Chai Infused Tea Cakes

Chai Infused Tea Cakes

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As the old adage goes, the way to any woman’s heart is through her stomach. So, let’s start with tea cakes!
6 tea cakes 2.5 hr (including baking time) A little bit tricky


  1. 1.  Preheat oven to 350 degrees Fahrenheit. Prepare one 13 x 9 inch glass baking dish with butter and flour

    2. Infuse the tea by heating the milk in a saucepan over medium heat. Bring to an almost boil and add in 2 teaspoons tea (we used Crafters & Co. Vanilla Chai Loose-Leaf Tea). Reduce heat and let simmer for 10 minutes or so. Remove from heat and let the tea continue to steep for 5-10 minutes

    3. Whisk the eggs and yolk together; set aside.

    4. Mix together all of your dry ingredients in the bowl of a stand mixer. Use the paddle attachment to mix on low. Then add in butter, vanilla and tea-infused milk, and beat on low until dry ingredients are fully moistened.

    5. Now it’s time to add the eggs. Turn the mixer to medium and add in the eggs in two batches. Be sure not to over mix!

    6. Pour your batter in one cake pan and bake for 60 minutes. As always, test to see if your cake is done by inserting a wooden toothpick — once it comes out clean, you’re good to go.

    Now, onto the frosting.

    7. Mix all ingredients together in a stand mixer on low to medium. Add more powdered sugar if necessary based on the consistency you like. That’s it!

    8. Use a cup as a cake cutter to create little dome-like circular cakes. Combine two layers by putting frosting in the middle, then frost the outside of the whole thing.

    9. For a little extra delight, top your cake with flowers! Even better if you choose some edible flowers.

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