This is a party, so this party calls for booze – check, cake – check, and lots of Chobani -check!!!! I believe I have this delicious recipe almost memorized now…..which could be good or bad….
Now let’s start at the beginning, where my cake love all began. A few weeks ago I was invited to the Chobani headquarters here in Charlotte, NC. I was beyond excited to attend, and meet the wonderful people that work at Chobani! They invited Charlotte food bloggers to come enjoy the holiday season together, and cook delicious recipes that include the star of the show…..of course Chobani. My lovely friend Keia from The Sunny Side Up blog joined me, and we made…….guess what? What for it…….YUP, gingerbread bundt cake!!!!!
They had the kitchen set up beautifully, and stations ready for everyone to pair-up, and cook away! There were several stations to choose from in the Chobani test kitchen. BUT Keia and I had our eyes on one station, and one station alone! I believe it should be known that Keia and I actually ran to the bundt cake station…..hey we love our sweet treats…..AND no one was hurt in the process!
The whole night was so much fun, and every single recipe was HOLY CATS DELISH! If you are looking for fun recipes to make with Chobani, head on over and browse around the Chobani kitchen virtually! You can also stop by my recipe index, and see how far I am in my venture to create 52 ways to enjoy Chobani Greek yogurt! It was such an honor to meet the Executive Chef Tim Readon, and learn so much from him. AND I loved meeting Amy, after chatting virtually on social media for so long! Thank you so much Chobani, you all ROCK!!!
This recipe I will be sharing here is word for word from the Chobani Kitchen. What I will do below the recipe, I will share all the adaptions I made in my many bundt cakes I made this week. I have one more bundt cake to make, and we will be at a whopping five bundt cakes. One went to our dear friends, two are being delivered to my supportive neighbors, one will be delivered to my mom and dad, and the last one will be devoured in my belly!
- 1½ c plus 3 T Chobani Vanilla Greek Yogurt
- 3 c all-purpose flour
- 1½ T ground ginger
- 1½ T ground cinnamon
- ¾ t ground cloves
- ¾ t nutmeg
- ¾ t baking powder
- ¾ t baking soda
- 1¼ t kosher salt
- 2 large eggs
- 1 c dark brown sugar
- 1 c molasses
- ¾ c canola oil
- 1½ c sifted confectioners’ sugar
- Whisk together flour, spices, baking powder, baking soda and salt.
- Whisk together eggs and brown sugar. Add molasses and 1½ c Chobani. Stir in flour mixture and then oil.
- Pour Chobani mixture into greased Bundt pan and bake at 350°F until cake tester comes out clean, 45-55 minutes. Cool then unmold onto cake plate.
- Whisk remaining 3 T Chobani with powdered sugar and drizzle over cake. Let set 15 minutes before slicing.
My Adaptions to the delicious cake:
Cake one – I actually made the same as the recipe above. The difference ended up being that I have blackstrap molasses in my home, we use it for our homemade BBQ sauces. When you use one whole cup of blackstrap molasses in this cake, it becomes VERY dark, and WAY too strong of a molasses flavor. So I learned a lesson, back off on blackstrap molasses when making this recipe. I also only had olive oil, so used it in this cake, it tasted great in the cake. (I bought canola oil for the rest of the cakes.)
Cake two – Cake two is going to my dad and mom, so I HAD to add bourbon to the cake. Since I am backing off on blackstrap molasses, I added 1/3 cup of blackstrap molasses, 1/2 cup of bourbon, and an extra 1/4 cup of Chobani….I like adding extra CHO to all my recipes!
Cake three – I used black cherry CHO instead of vanilla, and added one teaspoon of vanilla extract. Since we are only adding 1/3 of cup of blackstrap molasses, then add 1/2 cup of half and half, and just because…add another 1/4 cup of Chobani. Add an extra 1/2 tablespoon of ground ginger to give the cake an extra ginger flavor.
Cake four – I was keeping this one, so I added booze of course! I added the 1/3 cup blackstrap molasses, 1/2 cup spiced black rum, and an extra 1/4 cup of vanilla Chobani. Add an extra 1/2 tablespoon ground ginger.
Cake five – This cake will be made with vanilla Chobani, and will be similar to cake three!
This recipe is so lovely, and really fun to make! I hope you enjoy the original recipe, or the one you adapt to your taste buds liking!
Do you love gingerbread cake, or gingerbread cookies better?