Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chai Cake with Boiled Milk Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 68 reviews

  • Author: Amina
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings

Description

This delightful Chai Cake with Boiled Milk Frosting combines the warm, aromatic spices of chai tea with a moist, tender cake and a rich, creamy boiled milk frosting. Infused with cinnamon, ginger, cardamom, and other spices, this cake is perfect for cozy gatherings or special occasions. Each layer is full of chai-infused flavor and topped with a smooth, lightly whipped frosting that perfectly complements the spice blend.

Ingredients

Chai 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 (from above)
  • 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 (from above)
  • 1 teaspoon vanilla extract
  • 1 1/4 cup unsalted butter, at room temperature

Instructions

  1. Prepare Chai Milk: In a saucepan, bring 1 1/2 cups of milk to a near boil. Remove from heat and add 6 chai tea bags. Let the tea steep for 15 minutes to infuse the milk with chai flavors.
  2. Make Boiled Milk Mixture for Frosting: In another saucepan, whisk together 1 1/4 cup sugar and 5 tablespoons flour. Gradually add 1 cup of the chai-infused milk while whisking continuously. Cook over medium heat, stirring often, until the mixture thickens to a pudding-like consistency, about 10 minutes. Remove from heat, stir in 1 teaspoon vanilla extract, cover with plastic wrap, and refrigerate until cooled to room temperature.
  3. Prepare Cake Batter: In the bowl of a stand mixer, beat 1/2 cup unsalted butter and 1 1/3 cup granulated sugar until light and fluffy, about 1-2 minutes. Add 3 eggs one at a time, mixing on low speed just until combined.
  4. Mix Dry and Wet Ingredients: In a separate bowl, combine 1 3/4 cups 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, and 1/8 teaspoon black pepper. In another bowl, mix 1 tablespoon vanilla extract, 1/4 cup sour cream, and 1/2 cup chai infused milk. With the mixer on low, alternately add dry and wet ingredients to the batter in three additions (dry, wet, dry), mixing just until combined.
  5. Bake the Cake Layers: Divide the batter evenly among three greased and parchment-lined 6-inch round cake pans. Bake in a preheated 350°F (175°C) oven for 25-35 minutes, or until a toothpick inserted into the center comes out with only baked crumbs.
  6. Cool and Chill Cakes: Allow the cakes to cool in the pans until just cool enough to handle. Remove the cakes from the pans, wrap tightly in plastic wrap, and refrigerate until fully chilled.
  7. Whip the Boiled Milk Frosting: Using the whip attachment of a mixer, beat 1 1/4 cup unsalted butter on high speed until light and fluffy, about 3-5 minutes. Reduce speed to low-medium and gradually add the cooled boiled milk mixture one tablespoon at a time, scraping the sides as needed. Increase speed to high and whip until the frosting is smooth, airy, and spreadable.
  8. Assemble the Cake: If needed, level the cake layers with a serrated knife. Place the first layer on a serving plate and spread about 1/4 inch of frosting on top. Add the second layer, repeat the frosting layer, then add the third layer. Cover the entire cake with a thin crumb coat of frosting, then refrigerate for about 15 minutes to set.
  9. Final Frosting and Decoration: Apply the remaining frosting evenly over the top and sides of the cake. Decorate with fresh fruit, nuts, or edible cake-safe flowers as desired. Refrigerate the cake until ready to serve.

Notes

  • Ensure eggs and butter are at room temperature for better mixing and texture.
  • The chai-infused milk can be strained if you prefer a smoother consistency without tea particles.
  • Cooling the cake layers thoroughly before frosting them helps prevent the frosting from melting.
  • The boiled milk frosting is similar to a cooked custard base and gives a rich and unique flavor compared to traditional frostings.
  • This cake is best served slightly chilled or at room temperature.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Indian-inspired

Find it online: https://aminabakes.com/chai-cake-with-boiled-milk-frosting-recipe/