Vanilla chai tea cake

Soft and moist vanilla chai cakelets covered in a sweet chai glaze. Sprinkles optional 🙂

We had a ‘tea party.’ Summer 2015, we planned to have a fancy tea party. M made sugar cookies (which she has yet to give me the recipe for -.- ) and cucumber sandwiches, B made chilled blueberry tea and I think another type of tea that I can’t recall, S brought freshly picked blueberries as she went blueberry picking with her family earlier that day, I made these cake squares, and T brought her beautiful face.00003173For the most part we did dress up, but we mainly laid around my friend’s couch eventually playing board games (LIFE and Uno) and Mario Kart Wii. I think we ended up eating pizza too – because tea parties need pizza!
The top tier is a recipe I’m sharing today, vanilla chai tea cakes with chai glaze.
I found the cake stand at Value Village for a reasonable price. You can’t see, but there’s a floral pattern underneath the cakes.
That’s my friends teapot by the way! I should ask her where it’s from.

Vanilla Chai [Pound] Cake
Yield: a bundt cake or ~32 squares

For the cake:
1 cup milk
6 vanilla chai tea bags
1 cup butter, softened
2 cups sugar
4 eggs
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt

For the glaze:

1/2 cup boiling water
4 vanilla chai tea bags
3 1/2 cups sifted powdered sugar

  1. Heat milk in a heatproof bowl/measuring cup to almost boiling in microwave (took about 90 seconds in mine). Add tea bags and let tea steep for 6 minutes. Strain and set aside to cool.
  2. Grease and flour bundt pan, set aside.
  3. Sift flour, baking powder and salt together.
  4. In mixing bowl, cream butter until fluffy. Add in sugar and mix well. Add eggs, one at a time, making sure to completely incorporate.
  5. Fold in flour alternating with tea infused milk. Just till combined.
  6. Pour batter into prepared pan. Bake in a 350 degree oven for 45-55 minutes until golden on top and a toothpick inserted comes out clean.
  7. Let cool in pan before inverting onto serving plate.
  8. For the glaze, steep tea bags in boiling water for 6 minutes, Strain, In large bowl whisk tea into powdered sugar until smooth and creamy, drizzle over cooled cake.

Notes: For the cakelets pictured on the top tier, halve the recipe and bake in a parchment lined 8 or 9 inch square tin for 22-26 minutes. Allow to cool in the pan for 5-10 minutes before removing to cool completely on a wire rack. Slice into about ~2 inch squares and cover in the glaze.
Alternatively, you may leave the recipe as is and bake in a 9×13 pan.

Recipe source:

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