Sky-High Chai Cake with Honey-Ginger Cream (The Cake Slice Bakers)

Chai Cake with Honey-Ginger Cream

For this month's The Cake Slice Bakers selection, we voted to make Chai Cake! I made this cake right after I got the fantastic book, Sky-High Cakes by Alisa Huntsman (see post here) and was delighted to make it again. It was a fan favorite at the library back then, and it continues to be one of my absolute favorites. It's on page 152 of the Sky-High Cake book and I'm sure you can find the recipe on other Cake Slice Baker's blogs.

Last time, I used regular Chai tea and gave away the extra tea bags because I don't drink caffeine (I get headaches). So this time I picked up decaf Chai at Fresh & Easy so I could enjoy the extra tea bags!

Next time (of course there will be a next time! I love this cake!), I'm thinking of trying the Good Earth Sweet and Spicy tea that you can pick up at Trader Joe's. I think that combo of spices will be delicious as well! :)

Topped with a honey, ginger, cream cheese frosting...all made in the food processor. That is brilliant! True to the name of the book, this cake is SKY-HIGH. Three 8-inch layers...I hope it doesn't topple over in the car on the way to work! :)

Thanks Alisa for writing such a fantastic book! If you don't have it yet, please, please pick it up - you won't be disappointed! Check out the other Cake Slice Bakers!

P.S. Today is the last day to enter my 5 giveaways for National Library Week. See the five posts below! Good luck and please check out your local library! :)

Chai in the Sky: Chai Cake with Honey-Ginger Cream

Chai tea with milk.
Cinnamon and cardamom.
Honey.
Ginger.
Cream cheese.

Oh, yes. I had to make this cake.

This Chai Cake with Honey-Ginger Cream is one of the amazing recipes from “Sky High: Irresistible Triple-Layer Cakes” by Alisa Huntsman and Peter Wynne! (page 152) Go out and get it from the library (like I did!) or buy it. It rocks!

Milk is brought to a simmer and 6 chai tea bags are added. The instructions remind you squeeze the milk out of the bags. Note to self: Simmered milk is way hot, even after a 5 minute steep. Use some utensils to do this!

The frosting is a mix of powdered sugar, butter, cream cheese, ½ t fresh grated ginger and some honey.

I didn’t do a good job frosting this one. It was supposed to have “open sides” with three layers of frosting just to the edges of the cake. However, I ended up with so much on top and I just carried it over the sides…but not really enough frosting for that. Oh well, it tasted good.

This was a big hit at work! It’s like a light spice cake with the delicate flavor of chai with a nice not overly sweet frosting. It’s a winner!

Speaking of winners...have you seen this blog? Cake Wrecks. The best ever! This one is my favorite.