This Greek Yogurt Snack Cake is delicious and easy to make — a definite kid favorite.
You’ll Love This Snack Cake!
A reader recently asked if my popular Greek Yogurt Chocolate Chip Muffins could be baked in a cake pan. I gave it a try and turned the muffin recipe into an 8×8 snack cake — and it was an instant hit.
The ingredients are almost the same as the muffins, but baking it in a square pan makes it easy to slice into snack-sized squares. My kids thought they were getting dessert for snack time and couldn’t get enough.
Ingredients & Notes
This recipe is simple and uses pantry staples. Below are the ingredients and a few substitution ideas if needed.
- Plain full-fat Greek yogurt: use unsweetened Greek yogurt.
- Unsalted butter: you can swap coconut oil if preferred.
- Eggs
- Vanilla extract
- Salt, baking powder, baking soda
- Maple syrup: use pure maple syrup, not pancake syrup.
- All-purpose flour: whole wheat pastry flour works as a substitute.
- Mini chocolate chips
How To Make Greek Yogurt Snack Cake
Step one: In a bowl whisk together the dry ingredients — flour, salt, baking soda, and baking powder.
Step two: In another bowl whisk together the Greek yogurt, maple syrup, vanilla extract, and melted butter. Whisk in the eggs until combined.
Step three: Add the dry ingredients to the wet and stir until just combined — do not overmix.
Step four: Fold 3/4 cup of the mini chocolate chips into the batter.
Step five: Line an 8×8 baking dish with parchment paper, leaving an overhang to lift the cake out when it’s done.
Step six: Pour the batter into the prepared pan and sprinkle the remaining 1/4 cup of mini chocolate chips over the top.
Step seven: Bake at 350°F (175°C) for 28–32 minutes, or until a toothpick inserted near the center comes out clean.
Step eight: Let the cake cool in the pan for 10 minutes, then lift it out using the parchment overhang. When cool enough to handle, cut into 12 squares.
Joy’s Tip
I cut the cake into 12 squares — they’re a great snack-sized portion that still feels like a treat.
I have three boys and everyone loved this cake — even my two-year-old kept asking for “cake” from the fridge until it was gone. I appreciate that this recipe uses more wholesome ingredients that help keep them satisfied compared to many snack options.
Baking with Greek yogurt is one of my favorites: it adds protein and gives baked goods a moist, bouncy texture. I’m already planning to try more flavors of this snack cake.
How to store
Store leftover squares in an airtight container in the refrigerator for 4–5 days, or freeze for 2–3 months.
More Greek Yogurt Recipes
- Mini Chocolate Chip Muffins
- Greek Yogurt Pancake Mini Muffins
- Greek Yogurt Pancakes
- Greek Yogurt Waffles
- Greek Yogurt Banana Muffins
- Greek Yogurt Chocolate Chip Bread
- Carrot Cake Snack Bars
- Greek Yogurt Banana Bread
- Chocolate Snack Cake
- Greek Yogurt Blueberry Muffins
- Healthy Chocolate Muffins
- Greek Yogurt Banana Mini Muffins
- Healthy Chocolate Mini Muffins
- Greek Yogurt Mac & Cheese
Greek Yogurt Snack Cake
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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
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Whisk together the dry ingredients: flour, salt, baking soda, and baking powder.
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In a separate bowl whisk the Greek yogurt, maple syrup, vanilla, and melted butter. Whisk in the eggs until combined.
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Add the dry ingredients to the wet and stir until just combined. Do not overmix.
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Fold ¾ cup of the mini chocolate chips into the batter.
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Line an 8×8 pan with parchment, leaving an overhang.
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Pour the batter into the pan, smooth the top, and sprinkle the remaining ¼ cup chocolate chips on top.
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Bake at 350°F for 28–32 minutes, until a toothpick comes out clean.
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Cool 10 minutes in the pan, lift out using the parchment, and cut into 12 squares once cool enough to handle.
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Allow squares to cool completely and store leftovers in an airtight container in the refrigerator for 4–5 days.
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