Moist Chai Cake with Cream Cheese Frosting
Soaked in rich milk tea for extra flavor, and topped with a creamy, tangy cream cheese frosting, this chai cake is irresistible. A perfect balance of spice, sweetness, and smooth creaminess in every bite!
Ingredients
Chai Cake
- ¾ cup unsalted butter soft
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 3 eggs room temperature
- 1 tsp vanilla paste
- 1 cup buttermilk
- 2¼ cups all-purpose flour
- 2 tsp cinnamon powder
- 2 tsp ginger powder
- ½ tsp ground allspice
- 1½ tsp ground cardamom
- ½ tsp ground cloves
- ¼ tsp ground black pepper
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
Cream Cheese Frosting
- 1 stick unsalted butter
- 4 oz cream cheese
- ½ cups powdered sugar
Milk Pour
- ¾ cup milk
- 2 tsp tea leaves
- 1 cinnamon stick
- ¼ tsp ground ginger
- ¼ tsp cardamom powder
- ¼ cup condensed milk
Instructions
- Preheat the oven to 350°F. Grease a 8x8" baking pan and line with parchment paper. Set aside.
- In a large mixing bowl, beat together the softened butter, sugar, and brown sugar until smooth and creamy. Beat in the eggs one at a time until combined. Whisk in the vanilla and buttermilk. Sift in the flour, baking powder, baking soda, salt, and spices. Beat until there are no traces of flour.
- Pour the batter into the prepared dish and bake for 35-40 minutes or until a toothpick comes out clean from the center.
- Allow the cake to cool in the pan for 30 minutes, then remove from the pan and allow to cool on a cooling rack.
- Frosting: Beat together butter, cream cheese, and powdered sugar until smooth. Set aside.
- Milk Pour: In a small pot, bring to a boil the milk, tea leaves, cinnamon, ginger, and cardamom powder. Remove from heat and strain out the pieces, then mix in the condensed milk.
- Once the cake is completely cool, poke holes into the top with a fork. Pour the milk mixture across the top and then lather on the frosting. Cut yourself a slice and enjoy!