Cake Slice: Chai Cake with Honey Ginger Cream

[Oops...I had a minor brain issues and posted this before the post was ready.]

What an awesome cake selection this month for The Cake Slice. Each month I fall more and more in love with Sky High. All the cakes I have made have been amazing. The recipes are so unique and creative. This cake was no exception. The best way to describe this cake is by saying it's aromatic. The smells of the chai milk, the spices, and the frosting were amazing. It's not fair that something so natural and organic can smell as good as this cake did. The cake was deliciously sweet, incredibly high, and completely satisfying. Alex said the cake reminded him of a pumpkin cake because of the spices, which means he loved it.
Chai Cake with Honey Ginger Cream
Alisa Huntsman’s Sky High: Irresistible Triple Layer Cakes

1 1/3 cups of milk
6 chai tea bags, without added sweetner, such as Tazo
4 whole eggs
2 egg yolks
2 tsp of vanilla extract
2 3/4 cups of cake flour*
2 cups of sugar
4 ½ tsp of baking powder
3/4 tsp of ground cinnamon
1/2 tsp of ground cardamom**
1/2 tsp of salt
8 ounces of unsalted butter at room temp.

[*1 cup of cake flour is equal to 3/4 cup of all purpose flour plus 2 tablespoons of cornstarch.]
[**Cardamom substitute is an equal amount of brown cardamom OR equal parts ground nutmeg and cinnamon OR equal parts ground cloves and cinnamon]

1. Preheat the oven to 350 Degrees F. Grease the bottom ans sides of the pans and line with parchment paper. Grease the paper as well.

2. In a small saucepan bring the milk to a simmer over low med-low heat. Add the tea bags, careful not to let the paper tag fall into the milk. Remove from heat and allow the tea to steep for 5 minutes. Remove the teabags and squeeze out the milk. Let the chai milk cool completely.

3. In a medium bowl mix the eggs, egg yolks, vanilla, and 1/3 cup of the chai milk. Whisk together.

4. Combine the flour, sugar, baking powder, cinnamon, cardamom, and salt in the bowl of a mixer. Beat on low for 30 seconds. Add the butter and the remaining chai milk, on med-low speed. Raise the speed to medium and beat until light and fluffy. Add the egg mixture in three additions scraping the between additions. Divide the batter evenly among the pans.

5. Bake the cakes for 26-28 minutes, or until a cake tester inserted in the middle comes out clean. Allow the cakes to cool in the pans for 10 minutes.Remove cakes from pans and peel off parchment paper. Cool completely.

6. To assemble the cake place one layer flat side down a serving plate and top with 2/3 cup of icing. Spread to the edge and repeat with second layer. Place third layer on top and spread the remaining ginger cream on top allowing it to drizzle down the sides of the cake like icicles.

Honey Ginger Cream

2 ½ cups of confectioners sugar
6 ounces of cream cheese at room temp.
6 Tbsp of unsalted butter at room temp.
1/2 cup of honey (any kind as long as liquid)
1/2 tsp of fresh grated ginger

Place all the ingredients in a food processor. Pulse to blend together, then scrape the sides of the bowl and pulse until smooth.

I topped my mini cakes with cake crumbs.

The cake packed quite a spicy punch :)Drip, drip.

Enjoy!