Ingredientes para Chai Cake
- Chai Tea Mix
- Hot Water
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (plus extra for garnish)
- Ground Cloves
- 1/2 teaspoon ground ginger
- Sea Salt
- 1 cup (2 sticks) unsalted butter (plus 1/4 cup (57g) for glaze)
- Granulated Sugar
- 4 large eggs
- 2 teaspoons vanilla extract (or 4 teaspoons if using a different brand)
- 1 cup (100g) powdered sugar
- Cinnamon Stick
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chai Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Chai Cake
- Preheat oven to 325°F (170°C).
- Grease and flour a 9-inch round cake pan.
- In a small saucepan, heat 1 cup of water and bring to a simmer. Add 2 chai tea bags (or 2 tablespoons of chai tea concentrate) and steep for 5 minutes. Remove tea bags and let cool slightly.
- Measure 1/2 cup (125ml) of the cooled chai tea for the cake and set aside 2 tablespoons (30ml) for the glaze.
- In a medium bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt.
- Set aside the dry ingredients.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups (350g) granulated sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract (or 4 teaspoons if using a different brand).
- Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup (125ml) of chai tea, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Invert the cake onto a wire rack to cool completely (about 1 hour).
- While the cake cools, prepare the glaze:
- In a small saucepan over medium heat, melt 1/4 cup (57g) unsalted butter.
- Remove from heat and whisk in 1 cup (100g) powdered sugar, 2 tablespoons (30ml) of reserved chai tea, and 1/4 teaspoon vanilla extract until smooth.
- Once the cake is completely cool, drizzle the glaze over the top, allowing some to run down the sides.
- Sprinkle with additional cinnamon (optional).
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
1313g
Fat
381g
Carbs
143g