I can’t believe I’m saying this but this eggless chocolate cake is probably one of the best chocolate cakes I’ve ever had (even better than regular ones that do have eggs!).
It’s super soft and moist, sturdy for layer cakes, and has an intense chocolate flavour. Topped with a delicious chocolate cream cheese frosting, trust me, you will not be disappointed!
How to Make Eggless Chocolate Cake
This cake recipe is similar to a hot milk cake, except there’s no eggs! It’s adapted from my eggless vanilla cake recipe, and comes together in a few quick steps – no mixer required! As always, full quantities of all ingredients and step by step method can be found in the recipe card at the end of the blog post 🙂
Begin by preheating your oven to 150 °C (300°F) with the fan on (see note 1 on recipe card below if you don’t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
Sift together flour, baking powder and salt. Mix together using a whisk and set aside.
In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.
In a microwave safe bowl or jug, combine butter, oil, milk and instant coffee powder. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.
Once hot, add in cocoa powder and stir until dissolved. It’s okay if there are a few little lumps.
By this point your yoghurt/baking soda mixture should be slightly frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.
Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to remove any large air bubbles.
Bake for 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool. Because these cakes have a slight dome, don’t let them cool upside down as the layers may break while they’re still warm.
Assembly
While the cakes are cooling, prepare the chocolate cream cheese frosting.
Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.
Place one cake layer onto your cake stand/serving platter and place a generous amount of frosting on top. Smooth it out with an offset spatula.
Place your next cake layer on top and cover the top and sides with more frosting. You can use a cake scraper to smooth out the sides.
I like to finish off with some piping on the top. I usually use a 1M star piping tip and pipe cupcake swirls around the top edges of the cake. Once done, slice and enjoy!
Moist Eggless Chocolate Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 2½ cups (330 g) flour - regular, all purpose
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (185 g) yoghurt - Greek yoghurt, room temperature
- 2 cups (400 g) white granulated sugar
- 1¼ tbsp vanilla essence/extract
- ½ tsp baking soda
- ½ cup (113 g) unsalted butter
- ⅔ cup (130 g) unflavoured vegetable oil - I use canola
- 1½ cups (360 g) milk
- 2 tsps instant coffee powder
- ¾ cup (77 g) cocoa powder - Dutch processed preferred
Chocolate Cream Cheese Frosting
Instructions
- Preheat oven to 150 °C (300°F) with the fan on (see note 1 if you don't have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).
- Sift together flour, baking powder and salt. Mix together using a whisk and set aside.
- In a large mixing bowl, combine yoghurt, sugar, vanilla and baking soda. Mix until well combined and set aside.
- In a microwave safe bowl or jug, combine butter, oil, milk and instant coffee powder. Heat in the microwave (you can do this over a stovetop if you prefer), until the butter is fully melted and the mixture is hot to the touch.
- Once hot, add in cocoa powder and stir until dissolved. It's okay if there are a few little lumps.
- By this point your yoghurt/baking soda mixture should be slightly frothy. To it add in half of the heated milk mixture and using a whisk mix until combined. Then add in half of your pre-sifted dry ingredients and gently mix with the whisk until just combined. Then add in the remaining milk mixture and gently whisk until just combined. Finish by adding the remaining dry ingredients and gently whisk until just combined. Do not overmix.
- Distribute the batter evenly into the two 8 inch cake tins, and then give the cake tins a light bang on the counter to remove any large air bubbles.
- Bake for 45 minutes, or until a toothpick comes out clean. Let the cakes cool in the cake tins for about 20 minutes, before turning them out onto a wire rack to completely cool. Because these cakes have a slight dome, don't let them cool upside down as the layers may break while they're still warm.
Assembly
- While the cakes are cooling, prepare the chocolate cream cheese frosting.
- Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.
- Place one cake layer onto your cake stand/serving platter and place a generous amount of frosting on top. Smooth it out with an offset spatula.
- Place your next cake layer on top and cover the top and sides with more frosting. You can use a cake scraper to smooth out the sides.
- I like to finish off with some piping on the top. I usually use a 1M star piping tip and pipe cupcake swirls around the top edges of the cake. Once done, slice and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
216 Comments
Hi MK, can I use chocolate ganache instead of chocolate cream cheese for frosting?Thanks.
Hi Melanie 🙂 Yes absolutely! Chocolate ganache would go lovely with this recipe 🙂 enjoy!
Well another great recipe! I love this chocolate cake. This is my third recipe of yours and I love them all. You are making me a great baker thanks
That makes me so so incredibly happy Debbie! Really appreciate the feedback and so happy to hear you’re loving the recipes 😀
Hi,
I’m planning on making this cake with Oreo frosting this weekend. Would it be ok to use homemade yogurt made from full fat milk instead of Greek yogurt?
Hi Sue! 🙂 I believe that should work fine. Enjoy 😀
Hi
I tried this cake yesterday and it was super tasty and moist. First time my chocolate cake cooked perfectly in 45 minutes. Unfortunately, my frosting didn’t come out well, because I used the regular cream cheese – not the firm one. It was runny and I couldn’t cover the cake properly.
Still everyone enjoyed it. Thanks so much for the delicious recipe!!
It’s a must try easy recipe for everyone.
Hi Ceena! 🙂 So happy to hear you enjoyed the recipe! Ahh yes if you use a softer/spreadable cream cheese the frosting won’t be as thick 🙂 you could add some more powdered sugar (though the frosting will be sweeter) or a bit of cornstarch to help thicken it up. For best results though I would recommend using a firm cream cheese 🙂 so glad everyone still loved it 😀
Hi I’ve made this cake numerous of times and my family love it, can I make this into cupcakes ,also can I freeze the cupcakes
Thank you for your recipes , they are lovely
Hi Tracey! So happy to hear your family is loving the recipe 😀 yes you could totally turn these into cupcakes. You would just need to reduce the cooking time (to about 18 mins or so). I haven’t tried freezing this cake as cupcakes before so I’m not too sure sorry, but usually if baked goods are wrapped well (a layer of cling wrap and a layer of foil), and then popped into an airtight container before freezing, they usually freeze well! 🙂
Thank you so much for your feedback Tracey, so happy you’re enjoying the recipes 😀
I made this cake and it turned out excellent, but I noticed that the conversion from grams to cups for the butter is double what it should be. 113g of butter is 1/4 cup or one stick, not 1/2 cup.
Hi Jamie! So happy to hear you loved the recipe 😀 as far as I am aware, 1/2 a US cup (237ml) of butter is 113g 🙂 feel free to double check this and let me know if I’ve gone wrong somewhere, but I am almost 100% certain 🙂
I tried the recipe the taste was amazing, i even made my friends try they too loved it. But, When I was torting my cake it was crumbly and was breaking. It was difficult to layer the cake. Still managed to layer the cake. but was afraid the cake will collapse.
May i know what went wrong??
Hi Rose! So happy to hear you all loved the recipe 🙂 so the crumbliness could be due to a few reasons. Firstly, the batter may need a little more mixing, secondly there may be too much flour in the batter (I would recommend using gram measurements if possible and you haven’t already), and lastly your eggs may be a little small, so sometimes an extra egg can help but this may require a little bit of recipe testing. Hope that helps for next time 🙂
I made the eggless chocolate sponge..can it be coz of the curd i used?
I finally have an amazing chocolate cake recipe!! I substituted yoghurt with sour cream , came out too good and oh so moist!Thank you 😄
Yay! So so happy to hear you loved it Rema 😀
I loved your recipe
But my cakes has a downward dome ( not sure whats it called) i think i know the answer but not sure
Also your eggless vanilla cake is super super gooooooooood i love it
I still have to try try red velvet
You are the best
Hi Manjot! 🙂 So happy to hear you loved the recipe, but so sorry to hear it sunk in the middle! Check out this blog post for some trouble shooting tips 🙂 https://cakesbymk.com/recipe/why-did-my-cake-sink-in-the-middle/
Hope you enjoy the red velvet just as much as the other recipes and thank you so much for all your support 😀
Hey hope you well. Can I use buttermilk to substitute the yoghurt?
Hi Hope! 🙂 I haven’t tried buttermilk as a substitute myself so I’m not too sure sorry! Would love to hear how you go if you decide to try it out 🙂