The soft yogurt and cocoa cake is a simple and light dessert, perfect for daily breakfast and snack time. The yogurt makes the batter soft and moist, while the unsweetened cocoa adds that delicious touch that everyone loves. It’s an easy, quick recipe accessible to anyone, ideal when you want to make a dessert without complications. With few ingredients and an intuitive preparation, this soft yogurt and cocoa cake will become one of your favorite go-to recipes.
If you like soft cakes, try the yogurt cake, the 12 tablespoon apple cake, the lemon plumcake, or the cloud Nene bundt cake.
Find among my DESSERTS the one for you!
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OTHER CHOCOLATE DESSERTS
Chocolate Tiramisu
5 Minute Cake with Cream and Chocolate Chips
Chocolate Salami Cake
Creamy Chocolate Cake
Crumble with Jam and White Chocolate
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the yogurt and cocoa cake
- 4 eggs
- 1 3/8 cups all-purpose flour
- 7/8 cup sugar
- 2/3 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup cornstarch
- 1 packet baking powder
- 3/8 cup milk
- 2/3 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 pinch salt
Tools
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- Electric Beaters
- Hand Whisks
- Cake Pan 8.7 inches diameter
Steps for preparing the yogurt and cocoa cake
Start by separating the egg whites from the yolks. Whisk the egg whites with half of the sugar until very stiff. In another bowl, beat the yolks with the remaining sugar until the mixture is light and frothy, then fold in the melted and cooled butter.
Add the plain yogurt, milk, and vanilla extract to the yolks, mixing with a whisk. Then add the sifted flour, unsweetened cocoa, cornstarch, and baking powder, obtaining a smooth and homogeneous batter. This step is crucial for a soft and even yogurt and cocoa cake.
Gently fold in the beaten egg whites in several additions, moving slowly from the bottom up to avoid deflating the mixture. Pour the batter into a previously buttered 8.7-inch cake pan. Bake in a static oven at 356°F for 45-50 minutes, checking doneness with a toothpick.
Once the soft yogurt and cocoa cake has completely cooled, carefully remove it from the pan. Before serving, dust the top with powdered sugar to complete the dessert simply and authentically.
Tips
Room temperature eggs: Egg whites will whip up much easier if they are not cold from the fridge.
Cooled melted butter: Wait for it to cool before adding it, to avoid ruining the yolks.
Oven protection: If the cake darkens on top but still needs to cook, cover it with a sheet of aluminum foil after the first half hour.
Variants
Chocolate chips: You can add a handful on the surface before baking to make it even more delicious.
Greek yogurt: Use it if you prefer an even creamier and more compact texture.
Citrus touch: Grated orange zest pairs beautifully with the taste of unsweetened cocoa.
Storage
Under a dome: The cake keeps very well for 3-4 days if stored under a glass dome or in an airtight cake container.
In a cool place: Keep the dessert in a cool, dry place, away from heat sources, to preserve its natural moisture.
Freezing: If you prefer, you can cut the cake into slices and freeze them. Simply let them thaw at room temperature for a ready breakfast.
Now it’s your turn!
Have you already tried this cake or do you make a different version? I always love to discover how you personalize these simple recipes in your kitchens.
Write me in the comments your results or if you have any questions. I’m curious to know if it will become a classic in your breakfast routine!
Frequently Asked Questions (FAQ)
Can I replace butter with oil?
Yes, you can use 120 g of sunflower oil. The cake will remain very soft, with a slightly more delicate flavor.
Why didn’t the cake rise well?
Make sure to gently fold in the egg whites and never open the oven before at least 30 minutes have passed.
Can I use lactose-free yogurt?
Certainly, the success of the cake and its softness will remain the same.
