A warm you up from the inside spiced chai cake, perfect for afternoon tea.
Slightly adapted from Inspired by This.
3 large eggs, room temperature, lightly beaten
1-1/4 cup granulated sugar
3/4 cup light brown sugar
1 1/2 cups olive oil
1 1/2 cups whole milk
3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground cloves
1/4 tsp ground nutmeg
8 TBS unsalted butter
6 oz cream cheese, room temperature
1/2 cup confectioners sugar, sifted
1/3 cup warm whole milk
For the cake:
- Preheat the oven to 350 degrees.
- Grease bundt cake pan with nonstick cooking spray, don’t be shy here.
- In a large bowl, mix flour, baking soda, baking powder, salt and all spices, and set aside.
- In a separate bowl, whisk together eggs, sugar, olive oil, and milk.
- Mix the dry ingredients into the wet mixture with a wooden spoon and do not over mix, it can still have some lumps in it.
- Pour mixture into pan, and bake on the middle rack for 50-60 minutes. After 45 minutes check it for browning, you made need to add foil to the top to keep if from darkening too much. Check for doneness every 5 minutes, until a toothpick inserted comes out clean.
- Cool for thirty minutes before removing from pan.
- Once cake is cool you can glaze.
For the glaze:
- Using a stand mixer or handheld electric mixer on medium speed, beat the butter and cream cheese until fluffy.
- Slowly add in the confectioners sugar until mixed completely.
- Add half the milk, mix in completely.
- Slowly add the remaining milk until the glaze is thick but pourable. Add more milk if you need to.
- Garnish with edible gold leaf if desired.
I like to store my cakes in the fridge, just warming up before serving. Keep wrapped tightly for up to three days.
Keywords: Bundt Cake, Chai Spiced