Chocolate Yogurt Bundt Cake – Light and Delicious

This simple bundt will be your go-to chocolate cake.
Chocolate Yogurt Bundt Cake

Last Updated on May 2, 2020

Chocolate Yogurt Bundt Cake

Chocolate Yogurt Bundt Cake

Chocolate Yogurt Bundt Cake is a favorite in our house because it’s easy and quick to make. It has a rich chocolate flavor enhanced by the yogurt.

Don’t you just love Facebook? This morning, someone posted something about eating chocolate cake for breakfast, and I had to remember making Chocolate Cake with Mocha Frosting, and promising my friend that I would make a cake today.

Low and behold, when I went to my refrigerator, I found no milk and didn’t feel like going out to get any. However, I had a large container of plain, yummy yogurt, and I knew that it would make a really rich cake.

Just a warning, make sure you use Baker’s Joy or some other means of getting your Bundt pan completely greased. This cake likes to stick, and when I make it in a regular cake pan, I always use parchment paper. Alas, you can’t use parchment paper in a Bundt pan, so just make sure you really spray the pan well with the Baker’s Joy.

For yogurt, use plain yogurt. You can use a Greek-style yogurt but you don’t have to. Try to use yogurt that is not very, very sour. Mountain High Yogurt is rich and not too sour. It’s our favorite for this cake.


mise en place

Mise en Place


Chocolate Yogurt Bundt Cake

This simple bundt will be your go-to chocolate cake.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Newsletter: 2020-09-30
Servings (slide to adjust): 12 servings
Calories per serving: 316kcal


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • ¾ cup Cocoa
  • 1 tsp instant espresso , or instant coffee
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup plain yogurt
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 cup water, boiling
  • Confectioner's Sugar
Ingredients necessary for the recipe step are in italic.


  • Heat oven to 350°F. Grease and flour a Bundt pan. I recommend using Baker's Joy spray..
  • Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, yogurt, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
  • Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Dust with confectioner's sugar.



You will not taste the coffee, it just gives the chocolate more flavor.


Calories: 316kcalCarbohydrates: 53gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 23mgSodium: 417mgPotassium: 141mgFiber: 2gSugar: 36g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!


Bookmark the permalink.

About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

2 Responses to Chocolate Yogurt Bundt Cake – Light and Delicious

  1. Pingback: German Chocolate Velvet Cake for a Celebration - The Good Plate

  2. Pingback: Chocolate Praline Scones - The Good Plate