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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.
Updated Aug 12, 2011
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  • 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 Facts are not available for this recipe
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