Hey all! I promised @Limeberry a Chai Tea Cake recipe so here it is! I tried to upload a picture but I don’t have it in the right format. It’s awful pretty though!
Chai Tea Spice Cake Recipe
1 cup Milk Warm
8 Teabags Vanilla spiced chai tea flavor
1 cup Butter Unsalted
1 1/2 cups Granulated sugar
4 Eggs Large
1 tsp Vanilla extract
1/4 tsp Ginger Finely grated
2 cups all-purpose flour
2 tsp Baking powder
1 tsp Baking soda
1 1/2 tsp Cinnamon powder
1/4 tsp Cardamom powder
1/4 tsp Nutmeg powder
1/4 tsp Cloves powder
Pour warm milk into a deep bowl and add all the tea bags. Let them sit for about 10 minutes. Then, squeeze out all the milk from the tea bags and discard them. Keep this chai milk aside for now and move on to the next step.
In a mixing bowl, cream butter and sugar together until light and fluffy.
Add eggs, one at a time, while continuing to mix.
Add vanilla extract and ground ginger and mix again.
In another bowl, whisk together the flour, baking powder, baking soda, and all the spices.
Dump this dry mixture into the wet mixture. Mix everything together while adding the chai milk until just combined. The batter will be thick and there might be some lumps but don’t over mix!
Pour this batter into two 8x2 greased/floured round cake pans.
Bake at 350 degrees for about 40 minutes or until an inserted toothpick comes out clean.
Allow the cakes to cool down completely.
Then, trim the edges and tops of each cake with a sharp knife.
Place one cake on a cake stand and frost the top with frosting. I used a piping bag with tip #1M.
Spread some chopped pistachios and drizzle some caramel sauce.
Then, place the other cake on top of this frosting layer.
Pour some caramel sauce around the edges of the cake only.
Finally, frost the top of this cake with frosting and toss some more pistachios. Slice and enjoy!
8 oz cream full-fat cream cheese
½ cup unsalted butter (softened)
4 cups powdered sugar
¼ cup cornstarch
1 tbsp meringue powder (for stability)
1 tbsp vanilla extract
In a mixing bowl, beat together the cream cheese and butter.
Add vanilla extract and mix again.
In a separate bowl, whisk together the powdered sugar, cornstarch, and meringue powder.
Start adding this sugar mixture (1/2 cup at a time) into the wet mixture, while continuing to mix until all the sugar is incorporated.
1 cup Granulated sugar
1/4 cup Water
1/2 cup Heavy cream Warm
2 tbsp Butter Unsalted
1 tsp Vanilla extract Optional
3/4 tsp Salt Optional
In a non-stick saucepan, add sugar and water and cook on medium heat for 10-12 minutes until the mixture is bubbling and becomes golden brown and sugar is fully dissolved.
Add warm heavy cream in the saucepan and mix thoroughly and let the mixture simmer for about 3 minutes.
Remove from heat and add the butter, vanilla extract, salt, and mix until smooth.
Serve warm with pancakes, waffles e.t.c, and enjoy!
~Personally I think if you don’t l like pistachios, you could use another nut. I think walnut or pecan would be awesome!