Chai Spiced Tea Cake Recipes

CHAI TEA SPICE CAKE RECIPE

Steps:

• Pour warm milk in a deep bowl and add all the tea bags. Let them sit for about 10 minutes. Then, squeeze out all the milk from the tea bags and discard them. Keep this chai milk aside for now and move on to the next step.
• In a mixing bowl, cream butter and sugar together until light and fluffy.
• Add eggs, one at a time, while continuing to mix.
• Add vanilla extract and ground ginger and mix again.
• In another bowl, whisk together the flour, baking powder, baking soda and all the spices.
• Dump this dry mixture into the wet mixture. Mix everything together while adding the chai milk until just combined. The batter will be thick and there might be some lumps but don't over mix!
• Pour this batter into two 8x2 greased/floured round cake pans.
• Bake at 350 degrees for about 40 minutes or until an inserted toothpick comes out clean.
• Allow the cakes to cool down completely.
• Then, trim the edges and tops of each cake with a sharp knife.
• Place one cake on a cake stand and frost the top with frosting. I used a piping bag with Tip #1M.
• Spread some chopped pistachios and drizzle some caramel sauce.
• Then, place the other cake on top of this frosting layer.
• Pour some caramel sauce around the edges of the cake only.
• Finally, frost the top of this cake with frosting and toss some more pistachios. Slice and enjoy!

CHAI-SPICED TEA CAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans. In 2-cup measuring cup, pour boiling water over tea bags. Let steep 3 to 4 minutes. Discard tea bags. Add 1/2 cup water to tea to make 1 cup.
• In large bowl, beat cake mix, oil, eggs and tea mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• In small bowl, mix sugar, cardamom, cinnamon, cloves and nutmeg; sprinkle over batter in pans. Pull knife through batter in swirl design.
• Bake as directed on box for 8- or 9-inch rounds. Cool 15 minutes. Run knife around sides of pans to loosen cakes. On serving plates, place each cake, top side down; gently brush off excess crumbs. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle frosting over cakes. Store loosely covered.

CHAI TEA CAKE WITH GINGER CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
• Begin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
• Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
• Mix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
• Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
• Combine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.

CHAI SPICED TEA CAKE

Steps:

• Preheat oven to 180°C.
• Cream butter and sugar.
• Add eggs one at a time and mix well until a smooth consistency.
• Sift together flour and spices. Add one third of dry mixture to eggs and butter.
• Add vanilla essence to milk, and add half to cake batter.
• Alternate dry and liquid ingredients, beating well between each addition.
• Place batter in a greased log pan.
• Bake 40 - 50 minutes, until a knife or skewer can be inserted and removed clean. Remove from oven and allow to cool before glazing.
• For Glaze: SIft icing sugar and cinnamon. Add milk and vanilla and mix until smooth. Add more milk if necessary to make a runny paste. Spread icing mixture over cake. Allow to set and serve.