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Chai Tea Cake with Ginger Cream Cheese Frosting
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
165 minutes
Spice cake infused with masala chai spice blend and topped with ginger cream cheese frosting for a delightful and aromatic treat!
Ingredients:
  • 2 cups water
  • 3 tea bags of strong black tea
  • 1 (1/2 inch) piece fresh ginger root, peeled
  • 3 whole cardamom pods, or more to taste
  • 1.25 teaspoons ground cinnamon, divided
  • 0.75 teaspoon ground cloves, divided
  • 0.5 cup unsalted butter, at room temperature
  • 1 cup molasses
  • 1 large egg
  • 2.5 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1 cup water
  • 1 cup white sugar
  • 2 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
Instructions:
  • Preheat the oven to a perfect 350 degrees F (175 degrees C) and generously prepare two 9-inch round cake pans with a delightful coating of grease and flour.
  • In a saucepan, simmer water with 3 tea bags, ginger, cardamom, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves until fragrant.
  • In a large bowl, blend sugar and butter until light and fluffy using an electric mixer. Mix in molasses and egg until well combined.
  • In a separate bowl, combine flour, baking soda, cardamom, salt, 1 teaspoon cinnamon, and 1/2 teaspoon cloves. Add this mixture to the wet ingredients in two parts, stirring to combine. Strain the hot tea and gradually mix it into the batter until smooth. The batter will be thin. Pour the batter into the cake pans.
  • Bake until a toothpick comes out clean, about 30 to 35 minutes. Cool for 5 minutes on a wire rack, then carefully invert onto a serving plate or cooling rack. Allow to cool completely, around 30 minutes.
  • As the cakes cool, simmer water, sugar, and tea bags in a small pot over medium-high heat until the sugar dissolves, for about 5 to 7 minutes. Set aside to cool slightly once done.
  • Brush the cakes generously with simple syrup, ensuring most of it is absorbed. Be careful not to over-soak them - you want the cakes moist and flavorful, not soggy. Refrigerate for 1 hour before decorating.
  • In a large bowl, mix cream cheese, butter, and ginger until smooth using an electric mixer. Gradually add sugar and continue blending until smooth. Frost the cake.

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