools.
Room-temperature ingredients: Always use eggs and yogurt at room temperature for a smoother batter and better texture.
Quality cocoa: A good-quality dark cocoa powder directly impacts the cake’s color and flavor.
Sifting flour: Never skip this step—it keeps the flour light and prevents lumps.
Avoid opening the oven: Don’t open the oven for the first 20 minutes, or the cake may collapse.
Flavor variations: For a simple vanilla yogurt cake, omit the cocoa powder and increase vanilla to 1 teaspoon. For the sauce, use milk, sugar, butter, and vanilla.
Why is my cake dry?
Oven temperature too high or overbaking.
Too little liquid (yogurt or oil).
Why didn’t it rise enough?
Old baking powder.
Egg and sugar not beaten enough.
Overmixing after adding flour.
Why didn’t the sauce soak in?
Cake and sauce were not hot enough.
The surface wasn’t properly perforated.
Decorate this cake with pistachio powder, almond slivers, colorful sprinkles, or seasonal fruits. Serve as a chic dessert or a delightful afternoon treat with tea or coffee. Enjoy!
