6-Pot Yogurt & Chocolate Chip Cake – The Foolproof Recipe That Will Melt in Your Mouth
This 6-Pot Yogurt & Chocolate Chip Cake is the easiest, fluffiest, and most delicious cake you’ll ever make! Using a simple yogurt pot as a measuring guide, this foolproof recipe comes together in minutes with no need for scales or measuring cups. The result? A perfectly moist cake, lightly sweetened with vanilla and packed with melty chocolate chips. Perfect for breakfast, dessert, or a quick snack, this cake will melt in your mouth!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
Ingredients
Scale
- 1 pot of yogurt (about 125–150 g)
- 1 teaspoon vanilla extract
- 1 pot of sugar (about 125–150 g)
- 1 pot of vegetable oil (about 125–150 ml)
- 3 pots of flour (about 375 g)
- 1 tablespoon baking powder
- 100 g chocolate chips
Instructions
- Preheat the Oven: Set to 350°F (175°C) and grease a cake pan.
- Mix Wet Ingredients: In a bowl, whisk together the yogurt, vanilla extract, sugar, and vegetable oil until smooth.
- Add Dry Ingredients: Gradually mix in the flour, baking powder, and chocolate chips until fully combined.
- Pour & Bake: Pour the batter into a prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve: Let the cake cool before slicing. Enjoy warm or at room temperature!
Notes
- For Extra Moisture: Use full-fat yogurt for the best texture.
- Chocolate Variation: Swap chocolate chips for nuts, dried fruit, or white chocolate chunks.
- Storage Tips: Keep in an airtight container at room temperature for 3 days or refrigerate for up to 5 days.
- Freezing: Slice and freeze for up to 2 months. Thaw overnight before serving.