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Sky High Chai Cake

April 19, 2010


~ Mary ~


A birthday month can never have too much cake.  Here’s another Sky High inspiration that would work better as a sheet cake due to the slip sliding away these layers did with the delicious gooey frosting.  I’ve had this earmarked for over a year and am so glad I didn’t wait a minute longer to try it.

Having tried several Sky High cakes, I trolled the interweb to see what others’ thoughts were.  I made some changes from the get-go so that we’d get some serious flavor the first time around.  Her (Alisa Huntsman’s) cakes are always lovely, but sometimes they just leave me wanting more.  Flavor that is……..not cake (although, more cake is always nice, too).   The results were STELLAR – this one’s a knockout that will surely bring you oooos and aaaahs.

If you like cake there’s a slew of it right here!




one year ago: Jamie Oliver’s Butter Beans


Chai Cake

adapted from Sky High Cakes cookbook

The Cake:

pre-heat oven to 350°


grease  three 8″ round pans and line the bottoms with parchment and grease that too.


Cut open 6-7 bags of Chai Tea

grind the tea in a spice or clean coffee grinder then strain through a fine sieve until you get

2 Tablespoons worth, set aside.



In a medium mixing bowl whisk together and set aside:

1/3 Cup Whole Milk

4 Whole Eggs

3 Egg Yolks

2 tsp Vanilla Extract

In a large mixing bowl combine:

2 3/4 Cup Cake Flour

2 Cups Sugar

4 1/2 tsp Baking Powder

1/2 tsp Cardamom

1/2 tsp salt

your 2 Tbsp ground Chai Tea


Beat on low for 30 seconds to blend then add:

2 sticks Unsalted Butter softened

1 Cup Whole Milk

Beat on low until blended then turn to medium speed and beat until light and fluffy.



Add your reserved egg mixture in three installments –  mixing just to incorporate and scraping down the bowl and after each addition.



Divide batter equally among your pans.



Bake at 350° for 25-28 minutes or until a wood toothpick comes out clean.  You do not want to over-bake they dry out in a hurry – they do NOT need to brown and pull away from the edges – it just needs to be done in the center.



Cool on rack for 10 minutes then invert and remove parchment paper.



Cool completely before frosting.




Honey – Ginger Frosting

In a food processor combine and process until smooth and well blended:

1 Cup Powdered Sugar

8 ounces Cream Cheese

1/4 Cup Unsalted Butter

1/2 Cup Honey

1/2 tsp Vanilla

2 Tbsp grated Fresh Ginger

33 Comments leave one →
  1. pat permalink
    April 19, 2010 8:34 am

    Mary, you’re the QUEEN OF CAKES!!!
    Mouthwatering recipe! I LOVE Chai Tea!
    I’ll give it a go….in a sheet pan.
    Good idea for us ‘show-cake’ novices.

  2. April 19, 2010 7:23 pm

    Looks delicious!!!!!!!!!!!!!!!!!!!

  3. April 19, 2010 8:19 pm

    I have been absolutely craving a chai cake or cupcake, and this just makes me want some even more! looks incredible!

  4. April 19, 2010 10:02 pm

    looks like a perfect dessert for me – bet it taste good too

  5. April 19, 2010 10:06 pm

    Wow, what a fabulous cake! The frosting sounds so good!

  6. April 19, 2010 10:08 pm

    The flavor combination in this sounds absolutely fantastic – cardamom, ginger, chai. Yum!

  7. April 19, 2010 11:18 pm

    Can I please have a piece!

  8. April 20, 2010 6:02 am

    This looks delicious. I am on a tea kick, so this will just throw me further in to a tea tizzy.

  9. April 20, 2010 8:12 am

    Oh, yum! Cake! I like the Heaven and Hell cake. That appears to have lots of different flavors going on, but I bet this one is tasty, too.

  10. April 20, 2010 8:15 am

    All I can say is YUM YUM YUM!! Great recipe and beautiful photos.

  11. April 20, 2010 10:51 am

    That honey ginger frosting looks so GOOD!

    Haha, I was really amused to see your post today, because I had a similar cake-melting experience last night!

    Oh man! At least both our cakes tasted good!

  12. April 20, 2010 11:54 am

    oooooooooh want to make this one right now!

  13. oc2seattle permalink
    April 20, 2010 1:23 pm

    This looks and sounds sOOOOOOOOOOOOO GOOD!

  14. April 20, 2010 2:43 pm

    Love the flavor of chai tea…this cake looks amazing…awesome job!

  15. April 21, 2010 1:49 am

    This cake is a masterpiece!!!

  16. April 21, 2010 9:48 am

    I am loving this cake – love the delicate flavors of chai and your presentation is mouth-watering!

  17. April 21, 2010 11:28 am

    OMG – that really is a show stopper! Gorgeous photos – makes me want to claw my way through the screen!

  18. MADDY permalink
    April 21, 2010 1:36 pm


  19. April 21, 2010 3:11 pm

    What a beauty she is! Stunning. How I would love a slice of this cake.
    *kisses* HH

  20. April 21, 2010 3:25 pm

    I just found your cake on foodbuzz! It looks amazing and I can’t wait to try out the recipe 🙂 Trying new cake recipes is one of my favorite things to do!

  21. April 22, 2010 12:28 pm

    I love Chai. This looks amazing. I am bookmarking it for my next cake baking adventure.

  22. April 22, 2010 1:28 pm

    Thanks, Mary. This cake looks great. I’ll be passing the recipe along to my daughter, who is fast becoming the Queen of Cakes!

  23. April 22, 2010 4:02 pm

    This sounds lovely! I love your photos, too!

  24. April 23, 2010 1:50 pm

    Yum! Yummity Yum! Yum!

  25. defunktgourmet permalink
    May 1, 2010 11:33 pm

    How did I miss this?? I’m finally getting around to looking at my foodbuzz inbox… and sadly I’m at 412 that I haven’t looked at…. Love chai and this cake looks fabuloso!!! gold stars!

  26. May 2, 2010 10:23 am

    Wow, a recipe and fantastic photo of the result! This has re-inspired me to continue with my attempts at food photography. Thanks to my photo-shooting pal, Dan (1000 Word Photo) for directing me here.

    • foododelmundo permalink
      May 2, 2010 12:47 pm

      Thanks Rob – you are far too kind!
      I have my camera and photoshop to thank – my skilz are minimal!

  27. Tess permalink
    November 14, 2010 4:18 pm

    Excellent cake! As an experiment, I added a touch of lemon juice to the frosting. Wow! The cake was perfect with a slice of lemon garnish and a cup of hot cider.

    • foododelmundo permalink
      November 15, 2010 8:02 am

      Wonderful Grubby. I love that you added the lemon, it sounds spectacular!

  28. Steph permalink
    January 17, 2014 1:09 pm

    Hello! This is an older post so I hope you see this question. I was wondering if you could please describe the texture of the cake? Since it has extra egg yolks, is it less fluffy and more dense? I’m looking for a flavorful, light chai cake and hope this one is it! Thank you!

    • foododelmundo permalink
      January 17, 2014 2:19 pm

      I remember this cake was so tasty, but on the drier side. It wasn’t particularly dense, nor was it light and fluffy. It was light enough that the bottom layer didn’t smoosh with the weight of the top two layers.
      Hope that helps!


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