Chocolate Yogurt Cake

A county fair winner developed by Julene DeRouchey,      
Kansas Wheat nutrition educator assistant.


2 cups all-purpose flour
1 ½ cups sugar
½ cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
1 cup plain Greek yogurt
3 eggs
2/3 cup canola oil
1 ½ teaspoons vanilla


  1. Preheat oven to 350°F. Prepare two 9-inch cake pans.*
  2. Using electric mixer, combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add yogurt, eggs, oil and vanilla.
  3. Beat at low speed until well mixed, 2-3 minutes.
  4. Divide cake batter evenly between the two prepared cake pans.
  5. Run a knife through the cake batter to eliminate any air bubbles.
  6. Bake 20-25 minutes or until toothpick inserted in the middle comes out clean.
  7. Cool on wire rack for 20 minutes. After the cakes are cooled, carefully flip pans over to remove cake.

To create a four-layer cake:

  1. Use a sharp serrated knife or cake leveler to evenly split the cakes in half.
  2. Place a flat edge cake piece on cake platter.
  3. Spread thin layer of frosting on cake. Top with other half of cake.
  4. Spread another thin layer of frosting on this cake layer. Continue this process until all layers are in place.
  5. Using a circular hand motion, spread frosting evenly all over cake.
  6. Decorate with toasted nuts or as desired.

Kansas Wheat Test Kitchen Note
*Prepare cake pans using baking spray with flour. To create a smooth, even cake surface, trace the baking pans onto a paper towel. Cut out the paper towel circle and place it in the bottom of the cake pans. Then spray with baking spray. Bake as directed above. Gently peel paper towel off after cakes have cooled.

Favorite Chocolate Frosting*

1/3 cup melted shortening
½ cup unsweetened cocoa
¼ teaspoon salt
1/3 cup milk
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
3 ½ cups confectioner’s sugar


  1. Combine melted shortening, cocoa and salt; then add milk, vanilla and almond extracts.
  2. Gradually blend in sugar. Mix until smooth and creamy.
  3. Add more sugar to thicken or milk to thin.

*This recipe makes enough to frost a double-layer chocolate cake. It is recommended to double this recipe for a four-layer cake.