When the weather changes all I want to do is stay inside, watch holiday movies, and drink tea. My friends and I recently got together to watch The Family Stone and I wanted to make something yummy and warm. This cake is the perfect combination between savory and sweet and has a TON of fall flavor!
Chai Tea Cake with Honey Cinnamon Frosting
Chai Tea Cake with Honey Cinnamon Frosting
:
Chai-Spice Cake
3 Cups AP Flour (minus
6 Tbsp)
6 Tbsp Corn Starch
1 1/2 Cup Granulated
Sugar
2 Cups Minus 2 Tbsp Milk
2 Tablespoons Apple Cider Vinegar
1/4 Cup Canola Oil
1 Tsp Vanilla Extract
2 Bags of Black Tea
1/2 Tbsp Baking Powder
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/8 tsp Ground All
Spice
1 tso Ground Cinnamon
1/8 tsp Ground Cloves
2 1/2 tsp Ground
Ginger
1 tsp Salt
Honey Cinnamon Frosting
2 Cups (4 sticks) Butter (cool)
3 1/2-4 Cups Powdered Sugar
1 1/2 tsp Cinnamon
1 tsp Vanilla Extract
2 Tbsp Honey
1-2 Tbsp Milk
Active Time: 20 Minutes
In Active Time: 30 Minutes
Yields: 2 8-inch Round Cakes
Directions:
Preheat oven to 350
degrees. Steep the black tea in a measuring cup with milk for 15 minutes. Add
the apple cider vinegar and set aside (make sure it sits for at least 5
minutes). In a large bowl, beat together the sugar, oil, and vanilla. Add the
flour, baking powder, baking soda, spices, and salt. Mix in the milk and stir
until combined. Grease a sheet cake pan or two 9-inch pans and line with
parchment paper. Bake for 30-35 minutes. Let sit in the pan for at least 10
minutes before carefully flipping onto a cooling rack to cool completely. Wrap
tightly in plastic wrap and place in the fridge until you're ready to frost.
Beat the butter, honey, and
vanilla until creamy. Gradually add the powdered sugar to the butter, scraping
the sides with a spatula as needed. Add the cinnamon and the milk 2 tbsp at a
time. Beat until whipped and creamy.
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