Chai Cream Cake With Cinnamon Chai Frosting Recipes

CHAI CAKE WITH CREAM CHEESE FROSTING

Steps:

• Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.
• Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
• In a medium bowl, whisk flour, baking powder, spices, and salt until well combined. Set aside.
• Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (approx 3mins).
• Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
• Alternate adding flour mixture and Chai milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
• Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
• Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow to cool completely.
• Using a stand mixer or hand mixer beat butter until pale and creamy.
• Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes. Add vanilla and continue to beat on medium for 1 minute.
• Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.
• If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn't but this is an option).
• Run mixer on low for a couple of minutes to remove any air bubbles.
• Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
• Use the remaining frosting to frost the cake and do a rustic swirl on the sides and top with a large offset spatula if desired.
• Decorate top with whole spices and gooseberries if desired.

CHAI FROSTING RECIPE

Steps:

• In a medium-sized mixing bowl, cream all the ingredients except for the confectioners' sugar and chai tea concentrate.
• Once the butter mixture is light and fluffy, begin adding the sugar 1 heaping tablespoon at a time. Beat the mixture as you add the sugar, or beat it until it is smooth in between adding each scoop.
• Add 3 tablespoons of the chai concentrate. Beat until smooth
• Add more chai concentrate as needed to achieve the desired consistency.
• If desired, chill the frosting before using it to ice cake, cupcakes, or other baked goods.

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 CREAM CAKE WITH CINNAMON-CHAI FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
• Mix cake mix, flour, sugar, chai latte powder, and salt together in a large bowl using a fork. Set aside.
• Combine sour cream, melted butter, eggs, heavy cream, and vanilla extract together in a bowl using an electric mixer. Add flour mixture and mix on medium speed for 1 minute; scrape down sides of bowl and mix about 1 minute more. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• Beat butter in a bowl using an electric mixer until fluffy. Slowly add confectioners' sugar, coffee creamer, and vanilla extract. Mix well. Add cinnamon and chai latte powder and mix using low speed until frosting is smooth.
• Allow cake to cool completely, about 1 hour, before frosting.

MASALA CHAI CHOCOLATE CAKE WITH GINGER BUTTERCREAM FROSTING

Steps:

• For the Masala Chai Tea Concentrate:.
• Crush lightly together the cinnamon, cloves, cardamom pod, allspice and star anise.
• Add crushed spices in a small saucepan and add the ginger, black tea leaves, half and half and water.
• Bring to a light boil, then lower heat to a simmer and steep for 30 minutes to an hour, depending on how strong you want the chai. Strain mixture through a fine mesh sieve into a cup, this should make about 1 cup of chai tea.
• For the Ginger Buttercream Frosting:.
• Beat butter with an electric mixer until creamy.
• Add confectioner's sugar, milk and ginger. Beat until well combined, and until a spreadable consistency is reached. If frosting is too thin, add ½-1 cup confectioner's sugar and mix until desired consistency is reached. Set aside.
• For the Cake:.
• Preheat oven to 350 degrees. Coat 2-3 9-inch cake pans with cooking spray, then flour lightly. Mix together chocolate cake mix, eggs, masala chai tea concentrate and oil with an electric mixer on low speed for 30 seconds. Then beat at medium speed for 2 minutes. Pour equal amounts of batter into each cake pan. Bake for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean.
• Let cool in pans for 15 minutes. Invert cakes onto platter or cooling rack and let cool completely. When cake has cooled, spread ginger buttercream frosting between layers and on top of cake. Decorate with chocolate chips or chocolate shavings if you like. Makes 8 servings.