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This Chai Cake is a special treat for chai tea lovers. Packed with fragrant spices and paired with a simple cream cheese frosting. 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.
The aromatic spices in a cup of chai are unreal and totally reminiscent of Autumn. So when I decided to bake up those spices in cake form, not only did my kitchen smell amazing, but this Spiced Vanilla Chai Cake tasted like an Autumnal dreamscape! It’s the perfect cake for welcoming the changes of the season whether you’re a tea lover or not.
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.
PER SERVING % DAILY VALUE 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.
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