Boozy Gingerbread Bundt Cake with Chobani Greek Yogurt

December 29, 2012 · 17 comments

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!


Gingerbread Bundt Cake
 
Prep time
Cook time
Total time
 
A moist, delicious gingerbread perfect anytime of the year!
Author:
Serves: 12
Ingredients
  • 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
Instructions
  1. Whisk together flour, spices, baking powder, baking soda and salt.
  2. Whisk together eggs and brown sugar. Add molasses and 1½ c Chobani. Stir in flour mixture and then oil.
  3. 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.
  4. 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?

 

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  • Sanjeeta kk

    Awee…its a beauty! Rich, dense and such festive bake. Have a very happy New year, Terra. Love.

  • http://www.masalaherb.com/ Helene Dsouza

    Looks like you had lots of fun there, what a great opportunity to meet fellow bloggers. Oh by the way what a gorgeous bundt cake! =D I wish you a Happy New Year dear!

  • The Café Sucré Farine

    Sounds like you’ve had so much fun with these cakes Terra! The ones you’ve described sound delightful!

  • Ilke

    Looks so much fun!Did you know Chobani is owned by a Turkish man?

    I love all the variations. So with regular molasses, would it be fine or should I decrease as well?Have been wanting to try bundt cakes for a while and I do have regular molasses.

  • Kate | Food Babbles

    Oh how I love gingerbread and these variations all sound so good! Lovely job :)

  • http://twitter.com/sunnysidekeia Keia Mastrianni

    I second the fact that we love our sweets. And you, my friend, may have outbaked me. Five cakes!! That is impressive. Loved what you did with them and the one with black cherry chobani sounds delish. I had so much fun with you!

  • kitchenriffs

    I’m going to have to do a molasses tasting someday. Good tip regarding the blackstrap; I didn’t know that. Great looking recipe & variations. Bourbon and/or rum for me, please. ;-) Happy New Year!

  • http://twitter.com/angiesrecipess Angie

    I love gingerbread and three all look amazing!

    Happy New Year, Terra.

  • http://twitter.com/ShutUpNCook Shut Up & Cook

    Oh hell yeah…this sounds amazing! Love all these flavors so have no doubt this would be delicious!

  • http://twitter.com/Tutti_Dolci Tutti Dolci

    I love bundt cakes! These are so pretty and all your variations sound delicious!

  • Meghan

    Cake 2 has my name all over it!! All the variations sound fabulous, and it looks like you had a blast at Chobani headquarters! Hope you had a great holiday, Terra! Wishing you and your family a happy & healthy new year!! xx

  • http://profiles.google.com/lizzy.do Lizzy Do

    What a fun experience for you!!! And your gingerbread cakes look darned tasty! I’ve made that blackstrap molasses error, too…yikes…it took a lot of whipped cream to get my cake down :/ Happy, happy New Year! May 2013 be the best one yet! xo

  • http://www.orgasmicchef.com/ Maureen | OrgasmicChef

    I’m so envious of how nice your Chobani aprons look. :) I’m so short that the bib hangs at nipple height and it looks stupid. I must make some alterations before I get photographed in it. LOL

    This cake looks amazing and Chobani headquarters must have been a lot of fun.

  • Mari’s Cakes

    Terra, these bundt cakes look awesome! I will be trying this recipe soon. Have a great New Year!

  • Jamie

    They are perfect and I love that YOU tested the recipes for us. I love the sound of the bourbon version as well as the one with a bit of cherry in it. Now I need to make a bundt….

  • MaliciaFlore

    I love gingerbread cake, and yours are just so beautiful ! I have to test your recipe quickly ;p

    • http://cafeterrablog.com Terra

      Thank you so much! It really is a easy, fun, and delicious recipe:-) I hope you enjoy! Hugs, Terra

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