There is something truly magical about a dessert that’s rich in flavor yet light on calories, and this Skinny Chocolate Cake Recipe perfectly fits the bill. It’s wonderfully moist and chocolatey without feeling heavy, making it an ideal treat when you want to satisfy your sweet tooth but still keep things on the healthier side. Whether you’re sharing it with friends or indulging on your own, this cake brings a delightful balance of creamy frosting and soft, tender crumb that will have everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this Skinny Chocolate Cake Recipe is carefully chosen to contribute to its decadent taste, smooth texture, and irresistible chocolate color—without any unnecessary extras weighing it down. Using simple, accessible pantry staples ensures that you can whip up this delight anytime with minimal fuss.
- Milk Chocolate Cake Mix (1 box, 15.25 oz): The base that brings that classic chocolate flavor with ease and consistency.
- Chocolate Greek Yogurt (2 containers, 5.3 oz each): Adds moisture and a subtle tang while keeping the cake light and protein-packed.
- Water (1 cup): Ensures the batter is the perfect consistency for a tender crumb.
- 1% Milk (1 cup): Combines with pudding mix to create a creamy, luscious frosting base.
- Sugar-Free Chocolate Instant Pudding Mix (1 box, 1.4 oz): Provides thick texture for the frosting without added sugars.
- Vanilla Extract (1 teaspoon): Enhances the overall chocolate flavor with warm, sweet notes.
- Lite Cool Whip (1 tub, 8 oz, thawed): Whipped topping that lightens and smooths out the frosting, making it dreamy but low in calories.
How to Make Skinny Chocolate Cake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish to ensure the cake releases easily after baking. This foundational step sets you up for baking success and ensures your edges won’t stick.
Step 2: Mix the Batter
In a large mixing bowl, combine the dry milk chocolate cake mix, the chocolate Greek yogurt, and water. Stir everything together for 1 to 2 minutes until the batter is smooth and free of lumps. The Greek yogurt is the secret ingredient here, lending the cake moisture without extra fat, which is key in keeping it skinny.
Step 3: Bake the Cake
Pour the evenly mixed batter into your prepared dish. Place it in the oven and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick in the center—when it comes out clean, your cake is perfectly baked. The warm aroma of chocolate will start filling your kitchen, making it hard to wait!
Step 4: Cool Completely
Once out of the oven, allow the cake to cool fully. This step is essential because frosting absorbs better on a cooled surface, preventing it from melting or sliding off.
Step 5: Whip Up the Frosting
In a medium bowl, whisk together the 1% milk, sugar-free chocolate instant pudding mix, and vanilla extract for 1 to 2 minutes until the mixture thickens. This creates a rich and creamy base without excess sugar that usually profiles traditional frosting.
Step 6: Fold in Lite Cool Whip
Gently fold in the thawed Lite Cool Whip to the pudding mixture. This makes the frosting light, fluffy, and irresistibly smooth. This clever swap for heavier frostings keeps the cake feeling fresh and not overwhelming.
Step 7: Frost the Cooled Cake
Spread the frosting evenly over the cooled cake using a spatula. If you want precision, a serrated knife edge or offset spatula works beautifully. The frosting will set nicely if you let the cake chill afterward but tastes amazing even right away.
How to Serve Skinny Chocolate Cake Recipe
Garnishes
To elevate presents, try topping the cake with fresh raspberries or sliced strawberries for a vibrant contrast to the rich chocolate. A sprinkle of shaved dark chocolate or a dusting of cocoa powder adds a gourmet touch. These simple garnishes add color, texture, and a hint of freshness.
Side Dishes
Though delightful on its own, this Skinny Chocolate Cake pairs well with a dollop of light whipped cream or a scoop of vanilla frozen yogurt for a fun dessert plate. A cup of freshly brewed coffee or a mint tea makes a comforting counterpoint to the chocolate richness.
Creative Ways to Present
If you’re serving at a party, consider cutting the cake into petite squares and serving on decorative toothpicks as bite-sized treats. Alternatively, layer this cake with fresh fruit slices and whipped topping in a trifle bowl to transform it into an elegant layered dessert. Presentation can make this humble cake shine!
Make Ahead and Storage
Storing Leftovers
This Skinny Chocolate Cake Recipe keeps well in the refrigerator for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. Keeping it chilled actually enhances the frosting’s texture and keeps the cake moist.
Freezing
If you want to keep this cake longer, slice it before freezing and wrap individual pieces in plastic wrap and foil, then place them in a freezer bag. It freezes beautifully for up to 3 months and thaws quickly to preserve its moist and tender texture.
Reheating
To enjoy leftovers, bring slices to room temperature or warm very gently in a microwave for 10 to 15 seconds. Avoid overheating as it could dry out the texture, but even slightly warmed, this cake tastes like a fresh-baked delight.
FAQs
Can I use a different cake mix for the Skinny Chocolate Cake Recipe?
Absolutely! While the milk chocolate cake mix delivers a classic flavor, you can use dark chocolate or even devil’s food cake mix for a richer twist. Just be mindful of the sweetness levels and adjust frosting accordingly.
Is it possible to make this cake dairy-free?
Yes! Swap the milk and Greek yogurt for plant-based alternatives like almond or oat milk and dairy-free yogurt. Choose a dairy-free whipped topping to keep the frosting luscious and light.
How skinny is this chocolate cake compared to traditional recipes?
By incorporating Greek yogurt and sugar-free pudding and using Lite Cool Whip instead of heavy frostings, this version significantly reduces fat and calories, making it a healthier dessert without skimping on flavor.
Can I bake this cake in a different pan size?
You can, but baking time might vary. A 9×9-inch pan will yield thicker cake layers that need a longer bake time, while larger pans bake faster but produce thinner cakes. Keep an eye on the toothpick test!
Does this cake freeze well after frosting?
Yes, freezing the frosted cake is possible, but for best results, freeze it uncovered so the frosting firms up first, then wrap it tightly to prevent freezer burn. Thaw in the fridge overnight before serving.
Final Thoughts
This Skinny Chocolate Cake Recipe is truly the best of both worlds: indulgently chocolatey yet light enough to enjoy without guilt. It’s one of those desserts you’ll want to keep forever in your repertoire because it brings joy with every bite and is so easy to throw together. Give it a try soon and prepare to be amazed at how delicious healthy can be!
Print
Skinny Chocolate Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Skinny Chocolate Cake offers a deliciously moist and rich chocolate flavor with fewer calories, making it a guilt-free indulgence. It combines chocolate cake mix, Greek yogurt, and a sugar-free pudding frosting topped with lite Cool Whip to create a light yet satisfying dessert perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box (15.25 oz) milk chocolate cake mix (dry)
- 2 containers (5.3 oz each) chocolate Greek yogurt
- 1 cup water
Frosting Ingredients
- 1 cup 1% milk
- 1 box (1.4 oz) sugar-free chocolate instant pudding mix
- 1 teaspoon vanilla extract
- 1 tub (8 oz) lite Cool Whip, thawed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare it for the cake batter.
- Mix Cake Batter: In a large bowl, combine the milk chocolate cake mix, chocolate Greek yogurt, and water. Mix thoroughly for 1-2 minutes until the batter is smooth and well combined.
- Bake Cake: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and allow it to cool completely before proceeding to the frosting step to ensure the frosting sets properly.
- Prepare Frosting: In a bowl, whisk together the 1% milk, sugar-free chocolate instant pudding mix, and vanilla extract. Whisk for 1-2 minutes until the mixture thickens.
- Incorporate Cool Whip: Gently fold the thawed lite Cool Whip into the thickened pudding mixture until smooth and evenly blended, creating a light frosting.
- Frost the Cake: Spread the frosting evenly over the cooled cake for a smooth, creamy finish.
- Serve or Chill: Serve the cake immediately for a soft texture or chill it in the refrigerator for a few hours if you prefer a firmer frosting.
Notes
- Ensure the cake is completely cooled before frosting to prevent melting or sliding of the frosting.
- Chilling the cake after frosting increases firmness and enhances flavor melding.
- You can substitute chocolate Greek yogurt with plain Greek yogurt plus cocoa powder if preferred.
- This cake is a great option for a lighter dessert but still satisfies chocolate cravings.
