Mother’s Day Vanilla Spiced Chai Cake recipe
As Mother’s Day approaches (and International Women’s Day), there’s no better time to show appreciation for the special women in our lives. Whether it’s our mothers, grandmothers, or maternal figures who have shaped us with their love and wisdom, this day is an opportunity to honour them.
Instead of the usual flowers or cards, consider surprising them with a home baked gift.
Enter our Vanilla Spiced Chai Tea Cake. Inspired by the warmth and comfort of a cosy catchup over a cuppa. This cake is more than just a dessert – it’s a gesture of love and gratitude that’s sure to make Mother’s Day even more memorable.
VANILLA SPICED CHAI CAKE
Makes one 8″ square tray bake or 12 cupcakes
- 3 medium eggs
- 200g butter
- 200g caster sugar
- 200g self-rising flour
- 6 tsp spiced chai tea
- 1tsp vanilla paste
Creamy topping
- 150g butter
- 250g cream cheese
- 800g icing sugar
- 10ml chai brew
- 1tsp vanilla paste
Method
- Pre heat oven to 180°C or 170°C for fan assisted oven.
- Line the 8″ tray with grease proof paper.
- Add 50ml of hot water to a jug with the Chai tea and leave to brew and cool to room temperature.
- Filter tea in to a cup once cooled.
- Whisk butter and sugar, crack in eggs one at a time and mix well.
- Add 100ml of cooled chai brew.
- Slow down mixer and add half the flour, add the other half. Speed mixer up to combine well.
- Place into 8″ square pan and cook mid oven for 35mins or if your using cupcake cases, cook for around 20 minutes or until a skewer comes out clean. Check every 5mins if extra time is needed.
- Cool on a wire rack and peel away grease proof paper.
Creamy Topping
- Soften butter and add cream cheese.
- Add vanilla paste and mix.
- Add sifted icing sugar, remaining chai brew and mix till combined.
- Spread over tray bake and place on your favourite cake plate or stand.
The best tea to enjoy with these cakes is a cup of The Tea House Superior English Breakfast tea.