Using yogurt in baked goods adds moisture. Try it in this rich and decadent cake. Devil's Food Cake Go to recipes By Stonyfield Vegetarian Desserts AmericanUsing yogurt in baked goods adds moisture. Try it in this rich and decadent cake. Ready In: 45 minutes Level: Easy Prep: 15 minutes Cook: 20 minutes Yields: 12 Servings Print RecipeIngredients2/3 c vegetable oil1 1/2 c sugar2 eggs1 tsp vanilla extract1 cStonyfield Organic Greek plain Whole Milk yogurt1 1/2 c all-purpose flour1/2 c unsweetened cocoa powder1 1/4 tsp baking powder1 1/4 tsp baking sodadirectionsStep 1Preheat oven to 350°.Step 2Lightly grease cupcake tins or two 8-inch cake pans.Step 3In a mixing bowl add oil and the sugar.Step 4Using a hand mixer on medium speed, cream the oil and sugar until well combined, for about 30 seconds, stopping occasionally to scrape the sides of the bowl with a rubber spatula.Step 5Add the eggs, one at a time, and beat for about 30 seconds until light and fluffy, stopping once to scrape down the sides of the bowl.Step 6Add the vanilla extract and the yogurt.Step 7Beat on low speed for 30 seconds, until well creamed and smooth, stopping once to scrape down the sides of the bowl.Step 8In a separate bowl, combine the flour, cocoa powder, baking powder and baking soda and sift in to the creamed mixture and mix on low speed for about 45 seconds, stopping once or twice to scrape down the sides of the bowl, until the mixture is well blended.Step 9Pour into greased cupcake tins, filling each tin half way or divide between two cake pans.Step 10Bake 15-20 minutes for cupcakes or 25-35 minutes for cake, until tester inserted comes out clean.Step 11Let cake cool in pans on a wire rack for 15-20 minutes.Step 12Remove from pans and cool completely before finishing with your favorite frosting, we recommend butter cream frosting.Step 13Makes 12 cupcakes or one cake with 12-15 servings.