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Cranberry cake on a white plate topped with yogurt.
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5 from 5 votes

Easy Cranberry Vanilla Yogurt Cake

A tender vanilla cake filled with Chobani® Vanilla Greek Yogurt and fresh cranberries. This easy recipe takes a shortcut with a boxed cake mix.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 15
Calories 234kcal


  • 1 box vanilla cake mix
  • 1 cup Chobani® Vanilla Greek Yogurt
  • 10 tablespoons unsalted butter melted, 1 stick plus 2 tablespoons
  • 3 eggs
  • 12 ounces fresh cranberries

Additional ingredients:

  • ¼ cup coarse sparkling sugar (optional but highly recommended)
  • ½ cup Chobani® Vanilla Greek Yogurt optional topping
  • ½ cup sweetened whipped cream optional topping


  • Preheat oven to 325° or 350°F, depending on cake mix instructions. Grease a 9x13 pan.
  • Place cake mix, 1 cup Chobani® Vanilla Greek Yogurt , melted butter, and eggs in the bowl of an electric mixer. Beat on low speed for 30 seconds, then increase the speed to medium and beat for two minutes, scraping the sides of the bowl as necessary. Carefully fold in the cranberries. Pour the batter into the prepared pan and sprinkle the top with ¼ cup of sparkling sugar.
  • Bake according to the instructions on the box of cake mix (mine took about 30 minutes).
  • If desired, each slice of cake can be served with a dollop of vanilla yogurt whipped cream. To prepare vanilla yogurt whipped cream: Fold ½ cup Chobani® Vanilla Greek Yogurt into ½ cup whipped cream right before serving.


Calories: 234kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 259mg | Potassium: 55mg | Fiber: 1g | Sugar: 16g | Vitamin A: 315IU | Vitamin C: 3.1mg | Calcium: 104mg | Iron: 0.9mg