Chai Cake Food

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COCONUT CHAI TRAYBAKE



Coconut chai traybake image

This simple traybake is inspired by one of our favourite brews - chai. Spiced with cinnamon, nutmeg and cardamom, this moist coconut sponge is the perfect accompaniment to a cuppa

Provided by Cassie Best

Categories     Dessert, Treat

Time 55m

Yield Cuts into 15 squares

Number Of Ingredients 17

100ml vegetable oil , plus a little for greasing
300ml coconut milk (not low-fat) - if the cream has separated in the can, give it a good mix before measuring
4 large eggs
2 tsp vanilla extract
280g light brown soft sugar
250g self-raising flour
75g desiccated coconut
1 tsp ground ginger
1 tsp ground cinnamon
¼ nutmeg , finely grated
¼ tsp ground cloves
10 cardamom pods , seeds removed and crushed using a pestle and mortar
4 tbsp ginger syrup
3-4 tbsp coconut milk
140g icing sugar
2 balls stem ginger , finely chopped
chopped pistachios and coconut flakes (optional)

Steps:

  • Grease a 20 x 30cm baking tin with a little oil, and line the base and sides with baking parchment. Heat oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
  • In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so they come to the surface. Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula.
  • Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again. Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
  • To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes, if using. Eat warm or cold. Will keep for 3 days in an airtight container.

Nutrition Facts : Calories 340 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CHAI LAYER CAKE



Chai Layer Cake image

This Chai Layer Cake features three layers of chai infused cake frosted with vanilla bean Swiss buttercream.Yield: three layer 6-inch cake

Provided by Maryanne Cabrera

Categories     Dessert

Time 1h40m

Number Of Ingredients 21

1 cup whole milk
4 chai tea bags
2 ½ cup cake flour
1 ¼ cup granulated sugar
2 teaspoon baking powder
½ teaspoon kosher salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
1 cup unsalted butter, (room temp)
3 large eggs, (room temp)
2 teaspoon pure vanilla extract
½ cup egg whites
1 ½ cup granulated sugar
2 cup unsalted butter, (sliced into tablespoons, room temp)
½ teaspoon kosher salt
½ Tablespoon vanilla bean paste*
2 Tablespoon powdered sugar
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon

Steps:

  • Bring milk to a boil and remove from heat. Add tea bags and steep for 30 minutes. Strain out tea. Squeeze out as much liquids from the tea as possible. Discard tea bags. Measure remaining liquid. Add additional milk as necessary until you have 1 cup of liquid. Set aside.
  • Preheat oven to 350 degrees F. Butter three 6-inch round cake pans. Line with parchment paper and set aside.
  • In the bowl of stand mixer fitted with paddle attachment, combine 2 cups flour (reserve remaining 1/2 cup flour), sugar, baking powder, salt, cinnamon, ginger, cardamom, and cloves. Add butter in three additions. Continue to mix on low speed until mixture is crumbly like coarse sand.
  • In another bowl, whisk together tea infused milk, eggs, and vanilla until smooth. Add half of liquid mixture to stand mixing bowl. Mix on medium speed until incorporated. Add remaining liquid mixture and mix until batter is combined. The batter will look curdled. Add reserved 1/2 cup of flour and mix until batter comes together.
  • Evenly distribute batter among prepared cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Run an offset spatula along the sides of the cake pan to loosen cake. Invert cake onto a wire rack and allow to cool to room temperature.
  • In the bowl of a stand mixer, whisk together egg whites and sugar. Place bowl over a pot of simmering water to create a bain-marie or double boiler. Make sure the simmering water does not touch the bottom of the bowl. Whisk sugar-egg mixture until it reaches a temperature of 160 degrees F.Alternatively, if you don't have a thermometer, heat the mixture until all the sugar has melted. Test this by dipping your pointer finger into the mixture and rubbing it against your thumb. The mixture should be smooth. You should not be able to feel the granules of sugar.
  • Return bowl to the stand mixer. Using the whisk attachment, beat mixture at medium speed until it has cooled to room temperature and meringue has started to from. Reduce speed to low and add butter one tablespoon at a time.
  • Once all the butter has been incorporated, add salt. Increase speed to medium-high and continue to beat until buttercream is light and fluffy. Add in vanilla bean paste and mix until distributed.
  • Level cake layers as necessary. Place one cake layer on serving platter or cake turntable. Spread about 1/3 cup of buttercream on cake. Place second cake layer and repeat adding butter. Repeat with third cake layer.
  • Spread a layer of buttercream around the sides of the cake to seal in the crumbs (crumb coat). Place cake in the fridge and allow to chill for 15 minutes to set the buttercream.
  • Add another layer of buttercream as desired. Garnish with dusting powder and spices as desired.
  • Dusting Powder: In a small bowl, whisk together powdered sugar, cocoa powder, and cinnamon. Sift mixture over assembled cake as desired.

CHAI SPICED CARROT CAKE



Chai spiced carrot cake image

If you love carrot cake, you'll adore this chai-spiced version, with warming tea and fragrant cinnamon, cardamom, cloves and nutmeg.

Provided by Edd Kimber

Categories     Desserts     Jamie Magazine     Vegetables     Afternoon tea     Easter treats     Baking

Time 1h20m

Yield 10

Number Of Ingredients 23

250 ml vegetable oil, plus extra for greasing
4 large carrots
1 large lemon
100 g currants, or sultanas
100 g pecans
280 g plain flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground anise
¼ teaspoon ground nutmeg
4 tablespoons candied ginger in syrup
1 black tea bag
2 large free-range eggs
200 g caster sugar
200 g light brown sugar
30 g flaked coconut
BUTTERCREAM
200 g unsalted butter, (at room temperature)
200 g cream cheese
125 g icing sugar

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm x 30cm traybake tin.
  • Peel and grate the carrots into a large bowl, then grate in the lemon zest. Mix in the currants, then roughly chop and add the pecans.
  • In another bowl, combine the flour, baking powder, all the spices and ½ a teaspoon of sea salt. Dice and add the ginger, then split open the tea bag, pour in the leaves, and mix well.
  • Whisk the eggs in a mixing jug, then mix in both sugars and the vegetable oil. Pour over the carrots, give it a good stir, then add the dry ingredients and mix until just combined.
  • Pour the batter into the pan and bake in the oven for 55 minutes, or until a skewer inserted into the centre comes out clean.
  • Allow to cool in the tin for 15 minutes, then remove from the tin and invert onto a wire rack to cool completely.
  • Meanwhile, for the buttercream, place the butter in the bowl of a free-standing mixer and beat for about 5 minutes, or until creamy.
  • Add the cream cheese and beat until just combined. Next, add the icing sugar and beat again until smooth - don't overmix it, or your icing will be runny! Chill in the fridge for at least 15 minutes, then spoon over the cake and spread out evenly.
  • Toast the coconut in a dry frying pan over a medium heat for 3 minutes, or until lightly golden, tossing occasionally. Scatter over the iced cake, then slice up and enjoy!

Nutrition Facts : Calories 708 calories, Fat 43.7 g fat, SaturatedFat 14.2 g saturated fat, Protein 5.7 g protein, Carbohydrate 77.5 g carbohydrate, Sugar 57.9 g sugar, Sodium 0.38 g salt, Fiber 2.9 g fibre

CHAI CUPCAKES



Chai Cupcakes image

You'll get a double dose of the spicy blend that's frequently used to flavor tea in these moist cakes. Both the cupcake and frosting use the blend, which combines some of the best flavors of the season. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 1 dozen.

Number Of Ingredients 15

1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
FROSTING:
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk

Steps:

  • In a small bowl, combine the ginger, cinnamon, cardamom, cloves and pepper; set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2 teaspoons spice mixture. Gradually add to creamed mixture alternately with milk, beating well after each addition., Fill 12 paper-lined muffin cups two-thirds full. Bake at 350° until a toothpick inserted in the center comes out clean, 24-28 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes.

Nutrition Facts : Calories 377 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 209mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 0 fiber), Protein 3g protein.

CHAI CAKE WITH CREAM CHEESE FROSTING



Chai Cake with Cream Cheese Frosting image

This Chai Cake is a special treat for chai tea lovers. Packed with fragrant spices and paired with a simple cream cheese frosting.

Provided by Olivia

Categories     Dessert

Time 2h40m

Number Of Ingredients 26

1 1/2 cup milk
1 Tbsp Chai tea leaves (2 tea bags)
2 1/4 cups all-purpose flour
2 tsps baking powder
3/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground allspice
1/4 tsp ground cloves
1 tsp ground ginger
3/4 cup unsalted butter (room temperature)
1 cup granulated sugar
1/2 cups light brown sugar (packed)
3 large eggs ( room temperature)
1 tsp vanilla
1 cup Chai tea milk
1 cup unsalted butter (room temperature)
1 cup cream cheese (8oz, full fat, chilled, cubed)
4 cups powdered sugar (sifted)
2 tsp vanilla
cornstarch or meringue powder (optional)
cape gooseberries
whole allspice
whole star anise
whole cloves
whole green cardamom pods

Steps:

  • Bring milk and tea to a boil in a small pot over med-high heat. Turn heat off and steep for 10mins. Strain and measure out 1 cup. Top up with milk if needed.
  • Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, spices, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (approx 3mins).
  • Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
  • Alternate adding flour mixture and Chai milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Bake for 35-40mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow to cool completely.
  • Using a stand mixer or hand mixer beat butter until pale and creamy.
  • Reduce speed to low. Add powdered sugar 1 cup at a time and mix on low until well blended. Increase speed to medium and beat for 3 minutes. Add vanilla and continue to beat on medium for 1 minute.
  • Slowly add chilled cream cheese one cube at a time (about 1 tablespoon at a time). Beat well until blended and ensure no lumps of cream cheese remain.
  • If needed, add cornstarch or meringue powder 1 tablespoon at a time to stiffen the frosting (I didn't but this is an option).
  • Run mixer on low for a couple of minutes to remove any air bubbles.
  • Place one layer of cake on a cake stand or serving plate. Top with 2/3 cup of frosting and spread evenly. Repeat with remaining layers and apply a thin coat of frosting all over the cake. Chill for 20mins.
  • Use the remaining frosting to frost the cake and do a rustic swirl on the sides and top with a large offset spatula if desired.
  • Decorate top with whole spices and gooseberries if desired.

Nutrition Facts : Calories 717 kcal, Carbohydrate 86 g, Protein 6 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 151 mg, Sodium 246 mg, Sugar 67 g, ServingSize 1 serving

CHAI CAKE



Chai Cake image

A Watkins recipe. Definitely try to make with Watkins vanilla and cinnamon if you can. If using any other type of vanilla you will need to double the amount of vanilla in the recipe.

Provided by mariposa13

Categories     Dessert

Time 40m

Yield 1 cake

Number Of Ingredients 18

3 tablespoons watkins powdered latte chai tea mix
2/3 cup hot water
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon watkins cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ginger
1/4 teaspoon sea salt
1/2 cup butter
3/4 cup granulated sugar
2 eggs
1 teaspoon watkins double-strength vanilla
2 tablespoons butter
1 1/2 cups powdered sugar
1 teaspoon watkins double-strength vanilla
1/4 teaspoon cinnamon
2 tablespoons powdered latte chai tea mix
grated cinnamon stick (optional)

Steps:

  • Heat oven to 325°F/170°C
  • Grease and flour a round cake pan (8"/20 cm).
  • Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze.
  • Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside.
  • Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
  • Beat in eggs and vanilla until smooth and blended.
  • Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth.
  • Pour into pan.
  • Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
  • Cool 10 minutes; remove from pan to wire rack.
  • Cool completely, about 1 hour.
  • Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
  • For glaze, melt butter in 1-quart/litre saucepan over medium heat.
  • Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.

Nutrition Facts : Calories 2938.6, Fat 126.7, SaturatedFat 76.3, Cholesterol 728.1, Sodium 2093.8, Carbohydrate 431.1, Fiber 5.2, Sugar 328.4, Protein 26.9

CHAI LATTE CUPCAKES



Chai Latte Cupcakes image

Soft and moist chai latte cupcakes prepared with chai tea, chai spices, and topped with whipped chai buttercream. This simple cupcake recipe tastes exactly like your favorite coffeehouse chai latte drink.

Provided by Sally

Categories     Cupcakes

Time 3h20m

Number Of Ingredients 23

2 and 1/2 teaspoons ground cinnamon
1 and 1/4 teaspoons ground ginger
1 and 1/4 teaspoons ground cardamom
1/2 teaspoon ground allspice
1 bag chai tea
1/2 cup (120ml) whole milk, at room temperature
1 and 3/4 cups (207g) cake flour* (spoon & leveled)
3 and 1/2 teaspoons chai spice mix (above)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120g) sour cream or plain yogurt, at room temperature
1 and 1/2 cups (345g) unsalted butter, softened to room temperature
5.5 - 6 cups (660-720g) confectioners' sugar
2 teaspoons chai spice mix, divided
1/4 cup (60ml) heavy cream
2 teaspoons pure vanilla extract
pinch of salt
optional for garnish: cinnamon sticks + mix the remaining chai spice mix

Steps:

  • Mix all of the chai spices together. You'll have 5 and 1/2 teaspoons to use between the cupcake batter, buttercream, and garnish.
  • Bring milk to a boil or heat in the microwave for 1-2 minutes. Pour over tea bag and steep for 20-30 minutes. This chai milk is the milk you'll use in the cupcake batter. This can be done the day before and refrigerated overnight. Make sure the chai milk is room temperature before adding to the cupcake batter.
  • Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners - this recipe makes 14-15 cupcakes. Set aside.
  • Whisk the cake flour, 3 and 1/2 teaspoons of chai spice mix, the baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour and mix in the chai milk *just* until combined. Do not overmix. Batter will be slightly thick and smell incredible!
  • Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. For around 35 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
  • With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes. Stop the mixer and add 5 and 1/2 cups (660g) confectioners' sugar, the heavy cream, 1 and 3/4 teaspoons chai spice mix, the vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes. If frosting looks curdled or greasy, it's best to beat in more confectioners' sugar to smooth it out. Beat in up to 1/2 cup (60g) more confectioners' sugar to smooth out if needed. If frosting seems too thick to pipe or spread, beat in another Tablespoon (15ml) of cream. Taste and beat in another pinch of salt if frosting is too sweet.
  • Frost cooled cupcakes and serve. I used Wilton 8B piping tip, stuck a cinnamon stick in some of them, and sprinkled with a mix of the remaining chai spice mix and a pinch of granulated sugar.
  • Cover and store leftovers in the refrigerator for up to 5 days.

MASALA-CHAI CARROT CAKE



Masala-Chai Carrot Cake image

London-based baking star Benjamina Ebuehi learned from a young age that spices were the secret to the bold flavors in her favorite savory dishes, but it wasn't until she started baking that she realized those same ingredients could also elevate desserts. Take the Masala-Chai Carrot Cake from her book, The New Way to Cake. Knowing that many home bakers already have a go-to carrot cake recipe (most likely flavored with cinnamon), she decided to turn to less-expected spices like black pepper and cardamom. "Some cakes just have one sugary note, but I often want something more intriguing," Benjamina says. "Using spices in a cake gives it nuance."

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 19

2 English breakfast tea bags
1/4 cup boiling water
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1 3/4 cups light muscovado sugar
4 eggs
1 1/2 cups vegetable oil
3 to 3 1/4 cups grated carrots
2/3 cup unsalted butter, softened
1 cup confectioners' sugar
1 1/2 cups cream cheese (12 ounces)
8 to 12 walnut halves, to decorate

Steps:

  • Preheat the oven to 350˚ F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • To make the cake, add the tea bags to a mug of the boiling water and let them steep for 5 minutes before discarding the bags. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, pepper and cardamom. Set aside.
  • In a separate bowl, add the muscovado sugar, eggs and tea, mixing until combined before stirring in the oil. Tip in the carrots and fold them in so they're evenly distributed. Fold in the flour mixture until just incorporated, making sure there are no pockets of flour hiding near the bottom.
  • Divide the batter evenly between the two pans and bake for 35 to 40 minutes, or until the cakes are nicely browned and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then turn them out onto a rack.
  • To make the frosting, beat the butter and confectioners' sugar with an electric mixer for 3 to 5 minutes, or until pale and smooth. Beat in the cream cheese until combined.
  • To assemble, place one cake layer on a cake stand. Spoon one-third of the frosting on top and push right to the edges. Place the second cake topside down in order to give you a flat top. Add the rest of the frosting, spreading it evenly with an offset spatula. Scatter the walnuts on top of the cake.

CHAI



Chai image

Provided by Aarti Sequeira

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 9

2 cups water
1 (1-inch) piece cinnamon stick
4 green cardamom pods, smashed
4 whole cloves
1/2 star anise
2 quarter-sized coins fresh ginger
2 scant teaspoon black tea leaves (recommended: Taj Mahal) or black tea of choice
2 teaspoons honey, or more to taste
Whole milk or half-and-half

Steps:

  • In a medium pan, bring the water, all of the spices and the ginger to a boil over medium heat. Turn off the heat and allow it to steep for 15 minutes.
  • Bring the mixture back to a boil, then add the tea. Turn the heat off, and allow it to steep for 3 to 5 minutes depending on how strong you like your tea. Stir in the honey and add milk to your liking. Strain it into a bowl or pitcher and serve!

SPICED CHAI BUNDT CAKE



Spiced Chai Bundt Cake image

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

1 tablespoon loose chai
2 tablespoons boiling water
2 1/2 cups self-rising flour
1 1/2 cups superfine sugar
2 teaspoons pumpkin pie spice
4 eggs
1 1/2 cups milk
1 cup (2 sticks) unsalted butter, melted
2 teaspoons vanilla extract

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.

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CARDAMOM CHAI CAKE WITH CREAM CHEESE FROSTING - FOOD DUCHESS
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  • Take a bowl and add oil, curd/yoghurt and sugar. Just mix. Not necessarily sugar should get dissolved.


VANILLA CHAI LATTE COFFEE CAKE - A LATTE FOOD
This Vanilla Chai Latte Coffee Cake recipe combines the rich, warm flavors of chai with the all of the classic coffee cake flavors. It’s an easy coffee cake recipe that is …
From alattefood.com
Category Cake
Total Time 1 hr 5 mins
Estimated Reading Time 6 mins
  • In a small bowl, mix granulated sugar, cinnamon, ginger, nutmeg, cloves, and all spice together. Set aside.
  • For the crumb cake topping, use 3 Tbsp. of the spiced cinnamon sugar (reserving the rest for the filling) and mix with flour and brown sugar. Using a pastry cutter or a fork, cut butter into the mixture. Work the butter into the mixture until all the dry ingredients have been incorporated and the mixture resembles coarse crumbs. Set aside.
  • In a bowl, mix flour, granulated sugar, brown sugar, baking powder, and salt together. Set aside.


WHAT IS CHAI AND HOW TO MAKE IT | FOOD & WINE
From there, chai-flavored desserts (and pre-made chai flavorings) started popping up in bakeries everywhere—chai doughnuts, chai cream puffs, even chai macarons. The crowning jewel of the ...
From foodandwine.com
Estimated Reading Time 6 mins


ALMOND CHAI CAKE - CAKED BY KATIE
ALMOND CHAI CAKE: Preheat oven to 350 degrees and prepare two 8-inch round cake pans. In the bowl of a stand mixer cream butter, oil, and sugar on high for 2 minutes with the whisk attachment. Add egg whites and mix on high for 2 minutes. Add yogurt, vanilla extract, and almond extract and mix on high for 2 minutes.
From cakedbykatie.com
Reviews 2
Total Time 456362 hrs 43 mins
Category Cakes


VANILLA CHAI CAKE WITH VANILLA MASCARPONE FROSTING | URBAN ...
CAKE: Heat oven to 350°F (175°C). Generously grease and flour bottom and sides of three 6-inch (15 cm) or two 9-inch (23 cm) round baking pans; set aside. In a medium bowl, whisk flour, baking powder, 1 tablespoon of orange zest, cinnamon, cardamom, ginger, cloves, salt, nutmeg, baking soda and black pepper; set aside.
From urbanbakes.com
Cuisine American
Category Dessert
Servings 6
Total Time 3 hrs


CHAI APPLE COFFEE CAKE, IT'S COFFEE TIME! - FOOD GYPSY ...
Bake at Chai Apple Coffee Cake at 350°F (Bake at 175°C) for 30 – 35 minutes or a toothpick inserted in the middle of the cake removes clean. Remove from oven and allow to cool. Before serving, loosen edges with a paring knife around the outside, to be able to remove cake, slice by slice from the pan.
From foodgypsy.ca
Cuisine American
Category Cakes
Servings 12
Total Time 55 mins


EASY CHAI TEA BUNDT CAKE (VIDEO) - TATYANAS EVERYDAY FOOD
For Chai Tea Cake: Preheat the oven to 350F. Spray the sides of a 9-inch bundt pan with a baking spray, or butter and flour the pan very well. In a large mixing bowl, combine the softened butter and melted white chocolate. Use a mixer or a whisk to cream the butter and chocolate together for a few minutes, until fluffy.
From tatyanaseverydayfood.com
Reviews 1
Calories 444 per serving
Category Breakfast & Brunch, Dessert


GLAZED CHAI LOAF TEA CAKE RECIPE | CHATELAINE
Cake: Whisk flour with sugar, baking powder, tea leaves, 1 tsp chai masala and salt in a medium bowl. Whisk eggs with oil and vanilla in a medium bowl. Set aside 2 tsp steeped tea in a small bowl ...
From chatelaine.com
Servings 8
Total Time 1 hr 10 mins
Category Recipes
Calories 310 per serving


CHAI HAZELNUT LAYER CAKE - THATBAKEBLOG
This Chai Hazelnut Layer Cake is the perfect cake for welcoming the changes of the season whether you’re a tea lover or not. The aromatic spices in a cup of chai are unreal and totally reminiscent of Autumn. This cake is filled with a layer of Nutella in between two layers of soft sponge cakes and frosted with a spiced chai buttercream generously. It is then topped …
From thatbakeblog.com
Cuisine American
Category Layer Cakes
Servings 8-10
Total Time 4 hrs


SPICED VANILLA CHAI CAKE WITH VANILLA BEAN FROSTING | FOODTALK
Ingredients for Spiced Chai Cake. Ok, so here are a few special ingredients you’re going to need to make this yummy spiced vanilla chai cake! (And no, August is not too early to get into the fall baking spirit!) Unsweetened Applesauce – this gives the cake an ever so slight apple flavor. Perfect for fall! Buttermilk – adding buttermilk to cake is just magic. It creates the …
From foodtalkdaily.com
Servings 1
Total Time 1 hr


CHAI CAKE [VEGAN] - ONE GREEN PLANET
Preparation. Preheat oven to 350°F. Grease and line a loaf pan with parchment paper. Sift the flour, baking soda, and salt into a mixing bowl. Add the sugar mix. Make a well in the center of the ...
From onegreenplanet.org
Estimated Reading Time 1 min


CHAI TEACAKE WITH CINNAMON DUSTING | EASY BAKING | SBS FOOD
Instructions. Preheat the oven to 180C. Grease and line the base and sides of a 20 cm-diameter cake tin with baking paper. Add the milk and chai to a …
From sbs.com.au
3.4/5 (179)
Servings 10
Cuisine Australian
Category Dessert


CHAI CAKE WITH CHAI CREAM CHEESE FROSTING | THE MARBLE KITCHEN
In a medium bowl, combine flour, baking powder, salt, and spices. Set aside. In a stand mixer or in a large bowl and a hand mixer, cream together butter and brown sugar for about 4 minutes, until light and fluffy on medium/medium high speed. Add the eggs, mixing well and scraping the sides of the bowl.
From themarblekitchen.com
Cuisine American
Total Time 55 mins
Category Dessert
Calories 525 per serving


CHAI IN THE SKY: CHAI CAKE WITH HONEY ... - FOOD LIBRARIAN
Chai tea with milk. Cinnamon and cardamom. Honey. Ginger. Cream cheese. Oh, yes. I had to make this cake. This Chai Cake with Honey-Ginger Cream is one of the amazing recipes from “Sky High: Irresistible Triple-Layer Cakes” by Alisa Huntsman and Peter Wynne! (page 152) Go out and get it from the library (like I did!) or buy it.
From foodlibrarian.com


NEW HONG KONG RESTAURANT REVIEW: BEST CHIU CHOW IN WAN ...
Best Chiu Chow Restaurant, Fortis Tower, 117-119 Jaffe Road, Wan Chai, tel: 2185 6718. About HK$350 without drinks or the service charge About HK$350 without drinks or …
From scmp.com


ALMOND CHAI CAKE - CAKED BY KATIE | RECIPE IN 2021 | CHAI ...
Aug 19, 2021 - Four dairy-free layers of warmly spiced chai cake. Filled with a vegan pumpkin mousse and covered in whipped almond chai buttercream frosting.
From pinterest.ca


CHAI CHEE CAI TOU GUO @ BEDOK 216 FOOD CENTRE – YOU WILL ...
We have to keep nagging and reminding you that Chai Chee Cai Tou Guo is definitely one of the best of the best in Singapore to go for the carrot sticks and yam cake, give it a try and we bet you will likely come back for more. Chai Chee Cai Tou Guo. A: Blk 216, #01-55, Bedok North Street 1 Market and Food Centre.
From ieatandeat.sg


LEMON CHAI CAKE #LEMON #CHAI #LEMONCAKE #CAKE #STARBUCKS # ...
1.5K Likes, 21 Comments. TikTok video from halfbakedharvest (@halfbakedharvest): "lemon chai cake #lemon #chai #lemoncake #cake #starbucks #lemonloaf #Baking #breakfast #brunch #lemonfrosting #glaze #learnontiktok". New Light.
From tiktok.com


CARDAMOM CHAI CAKE WITH CREAM CHEESE FROSTING - FAMOUSBIO
Making the Chai Cardamom Cake Layers. In a small saucepan over medium heat, pour in the milk. Bring the milk to a low simmer, then remove it from the heat. In a small bowl, carefully whisk the tea bags into the milk. Place a piece of plastic over the surface of the milk and chill for about 2 hours to cool and steep. Preheat the oven to 350°F and grease and …
From famousbio.net


[HOMEMADE] VANILLA CHAI TEA CAKE : FOOD
I actually just brought milk to a boil and added about a teaspoon of loose leaf chai, took off heat and steeped for about 10 minutes, strained and added to the cake batter! 12. level 2. · 2 yr. ago. Probably steeped it and used the liquid as the wet ingredient.
From reddit.com


MOIST CHAI POUND CAKE RECIPE: THIS SPICED CHAI LOAF CAKE ...
All the chai flavors you love make this easy loaf cake recipe an absolute dream. The aroma coming from your oven is almost enough, but just wait until you taste it. This easy chai pound cake recipe is the perfect bite with that cup of coffee or chai tea, of course. Cuisine: American/Middle Eastern Prep Time: 10 minutes Cook Time: 60 to 65 minutes
From 30seconds.com


CHAI SUGAR RECIPE: THIS CHAI SUGAR BLEND WILL BE A STAPLE ...
Chai sugar is a sweet mixture of sugar and chai spices that can be used in so many ways. Sprinkle this easy chai sugar recipe on muffins, cookies, toast, biscuits, pancakes or waffles or stir it into coffee, tea or hot chocolate.. Cuisine: Middle Eastern Prep Time: 5 …
From 30seconds.com


MOIST CHAI POUND CAKE RECIPE: THIS SPICED CHAI LOAF CAKE ...
Moist Chai Pound Cake Recipe: This Spiced Chai Loaf Cake Recipe Tastes & Smells Heavenly. 256 likes • 810 shares. 30seconds.com - 30Seconds Food • 12h. All the chai flavors you love make this easy loaf cake recipe an absolute dream. The aroma coming from your oven is almost enough, but just wait … Read more on 30seconds.com. Cooking; Baking; Cake; Food & …
From flipboard.com


GINGER AND CARDAMOM CHAI CAKE - LOVE IS IN MY TUMMY ...
Earl Grey Chocolate Cake serves 10 (recipe from Real Simple Magazine) 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey 1 cup water 1/2 cup (1 stick) butter 3 eggs 2 cups granulated sugar 4 ounce unsweetened chocolate, melted & cooled 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon kosher salt 1/2 cup plain yogurt confectioners’ …
From pinterest.com


CHAI LAYER CAKE (THE LITTLE EPICUREAN) | CHAI CAKE, TEA ...
Mar 18, 2019 - Chai Layer Cake, a food drink post from the blog The Little Epicurean, written by Maryanne Cabrera on Bloglovin’ Mar 18, 2019 - Chai Layer Cake, a food drink post from the blog The Little Epicurean, written by Maryanne Cabrera on Bloglovin’ Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.ca


MORNING DINNER#FOOD #SHORTS #PAKISTANSTREETFOOD #CHAI # ...
About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features Press Copyright Contact us Creators ...
From youtube.com


VEGAN SPICE CAKE WITH CASHEW CHAI FROSTING | RISHI TEA ...
While the cake is cooling, prepare cashew chai frosting. Add all ingredients to a high-speed blender or food processor and process until smooth and creamy, stopping to scrape down the sides as needed to recombine. Add a splash more of Chocolate Chai Tea, as desired, if the icing is too thick. The frosting should be thick but spreadable. Step 9 Once the cake is cooled, …
From journal.rishi-tea.com


CHOCOLATE CHAI CAKE RECIPES ALL YOU NEED IS FOOD
Place a rack in center of oven; preheat to 325°. Using your fingertips, grease bottom and sides of a 9" round cake pan with vegetable oil. Line bottom of pan with parchment paper, smoothing to eliminate air bubbles. (It may sound fancy, but making a parchment circle is easy! Place pan on a piece of parchment, trace circumference with a pencil ...
From stevehacks.com


CHAI CAKE WITH BROWN-BUTTER-GHEE STREUSEL RECIPE - FOOD NEWS
Chai spices infuse this Bundt cake, from the glaze to the cinnamon streusel center. BAKING HACKS: 1. To cut the cooling time by half, you can put this cake in the refrigerator while on a wire rack. 2. If you have non-stick paper, you can reuse some of your glaze once it’s been poured over the cake by scraping it off and pouring it over again. Place cake on a serving dish, or leave it …
From foodnewsnews.com


GLAZED CHAI STREUSEL COFFEE CAKE BY SLOANE'S TABLE ...
This glazed chai streusel coffee cake is a necessary level up from traditional coffee cake. Chai spices are added to both the chai cinnamon swirl and streusel topping for optimum fall flavors! The streusel topping is made with quick cooking oats, giving it a brown sugar oatmeal cookie-like texture and flavor, and it might be my favorite thing I've ever created. A slice of this cake …
From foodsocial.io


10 BEST CHAI TEA CAKE RECIPES - YUMMLY
Vanilla Chai Latte Coffee Cake A Latte Food. sour cream, baking powder, ginger, granulated sugar, salt, cloves and 15 more. Chai Spice Pumpkin Coffee Cake Delicious Little Bites. chai tea, pumpkin puree, brown sugar, unsalted butter, baking soda and 10 more. Raw Vegan Carrot Cake Simply Healthy Vegan. cashews, desiccated coconut flakes, ground …
From yummly.com


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