Chai Tea Cake With Ginger Cream Cheese Frosting Recipes

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CHAI CAKE WITH CREAM CHEESE FROSTING



Chai Cake with Cream Cheese Frosting image

This Chai Cake is a special treat for chai tea lovers. Packed with fragrant spices and paired with a simple cream cheese frosting.

Provided by Olivia

Categories     Dessert

Time 2h40m

Number Of Ingredients 26

1 1/2 cup milk
1 Tbsp Chai tea leaves (2 tea bags)
2 1/4 cups all-purpose flour
2 tsps baking powder
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp ground ginger
3/4 cup unsalted butter (room temperature)
1 cup granulated sugar
1/2 cups light brown sugar (packed)
3 large eggs ( room temperature)
1 tsp vanilla
1 cup Chai tea milk
1 cup unsalted butter (room temperature)
1 cup cream cheese (8oz, full fat, chilled, cubed)
4 cups powdered sugar (sifted)
2 tsp vanilla
cornstarch or meringue powder (optional)
cape gooseberries
whole allspice
whole star anise
whole cloves
whole green cardamom pods

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.

Nutrition Facts : Calories 717 kcal, Carbohydrate 86 g, Protein 6 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 151 mg, Sodium 246 mg, Sugar 67 g, ServingSize 1 serving

CHAI TEA CAKE WITH GINGER CREAM CHEESE FROSTING



Chai Tea Cake with Ginger Cream Cheese Frosting image

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

2 cups water
3 teabag (blank)s tea bags of strong black tea
1 (1/2 inch) piece fresh ginger root, peeled
3 whole cardamom pods, or more to taste
1 ¼ teaspoons ground cinnamon, divided
¾ teaspoon ground cloves, divided
½ cup white sugar
½ cup unsalted butter, at room temperature
1 cup molasses
1 large egg
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon salt
1 cup water
1 cup white sugar
2 teabag (blank)s tea bags of strong black tea
1 (8 ounce) package cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
3 teaspoons minced fresh ginger
2 cups confectioners' sugar

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-SPICED TEA CAKES



Chai-Spiced Tea Cakes image

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

1/2 cup boiling water
4 tea bags black tea
1/2 cup water
1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
3 eggs
2 teaspoons sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup Betty Crocker™ Rich & Creamy creamy white frosting

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

MASALA CHAI CHOCOLATE CAKE WITH GINGER BUTTERCREAM FROSTING



Masala Chai Chocolate Cake With Ginger Buttercream Frosting image

Came up with this recipe after seeing the ingredients from the Ready, Set, Cook #18, and knew I had to use tea, ginger, and allspice in a chocolate cake, and since chai tea is my favorite, I went with it! It came out amazing! It came out amazing! The longer you let the chai tea concentrate steep, the better and stronger the flavor. I like it strong, so I let it steep for an hour, but if you aren't a big chai drinker, I'd stick to a 30 minute steep. Either way the cake is impressive and delicious! My husband and mother devoured it! Wish there was more!

Provided by AlainaF

Categories     Dessert

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 21

1 (18 ounce) package chocolate cake mix (I used Duncan Hines dark chocolate fudge cake mix)
3 eggs
1/3 cup vegetable oil
1 cup masala chai tea concentrate (recipe below)
cooking spray
flour
ginger buttercream frosting (recipe below)
chocolate chips (optional) or chocolate shavings, for decoration (optional)
1 small cinnamon stick
2 whole cloves
1 whole cardamom pod
2 allspice berries
1 star anise
1 fresh ginger, thin slice
1 teaspoon black tea leaves
3 ounces half-and-half
3 ounces water
1 cup unsalted butter, at room temperature
4 -5 cups confectioners' sugar
1/4 cup whole milk
4 teaspoons fresh ginger, minced

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.

Nutrition Facts : Calories 838.3, Fat 45.4, SaturatedFat 19.4, Cholesterol 135.4, Sodium 567.5, Carbohydrate 108, Fiber 1.7, Sugar 83.7, Protein 7

CHAI-SPICED CHEESECAKE WITH GINGER CRUST



Chai-Spiced Cheesecake with Ginger Crust image

Categories     Cake     Dairy     Egg     Ginger     Dessert     Bake     Cream Cheese     Spice     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 25

Crust
Nonstick vegetable oil spray
1 1/2 cups all purpose flour
1 teaspoon ground ginger
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1/4 cup minced crystallized ginger
Filling
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 (8-ounce) container mascarpone cheese (Italian cream cheese)
5 large eggs
2 large egg yolks
2 1/2 teaspoons ground ginger
2 1/2 teaspoons ground cardamom
1/2 teaspoon vanilla extract
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Topping
1 1/3 cups sour cream
3 tablespoons sugar
2 teaspoons vanilla extract

Steps:

  • For crust:
  • Spray 9-inch-diameter springform pan with 3-inch-high sides with nonstick spray. Sift flour, ginger, and salt into medium bowl. Using electric mixer, beat butter and sugar in another medium bowl until blended. Beat in egg yolk, then flour mixture. Stir in crystallized ginger. Gather dough into ball; flatten into disk. Roll out on floured surface to 9-inch round. Transfer to prepared pan. Press onto bottom and 1 inch up sides of pan; pierce all over with fork. Freeze 30 minutes.
  • Position rack in center of oven and preheat to 350°F. Line crust with foil; fill with dried beans or pie weights. Bake until set, about 30 minutes. Remove foil and beans. Bake crust until golden brown and cooked through, about 20 minutes. Cool crust completely on rack.
  • For filling:
  • Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until smooth, about 3 minutes. Add mascarpone; beat until smooth. Beat in whole eggs, 1 at a time, then beat in yolks. Add next 6 ingredients; beat until blended. Transfer filling to cooled crust in pan; smooth top. Bake cake 1 hour. Reduce oven temperature to 200°F. Continue baking until cake is set around edges but center moves slightly when pan is gently shaken (top of cake may crack), about 30 minutes longer. Remove cake from oven. Increase oven temperature to 350°F.
  • For topping:
  • Whisk all ingredients in small bowl; spread evenly over top of cake. Bake until set, about 10 minutes. Run small knife around cake sides. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Chill until cold, then cover and keep chilled. Remove pan sides. Transfer cake to platter. Cut into wedges and serve.

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1 day ago Preheat the oven to 350℉/177℃ and line two large baking sheets with parchment paper. Add the granulated sugar to a bowl. Make ~2 tablespoon sized balls (or ~40g), rolling in between your hands, then roll through the sugar. Evenly space the cookies on the prepared baking sheets and bake for 11-13 minutes.
From foodtalkdaily.com


CARROT SHEET CAKE WITH CHAI CREAM CHEESE FROSTING
2019-10-02 Instructions. To make the cake, preheat the oven to 350°F. Line a 9 x 13 inch baking pan with parchment paper and spray. Set aside. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt. Set aside.
From bromabakery.com


CHAI SPICE CAKE RECIPE WITH CREAM CHEESE FROSTING
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Chai Spice Cake Recipe With Cream Cheese Frosting: Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CHAI LATTE CUPCAKES - SALLY'S BAKING ADDICTION
2018-09-25 Make the cupcakes: Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes.
From sallysbakingaddiction.com


CHAI CAKE WITH CREAM CHEESE FROSTING RECIPE - RECIPES
RECIPES. × . Beranda › ... 1 Tbsp Chai tea leaves 2 tea bags; Chai Cake: 2 1/4 cups all-purpose flour; 2 tsps baking powder; 3/4 tsp salt; 1 1/2 tsp ground cinnamon; 1 tsp ground cardamom; 1/2 tsp ground allspice; 1/4 tsp ground cloves; 1 tsp ground ginger ; 3/4 cup unsalted butter room temperature; 1 cup granulated sugar; 1/2 cups light brown sugar packed; 3 large eggs room …
From recipes-sonata.blogspot.com


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