Chai Buttermilk Spice Cake Recipes

Steps:

• Preheat oven to 350°.
• Pour boiling water over tea bags in a bowl; steep 5 minutes. Remove and discard tea bags; cool to room temperature.
• Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, salt, and cinnamon, stirring with a whisk.
• Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes).
• Add 1/4 cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil.
• Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
• Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy.
• Add cream of tartar; beat until soft peaks form. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Gently stir one-third of egg whites into batter; gently fold in remaining egg whites.
• Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack. Sprinkle with powdered sugar.

Steps:

• Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.

Steps:

• -Preheat oven to 350 -Pour boiling water over tea bags in a bowl; steep 5 minutes. -Remove and discard teabags; cool to room temperature. -Lightly spoon flour into dry measuring cups; level with a knife. -Combine flour, baking soda, salt, and cinnamon, stirring with a whisk. -Place the cream cheese and butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). (My note: be sure to do it for the full 3 minutes, it helps add air to the cake and make it fluffy). -Add ¼ cup granulated sugar and brown sugar; beat until well combined. Beat in brewed tea and vegetable oil. -Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. -Using clean, dry beaters, beat egg whites with a mixer at high speed until foamy. -Add cream of tartar; beat until soft peaks form. -Add ¼ cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. -Gently stir one-third of egg whites into batter; gently fold into remaining egg whites. -Spoon batter into a 9-inch square baking pan coated with cooking spray. -Bake at 350 for 35 minutes or until a wooden pick inserted comes our clean. -Cool in pan on a wire rack. Sprinkle with powdered sugar.

Steps:

• Preheat oven to 350°F. Place the chai and water in a small bowl and mix to combine. Place the flour, sugar, pumpkin pie spice, eggs, milk, butter, vanilla and tea mixture in a large bowl and whisk until smooth.
• Pour into a well-greased Bundt pan and cook for 30-35 minutes or until cooked when tested with a skewer. Invert onto a wire rack and allow to cool for 10 minutes in the pan. Gently lift off the pan and allow to cool completely before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
• Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
• Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
• For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners' sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.