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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!
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: European
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the Oven: Set to 350°F (175°C) and grease a cake pan.
  2. Mix Wet Ingredients: In a bowl, whisk together the yogurt, vanilla extract, sugar, and vegetable oil until smooth.
  3. Add Dry Ingredients: Gradually mix in the flour, baking powder, and chocolate chips until fully combined.
  4. 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.
  5. 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.