Best Chai Spice Cake Recipes

CHAI-BUTTERMILK SPICE CAKE image

Number Of Ingredients 16

½ cup boiling water
6 chai tea bags
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/3 cup (3 oz) block-style fat-free cream cheese, softened (I used low fat)
¼ cup butter, softened
½ cup granulated sugar, divided
½ cup packed light brown sugar
¼ cup of vegetable oil
1 cup fat-free buttermilk
2 large egg whites
½ teaspoon cream of tartar
Cooking spray
¼ cup powdered sugar

Steps:

-Preheat oven to 350 -Pour boiling water over tea bags in a bowl; steep 5 minutes. -Remove and discard teabags; cool to room temperature. -Lightly spoon flour into dry measuring cups; level with a knife. -Combine flour, baking soda, salt, and cinnamon, stirring with a whisk. -Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). (My note: be sure to do it for the full 3 minutes, it helps add air to the cake and make it fluffy). -Add ¼ cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil. -Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. -Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. -Add cream of tartar; beat until soft peaks form. -Add ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. -Gently stir one-third of egg whites into batter; gently fold into remaining egg whites. -Spoon batter into a 9-inch square baking pan coated with cooking spray. -Bake at 350 for 35 minutes or until a wooden pick inserted comes our clean. -Cool in pan on a wire rack. Sprinkle with powdered sugar.

CHAI SPICE CAKE image

Number Of Ingredients 8

1 box (about 18 ounces) spice cake mix
1 1/2 cups chai tea latte concentrate, such as Oregon Chai
1/3 cup nut oil, such as walnut oil
3 eggs, large or extra large
8 slices crystallized ginger, finely diced (about 1/3 cup; optional)
1 cup prepared whipped cream cheese icing
No-stick flour and oil
Baking spray

Steps:

Heat the oven to 350F. Spray the interior of a nonstick Bundt pan with baking spray. Cobine the cake mix, 1 1/3 cups chai concentrate, oil, and eggs in a large bowl and beat until smooth and fluffy, about 2 minutes. Stir in the candied ginger, if desired. Spoon into the bundt pan and bake until a tester inserted into the crest of the cake comes out clean, about 40 minutes. Cool in the pan for at least 20 minutes. Invert the cake onta serving plate and cool to room temperature. Mix the icing with the remaining chai concentrate and drizzle over the top of the cake, allowing the glaze to run down the sides in rivulets. Slice and serve.