Chai Spice Cake with Ginger Cream Cheese Frosting
Jo Ann Hallmark
12
20-25 minutes
25-35 minutes
This sweet, spiced chai cake is perfect for dessert or tea time.
Ingredients
Cake:
- 1 chai spice tea bag steeped in about 2 tablespoons of boiling water
- 6 egg yolks
- 1 cup milk
- 2 tsp Nyanza Vanilla Extract
- 3 cups all-purpose flour
- 1 ½ cups sugar
- 1 Tbsp baking powder
- 1 tsp Royal Cinnamon
- 1 tsp Cloud Forest Cardamom (ground pods), sifted
- ¼ tsp Buffalo Ginger
- ¼ tsp ground Pemba Cloves
- ¾ tsp salt
- 1½ sticks unsalted butter, softened
Frosting:
- 8 oz package of cream cheese, softened
- 1 stick unsalted butter, softened
- ¼ cup packed dark brown sugar (60 g)
- 2 tsp Buffalo Ginger
- 1½ tsp Royal Cinnamon
- 4½ cups powdered sugar (600 g)
Directions
For the cake: Whisk together the egg yolks, 1/4 cup milk, vanilla, and 1 tablespoon steeped tea.
Combine all dry ingredients and mix well (preferably in a stand mixer).
Add remaining 3/4 cup milk and butter to the dry ingredients. Mix, starting on low, for just over a minute. This will be very stiff.
Add the egg mixture to the flour/butter/milk mixture in three additions. (Scrape the bowl and beat until well-mixed after each addition.)
Pour the batter into two well-greased 9" cake pans. Bake in 350º preheated oven. Check for doneness after 25 minutes. A tester in the center of the cake should come out cleanly. (It may take a bit longer.)
For the frosting: Combine the cream cheese, butter, brown sugar and spices in bowl and mix well (preferably in a stand mixer).
Scrape the bowl, then add most of the powdered sugar and mix well, starting at a slow speed.
Beat until smooth. If it seems too stiff, loosen with a little milk...too loose, more powdered sugar.
Use the frosting to fill & frost the cake. (Frost the frozen cakes. You’ll thank me for this!)