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.For 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
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup boiling water
4 vanilla chai tea bags
3 1/2 cups sifted powdered sugar
- 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.
- Grease and flour bundt pan, set aside.
- Sift flour, baking powder and salt together.
- In mixing bowl, cream butter until fluffy. Add in sugar and mix well. Add eggs, one at a time, making sure to completely incorporate.
- Fold in flour alternating with tea infused milk. Just till combined.
- 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.
- Let cool in pan before inverting onto serving plate.
- 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.