Delicious soft and fudgey Chocolate Cake Bars. So easy to make, all in one bowl. A great baking recipe for kids!
If you are looking for an easy baking recipe to try with the kids then these Chocolate Cake Bars are a must!
They're so easy to make. Everything gets mixed by hand in one bowl. No special equipment needed. Perfect for children to learn to bake in a simple and safe way.
How To Make Chocolate Cake Bars
Below are some step by step photos and instructions to make these cake bars. Full measurements for the ingredients are in the recipe card further down.
- Add greek yogurt, sugar, eggs, melted butter and vanilla to a bowl.
- Mix well with a spoon until everything is well combined.
- Fold in flour, cocoa powder and bicarbonate.
- Transfer to a lined baking dish and bake for 15 minutes.
Once cooked and out of the oven, it's important to leave the cake bars to rest for 15 minutes.
This allows them to firm up a little, will make it much easier to cut them and also stop them falling apart.
Cut into 16 squares and you have the perfect little snack sized portion of cake to enjoy.
Storing & Freezing
These cake bars will keep in an airtight container at room temperature for 2-3 days.
They can also be frozen and will defrost at room temperature in a couple of hours.
More Recipes?
Looking for other kid-friendly recipes like this? Try some of these:
Chocolate Cake Bars
- Prep Time: 7 minutes
- Cook Time: 15 minutes
- Total Time: 22 minutes
- Yield: 16 1x
- Category: Cake
- Method: Baked
Description
Delicious soft and fudgey Chocolate Cake Bars. So easy to make, all in one bowl. A great baking recipe for kids!
Ingredients
- 300g greek yogurt
- 100g sugar
- 2 medium eggs
- 80g butter, melted
- 2 tsp vanilla extract
- 100g plain flour
- 40g cocoa powder (unsweetened)
- 1 tsp bicarbonate of soda
Instructions
- Preheat the oven to 180c and line a 8x8 inch square baking dish with parchment paper.
- Add the greek yogurt, sugar, eggs, melted butter and vanilla to a large bowl and mix with a spoon.
- Add the flour, cocoa powder and bicarbonate and fold just enough so that the ingredients are all mixed.
- Transfer the mixture into the lined dish.
- Bake in the oven for 15 minutes.
- Remove from the oven and allow the cake to cool in the tin for another 15 minutes. This will make it a lot easier to cut and stop it falling apart.
- Remove from the tin by lifting the sides of the parchment paper and placing onto a chopping board.
- Cut into 16 squares.
Notes
These cake bars will keep at room temperature in an airtight container for 2-3 days.
They can also be frozen. Defrost at room temperature in 2-3 hours.
Tara Hassan-Hastings says
I absolutely adore your recipes!! So far done the sausage rolls and now these chocolate cake
Bars. Gorgeous food! Thank you.
Vicky says
Thanks Tara 💗 Please share all your food creations with us on social media, we love seeing them.
Del79 says
Could this be made using natural yoghurt please or is the Greek yoghurt vital? Looks lovely!
Ciara Attwell says
Natural yogurt should be fine too!
M.R says
I made these with Spelt Flour & coconut sugar in a brownie tin, they needed about 30mins to bake through! I added 80% dark chock chunks! It came out great!!! Thank you for sharing your recipe.
Vicky says
Thanks for sharing, always helpful to others. Enjoy!
Fiona says
Hi Ciara! This is delicious! With the oven, could you please tell me if this is 180c (160 fan) or 180 for both fan and conventional? I've just made it again at 160 fan and it's not ready so I wanted to double check! Thank you!
Vicky says
Hi Fiona, Preheat the oven to 180c fan, thanks for your question, really hope you enjoy!
Surbhee says
Can we use gluten free flour as my daughter is celiac and this is very easy cake .
Vicky says
Hi, I've never made this recipe using gluten free flour, but if you do decide to give it a try please let us know how its turns out, as its always useful for others.
Becky says
Really lovely recipe but I find mine sinks in the middle once I take it out. It was also a bit raw in the middle after the 15 minutes- any advice? Followed recipe exactly!
Ciara Attwell says
Did you use the same size tin I used? It may also be the case that your oven is not quite as hot as mine. You'd be surprised at how much they vary even if you think they are set to the correct temperature! Next time maybe cook it for an extra few minutes. Leaving it to cool in the tin for an extra 15 minutes is also important as the cake will continue to cook from the residual heat even when out of the oven.
Liberty says
These are incredible!!! Such a hit and so easy xx THANK YOU
Vicky says
Thank you! glad you enjoyed them.