The word “carton” in the title refers to a 6-ounce yogurt carton, which is used to measure most of the ingredients in this easy-to-assemble cake. Just make sure to rinse and dry the carton before using it to measure out the dry ingredients.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray, for the cake pan
- One 6-ounce carton vanilla yogurt (reserve the carton for measuring other ingredients)
- One 6-ounce carton vegetable oil
- One 6-ounce carton granulated sugar
- 2 large eggs, at room temperature
- Two 6-ounce cartons cake flour
- One 6-ounce carton unsweetened cocoa
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- One 6-ounce carton milk
- One 6-ounce carton mini semisweet chocolate chips
- Two 6-ounce cartons confectioners’ sugar
- 1 1/2 sticks (12 tablespoons) salted butter, softened
- 1/2 teaspoon vanilla extract
- One 6-ounce carton mini semisweet chocolate chips
Instructions
- For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Spray a 10-inch round cake pan with a layer of nonstick cooking spray.
- To a large mixing bowl, add the yogurt, oil and granulated sugar (using the yogurt carton as the measure) and the eggs; beat together with a hand whisk until everything is incorporated and smooth, 1 to 2 minutes.
- Next, add the cake flour and cocoa using the carton as the measure, then the vanilla, baking soda and baking powder; beat together until incorporated, 1 to 2 minutes more. Add the milk and mini chocolate chips (using the carton) and mix until incorporated.
- Pour the batter into the prepared cake pan and bake until a cake tester inserted into the center of the cake comes out clean, 35 to 40 minutes. Let cool in the cake pan for 30 minutes, then remove the cake to a cooling rack and allow it to cool for another 30 minutes.
- For the vanilla buttercream frosting: Add the confectioners’ sugar (measured in the carton), butter and vanilla to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth and creamy, 2 to 3 minutes. Spread over the top of the cooled cake in a thick layer and sprinkle with the mini chocolate chips (measure in the carton).
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 717 |
| Total Fat | 40 g |
| Saturated Fat | 15 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 7 g |
| Sugar | 60 g |
| Protein | 9 g |
| Cholesterol | 64 mg |
| Sodium | 195 mg |
Reviews
What kind of yogurt comes in 6 ounce containers? I can only find 5.3 ounce containers!
This cake was easy and really delicious. I read all the reviews before starting. I couldn’t find a 6oz yogurt so I used a measuring cup that had oz on it. I set my timer for 30 minutes and then cooked it in 5 minute increments until it was done. It passed the Grandchildren test…they all loved it!
I baked this cake for a friend’s birthday and it did not disappoint. It turned moist and I loved the icing. The birthday girl loved it. I will definitely make it again.
I tried this recipe – followed instructions closely but found the cake to be very dense and somewhat dry.
Really easy fast fun and so good. Thank you Ree ❣️
Unsweetened what?
This is a tasty little cake! The only thing I did differently: the chips that go on top of the frosting, I melted them and drizzled it over each piece of cake, as I served them (unless I’m eating a chocolate bar or candy, I’m not a huge fan of eating hard chocolate on my cake—-yeah, I know, weird). Highly recommend—the frosting is DELISH!!!
As with everything Ree makes, delicious and doable
Delicious cake that is ready before the oven is heated. Wondering if anyone has an adaption for a yellow cake.
AMAZING!!!! NOT OVERLY SWEET LOVE IT!