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 SPICE CAKE RECIPE
Quick, easy chai tea spice cake recipe with cream cheese frosting, caramel sauce, pistachios. Simple ingredients make a soft, moist Fall/Thanksgiving cake.
Provided by CakeWhiz
Categories Dessert
Time 1h10m
Number Of Ingredients 17
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!
Nutrition Facts : Calories 867 kcal, Carbohydrate 123 g, Protein 9 g, Fat 39 g, SaturatedFat 18 g, Cholesterol 146 mg, Sodium 409 mg, Fiber 2 g, Sugar 75 g, ServingSize 1 serving
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 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 SPICED TEA CAKE
Make and share this Chai Spiced Tea Cake recipe from Food.com.
Provided by Nikkei
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 323.8, Fat 14.9, SaturatedFat 8.9, Cholesterol 88.7, Sodium 116.8, Carbohydrate 43.2, Fiber 1, Sugar 23.9, Protein 4.7
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 CHEESECAKE WITH GINGER CRUST
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
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.
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 "spiced chai tea cake recipes"
CHAI SPICED TEA CAKE - EIGHT FOREST LANE
From eightforestlane.com
Cuisine AustralianCategory DessertServings 8Total Time 1 hr 45 mins
CHAI CAKE WITH CREAM CHEESE FROSTING - LIV FOR CAKE
From livforcake.com
CHAI SPICED TEA CAKE @ NOT QUITE NIGELLA
From notquitenigella.com
CHAI-SPICED LAYER CAKE WITH MERINGUE ICING - SOBEYS INC.
From sobeys.com
CHAI SPIED COFFEE CAKE - OUR BALANCED BOWL
From ourbalancedbowl.com
MY CHAI SPICED TEA CAKE - EXPERIENCES OF A GASTRONOMAD
From experiencesofagastronomad.com
CHAI-SPICED TEA CAKE RECIPE - HEALTHY RECIPE
From healthbenefitstimes.com
10 BEST CHAI SPICE CAKE RECIPES | YUMMLY
From yummly.com
10 BEST CHAI TEA CAKE RECIPES | YUMMLY
From yummly.com
YAN’S MASALA CHAI SPICED TEACAKES - THE GREAT BRITISH …
From thegreatbritishbakeoff.co.uk
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
SPICED CHAI TEA BUNDT CAKE - FAIR TRADE WINDS
From fairtradewinds.net
CHAI MASALA CAKE RECIPE | INDIAN SPICE TEA CAKE RECIPE
From yummytummyaarthi.com
CHAI SPICE LOAF CAKE - VEGAN • THE CURIOUS CHICKPEA
From thecuriouschickpea.com
CHAI TEA VANILLA LAYER CAKE - RECIPE | SPICEJUNGLE
From spicejungle.com
SPICY PEAR & CHAI TEA UPSIDE-DOWN CAKE RECIPE | STASH TEA
From stashtea.com
GOLDEN VANILLA CHAI TEA CAKES — SAVORY SPICE
From savoryspiceshop.com
CHAI TEA SPICED POUND CAKE RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
SPICED CHAI POUND CAKE - EVER AFTER IN THE WOODS
From everafterinthewoods.com
TEA TIME CAKES - FLOUR & SPICE
From flourandspiceblog.com
CHAI SPICE BUNDT CAKE - SO MOIST AND DELICIOUS! — PIMP MY …
From pimpmyrecipe.com
CHAI TEA SPICE CAKE | BAKING OBSESSION
From bakingobsession.com
CHAI SPICED CAKE WITH BROWN BUTTER BUTTERCREAM – HOMEMADE …
From homemadeeatery.com
CHAI SPICED DESSERT RECIPES - CHAI INFUSED DESSERTS
From delish.com
CHAI SPICE CAKE WITH VANILLA CREAM CHEESE FROSTING
From bromabakery.com
CHAI-BUTTERMILK SPICE CAKE RECIPE | MYRECIPES
From myrecipes.com
SPICED CHAI BUNDT CAKE - DONNA HAY
From donnahay.com.au
CHAI-SPICED TEA LOAVES - HOLIDAY GIFTS - RECIPES
From goodhousekeeping.com
GLAZED CHAI LOAF TEA CAKE RECIPE | CHATELAINE
From chatelaine.com
BEST CHAI-SPICED HONEY CAKE WITH TEA SYRUP RECIPES - FOOD …
From foodnetwork.ca
SPICED CHAI TEA CAKE | NEAT JANE'S TEA HOUSE
From neatjanesteahouse.com.au
CHAI-SPICED POUND CAKE | KING ARTHUR BAKING
From kingarthurbaking.com
CHAI SPICED BUNDT CAKE - JONESIN' FOR TASTE
From jonesinfortaste.com
OLD FASHIONED ROCK CAKES | CHAI TEA INFUSED - ROSIE LOVES TEA
From rosielovestea.com
NEW RECIPE: HOMEMADE INDIAN-STYLE SPICED CHAI TEA RECIPE
From cakebaking.net
MOIST CHAI SPICED SHEET CAKE | STEPHANIE'S SWEET TREATS …
From stephaniessweets.com
CHAI-SPICED TEA CAKES RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CHAI-SPICED POUND CAKE - ISLAND BAKES
From island-bakes.com
CHAI CAKE WITH SPICED CREAM CHEESE FROSTING - FRESH APRIL FLOURS
From freshaprilflours.com
SPICED CHAI CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.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