Masala Chai Cake With Vanilla Frosting Recipe

Name: Masala Chai Cake With Vanilla Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Tea; 350ml Whole Milk; 8 Cardamom pods, crushed; 3 Peppercorns; 1/2 Cinnamon Stick; 2 or 3 Slices fresh root ginger; 2 Strong tea bags; For the Cake; 170g Unsalted Butter, diced; 20 Green Cardamom pods; 230g Golden Syrup; 230g Dark Muscavado Sugar; 280g Self raising Flour; 2tsp Ground Ginger; 1tsp Ground Cinnamon; pinch of salt; 2 Eggs lightly beaten; For the Frosting; 150g Unsalted Butter; 150g Icing Sugar; 1-2tsp vanilla essence; Optional; red chillies to decorate

Servings: persons

For the Tea
350ml Whole Milk
8 Cardamom pods, crushed
3 Peppercorns
1/2 Cinnamon Stick
2 or 3 Slices fresh root ginger
2 Strong tea bags
For the Cake
170g Unsalted Butter, diced
20 Green Cardamom pods
230g Golden Syrup
230g Dark Muscavado Sugar
280g Self raising Flour
2tsp Ground Ginger
1tsp Ground Cinnamon
pinch of salt
2 Eggs lightly beaten
For the Frosting
150g Unsalted Butter
150g Icing Sugar
1-2tsp vanilla essence
Optional
red chillies to decorate

1
First Up we need to make the chai tea.
2
Place the milk in a pan and add the cardamom pods, peppercorns, cinnamon and ginger. Bring to the boil and simmer uncovered gently for 10-15 minutes. Once the milk has reduced by around half add in the tea bags and stew for around 2-3 minutes. This needs to be a strong chai tea in order for the flavour to come through in the cake. Remove the tea bags and set aside to cool. Once cool strain and add more milk to bring up to 200ml.
3
Preheat your oven to 170u00b0C/Fan 160u00b0C/340u00b0F/Gas Mark 3.5. Butter a square 20cm cake tin and line the base with baking paper.
4
At this point you will want to prepare the cardamom pods for the cake. To do this we need to carefully deseed them setting the seeds aside and discarding the outer shells. Then using a mortar and pestle grind the seeds into a powder; sift the powder to extract and husks. Set aside for use in a moment.
5
In a pan melt the golden syrup, butter and sugar. Give this a good mix and set aside to cool a little. In a large bowl sift the flour, ginger, cinnamon, cardamom and salt. Stir in the cooled syrup mixture, the eggs and lastly gradually pour in the 200ml of chai tea. Stir gently until well mixed and then pour into the prepared tin. Bake for 50-60 minutes (until a knife inserted into the cake emerges clean). rest in the tin for a few minutes before turning out onto a wire rack. leave until cold if icing.
6
For the frosting; cream together the butter and the icing sugar for 5-6 minutes until light and fluffy. Slowly add the vanilla essence and mix well. Spread over the now cooled cake, transfer to a cake stand and decorate if required.

1492

kcal

Calories

Fat

182

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: For the Tea, 350ml Whole Milk, 8 Cardamom pods, crushed, 3 Peppercorns, and more.

Yes, Masala Chai Cake With Vanilla Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Masala Chai Cake With Vanilla Frosting

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