Ginger Cream Cheese Frosted Chai Tea Cake

Ingredients

• Cake:
• 2 cups water
• 3 tea bags of strong black tea
• 1 (1/2 inch) piece fresh ginger root, peeled
• 3 whole cardamom pods, or more to taste
• 1 ¼ teaspoons ground cinnamon, divided
• ¾ teaspoon ground cloves, divided
• ½ cup white sugar
• ½ cup unsalted butter, at room temperature
• 1 cup molasses
• 1 large egg
• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• ½ teaspoon salt
• Simple Syrup:
• Frosting:
• 1 (8 ounce) package cream cheese, at room temperature
• 3 teaspoons minced fresh ginger
• 2 cups confectioners' sugar

Step 1

Warm your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans. In a saucepan, combine water, the tea bags, fresh ginger, cardamom pods, and a pinch of cinnamon and cloves. Bring it to a boil, then lower the heat and keep it warm while you prepare the rest.

Step 2

In a large bowl, beat together the sugar and butter until the mixture is light and fluffy. Add the molasses and egg, mixing until everything is well combined. In another bowl, whisk together the flour, baking soda, spices, and salt. Gradually add the dry ingredients to the wet, mixing gently as you go.

Step 3

Strain the warm tea mixture to remove the solids, then slowly pour it into the batter, stirring until smooth. The batter will be on the thinner side, which is perfect. Divide it evenly between your prepared pans and bake for about 30 to 35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 5 minutes, then loosen the edges with a knife and carefully turn them out onto a wire rack to cool completely, about 30 minutes.

Step 4

While the cakes cool, make a simple syrup by simmering water, sugar, and tea bags together until the sugar dissolves, about 5 to 7 minutes. Let it cool a bit. Once your cakes are cool, brush the syrup over the tops and sides, making sure not to soak them too much—just enough to keep them moist and flavorful. Pop the cakes in the fridge for about an hour before frosting.

Step 5

To make the frosting, beat together cream cheese, butter, and fresh ginger until smooth. Add the sugar and keep mixing until the frosting is creamy and easy to spread. Then, go ahead and frost your cake, enjoying all those warm chai flavors with a cool, tangy finish.