Chai Spiced Honey Cake
Chai Spiced Honey Cake is one of our favorite fall cakes. I start this cake by beating together a quick and easy cake batter. Then, I bake the cake for just about thirty minutes. After it cools, I either serve it just as it is, or I serve the cake with toppings. I typically top the cake with hot fudge, ice cream, and whipped cream. We like this cake for several reasons. First of all, I like that I can make this cake from start to finish, in just two hours. And that includes the cooling time. Secondly, I like how moist this cake is. Most honey cakes are notoriously dry, but this one is nice and moist. Thirdly, I like making this cake for the Jewish New Year in September. It just wouldn’t be the same holiday without honey cake. And, lastly, we all love the rich chai and honey flavor in this cake. And with the hot fudge, ice cream, and whipping cream this cake becomes the most decadent and delicious dessert.
The Equipment I Used
- An Electric Mixer- You’ll need this to mix together the cake.
- A Springform Pan- Use a nine-inch springform pan.
- A Food Scale- For perfect baking results be sure to weigh your flour and sugar.
The Ingredients Needed for Chai Spiced Honey Cake
- Tea- I used Tea Runners Mandela Masala tea. It’s a Rooibos tea with chai spices.
- Butter- I always use Kerrygold Irish butter. Be sure to use unsalted butter.
- Honey- If possible, use a good quality honey.
How I Made my Cake
- First, I carefully measured and weighed all my ingredients.
- Next, I mixed up the batter.
- Finally, I let the cake cool completely on the wire rack.
If you like honey, you need to try this moist and delicious Chai Spiced Honey Cake.
Chai Spiced Honey Cake
Equipment
- 9 inch springform pan
- electric mixer
Ingredients
- 2 large eggs, at room temperature
- ½ cup granulated sugar (100g)
- ½ cup packed dark brown sugar
- ½ cup honey
- ½ cup brewed and cooled Tea Runners Mandela Masala Tea, or other Rooibos tea
- ½ cup unsalted butter, melted and cooled (112g)
- 2 cups flour (240g)
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. vanilla
For the optional toppings:
- hot fudge
- vanilla ice cream
- whipped cream
- sprinkles
Instructions
- Preheat the oven to 350 degrees. Spray a nine-inch springform pan with baking spray. Line the bottom of the pan with parchment paper. Spray again.
- In the bowl of an electric mixer, with the paddle attachment, beat the eggs until foamy. Add the sugars and beat until light and thick.
- In a small bowl, stir together the tea and honey, and then add it to the mixing bowl. Add the butter and mix until combined.
- In a third bowl, sift together the flour, salt, baking powder, and baking soda. Add this to the mixing bowl and mix until just combined. Then add the vanilla.
- Bake the cake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the sides right away. Let it cool on a rack for ten minutes, and then using a spatula, remove the bottom of the pan. Let it cool for another 50 minutes, remove the parchment paper, and then serve plain or with toppings.
- For the Cream Cheese Frosting: In a mixing bowl, beat together the cream cheese, vanilla, and butter. Then, sift in the cream cheese, and whip until blended.
- Spread frosting all over the top of the cake, and sprinkle the walnuts all over.
