Cardamom Chai Cake With Cream Cheese Frosting

Ingredients

Chai Cardamom Cake

• 2 cups Whole Milk
• 4 Chai Tea Bags (or 2 ½ tbsp loose leaf chai)
• 540 g (18.6 oz) All Purpose Flour, (about 4 ½ cups measured properly)
• 3 tsp Baking Powder
• 1 tsp Table Salt
• 2 ½ tsp Cinnamon
• 2 tsp Cardamom
• 1½ tsp Ground Ginger
• 1 tsp Allspice
• 1 tsp Cloves
• 3 cups White Sugar
• 6 Large Eggs
• 2 tsp Vanilla Extract
• 1 ½ cup Vegetable Oil

Cream Cheese Frosting

• 1 cup Cream Cheese, at room temperature
• 1 cup Unsalted Butter, at room temperature
• 6-7 cups Confectioners Sugar
• 2 tsp Vanilla Extract
• Pinch of Salt
• 2 tbsp Heavy Cream, plus more if needed

Instructions

Making the Chai Cardamom Cake Layers

1. In a small saucepan over medium heat, pour in the milk. Bring the milk to a low simmer, then remove it from the heat. In a small bowl, carefully whisk the tea bags into the milk. Place a piece of plastic over the surface of the milk and chill for about 2 hours to cool and steep.
2. Preheat the oven to 350°F and grease and parchment three 8-inch springform cake pans. Incorporate the flour, baking powder, salt, cinnamon, cardamom, ginger, allspice, and cloves in a large mixing basin and whisk to combine.
3. Add the eggs, sugar, and vanilla to a stand mixer fitted with the paddle attachment. After 5 minutes on high, the mixture should be thick, fluffy, and have tripled in volume. Scrape down the bowl’s sides, then sprinkle in the oil gently. After all of the oil has been added, continue to beat for another minute.
4. On low, alternate adding the dry ingredients to the stand mixer with the tea-infused milk in three additions, mixing until just blended and smooth. Fill the cake pans evenly with batter, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Before stacking and icing, let the cookies cool fully.

Making the Cream Cheese Frosting

1. 2 minutes on medium-high speed, beat the butter and cream cheese together in a stand mixer fitted with the whip attachment. Scrape the sides of the bowl, then gradually add the confectioners sugar, beating on low between each addition and scraping the sides. After all of the sugar has been added, beat on low to mix the vanilla, salt, and heavy cream. Increase the speed of the stand mixer to medium-high and beat for 2-3 minutes. The frosting should have a creamy, light appearance and be simple to work with.

Frosting & Finishing the Cake

1. To eliminate any doming from the cakes, level off each of the layers.
2. One cake layer should be placed on a serving plate or a cardboard cake circle. Spread a uniform layer of icing across the top of the layer, about 12″ – 1″ thick.
3. Repeat step 2 after adding the second layer on top.
4. Finish by icing the exterior of the cake and sprinkling the leftover frosting on top. Decorate the top with anything you like!

Source: Food Duchess

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