ENDECA_EXCLUDE_START
Members get the best of Betty
Join Free Subscribe to newsletters
Search
ENDECA_EXCLUDE_END
WE RECOMMEND:
4th of July | Showers & Parties | S'mores Desserts | Birthdays

Chai-Spiced Tea Cakes

Brewed tea and a bundle of spices create the flavor in a lightly glazed cake.

Save and Share
+
false
( 8 Ratings)

8 Ratings

5 Stars 62%

4 Stars 12%

3 Stars 25%

2 Stars 0%

1 Stars 0%

Member Reviews ( 3 )
c3af65dc-ab04-4487-b8a8-00c5cd4f77c3
RELATED RECIPES
Cherry Tea Cakes
Chocolate-Filled Russian Tea Cakes
Cinnamon Tea Cakes
Gluten Free Russian Tea Cakes
Mini Almond Butter Tea Cakes
Russian Tea Cakes
  • Prep Time 15 min
  • Total Time 2 hr 10 min
  • Servings 16

Ingredients

1/2
cup boiling water
4
tea bags black tea
1/2
cup water
1
box Betty Crocker® SuperMoist® yellow cake mix
1/2
cup vegetable oil
3
eggs
2
teaspoons sugar
1/2
teaspoon ground cardamom
1/2
teaspoon ground cinnamon
1/4
teaspoon ground cloves
1/4
teaspoon ground nutmeg
1/2
cup Betty Crocker® Rich & Creamy creamy white frosting

SAVE ON THIS RECIPE!

LOCATION

More stores
See all sales
Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round cake pans. In 2-cup measuring cup, pour boiling water over tea bags. Let steep 3 to 4 minutes. Discard tea bags. Add 1/2 cup water to tea to make 1 cup.
  • 2 In large bowl, beat cake mix, oil, eggs and tea mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • 3 In small bowl, mix sugar, cardamom, cinnamon, cloves and nutmeg; sprinkle over batter in pans. Pull knife through batter in swirl design.
  • 4 Bake as directed on box for 8- or 9-inch rounds. Cool 15 minutes. Run knife around sides of pans to loosen cakes. On serving plates, place each cake, top side down; gently brush off excess crumbs. Cool completely, about 1 hour.
  • 5 In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds or until thin enough to drizzle. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle frosting over cakes. Store loosely covered.

EXPERT TIPS

Expert Tips

Use 4 teaspoons loose tea instead of the tea bags; strain and discard tea leaves from brewed tea.

You can also bake the cake in a 13x9-inch pan. Grease or spray only the bottom of the pan. Follow box directions for bake time.

Tuck one of the cakes in the freezer to enjoy later. Tightly wrapped, it can be frozen for up to two months.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2 1/2g,
2 1/2%
Trans Fat
1/2g
1/2%
),
Cholesterol
40mg
40%;
Sodium
220mg
220%;
Total Carbohydrate
29g
29%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

Be the first to review this recipe!
1 - 3 of 3 Reviews View All
Posted 1/29/2012 8:26:03 AM REPORT ABUSE SPADDOC said:
Rating:
Like another reviewer I also used ginger in place of cardamom. My husband took it to the restaurant where he works to share with th staff who went crazy over it!
This reply was: Helpful  Inspiring
Posted 6/1/2009 11:48:27 AM REPORT ABUSE ckelley116 said:
Rating:
This cake is great! I made changes ONLY because I didn't have plain black tea on hand, and this recipe is very much like a chai-spiced quick bread that I make (and love) but that my husband isn't wild about. So instead of the black tea, I used pumpkin spice tea that I had, and replaced the cardamom with ginger to make it more pumpkin-y and less chai-y. Now instead of calling it chai-spiced tea cake, I call it autumn-spiced tea cake. However, I WILL eventually be making it as the directions state - probably when I'm baking for more than just my husband and myself!
This reply was: Helpful  Inspiring
Posted 2/26/2007 10:12:36 AM REPORT ABUSE Motherof2Boys said:
Rating:
Easy recipe. Not sure if kids will enjoy, but perfect for Sunday brunch.
This reply was: Helpful  Inspiring
1 - 3 of 3 Reviews View All

© 2013 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
Save Money on Your Favorite Brands
SAVE 60¢
when you buy ONE BOX Trix® cereal
SAVE 85¢
when you buy ONE BOX Golden Grahams® cereal
SAVE 85¢
when you buy ONE BOX Honey Nut Cheerios® Medley Crunch™ cereal
See All Coupons
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END