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Chai-Spiced Tea Cakes
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Prep Time:
15 minutes
Total Time:
2 hours 10 minutes
Spiced tea-infused glazed cake.
Ingredients:
  • 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 from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and grease or spray two 8- or 9-inch round cake pans. Pour boiling water over tea bags in a 2-cup measuring cup, steep for 3 to 4 minutes, discard tea bags, and add 1/2 cup water to tea to make 1 cup.
  • In a large bowl, mix cake mix, oil, eggs, and tea with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes, remembering to scrape the bowl occasionally. Transfer the batter to the pans.
  • Combine sugar, cardamom, cinnamon, cloves, and nutmeg in a small bowl. Sprinkle the mixture evenly over the batter in the pans, then use a knife to create a beautiful swirl design.
  • Follow baking instructions on the box for 8- or 9-inch rounds. Allow cakes to cool for 15 minutes, then loosen them by running a knife around the pan sides. Place each cake top side down on serving plates, removing any excess crumbs. Let the cakes cool completely, approximately 1 hour.
  • Microwave frosting in a small bowl on High for 10 to 15 seconds until thin. Transfer to a resealable plastic bag, snip a tiny corner, and drizzle over cakes. Store loosely covered.

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