Chocolate Yogurt Cake - a light cake recipe | Not Enough Cinnamon (2024)

FAQs

What does yogurt replace in a cake mix? ›

Yogurt is a good replacement for any soured milk product such as buttermilk or sour cream, but not for eggs. Eggs are used for moisture, structure/binding and leavening in baked goods.

Its creaminess helps keep baked goods moist. Its tanginess imparts a crave-worthy, old-fashioned flavor. Its acidity helps activate baking soda, which can make baked goods fluffy and light.

Baked Goods

Yogurt lends itself beautifully to breads, biscuits, muffins, and cakes, providing a slight tanginess and a light, fluffy texture. You can substitute yogurt for several dairy products like sour cream and kefir in many recipes, or bake up a recipe that specifically uses yogurt.

A pinch of espresso powder or instant coffee will add flavor without damaging the sauce. Keep a jar of instant coffee or espresso powder in the pantry next to the cocoa powder so you'll have it ready to add that next-level flavor boost the next time you're baking a batch of brownies or cake, or any chocolate recipes.

Here are a few substitution ratios to keep in mind: Try cutting the oil in your recipe back by substituting ½ of the amount of oil with ¾ the amount of yogurt. For example, if your recipe lists 1 Cup of Oil, try replacing ½ cup of Oil with ¾ cup of yogurt. Try substituting the butter in your recipe with yogurt.

Coconut milk or coconut cream can be used as a dairy-free alternative to yogurt. They both provide a rich flavor and moisture to baked goods. Use the same amount of coconut milk or coconut cream as yogurt mentioned in the recipe.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

These proteins contribute a fluffy structure to cake or quick breads. So when substituting, just keep in mind: Sour cream = more dense and rich; Greek yogurt = more airy and moist.

Texture:Cakes made with oil tend to be moister and have a more tender crumb. Oil coats the flour proteins better than butter, resulting in a softer texture. Cakes made with butter can have a richer flavor and a slightly firmer texture. Butter contributes to a more traditional and dense cake structure.

Can you use sour cream instead of yogurt in baking? ›

In most cases, plain yogurt or Greek yogurt can be used in place of sour cream—and vice versa. Sour cream will give you a similar texture and tanginess, and swapping sour cream for yogurt is a simple 1-to-1 ratio.

Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

If your homemade chocolate cake has a lackluster taste, you're probably not adding enough salt.

Use extracts and flavorings.

Since extracts are more concentrated, however, they typically create richer, more natural tastes. To experiment with different extracts, consider starting with a cake recipe that already contains vanilla extract.

No one disputes that one of the very best chocolate cake flavour combinations is fruity. If the cake that you're making uses white or milk chocolate and is very sweet, then something more acidic like passion fruit will work brilliantly to balance out the fat and sugar.

Substitute Greek Yogurt for Higher-Fat Ingredients

From traditional comfort foods to fresh baked goods, Greek yogurt can substitute oil and mayonnaise. Oil: Replace oil with Greek yogurt when baking muffins, cakes and even waffles.

Yogurt. Yogurt can be a really good replacement for milk in recipes. As with sour cream, it'll add moisture and flavor, but also a bit of tang. You can stick to a one-to-one replacement, but try to steer clear of flavored yogurt.

It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

If the recipe calls for 1 cup of butter, you can replace it with 1 cup of yogurt. However, yogurt tends to increase the moisture content in a recipe, and as such, bakers suggest only using yogurt in place of recipes that call for 1 cup or less of butter.