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Chai Tea Cake

45 mins Cook
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Celebrate Mother’s Day or Easter with this elegant Chai Tea Cake, infused with warm chai spices and topped with a velvety chai latte buttercream. The delicate balance of aromatic flavors and a smooth milk chocolate ganache drip make this cake a true showstopper.

Perfect for a springtime gathering, this cake brings warmth, love, and a touch of sophistication to your dessert table. Whether you’re treating Mum, hosting a brunch, or simply celebrating the season, this beautifully spiced creation is sure to impress! 🌸✨

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Chai Tea Cake

Chai Tea Cake

agnesgempackfoods-ie
prep time
60 mins
cooking time
45 mins
servings
10
total time
1 hr 45 mins

Equipment

  • Two 6-inch round cake tins

  • Electric mixer

Ingredients

  • Cake:

  • 2 chai tea bags

  • 250ml milk

  • 110ml vegetable oil

  • 315g Gem Caster Sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 1⁄2 tsp apple cider vinegar

  • 315g Gem Plain Flour

  • 1⁄2 tsp Gem Gem Bread Soda (Bicarb. of soda)

  • 10g chai powder

  • Pinch of Salt

  • Chai latte buttercream:

  • 2 chai tea bags

  • 75ml double cream

  • 675g butter, softened

  • 825g Gem Icing Sugar

  • Ganache drip:

  • 100g Gem Milk Chocolate Chips

  • 150ml double cream

Instructions

1
Preheat the oven to 170°C/150°C fan/gas mark 3. Grease and line two 6-inch round cake tins.
2
Pop the chai tea bags into the milk and microwave for 30 seconds - the milk should be warm, not hot. Let the milk sit and steep for five minutes, then remove the tea bags.
3
Combine the oil, sugar, eggs, vanilla, and apple cider vinegar on a low-medium speed. Add the chai milk and mix again.
4
In a separate bowl combine the flour, bicarbonate of soda, chai powder, and salt.
5
Gradually mix the wet ingredients into the dry ingredients, adding a little at a time, and scraping down the bowl after each addition. Make sure not to add more wet ingredients until there are no lumps of dry ingredients showing in the batter.
6
Divide the batter equally between the prepared tins and bake for 40-45 minutes, or until a toothpick inserted in the centre comes out clean. Allow the cakes to cool completely on a wire rack before icing.
7
For the buttercream, tear open the tea bags, empty into the cream, and microwave on high heat to bring to a boil. Set aside to allow the tea to steep while mixing up the other ingredients.
8
In the bowl of a stand mixer, whip the butter on medium-high speed until fluffy. Add the icing sugar in stages while mixing on low speed, and whip on medium speed once all has been added. Slowly pour the whipping cream mixture into the buttercream, and whip slowly until smooth.
9
To assemble, place one sponge onto a cake board or plate. Add a little buttercream and spread across the top. Stack the second sponge on top. Spread a small amount of buttercream around the top and sides of the cake for a crumb coat. Place it into the fridge for at least 30 minutes.
10
Once set, add more buttercream to the tops and sides of the cake, and smooth around covering the cake completely. Smooth the cake using a metal scraper. Place the cake in the fridge for another 30 minutes.
11
For the ganache drip, add the milk chocolate and double cream to a bowl, and microwave until smooth. Using a small piping bag or teaspoon, drip the ganache down the sides of the cake. The more you push over the edge, the further the drip will fall. Allow the cake to set in the fridge for 30 minutes.
12
To finish, use any leftover buttercream to pipe swirls on top.
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