CHAI CAKE WITH BROWN BUTTER CREAM CHEESE FROSTING RECIPE
Chai spices warm your cockles in winter and short days. This cake's aromatic spices and brown butter frosting's sweet, tangy nuttiness make it perfect. It's like a luxurious carrot cake without the carrots, with richer frosting.
Making Chai Cake
Heat milk and teabags or loose-leaf tea in a saucepan on low until simmering. Stop simmering and let the tea steep in the milk as it cools. 1 ½ cups 4 Chai teabags, milk
2
Pass the milk through a fine mesh strainer to remove tea after it cools and before baking. Preheat oven to 350°F / 180°C and grease two 8-inch cake pans.
3
Beat butter and sugars in a bowl until fluffy.
1 cup butter, ¾ cup white sugar, ¾ cup light brown sugar
Beat eggs between adding 4 EggsAdd vanilla, sour cream, and vegetable oil ½ cup Sour Cream, ¼ cup Vegetable Oil, 2 tsp Vanilla
4
Mix flour, baking powder, baking soda, salt, pepper, cardamom, cinnamon, ginger, and nutmeg in a separate bowl.
5
Slowly mix in a third of the flour mixture to the cake batter. Add half the steeped chai tea and mix in after the flour is fully incorporated.
6
Repeat with another third of flour, the remaining milk, and the remaining flour, mixing well after each addition. After preparing the cake pans, pour the batter evenly and bake for 35-40 minutes until a skewer comes out clean.
7
Cakes should cool completely in pans. Make the brown butter frosting now or before baking the cake to use when it cools. Cool cake domes before cutting. Zero changes for two cake layers.