CHAI TEA CAKE WITH GINGER CREAM CHEESE FROSTING

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Chai Tea Cake with Ginger Cream Cheese Frosting image

A beautifully fragrant spice cake flavored with classic masala chai spices and topped with fresh ginger cream cheese frosting. This cake is sure to make your mouth water and is always a great crowd pleaser!

Provided by Priti D

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h45m

Yield 20

Number Of Ingredients 22

2 cups water
3 teabag (blank)s tea bags of strong black tea
1 (1/2 inch) piece fresh ginger root, peeled
3 whole cardamom pods, or more to taste
1 ¼ teaspoons ground cinnamon, divided
¾ teaspoon ground cloves, divided
½ cup white sugar
½ cup unsalted butter, at room temperature
1 cup molasses
1 large egg
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon salt
1 cup water
1 cup white sugar
2 teabag (blank)s 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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  • Begin cake by combining water, 3 tea bags, ginger root, cardamom pods, 1/4 teaspoon cinnamon, and 1/4 teaspoon cloves in a saucepan; bring to a boil. Reduce heat to low and keep warm.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy. Add molasses and egg; mix well.
  • Mix flour, baking soda, cardamom, and salt with remaining 1 teaspoon cinnamon and 1/2 teaspoon cloves in a separate bowl. Add dry ingredients to the wet ingredients, one half at a time; stir to combine. Strain hot tea and slowly pour into the batter and stir until smooth; batter will be thin. Pour into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While the cakes are cooling, combine water, sugar, and tea bags for simple syrup in a small pot over medium-high heat. Cook until sugar has dissolved, 5 to 7 minutes. Remove from the heat and let cool slightly.
  • Brush simple syrup over cooled and leveled cakes until the majority of the cake has absorbed the syrup. Do not oversoak the cakes; you want enough syrup to soak in and keep cakes moist and flavorful without flooding them. Place cakes in the refrigerator for 1 hour or until ready to decorate.
  • Combine cream cheese, butter, and ginger for frosting in a large bowl; beat with an electric mixer until smooth. Add sugar and blend until smooth. Frost cake.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 52.4 g, Cholesterol 43 mg, Fat 12.4 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 7.7 g, Sodium 230.3 mg, Sugar 36.5 g

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