Greek Yogurt Box Cake Recipe



Pinterest for the win. . . 


It’s all the rage on pinterest right now. This recipe for substituting Greek Yogurt for eggs and oil in a boxed cake mix. It’s so easy, I haven’t even bothered to pin it — it seemed a little too good to be true. Sure, it’s less fat, but it’s going to taste like cardboard… right? 

But then Geo came home from a birthday party last weekend talking about chocolate cake. Easily suggestible? Who me?? And I thought, “What the heck, let’s give this a try.” Which was really code for “I need chocolate cake. I need chocolate cake.” It’s really my mantra, when I think about it. 

I had my doubts, but WOW! The recipe really is easy. And it really is amazing. The cake tastes fantastic. I may or may not have had a slice for breakfast.  It bakes beautifully–even, dense layers–perfect for adding your favorite fillings and frostings. I haven’t tried it cupcake form, so if you do, let me know it turns out. 

And while you won’t need to pin the recipe to remember it, I do have a few pointers that might make it even easier to make! Or at least point you in the right direction. 

  • I used a Pillsbury  Moist Supreme Devil’s Food Cake Mix. And cut my cake into 12 servings. 
  • The recipe calls for 1 cup greek yogurt and 1 cup of water added any boxed cake. I used NON-FAT Greek Yogurt and I increased it by 1/4 cup. The mix is still super thick, you’ll be getting a work-out spreading it in the pans. But one you do, it’s bakes extremely even layers!
  • I used 2 9″ pans and baked my cakes for 25 mins at 350 degrees. Every pin I read said reduce the baking time by 10 minutes and that worked perfectly for me. 
  • I added the water first and then the yogurt. Again, it’s super thick, but I think it’s easier to get it all combined that way. 
  • I totally cheated and used a  canned frosting. I’m lazy, whatever. But this cake is really good enough to eat plain. 

Sometimes, too good to be true turns out to be chocolate cake. Go figure. 


Greek Yogurt Box Cake Recipe

1  cake mix, 1.25 cup of non-fat Greek Yogurt, 1 cup of water. 350 oven for 25 mins in 9″ cake pans. 

Nutritional Info Per Serving:

  • Calories: 109 (add about 150 with frosting)
  • Protein: 3.8
  • Carbs: 29.3 (+20)
  • Fat: 2.5 (+6)



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