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Yogurt Cake with Chocolate Ganache Frosting

Maren Caruso

Servings: 12

Here’s what every simple container of yogurt aspires to be. Who knew it was so glamorous? Yogurt adds moisture to this dense cake’s crumb and a light tartness that breaks up the richness of the heavenly chocolate ganache frosting.

This recipe is excerpted from Big Buy Cooking.


For the cake

  • 4 oz. (1/2 cup) unsalted butter, softened, more for the pan
  • 9 oz. (2 cups) unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. table salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1-1/2 cups plain yogurt (low-fat or full-fat)
  • 2 tsp. pure vanilla extract

For the ganache frosting

  • 3/4 cup heavy cream
  • 8 oz. semisweet chocolate, broken into small pieces
  • 1 Tbs. light corn syrup

Nutritional Information

  • Nutritional Sample Size 12 servings, using low-fat yogurt
  • Calories (kcal) : 400
  • Fat Calories (kcal): 190
  • Fat (g): 21
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 90
  • Sodium (mg): 240
  • Carbohydrates (g): 49
  • Fiber (g): 2
  • Protein (g): 7


Make the cake

  • Position a rack in the center of the oven and heat the oven to 350°F. Butter a 9-inch cake pan. Line the pan with a piece of parchment paper cut to size.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the sugar and butter on medium speed until smooth and fluffy. Reduce the speed to low, add the eggs, and then add the yogurt and vanilla, scraping down the sides of the bowl as needed. Add the dry ingredients and mix until just incorporated.
  • Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool completely on a rack before turning the cake out of the pan.

Make the frosting and frost the cake

  • Bring the cream to a simmer in a small saucepan over medium heat. Reduce the heat to low, add the chocolate and corn syrup, and whisk until the chocolate is completely melted. Remove from the heat and let cool for 15 minutes. Transfer to a large bowl and refrigerate uncovered, stirring every 30 minutes or so, until it firms to a spreadable texture, about 45 minutes. Transfer the cake to a cake plate. Spread the ganache evenly over the top and sides of the cake with an offset spatula.

Make Ahead Tips

The frosted cake can be refrigerated for up to five days in an airtight cake container (return to room temperature before serving).


Rate or Review

Reviews (5 reviews)

  • susiem | 04/06/2020

    We followed this recipe exactly and it was perfect. A moist but light cake, and not overly sweet. We only used about 2/3 of the frosting.

  • morguene | 05/28/2012

    My rating is based on my variation on this recipe, as I haven't actually tried it as above. But what I did turned out fantastic. I substituted the plain yoghurt for raspberry yoghurt - I had some in the fridge I wanted to use up, added 3/4 cup mini chocolate chips, omitted the frosting altogether and made as cupcakes (with baking time adjusted to 30 mins). Made 18 delicious little snack cakes - perfect for lunches. They were adequately sweet as is with no need for frosting. The raspberry yoghurt added an underlying fruitiness that was nice, and the mini chips gave a nice little bit of chocolate.

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