Old-Fashioned Olive Oil Cake with Greek Yogurt Icing
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Old-Fashioned Olive Oil Cake with Greek Yogurt Icing
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A white cake made with Chobani® Nonfat Plain Greek Yogurt and olive oil, baked and topped with an Orange Cardamom Greek Yogurt Icing.
Ingredients
Preheat oven to 325°F.
Combine the water, yogurt, olive oil, and eggs together in a medium mixing bowl. Mix until evenly combined and set aside.
Combine the flour, sugar, baking soda, cornstarch, and salt together in a separate bowl and stir to combine.
Sift the dry ingredients into the bowl with the wet ingredients and mix until just incorporated.
Pour mixture into a greased 9″ cake pan and bake at 325°F for 30-35 minutes or until a cake tester inserted into the center of the cake comes out clean.
Remove from oven and let the cake sit in its pan and cook for at least 5 minutes.
Remove from the cake pan onto a wire cooling rack to cool fully.
Combine all ingredients into a medium-sized mixing bowl and whisk until smooth. Icing will be flowable.
Place the cake on a cooling rack stationed above a sheet pan. This will elevate the cake and help with any extra icing flowing off the cake.
Top the cake with ½ cup of the Orange Cardamom Greek Yogurt Icing, letting the extra run off and collect on the sheet pan. Use a rubber spatula to spread the icing evenly, if necessary.
Keep refrigerated until serving.
