Chai Cake
- Ready In:
- 40mins
- Ingredients:
- 18
- Yields:
-
1 cake
ingredients
-
CHAI CAKE
- 3 tablespoons watkins powdered latte chai tea mix
- 2⁄3 cup hot water
- 1 cup flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon watkins cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon sea salt
- 1⁄2 cup butter
- 3⁄4 cup granulated sugar
- 2 eggs
- 1 teaspoon watkins double-strength vanilla
-
CHAI GLAZE
- 2 tablespoons butter
- 1 1⁄2 cups powdered sugar
- 1 teaspoon watkins double-strength vanilla
- 1⁄4 teaspoon cinnamon
- 2 tablespoons powdered latte chai tea mix
- grated cinnamon stick (optional)
directions
- Heat oven to 325°F/170°C
- Grease and flour a round cake pan (8"/20 cm).
- Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze.
- Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside.
- Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
- Beat in eggs and vanilla until smooth and blended.
- Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth.
- Pour into pan.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pan to wire rack.
- Cool completely, about 1 hour.
- Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
- For glaze, melt butter in 1-quart/litre saucepan over medium heat.
- Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.
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