Rose Cardamom Chai Cake with Raspberry Rose Glaze
The easiest way to flavor cakes or cupcakes is with tea, and if that tea is Herbs & Kettles Rose Cardamom Chai, then you can expect everyone to be asking you for the recipe. This Rose Cardamom Chai Cake with Raspberry Rose Glaze has a delicately spiced, soft sponge topped with a tart, floral icing.
What is a Chai Cake?
There’s few combinations that go together as well as Rose and Raspberry, so when I had the idea for this Chai cake, I knew I wanted a bright, tart and sweet raspberry icing to drizzle on top. The icing is enhanced with just a hint of rose water to strengthen the rose flavor from the chai. But, there’s no doubt that the cake itself is the star of the show. Herbs & Kettles Rose Cardamom Chai is a rich and fragrant single-origin loose leaf Assam black tea with delicate rose petals, generous green cardamom, and traditional chai spices. It’s no wonder it was featured in USA Today! So by using the tea as the main flavor component the cake is packed with delicious chai, cardamom, and rose in every bite.
Ingredients in Rose Cardamom Chai Cake with Raspberry Rose Glaze
- Herbs & Kettles Rose Cardamom Chai
- Box of yellow cake mix
- Vegetable oil
- Eggs
- Powdered Sugar
- Raspberry jam
- Rose water (culinary grade)
How to Make a Cake with Tea
First you steep Herbs & Kettles Rose Cardamom Chai for 5 minutes, then strain the tea and set it aside to cool. Next you add the cake mix, oil, eggs, and cooled tea to a large mixing bowl and use a hand mixer to mix for about 2 minutes. Then pour into a prepared bundt pan. Next, bake the cake for 35 minutes, then flip it onto a cooling wrack. While the cake cools, you add powdered sugar, seedless raspberry jam, rose water, and water to a large mixing bowl and use a spatula to mix until fully combined. Next pour the raspberry glaze onto the cooled chai cake and enjoy.
How to Store Rose Cardamom Chai Cake with Raspberry Rose Glaze
Store the Rose Cardamom Chai Cake with Raspberry Rose Glaze in an airtight container in the fridge for up to three days. Or you can freeze individual slices, wrapped in plastic wrap in the freezer for up to one month. Allow frozen cake to thaw on the counter before eating.
More Spring Recipes to Try:
Rose Cardamom Chai Cake with Raspberry Rose Glaze
This Rose Cardamom Chai Cake with Raspberry Rose Glaze has a delicately spiced, soft sponge topped with a tart, floral icing.
Ingredients
- 3 Tbs Herbs & Kettles Rose Cardamom Chai
- 1 1/4 cups of hot water
- 1 box of yellow cake mix
- 1/4 cup vegetable oil
- 3 large eggs
- 2 cups of powedered sugar
- 2 Tbs seedless raspberry jam
- 1/2 tsp rose water (culinary grade)
- 1 Tbs vegetable oil
- 3 Tbs hot water
Instructions
- Steep 3 tablespoons of Herbs & Kettles Rose Cardamom Chai in 1 1/4 cups of hot water for 5 minutes. Strain, and allow it to cool to room temperature.
- To a large mixing bowl add the cake mix, oil, eggs, and cooled chai. Use a hand mixer or stand mixer to mix together until fully combined, about 2 minutes on medium-low speed.
- Spray a Bundt pan liberally with baking spray then pour the cake batter into the pan. Bake at 350°F for about 35 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Flip the cake onto a wire wrack and cool for at least an hour.
- In a large mixing bowl add the powdered sugar, raspberry jam, vegetable oil, and hot water. Use a spatula to mix together until fully combined.
- Pour the glaze over the cake.
- Enjoy!
