Welcome to the world of chai-spiced cake, a culinary delight that combines the captivating flavors of aromatic spices with the warmth and comfort of a homemade cake. Get ready to embark on a sensory journey as we delve into the secrets of creating this exquisite treat. Whether you are an experienced baker or a novice cook, let this article be your guide to crafting a chai-spiced cake that will tantalize your taste buds and leave you craving for more.
Let's cook with our recipes!
SPICED CHAI BUNDT CAKE
I do love a good Bundt cake-they're just so elegant and beautiful! This easy melt and mix recipe is flavored with chai tea leaves and pumpkin pie spice.
Provided by Donna Hay
Categories Cake Tea Dessert Bake Kid-Friendly Quick & Easy Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 8-10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
- Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.
JERRICA'S CHAI-SPICED CARROT CAKE
Steps:
- PREHEAT oven to 325*. Grease and line with parchment paper three 9" cake rounds. Line one cookie sheet with aluminum foil. CHAI-SPICED PECANS: In heavy-bottomed saucepan, melt butter. Add spices and cook until fragrant (1-2 min). Add sugar and heat until dissolved. Add pecans; mix until coated. Pour mixture onto tray lined with foil. Bake at 325* for about 7 minutes. Allow to cool while making cake. CAKE: Beat first three ingredients thoroughly. Add eggs one at a time, beating well after each; add extracts and continue to beat for an additional 2 minutes. Combine next eight ingredients (flour, baking powder/soda, salt and spices) and sift into wet ingredients. Combine. Stir in remaining ingredients. BAKE until tester comes out clean- about 45 minutes. While cakes are baking, make glaze and frosting. MAKE GLAZE: Combine all ingredients and bring to a boil. Allow to boil, while stirring, until slightly darkened in color; about 5 minutes. Off heat, stir in vanilla extract. MAKE CREAM CHEESE FROSTING: Beat cream cheese and butter until fluffy. Add in sugar and pinch of salt and beat for 5 minutes. Add vanilla and lemon and beat an additional 5 minutes. POUR glaze atop cakes while still hot and in tins. Allow to cool completely in racks. TO ASSEMBLE CAKE, spread thin layer of cream cheese frosting on first layer. Place second layer and add a thin layer of frosting. Place third layer and frost entire cake. Finish with 5 oz raw, chopped pecans to cover sides.
Tips:
- Use fresh spices: Freshly ground spices will give your cake the best flavor. If you don't have access to fresh spices, you can use pre-ground spices, but be sure to use a light hand, as they can be more potent.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Let the cake cool completely before frosting it: This will help the frosting to set properly.
- Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.
Conclusion:
Chai-spiced cake is a delicious and flavorful cake that is perfect for any occasion. It is easy to make and can be customized to your liking. With so many different variations, there is sure to be a chai-spiced cake recipe that you will love. So next time you are looking for a special treat, give chai-spiced cake a try. You won't be disappointed!
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