Description
This moist and fragrant chai cake combines warm spices like cinnamon, ginger, and cardamom with a tender crumb enriched by a spiced cream cheese frosting. Infused with chai tea milk, the cake offers a delightful twist on a classic spiced cake, perfect for cozy afternoons or special occasions.
Ingredients
Cake
- ¾ cup (180g) milk (any kind, any fat content)
- 2 chai tea bags
- 1 and ½ cups (180g) all-purpose flour
- ¾ cup (112g) ground flaxseed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ½ teaspoon baking soda
- ½ cup (113g) unsalted butter (melted and cooled)
- ¾ cup (150g) granulated sugar
- 2 large eggs (room temperature)
- ¼ cup (62g) plain yogurt or sour cream (any fat content, room temperature)
- 2 teaspoons vanilla extract
Spiced Cream Cheese Frosting
- 4 ounces (112g) full fat cream cheese (softened to room temperature)
- ¼ cup (57g) unsalted butter (softened to room temperature)
- 3 cups (360g) powdered sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground cardamom
- 1 to 2 Tablespoons (15-30g) milk or cream (any)
Instructions
- Prepare Chai Milk: In a small saucepan, heat milk gently over low heat until steaming, being careful not to boil. Add chai tea bags and steep for 20 minutes. Remove from heat and allow to cool.
- Extract Tea Leaves: Once milk is cooled, remove teabags, cut them open, and empty the contents into the spiced milk mixture. Re-measure the milk and add water if any evaporated. Set aside.
- Preheat Oven and Prepare Pan: Preheat oven to 350ºF (177ºC). Grease and flour an 8 or 9-inch round cake pan or use cake release. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom until evenly combined.
- Mix Wet Ingredients: In a medium bowl, whisk melted butter and sugar until smooth with no clumps. Add eggs, yogurt or sour cream, vanilla extract, and cooled spiced milk. Whisk everything together until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently fold together with a spatula, being careful not to overmix, until no flour pockets remain and the batter is uniform.
- Bake the Cake: Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove cake from oven and allow it to cool for 10 minutes in the pan. Then remove from pan and transfer to a wire rack to cool completely. Optionally, level the cake before frosting.
- Make Spiced Cream Cheese Frosting: In a stand mixer bowl fitted with paddle attachment or using a hand mixer, beat cream cheese and softened butter until light and fluffy. Slowly add powdered sugar, ground cinnamon, ground ginger, ground cardamom, and milk or cream. Beat until smooth and combined. Adjust thickness by adding more sugar if too thin or more milk if too thick.
- Frost the Cake: Spread the spiced cream cheese frosting evenly over the cooled cake.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days or at room temperature for 3 days. This cake freezes well for up to 3 months; thaw overnight in the refrigerator before serving.
Notes
- Use room temperature eggs, yogurt, and cream cheese for best mixing results.
- Do not overmix the batter to ensure a tender crumb.
- If desired, level the cake before frosting for a smoother presentation.
- The frosting consistency can be adjusted by varying powdered sugar and milk quantities.
- The cake can be made ahead and stored frozen for convenience.
- Ground flaxseed adds moisture and nutrition but can be omitted if allergic, though texture will differ slightly.
