Name: GREEN TEA YOGURT CAKE
Prep time: 15 min
Cook time: 35 min
Ingredients: 2 cups all purpose Flour; 4 tsp Green Tea Matcha Powder; 1/2 tsp Baking Powder; 1/2 tsp Baking Soda; 1/2 tsp Salt; 3 large Eggs, (room temperature); 1 cup Chobani Green Tea Yogurt (or Vanilla-flavored Greek Yogurt); 1/2 cup neutral-flavored Oil ((like vegetable or avocado oil)); 1 cup white Sugar; 1 tsp Vanilla Extract; 4 oz Cream Cheese, (softened ); 2 cups Confectioners’ or Icing Sugar; 2 tbsp Milk; 1/2 tsp Vanilla Extract

With a naturally green coloring from matcha green tea and that delicious cream cheese frosting, this GREEN TEA YOGURT CAKE is one delicious show-stopper!

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*These products were given to us free to sample as members of the Chobani Parents Club. All opinions are my own.

En route to Manila last year to visit my family in the Philippines, I had a layover in Tokyo. My flight was delayed so I had to stay at the airport for a few hours.

I wasn’t really distressed at all because I actually like the Tokyo airport (though I admit I prayed that I would still make my connecting flight to Guam – yup, it’s a cheaper ticket so that means I have to go around the world before I reach my final destination).

We’ve been to the airport several times already so it was familiar to me and I knew I could do a little shopping while there.

As I was browsing around the shops almost everywhere they were selling green tea of different varieties and so many delicious treats made with it.

I got excited because I really love Green Tea; I drink it almost everyday. Though I didn’t know any Japanese, I courageously asked one of the sellers where I can find powdered green tea (popularly known as Matcha) for baking.

They recommended one that’s already packed and ready to be used and I purchased about 5. I know it seems a lot but since it was so much cheaper to buy in in the airport (not always the case – just with green tea from Japan!) I took advantage.

Besides, it will never go to waste as I’ll either drink it or bake with it.

Recently, we joined the Chobani Parents Club and occasionally we get to sample their delicious products.

Even before we became members we were already big fans of Chobani as my kids are yogurt addicts – yes, they love yogurt that much! In one of the samples they sent us they added as a bonus some Chobani Limited Batch Green Tea Yogurt.

As you can imagine, the green tea fan that I am I was very excited when I saw these little tubs of yogurt goodness, more excited than even my kids when they saw they have some more yogurt to enjoy! Here they are loving their Chobani Kids Tubes. #chobanikids

I knew right away that I have to make a Green Tea Cake using yogurt to add extra flavor and moisture to the cake. And I did and we loved it! My little Sophie loved it so much that she probably ate most of the cake.

I used the Green Tea Yogurt by Chobani but you can also use the Chobani Vanilla-flavored one. And don’t forget to add that delicious frosting!

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With a subtle hint of green tea, extra flavor and moisture from yogurt and a delicious frosting this GREEN TEA YOGURT CAKE is the perfect tea time treat.

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE PRINT RECIPE CARD BELOW.

INGREDIENT LIST FOR Green Tea Yogurt Cake

For the CAKE

all-purpose Flour
Green Tea Matcha Powder (Japanese green tea)
Baking Powder
Baking Soda
Salt
Eggs (bring to room temperature)
Chobani Green Tea or Vanilla-flavored Greek Yogurt
Neutral-flavored Oil (like canola, vegetable or avocado oil)
White Sugar
Vanilla Extract

For the CREAM CHEESE FROSTING

Cream Cheese, softened (this is important to avoid a lumpy cake)
Confectioners’ (icing or powdered) Sugar
Milk
Vanilla Extract

HOW TO MAKE Green Tea Yogurt Cake

For the CAKE

Preheat oven to 350F/180C. Generously grease a bundt pan. In a large bowl, whisk together the flour, Matcha powder, baking powder, baking soda and salt. Set aside.
In another bowl, beat the eggs with the yogurt just until combined. Pour in the oil, sugar, and vanilla extract and mix together.
Pour the wet ingredients into the dry mixture and stir to combine.
Transfer the batter to the prepared pan. Bake for about 35-40 minutes or until a tester inserted in the middle comes out clean or with only a few crumbs clinging to it. Let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Frost, if desired.

For the CREAM CHEESE FROSTING

Beat the cream cheese and sugar until smooth and creamy. Add the milk and vanilla extract and beat until well-blended. Pour over the cooled cake and allow to drizzle on the sides.

Yield: 10-12 Servings
Prep Time: 15 Minutes
Cooking Time: 35 Minutes
Total Time: 50 Minutes