Published: Jul 26, 2024 · Modified: Aug 9, 2024

Easy Yeast Cake Recipe (with Chocolate)

Easy Yeast Cake Recipe (with Chocolate) is an old fashioned cake recipe made with yeast, shortening, and melted chocolate bars. Totally decadent with a brown butter frosting. A little patience is all you need to wait for the yeast to do its magic.

overhead image of easy yeast cake with brown butter frosting.

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Jump To

🛒 What are the ingredients in fresh yeast cake?
Equipment you need to make this recipe
🍽️ How to use yeast in cake?
Types of yeast-leavened cakes:
What to serve with leavened cake:
🫙 Leftover and Storing
📃 Substitutions & Variations
☑️ Lora's Tips for cake recipe with yeast:
❓ FAQ'S
Some other yeast recipes you'll love:
📖 Recipe
Easy Yeast Cake Recipe (with Chocolate)

Originally published in July 2012 and updated for content in July 2024. If you're looking for an easy yeast cake recipe with chocolate that’s perfect for any occasion, this is the one for you. Unlike traditional cakes made with baking powder, this leavened cake uses yeast to achieve a wonderfully soft and fluffy texture.

Whether you choose fresh yeast, dry yeast, or instant yeast, the results are always delightful. Just make sure all your ingredients, especially the butter and eggs, are at room temperature for the best consistency and rise.

Yeast cakes might seem intimidating, but they’re quite simple once you get the hang of it. This recipe proves that a cake with yeast instead of baking powder can be just as light and airy.

The yeast adds a unique depth of flavor and a lovely texture that pairs perfectly with rich chocolate. You’ll be amazed at how a few simple steps can transform basic ingredients into a fresh cake that everyone will love.

If you like this recipe you might like my chocolate crumble cake or my chocolate babka.

image of slice of chocolate cake on a white plate.

💖Why we love This Recipe:

Unique Texture: Using yeast instead of baking powder gives this cake a soft, fluffy texture that’s different from traditional cakes.
Versatile Yeast Options: Whether you have fresh yeast, dry yeast, or instant yeast on hand, this recipe works beautifully with all types.
Depth of Flavor: The yeast adds a subtle, complex flavor that enhances the richness of the chocolate.
Easy Preparation: Despite its sophisticated taste, this yeast cake is straightforward to make with easy-to-follow steps.
Perfect for Any Occasion: This fresh, chocolate-infused cake is perfect for birthdays, holidays, or just because.

The summer months are made for baking with fresh berries and stone fruit, but every once and a while you need a decadent chocolate break. This chocolate yeast cake had the same perfect fluffiness and softness as the fresh apple cake did.

This lovely cake is surely one to bake to impress! I am pretty certain my Hungarian aunt used to make a very similar Hungarian cake when I was growing up.

It has been way too long since I’ve baked with chocolate. I couldn’t wait to try another Red Star Yeast recipe for our baking collaboration. My Fresh Apple Cake was a hit. It has consistently been one of my most visited posts since I wrote about it; I’m thrilled you all liked it as much as we did.

Let's get onto this fabulous chocolate cake!

overhead image of chocolate yeast cake with brown butter frosting.

🛒 What are the ingredients in fresh yeast cake?

Here is all you need to make this delicious cake:

All-purpose flour: Provides structure and body to the cake.
Active Dry Yeast: Acts as the leavening agent, helping the cake rise and giving it a light, fluffy texture.
Brown sugar, firmly packed: Adds sweetness and moisture, contributing to the cake's rich flavor.
Granulated sugar: Adds sweetness and helps to create a tender crumb.
Baking soda: Helps to leaven the cake and ensure it rises properly.
Sea salt: Enhances the flavors of the other ingredients.
Milk: Provides moisture and helps to activate the yeast.
Water: Combined with milk to provide the right consistency and temperature for the batter.
Shortening: Adds moisture and richness, contributing to the cake's tender texture.
Unsweetened chocolate, melted: Adds a deep chocolate flavor to the cake.
Vanilla extract: Adds flavor and enhances the overall taste of the cake.
Eggs: Provide structure, moisture, and richness to the batter.
Frosting:
Unsalted Butter or margarine: Forms the base of the frosting and adds a rich, buttery flavor.
Powdered sugar: Sweetens the frosting and gives it the right consistency.
Milk: Adjusts the consistency of the frosting, making it smooth and spreadable.
Vanilla extract: Adds flavor to the frosting and complements the chocolate cake.

Equipment you need to make this recipe

Mixing bowl: Use whatever large bowl you have on hand to mix the cake ingredients. If you have a hand or stand mixer, it's more convenient, but this could be mixed by hand.
Mixing spoon: If you choose to mix by hand, all you need is a mixing spoon.
Hand or stand mixer: It could be mixed by hand, but use your mixer if you have one.
Bundt pan: I baked my cake in my large bundt pan. I love to see the frosting cascading down the sides of the cake. You can use a 13x9-inch pan if you prefer.

🍽️ How to use yeast in cake?

Here is how to make this chocolate yeast cake (the full recipe is below!):

Step 1: In a large bowl or mixer, combine flour, yeast, brown sugar, sugar, soda and salt; mix well.
Step 2: In saucepan, heat milk and water and mix with flour mixture.
Step 3: Add shortening, chocolate, vanilla and eggs. Blend at low speed until moistened.
Step 4: Pour into bundt pan or 13 x 9-inch pan. Cover; let rise in warm place 30 minutes.
Step 5: Preheat to 350 F. Bake at 350°F for 45 to 50 minutes until top springs back when touched lightly in center.
Step 6: While cake bakes, prep the quick brown butter frosting. Melt butter or margarine until golden brown. Add to a bowl with powdered sugar, milk, and vanilla. Mix until you can spread it.
Step 7: Cool cake completely. Remove from bundt pan onto cake plate and frost with Brown Butter Frosting.

📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!

Types of yeast-leavened cakes:

You may not know that there are various sorts of cakes made with yeast.

Babka:
- Description: A rich, sweet, braided bread originating from Eastern Europe, typically filled with chocolate, cinnamon, or fruit.
- Key Features: Known for its intricate swirls of filling and moist texture.
Kugelhopf (Gugelhupf):
- Description: A traditional cake from the Alsace region, often made with raisins, almonds, and a hint of brandy or rum.
- Key Features: Baked in a distinctive fluted ring mold, resulting in a light, airy texture.
Savarin:
- Description: A French yeast cake soaked in a rum or kirsch syrup, often filled with pastry cream or fruit.
- Key Features: Similar to Baba au Rhum but larger, typically served with whipped cream and fruit.
Panettone:
- Description: An Italian Christmas cake studded with candied fruits and raisins, with a tall, dome-like shape.
- Key Features: Light and airy with a slightly chewy texture, often enjoyed with coffee or sweet wine.
Stollen:
- Description: A German holiday bread filled with dried fruits, nuts, and marzipan, dusted with powdered sugar.
- Key Features: Dense and rich, with a slightly sweet flavor that develops over time.
Bienenstich (Bee Sting Cake):
- Description: A German cake with a yeast dough base, filled with pastry cream and topped with a honey-almond glaze.
- Key Features: The contrast between the crunchy topping and the creamy filling makes it unique.
Hungarian Kolacs:
- Description: A Central European pastry made with a sweet yeast dough, filled with ground walnuts, or poppy seed filling.
- Key Features: Soft and pillowy, often enjoyed as a breakfast treat or dessert.
Brioche:
- Description: A French bread that's sweet enough to be considered a cake, rich in butter and eggs.
- Key Features: Light, fluffy texture with a tender crumb, often used as a base for other desserts.
Danish Kringle:
- Description: A Scandinavian pastry made from a yeast dough, filled with nuts, fruits, or marzipan, and shaped into a pretzel or oval.
- Key Features: Flaky and buttery, with a variety of sweet fillings.
Tsoureki:
- Description: A Greek sweet bread flavored with mahleb and mastic, traditionally made for Easter.
- Key Features: Soft, fragrant, and slightly chewy, often decorated with dyed eggs.

What to serve with leavened cake:

Vanilla Ice Cream: The creamy, cold texture of vanilla ice cream pairs perfectly with the rich, warm chocolate cake.
Fresh Berries: Serve with a mix of fresh strawberries, raspberries, or blueberries for a refreshing contrast and added color.
Whipped Cream: A nice spoonful of lightly sweetened whipped cream can add a light, airy contrast to the dense cake.
Coffee or Espresso: The bold flavors of coffee or espresso complement the rich chocolate and enhance the overall experience.
Fruit Coulis: Drizzle a fruit coulis, such as raspberry or strawberry, over the cake for a sweet and tangy contrast.
Mint Leaves: Garnish with fresh mint leaves to add a refreshing touch and a pop of color.
Caramel Sauce: A drizzle of warm caramel sauce can add a rich, buttery sweetness that pairs well with the chocolate flavor.
Nuts: Sprinkle chopped toasted nuts, like almonds or hazelnuts, over the cake for added crunch and flavor.
Port or Dessert Wine: A glass of port or a sweet dessert wine can enhance the flavors of the cake and provide a luxurious pairing.

🫙 Leftover and Storing

Room Temperature Storage:

Duration: Store the cake at room temperature for up to 2-3 days.
Method: Place the cake in an airtight container or wrap it tightly with plastic wrap to keep it moist and prevent it from drying out.

Refrigeration:

Duration: The cake can be stored in the refrigerator for up to 5-7 days.
Method: Wrap the cake tightly in plastic wrap or place it in an airtight container. Bring the cake to room temperature before serving to enhance its texture and flavor.

Freezing:

Duration: The cake can be frozen for up to 3 months.
Method: Wrap the cake (whole or in slices) tightly in plastic wrap, then wrap in aluminum foil or place in a freezer-safe bag or container. Thaw the cake in the refrigerator overnight and bring to room temperature before serving.

📃 Substitutions & Variations

Variations and Substitutions for Chocolate Yeast Cake Recipe

Flour Substitutions:
- Whole Wheat Flour: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier flavor and additional fiber.
- Gluten-Free Flour Blend: Use a 1:1 gluten-free flour blend to make the cake gluten-free.
Yeast Alternatives:
- Instant Yeast: Substitute active dry yeast with the same amount of instant yeast for a quicker rise time.
- Fresh Yeast: Use fresh yeast, but double the amount to 4 1/2 tsp.
Sweetener Variations:
- Honey or Maple Syrup: Substitute half of the granulated sugar with honey or maple syrup for a different flavor profile.
- Coconut Sugar: Replace brown sugar with coconut sugar for a slightly different sweetness and a hint of caramel flavor.
Fat Substitutions:
- Butter: Use an equal amount of melted butter instead of shortening for a richer flavor.
- Coconut Oil: Substitute shortening with coconut oil for a subtle coconut flavor and a healthier fat alternative.
Dairy Alternatives:
- Almond Milk or Oat Milk: Use plant-based milk like almond milk or oat milk instead of regular milk for a dairy-free option.
- Buttermilk: Substitute milk with buttermilk for a tangier flavor and extra moisture.
Chocolate Variations:
- Dark Chocolate: Use dark chocolate instead of unsweetened chocolate for a more intense chocolate flavor.
- Cocoa Powder: Replace melted chocolate with 3 tablespoons of cocoa powder and an extra tablespoon of shortening.
Flavor Enhancements:
- Coffee: Add 1 tablespoon of instant coffee granules to the batter for a mocha flavor.
- Spices: Add 1 teaspoon of cinnamon or a pinch of cayenne pepper for a unique twist.
Egg Replacements:
- Flax Eggs: For a vegan option, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) to replace regular eggs.
- Applesauce: Use 1/4 cup of unsweetened applesauce per egg as a substitute to keep the cake moist.
Additional Mix-ins:
- Nuts: Fold in 1/2 cup of chopped walnuts or pecans into the batter for added texture and flavor.
- Fruit: Add 1/2 cup of dried cherries or cranberries for a fruity twist.
Frosting Variations:
- Cream Cheese Frosting: Substitute the brown butter frosting with cream cheese frosting for a tangy contrast.
- Ganache: Top the cake with a rich chocolate ganache made from heavy cream and dark chocolate for a luxurious finish.

☑️ Lora's Tips for cake recipe with yeast:

Activate Yeast Properly: Ensure your milk and water mixture is between 120-130°F to properly activate the active dry yeast. Too hot or too cold can prevent proper rising.
Room Temperature Ingredients: Use room temperature eggs, shortening, and other ingredients to ensure a smooth batter and even baking.
Measure Flour Correctly: Use a spoon to scoop the flour into your measuring cup and level it off with a knife to avoid packing it in, which can lead to a dense cake.
Mix Thoroughly: Blend the batter at low speed initially to avoid flour clouds, then mix at medium speed to ensure all ingredients are well combined and the batter is smooth.
Grease Pan Properly: Grease only the bottom of the pan, not the sides, to allow the cake to rise evenly without sticking.
Proper Rising Environment: Allow the cake to rise in a warm, draft-free place. Covering the pan with a clean kitchen towel can help maintain a warm environment.
Check for Doneness: Bake the cake until the top springs back when touched lightly in the center. Use a toothpick test: it should come out clean or with a few crumbs, not wet batter.
Cool Completely: Let the cake cool completely in the pan before removing it. This helps set the structure and makes it easier to handle.
Brown Butter Frosting: For the best flavor, cook the butter or margarine until it’s golden brown and gives off a nutty aroma. Be careful not to burn it.
Frosting Consistency: Adjust the frosting with milk or powdered sugar to achieve the perfect spreading consistency. It should be thick but spreadable.
Storing: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator, but bring it to room temperature before serving for the best texture.
Use Quality Chocolate: Using high-quality unsweetened chocolate will enhance the flavor of the cake. Consider brands known for their rich, smooth chocolate.
Avoid Overmixing: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are incorporated and smooth.
Preheat Oven: Always preheat your oven before baking to ensure even cooking and proper rising of the cake.
Enhance Flavor with Add-ins: Consider adding a teaspoon of instant coffee granules to the batter to enhance the chocolate flavor or a splash of almond extract for a different twist.

❓ FAQ'S

What is special about a yeast-leavened cake?

Gas forms bubbles from the yeast that is proofing your cake batter. With just a little patience to let the fermentation from the yeast take place, you'll have a totally different sort of cake than one made with baking soda or baking powder. It could take an hour or more to rise (this particular cake took about 30 minutes).

Now don't expect a crumbly cake that you get from using baking powder and soda. It is a more firm cake (but it's not a bread!).

What is a yeast cake?

A yeast cake is a type of cake that uses yeast as a leavening agent, rather than baking powder or baking soda. This process allows the cake to rise and develop a light, airy texture. Yeast cakes often have a distinct flavor and a tender crumb, and examples include babka, kugelhopf, and panettone.

Can you use shortening in a cake?

Yes, you may be surprised to know that shortening can be used in a cake. Shortening can be used interchangeably with butter in baked goods, so it's totally fine to do swap them out one-to-one.

Can you replace shortening with butter in a cake recipe?

Yes, as I was saying above, butter could be swapped out with shortening in equal amounts. The texture of what your baking may change a bit. Shortening yields higher, lighter-textured baked goods.

I don’t usually bake my cakes with shortening. I happen to always have some on hand for my pie crusts and didn’t think twice about using it for this recipe. I think the shortening adds a little more moisture to the cake.

What is the difference between cake and dry yeast?

The difference between cake yeast (also known as fresh yeast) and dry yeast is in their form and moisture content. Cake yeast is moist and perishable, and you can find it sold in small blocks, and needs to be refrigerated. Dry yeast, including active dry and instant yeast, is dehydrated and has a longer shelf life. Dry yeast needs to be rehydrated in warm water before use, whereas cake yeast can be crumbled directly into the dough.

What is the difference between yeasted cake and bread?

The main difference between yeasted cakes and bread is their texture and sweetness. Yeasted cakes are typically sweeter and richer, often containing more butter, eggs, and sugar. They are lighter and more tender compared to bread. Bread, on the other hand, is usually less sweet, denser, and has a slightly chewy texture, often made with fewer enrichments.

How to use fresh yeast cake?

To use fresh yeast cake, crumble it into the liquid ingredients (usually water or milk) that is used in your recipe and to activate it, it needs to be lukewarm (about 100°F/38°C). Stir until the yeast dissolves completely, then go on with the recipe, mixing it with the flour and other ingredients to form the dough.

Does cake yeast go bad?

Yes, cake yeast can go bad. It is highly perishable and needs to be kept refrigerated. Fresh yeast typically lasts about 2-3 weeks in the fridge. You can tell if it's gone bad by these signs: a sour smell, discoloration, or a slimy texture. To keep it fresh, always check the expiration date and store it properly.

Can we use yeast in cake?

Yes, yeast can be used in cakes, especially in recipes where a light, airy texture is desired. Yeast provides a unique flavor and helps create a fluffy, tender crumb. Yeast-leavened cakes will need time to rise, similar to bread, but result in a richer, more delicate texture.

recipe used with permission from Red Star Yeast

Some other yeast recipes you'll love:

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