• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Copyright Policy
    • Privacy Policy
  • Surprise Me
  • Recipes
    • By Categories
    • Cake Pan Conversions Calculator
    • Cup – Gram Conversion
    • F.A.Q.
  • Travelogues
    • Travel Map
    • Asia
      • 2014 Ho Chi Minh & Mui Ne, Vietnam (5 days)
      • 2014 East Java, Indonesia (5 days)
      • 2013 Cambodia (7 days)
      • 2012 Taiwan (22 days)
    • Europe
      • 2016 Balkans (25 days)
      • 2016 Switzerland (9 days)
      • 2015 Iceland (22 days)
      • 2015 Denmark (8 days)
      • 2015 Naples and Amalfi Coast, Italy (7 days)
      • 2011 Europe (42 days, 13 countries)
  • Contact

Foodie Baker

Home » Recipes » Sweets » Cake: Everyday » Matcha Yogurt Cake [No-Mixer Required!]

August 13, 2023 Cake: Everyday

Matcha Yogurt Cake [No-Mixer Required!]

Step-by-Step Photos Recipe Comment
Matcha Yogurt Cake with Chocolate Chips

Baking yogurt cakes is one of my favourite ways to use up leftover yogurt. Dotted with little nuggets of chopped dark chocolate, this matcha yogurt cake makes a really delicious breakfast or tea-time snack. And did I mention that no mixer or creaming of butter + sugar is required to make this cake?


Have you ever faced this problem? You reached for a product that is packed in a larger quantity because it’s cheaper. But then you ended up being unable to finish it before its expiry or best before date? I sometimes face this issue with yogurt as I’m the only one eating it at home. But I’m not worried – because I will simply use it in recipes that require sour cream or yogurt.

Matcha Yogurt Cake with Chocolate Chips

I already have a few yogurt cake recipes on the blog, but I really like this matcha yogurt cake variation. 1) It looks so beautiful baked into a tall loaf. 2) The chopped dark chocolate goes surprisingly well with the matcha flavour. Do use a really good-quality fresh matcha powder for a strong and delicious matcha flavour. Some other notes on the recipe:

1) Sift the dry ingredients into a separate bowl and then whisk it well.

Yogurt cakes are easy because no mixer is required and it could be a one-bowl recipe if you sift the dry ingredients directly into the cake batter, but nowadays I prefer to take this additional step to ensure that the raising agents (baking powder and baking soda) are evenly mixed and distributed throughout the dry ingredients and hence batter. If the raising agents are not evenly distributed, you may get an unpleasant metallic taste in some parts of the cake. If you find that your cakes sometimes have an unpleasant metallic taste, switch to an aluminum-free baking powder and take the extra effort to sift and whisk the dry ingredients.

Matcha Yogurt Cake with Chocolate Chips

2) Plain, Greek-Style Yogurt

I am using plain, greek-style yogurt from Farmers Union brand. I personally find this brand more tasty than other brands. This brand’s yogurt is also thicker in consistency. Other yogurt brands seem to be a bit more watery than Farmers Union, so you may have to reduce the amount of yogurt used if your cake is ending up too dense and gummy. If you are using flavoured yogurt – take note to reduce the sugar as flavoured yogurt tends to be packed with sugar.

Matcha Yogurt Cake with Chocolate Chips

For my next attempt, I may incorporate anko (sweetened red bean paste), and sprinkle a little black sesame seeds on the batter before baking for an even more Japanese-inspired taste. I will let you know how it goes…

Here are my other yogurt cake recipes should you be interested, but let’s head to the step-by-step photos and recipe! (:

Step-by-Step Photos

Step (2)Step (3)
1) Melt butter in a small pot over low heat.2) Whisk in sugar…
Step (4)Step (5)
3) …and plain yogurt.4) Whisk in eggs one by one - I accidentally added both eggs in, don't be like me!
Step (7)Step (8)
5) Whisk until eggs are fuly incorporated.6) Add in sifted dry ingredients.
Step (10)Step (13)
7) Fold until no streaks of dry ingredients remain. Make sure you scrape the sides and bottom well to make sure the batter is well-mixed.8) Pour in 1/3 of the cake batter into a lined baking tin.
Step (14)Step (15)
9) Sprinkle in half of the chopped chocolate.10) Add in another 1/3 of the cake batter.
Step (16)Step (17)
11) Sprinkle in remaining chocolate.12) Add in remaining cake batter and smooth the top.
Matcha Yogurt Cake with Chocolate Chips

Bake until a skewer inserted into the centre of the cake comes out clean. Let cool and enjoy with a cup of tea / coffee!


Matcha Yogurt Cake with Chocolate Chips
Print Recipe Pin Recipe

Matcha Yogurt Cake

Dotted with little nuggets of chopped dark chocolate, this matcha yogurt cake makes a really delicious breakfast or tea-time snack. And did I mention that no mixer or creaming of butter + sugar is required to make this cake?
Prep Time30 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr 10 minutes mins
Servings: 0
Makes: 8inch8 x 4inch rectangle

INGREDIENTS
 

Dry Ingredients

  • 170 grams all-purpose flour
  • 30 grams cornstarch
  • 1 teaspoon baking powder, aluminum-free
  • 1/2 teaspoon baking soda
  • 15 g matcha

Wet Ingredients

  • 90 grams unsalted butter
  • 150 grams caster sugar
  • 1/4 tsp salt
  • 225 grams yogurt, plain (non-flavoured); cold from the fridge (see Note 2)
  • 2 eggs, at room temperature

Add-Ins

  • 75 grams dark chocolate, roughly chopped to pieces

INSTRUCTIONS

  • Preheat oven to 170°C conventional / 160°C convectional. Line a 8×4-inch baking tin with parchment paper.
  • Sift flour, cornstarch, baking powder, baking soda and matcha in a bowl to get rid of any lumps. Whisk with a wire whisk for 50 strokes to mix the dry ingredients evenly. (See Note 3)
    170 grams all-purpose flour, 30 grams cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 15 g matcha
  • Cut butter into small cubes and place in a small pot. Place pot over low heat and stir occasionally until butter has melted completely. Remove from heat.
    90 grams unsalted butter
  • Whisk in sugar, salt and yogurt until well-mixed and incorporated. If the mixture is still very hot (which shouldn't be) , set it aside and let it cool to room temperature. This is so that you don't end up with scrambled eggs when you add the eggs in!
    150 grams caster sugar, 225 grams yogurt, 1/4 tsp salt
  • Whisk in the eggs one by one, whisking well until fully incorporated before adding the next egg.
    2 eggs
  • Add in half of the dry ingredients – use a rubber spatula and fold until there are a few streaks of dry ingredients. Add in remaining dry ingredients and fold just until there is no more streak of dry ingredients left. Make sure to scrape the sides and bottom of the bowl while folding to ensure the batter is mixed well, but do not over-mix else you will get a tough cake.
  • Alternate ⅓ cake batter – ½ chocolate chips – ⅓ cake batter – ½ chocolate chips – ⅓ cake batter into the tin. Use a rubber spatula to smoothen the top.
    75 grams dark chocolate
  • Bake the cake for 30 to 40 minutes until a skewer inserted to the centre of the cake comes out with very few crumbs sticking to the skewer. Place cake tin on a wire rack and cool for 15 minutes. Invert the cake out and let cool completely on a wire rack.

NOTES

  1. The recipe is for a 8×4-inch tin which is a more commonly-sized tin; but in my photos I’m using a 8×3-inch tin because I like tall-looking cakes. If you happen to be also using a 8×3-inch tin, the baking time will be around 45 to 55 minutes. If the top is browned but inside is still wet, tent with a foil and bake until the cake is done.
  2. I recommend using greek yogurt but it’s not common in Singapore (and not to mention expensive!) I’m using plain, greek-style yogurt from Farmers Union brand. This brand’s yogurt is thicker in consistency than other plain yogurts. If your attempt resulted in a cake that’s dense or gummy, it may be because your yogurt is too watery. You may have to experiment with reducing the amount of yogurt in the cake.
  3. I nowadays prefer to sift the dry ingredients into a separate bowl and then whisking it to ensure that the raising agents (baking powder and baking soda) are evenly mixed throughout the dry ingredients and hence batter. If the raising agents are not evenly distributed, you may get an unpleasant metallic taste in some parts of the cake.
  4. Just a variation thought: substitute the chocolate chips with some anko (red bean paste) and sprinkle the top with some black sesame seeds before baking!
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

Share the love!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Telegram (Opens in new window)
  • Click to share on WhatsApp (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email a link to a friend (Opens in new window)

Like this:

Like Loading...

Categories: Cake: Everyday Tags: butter, cornstarch, dark chocolate, plain flour, whole egg, yoghurt

Previous Post: « Pan-Fried Tang Yuan (Chinese Glutinous Rice Balls)
Next Post: Marble Cake [egg-separation method] »

Reader Interactions

What are you thinking?Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

logo
Food Advertisements by

Popular on Foodie Baker

My Grandparents' Hokkien Bak Chang (福建咸肉粽 / Glutinous Rice Dumplings)
Stove-Top BBQ Pulled Pork [Bonus Recipe: KFC Coleslaw]
Red Date Longan Tea with Goji Berries
Mom's Chinese Potato and Minced Pork Stew
3-Minute Easy Chocolate Sauce
Stove-Top BBQ Pork Ribs
15-Minutes Mushroom Sauce (for Steaks and Mashed Potatoes)
2-Ingredient Sour Cream Biscuits
ABC Soup
Julia Child's Basic Crêpes Recipe (For Both Savoury and Sweet)

Footer

About Foodie Baker

Hi there! I am Foodie Baker - the baker, the cook, the author, the part-time photographer (my husband X takes most of the travel photos), and pretty much the slave behind Foodie Baker. Welcome and I hope you managed to find something you like. :)

stay connected

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Menu

  • About
  • Recipe Index
  • Cake Pan Conversions Calculator
  • Travelogues

Subscribe via email

Copyright © 2025 Foodie Baker on the Cookd Pro Theme

Scroll Up
%d