Chai Cake Topped with Ginger Cream Cheese Frosting

Ingredients 0/21

Step 1

Gently heat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans so the cakes don’t stick. In a saucepan, combine water, three tea bags, fresh ginger root, cardamom pods, a pinch of cinnamon, and cloves, then bring it to a boil. Lower the heat and keep it warm while you work on the batter.

Step 2

In a large bowl, beat together the sugar and butter until it’s nice and fluffy. Mix in the molasses and egg until everything is well combined. In another bowl, whisk together the flour, baking soda, cardamom, salt, and the rest of the cinnamon and cloves. Add the dry ingredients to the wet ones in two batches, stirring gently to combine each time.

Step 3

Strain the warm tea mixture to remove the solids, then slowly pour it into the batter, stirring until smooth. The batter will be pretty thin—that’s perfect. Divide it evenly between your prepared pans and bake for about 30 to 35 minutes, or until a toothpick comes out clean. Let the cakes cool for a few minutes, then gently run a knife around the edges and turn them out onto a wire rack to cool completely.

Step 4

While the cakes are cooling, make a simple syrup by heating water, sugar, and two tea bags in a small pot over medium heat. Stir until the sugar dissolves, then take it off the heat and let it cool a bit. Once the cakes are cool and leveled, brush the syrup over them to keep them moist—be careful not to soak them too much.

Step 5

For the frosting, beat together cream cheese, butter, and fresh ginger until smooth. Gradually add the sugar and keep mixing until creamy and fluffy. Spread the frosting over your cakes, stack them if you like, and enjoy!