Sour Cream {Greek Yogurt} Chocolate Cake

Yum, yum and yum.

I’m almost positive that this is my favorite. cake. ever.

I ask Moms (my grandmother) to make it for my birthday every year. It’s so good! I’ve just tweaked it a tiny bit from her recipe to help our waistlines out just a tad. :-D

Last week it in Eliza’s Lamb Cake but paired it with dark chocolate ganache (double the recipe).

If you get anything out of the entire post, you must make this cake and have a slice with a scoop of vanilla frozen yogurt.

Sour Cream Chocolate Cake (Moms’ Original Title for the cake)
………….
Greek Yogurt Chocolate Cake (Updated Title with the addition Greek Yogurt)

………….
Chobani Chocolate Cake (My Title because I like Chobani)

adapted from Sandra Reese A.K.A. Moms

Ingredients

  • 2 sticks of unsalted butter, room temperature
  • 2 cups of natural sugar
  • 2 eggs
  • 4 tablespoons cocoa powder (I like to use Hershey’s Special Dark)
  • 2 teaspoons vanilla extract
  • 1 cup light sour cream or non-fat plain Greek yogurt (I used Chobani)
  • 2 teaspoons baking soda
  • 2 1/2 cups unbleached all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup boiling water

How-To

  1. Preheat oven to 325°.
  2. Grease and flour (or use baking spray with flour) a tube/bundt pan.
  3. Cream the butter and sugar in your stand mixer.
  4. Add the eggs and beat.
  5. Add the cocoa and vanilla, and beat.
  6. Stir together the sour cream/Greek yogurt and baking soda and mix it in.
  7. Sift in the flour and salt, and mix.
  8. Add boiling water (batter will be runny).
  9. Bake for 1 – 1 1/2 hours or until your cake tester comes out clean.

Better Than Sex Icing

adapted from Sandra Reese A.K.A. Moms

Ingredients

  • 1 cup sugar
  • 1 stick of unsalted butter
  • 1/3 cup low fat 2% evaporated milk
  • 1/2 cup semi sweet or dark chocolate chips

How-To

  1. In a small saucepan on medium heat, combine the sugar, butter and evaporated milk.
  2. Bring this mixture to a boil and cook for 1 minute, stirring constantly.
  3. Remove it from the heat and stir in the chocolate chips.
  4. Continue to stir until the chocolate chips are completely melted.
  5. Spread on the cake when the icing is slightly cooled.

 


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24 comments

  1. I’ve been trying many cake recipes lately that originally call for sour cream and I also use Chobani Greek Yogurt instead of sour cream. Anyway to make dessert healthier is good to me! I also sometimes use the yogurt in place of sour cream on taco’s and such. Tastes almost the same to me!

  2. Caroline – I made this cake for dessert for our Easter dinner and it was absolutely DIVINE! Hands down the best chocolate cake I’ve ever had. Thanks for the fabulous recipe and keep up the excellent work!

  3. Found this recipe totally by accident as I was researching using greek yogurt in place of sour cream in a cake recipe. I looked at the cake pictures (frosted) and said, “That’s Mama’s birthday cake!” I’ve never seen a cake with the granular fudgy frosting except for the one we make traditionally as a birthday cake. My mom has been gone since 2002, but it’s the only cake she would eat. The only difference is that she used the Duncan Hines butter recipe cake mix – and then made the “Sock It To Me” cake recipe on the side of the box. Only she didn’t do the streusel part. It makes a quick sour cream pound cake, and then we put the fudge icing on top. I’m hoping I can alter the recipe to use 1 cup of greek yogurt (what a fabulous discovery!) instead of 1 cup of sour cream. Especially since I double the recipe. Thanks so much for sharing this. For MY birthday I want the chocolate cake, and the chocolate icing. :-)

    1. Aww…I’m so glad you found it, Kristin! It is my absolute favorite cake that my grandma makes. So good! I hope you have a happy birthday and that your chocolate cake with chocolate icing is incredible! :-)

  4. um: no offense, but this cake is not the best cake I have ever made: It depends heavily on the frosting and possibly icecream and the texture is not at all delicate or super chocolate-y. I added choc chips which made it the saving grace for the kids.

    1. Thank you for trying it Janette. I guess it’s all in personal opinion. This is just the cake I grew up having for every birthday party, made by my grandmother. It’s what I know and what I love. But, again, I appreciate you trying it…and I’m glad your kids liked it with chocolate chips, that was a good idea. :-)

  5. Hi, I wanted to know that adding Greek yogurt to your cake batter does what to the cake? And what cake flavors is the yogurt mostly used in? Looking forward to your reply. Thanks.

    1. The yogurt makes the cake moist. You can also use sour cream instead of yogurt, too. As for cake flavors, I’ve made all different types of cakes with yogurt. Nothing like squeezing some protein and probiotics into a cake! ;-) I hope that helps!

  6. Hi! I stumbled upon this recipe when looking for a way to use up mocha flavored greek yogurt that was almost past its best before. For anyone that’s wondering, I didn’t have a bundt pan, so I used a regular 9×13 and I took it out 10 minutes early. Right now I’m letting it cool, but that’s getting more difficult as the phenomenal smell fills my house. Thanks for what already seems like a great recipe, without having even tasted it :)

  7. I am actually in the process of baking this cake right now! The pictures of it looked so good, so I had to try it. Thank you so much for posting your recipe!

  8. I made this cake today (with a different icing) for my dad for father’s day. I made it with all organic ingredients and I liked the inclusion of greek yogurt (I used a 6oz container of greek yogurt and 2oz of sour cream I already had so I didn’t have to buy two containers). I made this in two 9″ cake pans for a layered cake and didn’t check it before 1:30 to see if it was done. Sadly, it was over-cooked. I don’t know how much earlier I should have taken it out, but if I make it again (which I would if I had the occasion to do so for), I would definitely start checking it around 1 hour to be sure it stays moist!

    1. Thanks for letting me know Melissa! I guess all ovens are different, so I adjusted the cook time accordingly. :-)

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