Greek Yogurt Snack Cake
on Feb 24, 2025
This Greek Yogurt Snack Cake is so yummy and simple to make! Guaranteed to be a favorite recipe with your kids.
You’ll Love This Snack Cake!
A few weeks ago I got a comment on my reader favorite Greek Yogurt Chocolate Chip Muffins asking me if I thought they could be made in a cake pan.
Well you know I had to find out! What a great idea she had and that comment is what inspired me to make what I am calling snack cake.
This recipe is made with almost all of the same ingredients as my popular greek yogurt muffins, but baked in an 8 by 8 pan instead.
My kids were obsessed with these and thought I was letting them eat dessert for a snack. These were a win all around!
Ingredients & Notes
This recipe is easy to make and uses lots of pantry staples that you may already have on hand! Here are the ingredients you will need and a few substitutions you can use if you need to.
- Plain full fat greek yogurt: you want the unsweetened variety.
- Unsalted butter: feel free to swap this for coconut oil if you want!
- Eggs
- Vanilla extract
- Salt, baking powder, and baking soda
- Maple syrup: the real stuff, not pancake syrup.
- All-purpose flour: or substitute whole wheat pastry flour.
- Mini chocolate chips
How To Make Greek Yogurt Snack Cake
Step one: Whisk together the flour, salt, baking soda, and baking powder in a mixing bowl.
Step two: In another bowl, whisk together the whole greek yogurt, maple syrup, vanilla extract, and melted butter. Whisk in the eggs.
Step three: Add the dry ingredients to the wet and stir until just combined. Do not over mix the batter.
Step four: Fold in ¾ cup of the mini chocolate chips into the batter.
Step five: Line an 8 by 8 baking dish with parchment paper. Leave enough overhang on the sides to be able to pull it out when it is done.
Step six: Pour the batter into the parchment paper lined pan. Top with the remaining ¼ cup of mini chocolate chips
Step seven: Bake the greek yogurt snack cake at 350 degrees for 28-32 minutes, or until a toothpick inserted comes out clean.
Step eight: Allow the cake to cool for 10 minutes in the pan, then remove it by pulling the parchment paper out. Once it is cool enough, cut it into 12 squares.
Joy’s Tip
I cut the cake into 12 pieces and found them to be the perfect size for snacking! Each one feels like a treat and is a nice big sized portion.
I have three boys and they all loved this recipe! My two year old was opening the fridge begging for “cake” until they were all gone.
I love recipes like this one that are made using more wholesome ingredients that will actually keep them full unlike many snacks.
If you are looking for a fun new snack recipe, give this one a try!
Baking with greek yogurt is one of my favorite things. Not only does it add protein, but it adds the most delicious bouncy moist texture to muffins, breads, and cakes like this one.
I have a feeling we will be eating a lot more cake in our house. I am excited to try more flavors!
How to store
Leftover snack cake can be stored in an airtight bag or container in the refrigerator for 4-5 days, or in the freezer for 2-3 months.
Greek Yogurt Snack Cake
Ingredients
- 1 cup plain full fat greek yogurt
- ¼ cup unsalted butter, melted
- 2 eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup pure maple syrup
- 1 ½ cups all-purpose flour
- 1 cup mini chocolate chips, divided
Instructions
- Whisk together the dry ingredients in a mixing bowl: flour, salt, baking soda, and baking powder.
- In another bowl, whisk together the whole greek yogurt, maple syrup, vanilla extract, and melted butter. Whisk in the eggs until combined.
- Add the dry ingredients to the wet and stir until just combined. Do not over mix.
- Fold ¾ cup of the mini chocolate chips into the batter.
- Line an 8 by 8 baking dish with parchment paper. Leave enough overhang on the sides to be able to pull it out when it is done.
- Pour the batter into the parchment paper lined pan and smooth it out. Top the batter with the remaining ¼ cup of mini chocolate chips on top.
- Bake the snack cake at 350 degrees for 28-32 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool 10 minutes in the pan, then remove it by pulling the parchment paper out. Once it is cool enough, cut it into 12 squares.
- Allow the cake squares to cool completely, then store any leftovers in an airtight container in the refrigerator for 4-5 days.
Made this on a Sunday and there’s one piece left Monday. SO light, ingredients I feel great about, and not to brag but my cake looked just like the picture. That never happens. Now to think of mix-in variations. This batter is perfect.
I am so glad you enjoyed the recipe!