Description
A cozy chai spice cake infused with black tea and a perfectly balanced spice blend. The blooming spice method enhances depth of flavor, while steeped tea keeps the cake moist. Finished with tangy cream cheese frosting, it’s perfect for gatherings or an afternoon treat.
Ingredients
-
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup unsalted butter, melted (for blooming spices)
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup strong black tea (cooled, from steeped tea bags)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/8 tsp black pepper (optional)
- 8 oz cream cheese, softened
- 2 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (to adjust consistency)
Instructions
- Steep black tea bags in boiling water for 8 minutes. Press out liquid carefully and cool, reserving 3/4 cup for the batter.
- Melt butter in a small saucepan, stir in spices, and cook for 1 minute until fragrant. Let cool slightly.
- In a large bowl, whisk together flour, baking powder, and salt.
- In another bowl, beat granulated sugar, brown sugar, and eggs until fluffy, then add the spiced butter.
- Alternate adding the flour mixture and cooled tea to the wet ingredients, beginning and ending with flour. Mix until just combined.
- Divide batter into two greased 9-inch round pans and bake at 350°F (175°C) for 25–30 minutes, until a toothpick comes out with moist crumbs.
- Cool completely on wire racks.
- For frosting, beat cream cheese until smooth, add powdered sugar and vanilla, then mix in heavy cream until fluffy and spreadable.
- Frost cooled cakes and serve.
Notes
- Swap cream cheese frosting for a powdered sugar glaze for a lighter option.
- Add toasted nuts or dried fruit for texture and sweetness.
- Coconut milk can replace whole milk for a dairy-free twist.
- Store covered in the refrigerator for up to 5 days or freeze unfrosted layers for up to 2 months.
- Bake in a bundt pan or 9×13-inch pan with adjusted baking times.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 32g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
