Chai Cake Delight | A Chai Cake Recipe Worth Trying

1. Black Tea | Green Tea | Herbal Tea | Caffeine free Tea Get free delivery in Australia on orders above 50$ Visit https://teapigs.com.au/ for more details

2. All about chai cake Chai cake is a delicious dessert that combines the vibrant flavours of spices and tea with the irresistible texture of cake. this moist and spiced-up cake has interesting ingredients, like cinnamon, cardamom, ginger, cloves and, of course, black tea. yes, you mix in black tea leaves right into the batter. however, for a deeper flavour, you can use teapigs chai tea bags as it has black tea with other spices. moving from ingredients to texture; if you do everything right, this cake comes out moist and tender. the kind that makes you go on and on, relishing it. you can easily achieve this by incorporating some yoghurt or buttermilk into the mix – a little secret to keep things light and fluffy. just one more addition before your cake is truly ready to be enjoyed. that’s right, a luscious frosting, maybe a cream cheese or vanilla, infused with chai spices for that amazing icing on the cake…literally. and guess what? you can get creative with it. add a sprinkle of crushed pistachios or maybe a drizzle of honey – the options are plenty. if that description looks interesting, learn from our chai cake recipe and unlock an easy way to make it at home.

3. Chai cake recipe: a step-by-step baking guide Total Servings:- 10 Preparation Time:- 45 Minutes Cooking Times:- 30 minutes Nutritional Value:- 290 calories, 15g fat, 34g carbs, 7g protein Recipe Category:- Dessert Cuisine:- indian equipment: bowls, hand mixer or stand mixer, knife ingredients 180 ml milk 2 tea bags (teapigs chai) 180 grams all-purpose flour 100 grams flaxseed (ground) 2 tsp baking powder 1 tsp salt 1½ tsp ground cinnamon 1 tsp ginger (ground) ¼ tsp cardamom (ground) ½ tsp baking soda 115 grams unsalted butter (softened/melted) 150 grams sugar 2 large eggs 65 grams plain yoghurt (room temperature) 2 tsp vanilla extract instructions chai-infused milk: begin by gently heating milk in a saucepan over low heat until it's steaming. once it’s hot (not boiling), you can add the tea bags and let them steep in the warm milk for about 15-20 minutes. by the way, you can cut a corner of the tea bags and empty them into the milk. once done, cool the milk and remove the tea bags, squeezing out the tea’s essence. this chai-infused milk is the heart and soul of our chai cake recipe. preheat and prep: set the temperature of your oven to 177°c and get it preheated. also, place a round-cut baking paper on the bottom of a round cake pan to ensure your cake doesn't stick to the bottom (sticking to the sides is required for a proper rise). you can use either of the sizes – 8 or 9 inches. set the prepared pan aside, and let's move on to the dry ingredients. whisking the dry ingredients: you’ll need a large bowl for this. get your dry ingredients together – flour, baking soda, baking powder, flaxseed, salt and all three spices: ginger, cardamom and cinnamon. blending the wet ingredients: you’ll need another bowl in which you can whisk together the melted butter and sugar. make sure there are no more clumps. crack the eggs and pour the yoghurt, vanilla extract and our star ingredient – the chai-infused milk. start whisking again for a smooth mix. preparing the batter: now, pour the dry ingredients into the wet mix, and gently blend them together. the key here is to avoid overmixing, ensuring there are no clusters of unmixed flour in the batter. baking the batter: transfer this batter to the cake pan and let it bake for around 35 minutes. then do the toothpick test to decide if it’s ready. once you’ve removed it from the oven, let it cool down. then, you can use a knife along the pan's edges to gently separate the cake from it. however, remove it from the pan only after some time. enjoy: you can enjoy it like this, but if you prefer to have icing, then check out the details we have given for that.