This cake packs subtle chai flavor into classic vanilla cake. We top our spiced cake with a rich layer of tangy cream cheese frosting and finish with a dusting of cinnamon to echo the flavors found in the tea. For a bolder chai flavor you can increase the amount of tea to 4 teabags, but we recommend soaking the contents of the teabags in the buttermilk for 5 minutes before adding to the cake in step 3 to soften the spices.
Chai Spiced Cake
- 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
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.
Suvie Cook Settings
Bottom Zone: Bake at 350°F for 60 minutes
Top Zone: Bake at 550°F for 0 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.
Nutritional Information per serving (8 servings per recipe): Calories 510, Total Fat 29g, Total Carbohydrates 60g, Total Sodium 270mg, Total Protein 6g.