SPICED VANILLA CHAI CAKE
Layers of fluffy, moist vanilla chai cake that's perfectly flavored with chai tea and a homemade chai spice mix. Top it with vanilla chai buttercream for the ultimate Autumn flavor palette.
Provided by Whitney
Number Of Ingredients 23
Steps:
- In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice, and cloves and set aside.
- Preheat the oven to 350°F. Prepare three 6-inch or two 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a wax or parchment paper circle to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
- Place the chai tea bag into a mason jar. In a small saucepan over medium-high heat, warm the whole milk, stirring constantly, until it begins to boil. Pour the boiling milk over the chai tea bag in the mason jar and let steep for 20 minutes before removing the tea bag. Allow the mixture to cool completely to room temperature before moving on.
- Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, 4 teaspoons of the chai spice mix, and salt into a bowl and whisk to combine. Set aside.
- In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it's light and fluffy. Add in sugar and continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, then add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
- With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the (room temperature!) chai milk mixture slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick, but pourable.
- Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting.
- With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it's creamy and light (almost white) in color. About 7 minutes.
- Whisk 1 Tbsp of the Chai Spice Mix into the measured powdered sugar. With the mixer on low, add the powdered sugar mixture a few cups at a time, scraping down after each addition and making sure each addition is fully incorporated before adding the next one.
- Add vanilla, milk, and salt and mix on medium-low for another two minutes until fully incorporated.
- Once the Vanilla Chai Cakes have cooled completely, fill and frost the layers with Vanilla Chai Buttercream. To create the design pictured, add crushed Speculoos Cookies to the sides of the cake by placing them into the palm of your hand and gently pressing them onto the buttercream finish. Then, fit one piping bag with Wilton Tip 4B and another piping bag with Wilton Tip 1M before filling each with Vanilla Chai Buttercream. Pipe rosettes and stars onto the top of the cake in a crescent moon shape, add some cinnamon sticks, and sprinkle more crushed Speculoos Cookies on top.
CHAI TEA CAKE WITH GINGER CREAM CHEESE FROSTING
A beautifully fragrant spice cake flavored with classic masala chai spices and topped with fresh ginger cream cheese frosting. This cake is sure to make your mouth water and is always a great crowd pleaser!
Provided by Priti D
Categories Desserts Cakes Spice Cake Recipes
Time 2h45m
Yield 20
Number Of Ingredients 22
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.
Nutrition Facts : Calories 326.9 calories, Carbohydrate 52.4 g, Cholesterol 43 mg, Fat 12.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 230.3 mg, Sugar 36.5 g
CHAI SPICE "CHEESECAKE"
Cashews, non-dairy milk, and silken tofu are the secret ingredients in this rich, vegan cheesecake--homey spices like ginger and cinnamon add fall flavor.
Provided by isachandra
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 6h
Yield 8
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Lightly spray a 9-inch springform pan with cooking spray. Stir together graham crackers and brown sugar in a small bowl, then drizzle with oil and stir. Add just enough milk to make crumbs stick together. Press very firmly into bottom of pan. Bake 10 minutes. Keep oven at 350 degrees F.
- Meanwhile, blend cheesecake-batter ingredients in a blender until completely smooth and no bits of cashew remain, giving blender a rest every minute or so and scraping down sides with a rubber spatula. Batter should be completely smooth and not grainy: This takes about 1 minute with a high-powered blender (such as Vitamix) or about 5 minutes with a standard blender.
- Spray inside springform pan (above baked crust) with cooking spray. Pour in batter and jiggle to spread evenly over crust. Bake until top is lightly puffed and edges are golden, 45 to 50 minutes.
- Cool to room temperature on a rack, about 1 hour. Chill, covered, at least 3 hours or, even better, overnight.
- Slice cake with a thin, sharp knife dipped in water. Dollop each slice with whipped topping, dust with cinnamon, and sprinkle with candied ginger.
Nutrition Facts : Calories 403.1 calories, Carbohydrate 54.4 g, Fat 20.2 g, Fiber 1.6 g, Protein 6.1 g, SaturatedFat 11.7 g, Sodium 230 mg, Sugar 31.2 g
CHAI-SPICED TEA CAKES
Brewed tea and a bundle of spices create the flavor in a lightly glazed cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 12
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.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 18 g, TransFat 1/2 g
CHAI BUTTERMILK SPICE CAKE
Make and share this Chai Buttermilk Spice Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°.
- Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring with a whisk.
- Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
- Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
- Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
- Add cream of tartar; beat until soft peaks form. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
- Gently stir one-third of egg whites into batter; gently fold in remaining egg whites.
- Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 248.7, Fat 8.7, SaturatedFat 3.1, Cholesterol 10.2, Sodium 194.1, Carbohydrate 39.8, Fiber 0.7, Sugar 19.7, Protein 3.3
SPICED CHAI BUNDT CAKE
I do love a good Bundt cake-they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai tea leaves and pumpkin pie spice.
Provided by Donna Hay
Categories Cake Tea Dessert Bake Kid-Friendly Quick & Easy Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
- Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.
More about "chai spice cake recipes"
CHAI SPICE CAKE WITH VANILLA CREAM CHEESE FROSTING
From bromabakery.com
4.8/5 (12)Estimated Reading Time 4 mins
- Preheat oven to 350°F. Grease and line three 6-inch cake pans* with parchment paper. Set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes.
- Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.
COLORFUL LEAVES CHAI SPICE CAKE RECIPE — SUGAR & CLOTH
From sugarandcloth.com
CHAI CAKE WITH CREAM CHEESE FROSTING - LIV FOR CAKE
From livforcake.com
CHAI SPICED TEA CAKE @ NOT QUITE NIGELLA
From notquitenigella.com
HOMEMADE CHAI SPICE MIX RECIPE {ONLY 6 INGREDIENTS!} …
From playswellwithbutter.com
CHAI SPICED CAKE WITH BROWN BUTTER BUTTERCREAM – …
From homemadeeatery.com
CHAI SPICED CARROT CAKE RECIPE | JAMIE OLIVER CAKE RECIPES
From jamieoliver.com
CHAI SPICE AUTUMN CAKES WITH NUTMEG GLAZE - NORDIC WARE
From nordicware.com
CHAI SPICE BUNDT CAKE - SO MOIST AND DELICIOUS! - PIMP …
From pimpmyrecipe.com
EASY SPICE CAKE {CHAI TEA CAKE} - CAKEWHIZ
From cakewhiz.com
10 BEST CHAI SPICE CAKE RECIPES | YUMMLY
From yummly.com
CHAI-SPICED POUND CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (89)Calories 210 per servingTotal Time 1 hr 15 mins
- Preheat the oven to 350°F., In a large bowl, beat together the butter, brown sugar, and honey until smooth and somewhat lightened in color; this will take about 2 minutes at medium speed of an electric hand or stand mixer., Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions., Stir in the baking powder, baking soda, salt, and chai spice blend (or spices)., Measure the flour by gently spooning it into a cup, then sweeping off any excess.
- Finally, stir in the remaining flour. Scrape the sides and bottom of the bowl and beat briefly, to incorporate any sticky residue., Thoroughly grease a 9- or 10-cup Bundt pan.
CHAI SPICE CAKE (EASY, DAIRY FREE!) - SIMPLY WHISKED
From simplywhisked.com
5/5 (2)Calories 547 per servingCategory Desserts
CHAI SPICE CAKE RECIPE | CHAI POUND CAKE - THE SPICE HOUSE
From thespicehouse.com
CHAI CAKE WITH VANILLA BUTTERCREAM (CHAI SPICE LATTE CAKE) - VEENA …
From veenaazmanov.com
BEST CHAI-SPICED HONEY CAKE WITH TEA SYRUP RECIPES - FOOD …
From foodnetwork.ca
MOIST CHAI SPICED SHEET CAKE - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
CHAI SPICE LOAF CAKE - VEGAN • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
CHAI SPICE CAKE - CAT CAN COOK
From catcancook.com
CHAI SPICE BUTTERCREAM - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VEGAN CHAI SPICE LOAF CAKE – PRANA CHAI
From pranachai.com
CHAI SPICED CARROT LOAF CAKE WITH BROWN BUTTER CREAM CHEESE
From olivesnthyme.com
VEGAN CHAI CAKE WITH ORANGE CARDAMOM FROSTING - CRUMB TOP …
From crumbtopbaking.com
CHAI SPICE CAKE WITH WHIPPED BROWN SUGAR BUTTERCREAM
From abajillianrecipes.com
CHAI SPICE POUND CAKE WITH CINNAMON GLAZE - THE BUSY BAKER
From thebusybaker.ca
CHAI SPICE CAKE (VEGAN) - ADDICTED TO DATES
From addictedtodates.com
BEST CHAI COFFEE CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CHAI CAKE WITH SPICED CREAM CHEESE FROSTING - FRESH APRIL FLOURS
From freshaprilflours.com
CHAI-BUTTERMILK SPICE CAKE RECIPE | MYRECIPES
From myrecipes.com
CHAI SPICE BUNDT CAKE - EAGLE BRAND
From eaglebrand.com
CHAI LATTE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHAI SPICE CAKE (VEGAN, SOY-FREE, NUT-FREE, ONE-BOWL)
From cookingoncaffeine.com
CHAI SPICE CAKE WITH CARAMEL — STYLE SWEET
From stylesweet.com
SPICED CHOCOLATE CAKE WITH CHAI BUTTERCREAM - DEL'S COOKING TWIST
From delscookingtwist.com
CHAI SPICE MUG CAKE FOR COOL DAYS - BEST MUG CAKES
From bestmugcakes.com
HONEY CHAI SPICE CAKE - NORDIC WARE
From nordicware.com
ROASTED BANANA CHAI SPICE CAKE - OLIVES + THYME - CAKES AND …
From olivesnthyme.com
EASY CHAI CAKE WITH OLIVE OIL - MOMMA FIT LYNDSEY
From mommafitlyndsey.com
CHAI SPICE CAKE WITH MAPLE CREAM CHEESE GLAZE - PINK OWL KITCHEN
From pinkowlkitchen.com
SPICED CHAI BUNDT CAKE | DONNA HAY
From donnahay.com.au
CHAI SPICE CAKE RECIPE - STYLE SWEET
From stylesweet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love