Chai Cake

In a small saucepan, heat milk gently over low heat until steaming, being careful not to bring to a boil. Add chai tea bags and steep for 20 minutes. Allow to cool.
¾ cup (180g) milk, 2 chai tea bags
Once milk is cooled, remove teabags, cut open, and empty contents into spiced milk mixture. I like to re-measure my milk and replace any that evaporated (usually only a Tablespoon or so). Set aside.
Preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) an 8" or 9" round cake pan and set aside.
In a large bowl, whisk together flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. Set aside.
1 and ½ cups (180g) all-purpose flour, ¾ cup (112g) ground flaxseed*, 2 teaspoons baking powder, 1 teaspoon salt, 1 and ½ teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon baking soda, ¼ teaspoon ground cardamom
In a medium size bowl, whisk together the melted butter and sugar until no clumps remain. Add the eggs, yogurt, vanilla extract, and cooled milk and whisk again until everything is smooth.
½ cup (113g) unsalted butter, ¾ cup (150g) granulated sugar, 2 large eggs, ¼ cup (62g) plain yogurt or sour cream, 2 teaspoons vanilla extract
Pour the wet ingredients into the dry ingredients and gently fold together, being careful not to overmix the batter, until no flour pockets remain.
Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for 10 minutes in cake pan. Remove cake from cake pan and transfer to a wire rack to cool completely before frosting. You may want to level the cake before frosting, but this is not required.

SPICED CREAM CHEESE FROSTING

In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with a hand mixer, beat the cream cheese and butter until light and fluffy. Add the powdered sugar, spices, and milk and beat until combined. Add more sugar if frosting is too thin, or more milk if it is too thick.
4 ounces (112g) full fat cream cheese, ¼ cup (57g) unsalted butter, 3 cups (360g) powdered sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ⅛ teaspoon ground cardamom, 1 to 2 Tablespoons (15-30g) milk or cream
For more buttercream troubleshooting tips, see my book, The Home Baker's Guide to Basic Buttercream.
Spread frosting evenly on top of cooled cake. Cake will stay fresh up to 5 days in an airtight container in the refrigerator or 3 days at room temperature. Cake freezes well, up to 3 months. Thaw in refrigerator overnight.

Chai Cake

Ingredients

CHAI CAKE

SPICED CREAM CHEESE FROSTING

Instructions

CHAI CAKE

SPICED CREAM CHEESE FROSTING

Notes

Nutrition Disclosure