Masala Chai Cake With Chai-Flavored Frosting
Turn your favorite hot beverage into a delicious and fluffy masala cake with masala chai frosting. If you love chai, this will be your new favorite dessert!
Equipment
- Three 6" cake pans or Two 9" cake pan you can make this as a two layer cake or a single layer cake
- Electric mixer
- Silicone spatula
Ingredients
Masala Cake
- 400 gs all-purpose flour
- 58 gs corn flour
- 2 tsp baking powder
- 1/4th tsp baking soda
- 400 gs granulated white sugar
- 1/2 tsp cinnamon powder substitute or add any other spices of your choice
- 345 gs unsalted butter, softened
- 1/2 tsp cardamom powder substitute or add any other spices of your choice
- 3 whole eggs
- 2 egg whites
- 2 tsp vanilla essence
- 360 ml buttermilk (instructions to make your own buttermilk in the recipe)
Chai-Flavored Whipped Cream
- 200 ml full-fat milk
- 10 gs loose tea leaves more or less as per your preference
- 25 gs sugar more or less as per your preference
- Whole spices (cardamom, clove, cinnamon, ginger) as per your prefernece
- 120 ml liquid whipping cream
Chai Topping
- 130 ml full-fat milk
- 150 ml water
- 7 gs loose team leaves more or less as per your preference
- 10 gs sugar more or less as per your preference
Instructions
Masala Cake
- Preheat the oven to 170 degrees Celsius. Prepare the cake pans by greasing them with butter and flour
- Combine the dry ingredients in a bowl - all purpose flour, corn flour, baking powder, baking soda, salt, cinnamon powder, cardamom powder, and any other spices you are using (add 1/2 tsp of every additional spice)400 gs all-purpose flour, 58 gs corn flour, 2 tsp baking powder, 1/4th tsp baking soda, 1/2 tsp cinnamon powder, 1/2 tsp cardamom powder
- In another bowl, add the softened butter and sugar and whisk on high speed with an electric or stand mixer until the mixture is thick, pale, and fluffy, about 5-7 minutes. Make sure you are creaming the mixture enough: if it's not whisked properly, the cake will not be as fluffy as you want it to be.400 gs granulated white sugar, 345 gs unsalted butter, softened
- Add the eggs, egg whites, and vanilla essence and whisk again on medium speed until well combined, about 2-3 minutes.3 whole eggs, 2 egg whites, 2 tsp vanilla essence
- With the mixer on low, gradually add the dry ingredients to the egg mixture and whisk until completely combined.
- Add the buttermilk and whisk on low speed until completely combined, and you have a thick and smooth batter. Make your own buttermilk - Combine the milk with 2 tsp of vinegar and let it sit for 10-15 minutes until it splits and is ready to use.360 ml buttermilk
- Transfer the batter to prepared cake pans and bake for 20-30 minutes until a toothpick comes out clean from the center of the cake. Cool the cake layers completely before assembly.
Chai-Flavored Whipped Cream
- Make the chai base: In a saucepan, add the milk, tea leaves, sugar, and whole spices (if using) and heat it on high flame until it starts boiling. Lower the heat and let the mixture simmer for 10-15 minutes. Take off the heat, strain, and cool completely before using.200 ml full-fat milk, 10 gs loose tea leaves, 25 gs sugar, Whole spices (cardamom, clove, cinnamon, ginger)
- Meanwhile, whisk the liquid whipping cream halfway through until you get t sofpeaks. Once the cream reaches this stage, add the cooled chai mixture and whip on high speed until the cream becomes stable and reaches the stiff peaks stage. Refrigerate until ready to use.120 ml liquid whipping cream
- Make the chai topping: Combine all the ingredients in a saucepan and bring to a boil on high heat, then lower the flame and let the mixture simmer on low heat for 10-15 minutes. Strain and cool completely before using.130 ml full-fat milk, 150 ml water, 7 gs loose team leaves, 10 gs sugar
- Assembly: Once the cake sponges are cool, poke holes into them using a fork. This will allow the chai topping to moisten the cake layer properly. Pour the cooled chai topping on the cake sponge, as much as possible, until the cake stops absorbing the liquid. Pipe a layer of the chai whipped cream and sprinkle cinnamon powder on top to finish. Serve cold.
Notes
Storage:
This cake can be stored in an air-tight container in the fridge for 2-3 days.
Tips & Tricks:
- Make sure the chai mixture is cool before adding it to the whipping cream, or the heat will cause the cream to split.
- Whip the cream halfway before adding the chai mixture, this ensures that the cream stabilizes when whipped completely and does not become loose due to the addition of liquid.
- Cool the cakes completely before assembly.
- Make the cake a day ahead and let it sit overnight in the fridge; this will allow the cake to absorb the chai flavor even more and develop a stronger flavor.
- You can customize the spices and the strongness of the tea as per your preference.