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Chai-Spiced Tea Cakes

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  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 16
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Brewed tea and a bundle of spices create the flavor in a lightly glazed cake.
By Betty Crocker Kitchens
Updated Aug 12, 2011
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Ingredients

  • 1/2 cup boiling water
  • 4 tea bags black tea
  • 1/2 cup water
  • 1 box Betty Crocker™ Super Moist™ 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 from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use 4 teaspoons loose tea instead of the tea bags; strain and discard tea leaves from brewed tea.
  • tip 2
    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.
  • tip 3
    Tuck one of the cakes in the freezer to enjoy later. Tightly wrapped, it can be frozen for up to two months.

Nutrition

Nutrition Facts are not available for this recipe
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