Yogurt is often the perfect replacement for sour cream while baking. Wait, it is always the best sour cream replacement. Not only is it healthier but it keeps baked goods moister and more flavorful. We have a perfect example below!
Cake is traditionally made with sour cream, but blogging baker, Bake 5 brings us a new chocolate recipe including…yes, yogurt! It is so good you don’t have to go through the process of frosting it. Just accompany it with a scoop of vanilla ice cream. Give this recipe a go. We assure you you’ll be back for more!
Yogurt Cake Ingredients
1 cup canola oil
1 cup plain yogurt
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder (or dutch-processed, your preference)
2 teaspoons baking soda
1 teaspoon salt
Yogurt Cooking Instructions
Begin by preheating oven to 350 Degrees. Butter three 8″ cake pans and line the bottoms with parchment paper. Butter again. Do not skip this step.
Whisk flour, sugar, cocoa powder, baking soda and salt into a large bowl. Then whisk in oil and yogurt. Follow by gradually beating in water. Add vinegar and vanilla and mix to combine. FInally beat in the eggs until the batter is combined and even consistency. Divide batter between three cake pans.
Bake for approximately 35 minutes or until a toothpick comes out near clean. Cool in pans for 20 minutes then invert them onto a wire rack. Peel off parchment paper and let the cakes cool completely.