I am a pretty big sucker for most things made with chai (I think it's the hippy/yogi in me). This is a super simple recipe that will definitely impress the masses. I made a half recipe but you can make the full one below to serve 12-16 p
What you need for the cake:
1 and 1/3 cups milk
6 chai tea bags, without added sweetner
4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
2 and 3/4 cups flour
2 cups while sugar
4.5 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp salt
1 cup unsalted butter at room temp.
Preheat the oven to 350 F. Grease the bottom and sides of the pans and line with parchment paper. Grease the paper as well. In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.
In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together and set aside. In another bowl mix the flour, sugar, baking powder, cinnamon, cardamom, and salt. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed. Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.
Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes. Remove cakes from pans and peel off parchment paper. Cool completely.
To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles or ice the whole thing like I did.
Honey-Ginger Cream:
2.5 cups icing sugar
9 oz cream cheese at room temp.
6 tbsp unsalted butter at room temp.
1/2 cup honey (any kind as long as liquid)
1/2 tsp freshly grated ginger
From Sky High:Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
Makes an 8-inch triple layer cake; serves 12-16
What you need for the cake:
1 and 1/3 cups milk
6 chai tea bags, without added sweetner
4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
2 and 3/4 cups flour
2 cups while sugar
4.5 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp salt
1 cup unsalted butter at room temp.
Preheat the oven to 350 F. Grease the bottom and sides of the pans and line with parchment paper. Grease the paper as well. In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.
In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together and set aside. In another bowl mix the flour, sugar, baking powder, cinnamon, cardamom, and salt. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed. Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.
Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes. Remove cakes from pans and peel off parchment paper. Cool completely.
To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles or ice the whole thing like I did.
Honey-Ginger Cream:
2.5 cups icing sugar
9 oz cream cheese at room temp.
6 tbsp unsalted butter at room temp.
1/2 cup honey (any kind as long as liquid)
1/2 tsp freshly grated ginger
From Sky High:Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne
Makes an 8-inch triple layer cake; serves 12-16
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