Greek Yogurt Chocolate Cake with Peanut Butter Chocolate Buttercream Frosting – An airy chocolate cake made with Greek yogurt and topped off with a super creamy peanut butter chocolate buttercream frosting. A chocolate lovers dream!
The last time I shared a chocolate cake recipe with you guys, I noted it was one of my favorite chocolate cakes to date. Well, it was. However, today, I’m adding another chocolate cake to that list of my faves.
Hint: It’s this one. Plus, just to forewarn you, I probably will say that about many more chocolate cake recipes in the future. 😉
- Chocolate cake mix
- Plain Greek yogurt
- Chocolate chips
- Peanut butter
- Chocolate chips
- Whipping cream
- Unsweetened cocoa powder
Chocolate Cake Mix: Any brand or chocolate variety will work. Just be sure to stick with a “standard” size box of cake mix. Anywhere from 15-18 oz is fine.
Plain Greek Yogurt: If desired, this can be replaced with sour cream. However, the nutritional information may be different.
Shortening: I like to use Crisco butter flavored baking sticks in my frosting. Regular shortening will also work.
Eggs: They are going to be divided. You will be using the egg whites and the yolks, but, not together.
Can I Make this Dairy Free?
- There are options to make this dairy free. You can replace the regular plain Greek yogurt with a dairy free version. Full disclosure: I haven’t tried making this with a dairy free yogurt, so, can’t say for certain how it will work out. If you do try it, please let me know! You can also make a dairy free chocolate frosting instead.
How to Make Greek Yogurt Chocolate Cake:
- First, separate your eggs into two bowls. One bowl for egg whites. The other for the egg yolks. Set aside the egg yolks.
- Next, with an electric mixer with whisk attachment, whisk egg whites until foamy. Increase speed slightly and add in 1 TBSP sugar. Continue until stiff peaks form. Set aside beaten egg whites.
- In a clean mixing bowl, beat together remaining cake ingredients until fully combined.
- Then, scoop about 1/4 cup of beaten egg whites and fold them into the batter. Then, take remaining beaten egg whites and again, fold them into the batter. Be sure to fold, not mix.
- Gently fold in your chocolate chips.
- Spread the batter into the prepared pan and bake.
Alternatives to Peanut Butter Frosting:
Don’t want to go with a peanut butter frosting? Check out these alternatives that are just as yummy!
- Dairy Free Chocolate Frosting
- Marshmallow Buttercream Frosting with Marshmallows
- Cream Cheese Frosting
- Greek Yogurt Chocolate Frosting
- Cinnamon Buttercream Frosting
- Chocolate Chip Frosting
More for Chocolate Cake Lovers:
- Oreo Pudding Poke Cake
- Dairy Free Chocolate Cake
- Flourless Chocolate Cake
- Marshmallow Fluff Chocolate Cake
- 1 box, chocolate cake mix
- 2 cups plain Greek yogurt
- 2 eggs, will be divided
- 1 TBSP sugar
- 3/4 cup chocolate chips
- 6 TBSP shortening
- 1/4 cup butter, softened
- 1/4 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cup powdered sugar
- 1 tsp vanilla
- 2-3 TBSP whipping cream
- Preheat oven to 350 degrees. Grease a 9 x 13 baking pan.
- Separate eggs into two different bowls. One bowl for egg whites. The other for the egg yolks. Set aside the egg yolks.
- With an electric mixer with whisk attachment, whisk egg whites until foamy. Increase speed slightly and add in 1 TBSP sugar. Continue until stiff peaks form. Set aside beaten egg whites.
- In a clean mixing bowl, mix together dry cake mix, egg yolks and yogurt. Beat until fully combined.
- Take about 1/4 cup of beaten egg whites and fold them into the batter. Then, take remaining beaten egg whites and again, fold them into the batter. Be sure to fold, not mix.
- Gently fold in chocolate chips.
- Spread batter into prepared pan. Bake for 25--30 minutes or until toothpick inserted comes out clean.
- Let cake cool completely before frosting.
- Beat butter, peanut butter and shortening until fluffy. Add in powdered sugar, cocoa powder and vanilla. Beat to combined. Add in 2 TBSP cream and beat until fluffy. If needed, add in additional cream to achieve desired consistency.
- Frost on cooled cake.
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Amount Per Serving: Calories: 180Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 33mgSodium: 62mgCarbohydrates: 15gFiber: 1gSugar: 13gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate