Chai Cake
Ingredients
- CHAI CAKE ⓘ
- 3 tablespoons watkins powdered latte chai tea mix ⓘ
- 2/3 cup hot water ⓘ
- 1 cup flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon watkins cinnamon ⓘ
- 1/4 teaspoon ground cloves ⓘ
- 1/4 teaspoon ginger ⓘ
- 1/4 teaspoon sea salt ⓘ
- 1/2 cup butter ⓘ
- 3/4 cup granulated sugar ⓘ
- 2 eggs
- 1 teaspoon watkins double-strength vanilla ⓘ
- CHAI GLAZE ⓘ
Instructions
- Heat oven to 325°F/170°C
- Grease and flour a round cake pan (8"/20 cm).
- Stir hot water into Chai Latte until blended. Measure 1/2 cup/125 mL of the chai latte for the cake and set aside 2 tbsp/30 mL for glaze.
- Mix flour, baking powder, 1 tsp cinnamon, cloves, ginger and salt. Set aside.
- Beat sugar and butter in large bowl with electric mixer on medium speed, scraping bowl occasionally, until fluffy.
- Beat in eggs and vanilla until smooth and blended.
- Gradually beat in flour mixture alternately with 1/2 cup Chai Latte until smooth.
- Pour into pan.
- Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes; remove from pan to wire rack.
- Cool completely, about 1 hour.
- Spread Chai glaze over top of cake, allowing some to drizzle down side. Sprinkle with additional cinnamon.
- For glaze, melt butter in 1-quart/litre saucepan over medium heat.
- Stir in remaining ingredients until smooth. Drizzle glaze on cake. If desired, grate cinnamon on top as garnish.
Nutrition & Diet Analysis (per serving)
949
kcal
47% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).