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Chai Cake with Boiled Milk Frosting

Chai cake topped with figs, anise pods, cinnamon sticks and a circle of caramel. Cake is on a white plate on a brown, round cutting board.
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5 from 2 reviews

Aromatic, delicate and moist, this show-stopping chai layer cake features three richly spiced layers of cake wrapped in a chai tea-infused boiled milk frosting.

  • Author: Claire Coffey
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 slices
  • Category: Dessert
  • Method: Baking

Ingredients

Units Scale

Chai infused milk:

  • 6 bags of chai tea
  • 1 1/2 cup milk

Chai cake

  • 1/2 cup unsalted butter, at room temperature
  • 1 1/3 cup granulated sugar
  • 3 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup chai infused milk
  • 1 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cardamom
  • 1/2 teaspoon allspice
  • 1/8 teaspoon black pepper

Boiled milk frosting

  • 1 1/4 cup granulated sugar
  • 5 tablespoons all-purpose flour
  • 1 cup chai infused milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cup unsalted butter, at room temperature

Instructions

Chai milk:

  1. In a saucepan, bring the milk to a near boil.
  2. Remove from heat and place the teabags in the hot milk. Allow to steep for 15 minutes.

Boiled milk mixture for frosting:

  1. Combine the sugar and flour in a saucepan and, whisking continuously, add one cup of the chai milk.
  2. Cook over medium heat, stirring regularly, until the mixture reaches a pudding-like consistency (about 10 minutes).
  3. Remove the mixture from the heat and stir in the vanilla.
  4. Transfer to a bowl, cover with plastic wrap and place in the refrigerator to cool to approximately room temperature.

Chai cake:

  1. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy (1-2 minutes).
  2. Add the eggs one at a time, beating on low until just combined.
  3. Combine the dry ingredients in one bowl (flour, baking powder, salt, cinnamon, ginger, cardamom, allspice and pepper) and the wet ingredients (vanilla, sour cream, milk) in another.
  4. With the mixer on low, add the dry ingredients in two parts, alternating with the wet ingredients in one (dry, wet, dry). Beat until just combined.
  5. Evenly divide the batter between three greased, parchment paper-lined 6" round cake pans.
  6. Bake at 350F for 25-35 minutes, or until a toothpick inserted in the center comes out with only baked crumbs.
  7. Once the pans are cool enough to handle, turn the cakes out, wrap them in plastic wrap and refrigerate them until cold.

Boiled milk frosting:

  1. Using the whisk attachment, whip the butter on high until light and fluffy (3-5 minutes).
  2. Reduce the mixer to low-medium and slowly add the cooled boiled milk mixture one tablespoon at a time, occasionally scraping down the sides. 
  3. Increase the mixer to high and whip until smooth and airy.

Assembly:

  1. Level the layers of cake (if necessary). Place the first layer on a flat plate and cover with ¼" of frosting. 
  2. Top with the second layer of cake and repeat.
  3. Top with the final layer, spread a thin layer of frosting over the entire cake and refrigerate until set (about 15 minutes).
  4. Frost the top and sides of the cake with the remaining frosting and top with fruit, nuts and/or cake-safe flowers.

Notes

    • Even layers: The easiest way to get even cake layers is to weigh your batter. For this recipe, you'll need approximately 305g of batter for each 6" layer.
    • Chill your cake: Cool cake layers are easier to handle and cut/level.
    • How to smoothly frost a cake: If you want that perfectly smooth finish, check out my guide to frosting cakes.
    • Storage: Once frosted, this cake should be kept in the refrigerator and is best when eaten within three days.

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Find it online: https://thesimple-sweetlife.com/chai-cake-with-boiled-milk-frosting/