Chai Spice Cake with Ginger Cream Cheese Frosting
1 Chai Spice tea bag steeped in about 2 tablespoons of boiling water
6 egg yolks
1 cup milk
2 teaspoons Nyanza Vanilla Extract
3 Cups All-Purpose Flour
1 ½ cups Sugar
1 tablespoon baking powder
1 teaspoon Royal Cinnamon
1 teaspoon Cloud Forest Cardamom (ground pods), sifted
¼ teaspoon Buffalo Ginger
¼ teaspoon ground cloves
¾ teaspoon salt
1½ sticks unsalted butter, softened
8 ounce package of cream cheese, softened
1 stick unsalted butter, softened
¼ cup packed dark brown sugar (60 g)
2 teaspoons Buffalo Ginger
1½ teaspoons Royal Cinnamon
4½ cups powdered sugar (600 g)
For the cake: Whisk together the egg yolks, 1/4 cup milk, vanilla, and 1 tablespoon steeped tea.
Combine all dry ingredients and mix well (preferably in a stand mixer).
Add remaining 3/4 cup milk and butter to the dry ingredients. Mix, starting on low, for just over a minute. This will be very stiff.
Add the egg mixture to the flour/butter/milk mixture in three additions. (Scrape the bowl and beat until well-mixed after each addition.)
Pour the batter into two well-greased 9" cake pans. Bake in 350º preheated oven. Check for doneness after 25 minutes. A tester in the center of the cake should come out cleanly. (It may take a bit longer.)
For the frosting: Combine the cream cheese, butter, brown sugar and spices in bowl and mix well (preferably in a stand mixer).
Scrape the bowl, then add most of the powdered sugar and mix well, starting at a slow speed.
Beat until smooth. If it seems too stiff, loosen with a little milk...too loose, more powdered sugar.
Use the frosting to fill & frost the cake. (Frost the frozen cakes. You’ll thank me for this!)