Can I use loose chai tea instead of tea bags?

Yes. Use 2 teaspoons loose chai tea steeped in 2 tablespoons hot water for 3 minutes, then strain and cool before adding to the batter.

How do I know when the cake is done?

Insert a toothpick into the center—it should come out with a few moist crumbs, not wet batter. The cake will also spring back lightly when touched.

Can I make this cake ahead?

Yes. Bake and cool the cake completely, wrap it unfrosted in plastic wrap, and refrigerate up to 2 days. Frost just before serving for best texture.

What if I don't have buttermilk?

Mix ¾ cup milk with 1 tablespoon lemon juice or white vinegar and let sit 5 minutes until thickened.

Can I double this recipe?

Yes. Double all ingredients and divide batter between two 8-inch round pans. Increase bake time by 5–10 minutes and check for doneness.

Chai Spiced Cake with Cream Cheese Frosting

Name: Chai Spiced Cake with Cream Cheese Frosting
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 1 ½ cups (7 ½ oz) all purpose flour; 2 chai bags; ⅔ cup granulated sugar; ¼ cup (4 tbsp) unsalted butter, softened to room temperature; 1 ½ tsp baking powder; ¼ tsp baking soda; ½ tsp salt; 1 large egg, room temperature; 1 tsp vanilla extract; ¾ cup buttermilk, room temperature; 1 stick (8 tbsp) unsalted butter, softened; 8 oz cream cheese, softened to room temperature; 1 ½ cups powdered sugar; ½ tsp cinnamon

CookOSBeta

Chai Spiced Cake with Cream Cheese Frosting | CookOS

Ingredients

1 ½ cups (7 ½ oz) all purpose flour
2 chai bags
⅔ cup granulated sugar
¼ cup (4 tbsp) unsalted butter, softened to room temperature
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 large egg, room temperature
1 tsp vanilla extract
¾ cup buttermilk, room temperature
1 stick (8 tbsp) unsalted butter, softened
8 oz cream cheese, softened to room temperature
1 ½ cups powdered sugar
½ tsp cinnamon

14 Ingredients

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Instructions

1
Spray a Suvie pan with cooking spray and line with parchment. Set aside. In a small bowl, whisk together 1 ½ cups all purpose flour and contents of 2 chai tea bags.
2
In the bowl of a stand mixer fitted with the paddle attachment, combine ⅔ cup granulated sugar, ¼ cup butter, 1 ½ tsp baking powder, ¼ tsp baking soda, and ½ tsp salt. Mix on low to incorporate and then increase speed to medium and beat for 5 minutes until light and fluffy, scraping down the sides of the bowl halfway through.
3
With the mixer running, add the egg and 1 tsp vanilla extract, mixing until fully incorporated. Reduce mixer speed to low and add half the flour mixture followed by half the buttermilk, letting each incorporate before adding the next. Repeat with remaining flour and buttermilk until incorporated.
4
Scrape down the sides of the bowl and then pour batter into the prepared pan, smoothing the top. Input settings, and cook now or schedule. Bake at 350°F for 60 minutes.
5
In the bowl of a stand mixer with a paddle attachment, beat together 8 tbsp butter and 8 oz cream cheese on medium speed until creamy and light, about 1-2 minutes. Stop mixer and add 1 ½ cups powdered sugar. Increase speed to medium-high and beat until smooth, about 1-2 minutes, scraping down the sides of the bowl as needed.
6
Remove cake from Suvie and transfer to a wire rack to cool completely. Once cool, remove cake and invert onto serving platter. Spread icing over the top of the cake and sprinkle with ½ tsp cinnamon just before serving.