Best 3 Chai Spiced Tea Cakes Recipes
Indulge in the aromatic experience of chai-spiced tea cakes, a delectable treat that tantalizes taste buds with its unique blend of flavors. These moist and flavorful cakes are infused with the warmth of aromatic chai spices, creating a symphony of flavors that transport you to a cozy haven. Each bite offers a harmonious balance of sweetness, spice, and a hint of tea-like bitterness, making these cakes a perfect accompaniment to a warm cup of tea or as a delightful snack on their own. Whether you prefer a classic bundt cake, individual muffins, or the elegance of a loaf cake, this article presents a collection of recipes that cater to your baking preferences. Get ready to embark on a culinary journey as we explore the delightful world of chai-spiced tea cakes.
Let's cook with our recipes!
CHAI-SPICED TEA CAKES
Brewed tea and a bundle of spices create the flavor in a lightly glazed cake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans. In 2-cup measuring cup, pour boiling water over tea bags. Let steep 3 to 4 minutes. Discard tea bags. Add 1/2 cup water to tea to make 1 cup.
- In large bowl, beat cake mix, oil, eggs and tea mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- In small bowl, mix sugar, cardamom, cinnamon, cloves and nutmeg; sprinkle over batter in pans. Pull knife through batter in swirl design.
- Bake as directed on box for 8- or 9-inch rounds. Cool 15 minutes. Run knife around sides of pans to loosen cakes. On serving plates, place each cake, top side down; gently brush off excess crumbs. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle frosting over cakes. Store loosely covered.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 18 g, TransFat 1/2 g
CHAI SPICED TEA CAKES
These cookies are like chai spiced Mexican Wedding Cakes. I love the flavor and hope you will, too. A friend gave me this one and tells me it was from a Christmas issue of a magazine she gets.
Provided by Kathie Carr
Categories Cookies
Time 40m
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350 degrees. Using an electric mixer, beat butter, 1/3 cup powdered sugar, both extracts, spices and salt in a medium bowl. Beat in the flour. Stir in almonds. Using hands, roll dough into tablespoon sized balls. Place on a large baking sheet, spacing 1 inch apart. Bake in a preheated 350 degree oven for 20 to 25 minutes, until pale golden. Cool on the baking sheet for 5 minutes.
- 2. Place 1 cup powdered sugar in a large bowl. Working in batches, gently coat the hot cookies in sugar. Cool the cookies on a rack. Roll again in sugar and serve.
CHAI-SPICED TEA CAKES
Brewed tea and a bundle of spices create the flavor in a lightly glazed cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans. In 2-cup measuring cup, pour boiling water over tea bags. Let steep 3 to 4 minutes. Discard tea bags. Add 1/2 cup water to tea to make 1 cup.
- In large bowl, beat cake mix, oil, eggs and tea mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- In small bowl, mix sugar, cardamom, cinnamon, cloves and nutmeg; sprinkle over batter in pans. Pull knife through batter in swirl design.
- Bake as directed on box for 8- or 9-inch rounds. Cool 15 minutes. Run knife around sides of pans to loosen cakes. On serving plates, place each cake, top side down; gently brush off excess crumbs. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle frosting over cakes. Store loosely covered.
Nutrition Facts : Calories 210, Carbohydrate 29 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 18 g, TransFat 1/2 g
Tips:
- To ensure the cakes have a moist and tender crumb, use buttermilk instead of regular milk. Buttermilk reacts with the baking soda to create a tender and fluffy texture.
- For an extra burst of chai flavor, steep the tea bags in hot milk before adding them to the batter. This will infuse the milk with a stronger chai flavor.
- If you don't have any chai tea bags, you can make your own chai spice blend by combining ground cinnamon, cardamom, ginger, cloves, and nutmeg.
- For a sweeter glaze, add more powdered sugar to the glaze recipe. You can also add a teaspoon of vanilla extract for extra flavor.
- To make sure the cakes are cooked through, insert a toothpick into the center of a cake. If the toothpick comes out clean, the cakes are done.
Conclusion:
These chai spiced tea cakes are a delicious and easy-to-make treat that is perfect for any occasion. With their moist and tender crumb, chai-infused flavor, and sweet glaze, these cakes are sure to be a hit. So next time you're looking for a special treat, give these chai spiced tea cakes a try. You won't be disappointed!
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