3-Ingredient Chocolate Cake

This 3-Ingredient Chocolate Cake is rich, moist, and incredibly easy to make. With just chocolate cake mix, eggs, and Greek yogurt, you can have a soft, chocolatey homemade-style cake in the oven in only a few minutes.

There’s no need to measure flour, cocoa powder, sugar, oil, or butter. The Greek yogurt adds moisture and richness, while the eggs give the cake structure and the boxed mix keeps preparation quick and reliable. It’s the perfect easy dessert for busy weeknights, last-minute gatherings, birthdays, or whenever a chocolate craving hits.

Recipe Details

Prep Time: 5 minutes
Bake Time: 28–35 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 10 minutes
Servings: 12
Course: Dessert
Cuisine: American
Method: Baking
Difficulty: Easy

Ingredients

• 1 box (15.25 ounces) chocolate cake mix
• 1 cup plain Greek yogurt
• 3 large eggs

That’s it! You only need three ingredients for the basic chocolate cake.

Instructions

1. Preheat the Oven

Preheat your oven to 350°F.

Grease a 9×13-inch baking pan with nonstick cooking spray.

For easier removal, you can also line the pan with parchment paper and lightly grease the parchment.

2. Combine the Eggs and Greek Yogurt

Add the eggs and Greek yogurt to a large mixing bowl.

Whisk until smooth and thoroughly combined.

Using room-temperature eggs can make the ingredients easier to mix.

3. Add the Chocolate Cake Mix

Add the dry chocolate cake mix directly to the bowl.

Don’t prepare the cake mix according to the directions on the box. You won’t need the water or oil listed there.

4. Mix the Batter

Use an electric mixer on low speed to combine the ingredients.

Once the dry mix is mostly incorporated, increase to medium speed and mix just until the batter is smooth.

Scrape the sides and bottom of the bowl with a rubber spatula as needed.

Avoid excessive mixing.

The batter may be thicker than traditional boxed cake batter. That’s normal.

5. Fill the Pan

Spread the chocolate cake batter evenly into the prepared 9×13-inch pan.

Use a spatula to smooth the surface.

6. Bake

Bake at 350°F for approximately 28–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Begin checking the cake toward the lower end of the baking time because ovens and baking pans can vary.

Avoid overbaking, as this can make the cake dry.

7. Cool

Remove the cake from the oven and place the pan on a wire rack.

Allow the cake to cool completely before slicing or adding any optional toppings.

Serve as-is or dress it up with powdered sugar, berries, whipped cream, or chocolate frosting.

Tips for the Best 3-Ingredient Chocolate Cake

Use the cake mix dry. Don’t follow the ingredient instructions printed on the box. The cake mix goes directly into your mixing bowl.

Use plain Greek yogurt. Full-fat or 2% Greek yogurt will generally provide a richer texture than nonfat yogurt.

Don’t overmix. Mix only until the batter is smooth and the dry cake mix has been incorporated.

Don’t worry about thick batter. Because this recipe doesn’t use the water and oil normally added to boxed cake mix, the batter may be noticeably thicker.

Don’t overbake. Chocolate cake can dry out quickly. Check it early and remove it once a toothpick shows no wet batter.

Let it cool before cutting. The cake’s texture will set as it cools, making it easier to slice cleanly.

What Chocolate Cake Mix Should I Use?

A standard 15.25-ounce box of chocolate cake mix works well for this recipe.

Depending on the flavor you prefer, you can try:

• Devil’s food cake mix
• Dark chocolate cake mix
• Milk chocolate cake mix
• Chocolate fudge cake mix

Devil’s food or chocolate fudge cake mix will give the finished cake an especially rich chocolate flavor.

Because formulas vary between brands, the exact texture and nutrition information may differ slightly.

Easy Variations

3-Ingredient Chocolate Chip Cake

Fold 3/4 cup semisweet chocolate chips into the finished batter before baking.

Technically, this turns the recipe into a four-ingredient cake, but it’s an easy way to add even more chocolate flavor.

Chocolate Peanut Butter Cake

Serve individual slices with a drizzle of warmed peanut butter or spread a thin layer of peanut butter frosting over the cooled cake.

Chocolate Strawberry Cake

Top the cooled cake with fresh sliced strawberries and whipped cream.

Chocolate Raspberry Cake

Serve with fresh raspberries and a light dusting of powdered sugar.

Extra-Chocolate Cake

Use chocolate fudge cake mix and add chocolate frosting after the cake has completely cooled.

Birthday Chocolate Cake

Spread your favorite chocolate or vanilla frosting over the cooled cake and finish with colorful sprinkles.

Optional Toppings

The basic cake is delicious on its own, but toppings can easily turn it into a special-occasion dessert.

Try:

• Powdered sugar
• Chocolate frosting
• Whipped cream
• Fresh strawberries
• Fresh raspberries
• Chocolate chips
• Chocolate ganache
• Vanilla ice cream
• Chocolate ice cream
• Caramel sauce
• Chopped toasted nuts

For a simple presentation, dust the completely cooled cake with powdered sugar immediately before serving.

Can I Make Chocolate Cupcakes?

Yes.

Line a standard muffin pan with cupcake liners.

Divide the batter among the cups, filling each approximately two-thirds full.

Bake at 350°F for about 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Cool completely before adding frosting or other toppings.

Baking time can vary depending on the size of your cupcakes and your oven.

Can I Make a Layer Cake?

Yes. You can divide the batter between two greased and parchment-lined 8-inch round cake pans.

Because the batter will be divided into thinner layers, begin checking for doneness earlier than you would for a 9×13-inch cake.

Let the layers cool completely before removing them from the pans and adding frosting.

Keep in mind that this three-ingredient cake can have a slightly different structure from a traditional layer cake, so handle the cooled layers gently.

What to Serve With Chocolate Cake

This easy cake pairs well with:

• Vanilla ice cream
• Fresh strawberries
• Fresh raspberries
• Whipped cream
• Hot coffee
• Cold milk
• Chocolate sauce
• Caramel sauce
• Peanut butter
• Fresh fruit

For an easy dessert, slightly warm an individual slice and serve it with a scoop of vanilla ice cream.

Make-Ahead Instructions

You can bake this chocolate cake one day before serving.

Allow it to cool completely, then cover the pan tightly or transfer the cake to an airtight container.

If you’re planning to frost it, wait until the cake is completely cool.

Storage

Store the completely cooled cake in an airtight container.

Because this cake contains Greek yogurt, for longer storage it’s best to keep it refrigerated.

Refrigerate for up to 5 days.

For a softer texture, allow individual slices to sit at room temperature briefly before serving.

If you add a frosting or topping that requires refrigeration, keep the finished cake refrigerated.

Can You Freeze 3-Ingredient Chocolate Cake?

Yes.

Allow the cake to cool completely before freezing.

Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or freezer bag.

Freeze for up to 3 months.

Thaw overnight in the refrigerator or for a few hours at room temperature.

For best results, freeze the cake before adding whipped cream, fresh fruit, or other perishable toppings.

How to Reheat

If you prefer warm chocolate cake, microwave an individual unfrosted slice for approximately 10–15 seconds.

Be careful not to overheat it, which can make the cake dry.

Serve the warm cake with vanilla ice cream for an especially easy dessert.

Frequently Asked Questions

Can you really make chocolate cake with only three ingredients?

Yes. Boxed chocolate cake mix already contains ingredients such as flour, sugar, cocoa, and leavening. Eggs provide structure, while Greek yogurt adds moisture and richness.

Do I prepare the cake mix according to the box?

No. Add the dry cake mix directly from the package. Don’t add the oil, water, or other ingredients listed in the standard package directions.

What kind of Greek yogurt should I use?

Plain Greek yogurt works best. Full-fat or 2% Greek yogurt generally creates a richer cake, although other varieties may also work.

Can I use flavored Greek yogurt?

You can experiment with vanilla Greek yogurt, but it will add sweetness and vanilla flavor to the cake. Plain yogurt gives you more control over the final flavor.

Why is my batter so thick?

That’s normal for this simplified recipe. The batter contains less added liquid than cake prepared according to typical boxed-mix instructions.

Why did my cake turn out dry?

It was likely baked too long. Begin checking the cake early and remove it once a toothpick inserted in the center no longer shows wet batter.

Can I add chocolate chips?

Absolutely. Fold chocolate chips into the batter before baking, keeping in mind that they make this a four-ingredient recipe.

Can I make cupcakes with this recipe?

Yes. Divide the batter among cupcake liners and bake at 350°F for approximately 18–22 minutes, checking them early for doneness.

Nutrition Information

Approximate nutrition per serving, based on 12 servings:

• Calories: 220
• Protein: 6g
• Carbohydrates: 37g
• Fat: 6g
• Fiber: 2g
• Sugar: 21g
• Sodium: 350mg

Nutrition information is an estimate and can vary significantly depending on the cake mix and Greek yogurt brands used, as well as serving size and optional toppings.

Final Thoughts

3-Ingredient Chocolate Cake is proof that a satisfying chocolate dessert doesn’t need a complicated ingredient list. Chocolate cake mix provides the classic cocoa flavor, Greek yogurt keeps the cake moist and tender, and eggs give it enough structure to slice and serve.

Enjoy it plain for an easy everyday treat, dust it with powdered sugar, or dress it up with chocolate frosting, berries, and whipped cream for a celebration. With only three ingredients and a few minutes of prep, it’s a convenient chocolate cake recipe to keep on hand whenever dessert needs to be simple.