Chai spiced cake with Honey Ginger frosting

Before a year ago, I had never made a cake or cupcakes from scratch.  Growing up, I actually thought from scratch included the box mix and just figured that’s what everyone was doing…who knew!?!

This past weekend I was headed to a friend’s house for din din and I offered to make dessert.  I was down with her Asian inspired meal and vuuuaaallllaaahhhh…I found this recipe.

So easy to make (especially if you have a mixer) and honestly delish (ifidosaysomyself).  My learning point…wax paper can not be used for the same purposes as parchment paper.  I started off all confident and baker-like and said “sure it can”…my oven thought differently (hence the billows of smoke coming out of it) and I had to make the cake twice.  Anyway, these things happen, right???

Chai Cake w/ Honey Ginger Cream (from Sky High Irresistible Triple Layer Cakes by Alisa Huntsman and Peter Wynne)
Makes an 8-inch 3-layer cake

1 1/3 cups milk
6 chai tea bags, without added sweetener, such as Tazo                                                                                                                                                                   4 whole eggs
2 egg yolks
2 teaspoons vanilla extract
2 3/4 cups cake flour*
2 cups sugar
4 1/2 teaspoons baking powder
3/4 teaspoons ground cinnamon
1/2 teaspoon ground cardamom**
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, at room temperature
[*1 cup of cake flour is equal to 3/4 cup of all purpose flour plus 2 tablespoons of cornstarch.]
[**Cardamom substitute is an equal amount of brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon]

Preheat the oven to 350 degrees F. Grease the bottom and sides of 3 8-inch round pans and line with parchment paper. Grease the paper as well.
In a small saucepan bring the milk to a simmer over medium-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. 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.
Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on medium-low speed. Raise the speed to medium and beat until light and fluffy (If you’re using cake flour, don’t worry about over beating. If you’re using all-purpose flour, beat just until mixture looks almost even). 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 (My cakes were done at 22 mins). 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.

Honey Ginger Cream
2 1/2 cups confectioners sugar
6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1/2 cup honey (any kind as long as liquid)
1/2 teaspoon fresh grated ginger

Place all the ingredients in mixer and mix on medium speed until smooth. 

P.S.  I know I should show photos but I honestly ALWAYS forget to take them!

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Comments

  1. Simply mmm…Outstanding! Still eating it…hmm, need to run a few slices off tonight!

  2. It was truly the best cake I’ve ever tasted! Bravo Danielle!!

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