Chai Spiced Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground cardamom</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">100g light brown sugar, packed</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 230ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 black tea bags, steeped in 60ml hot water for 5 minutes</li><li class="ingredients-single-item">For the Cream Cheese Frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">300g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">Pinch of ground cardamom</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23x33cm (9x13-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Sieve or flour sifter</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 23x33cm baking pan with parchment paper, leaving some overhang on the sides for easy removal, then lightly grease any exposed parts.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Begin by preparing your chai tea concentrate. Steep 2 black tea bags in 60ml of freshly boiled water for 5 minutes, pressing the bags against the side of the cup to extract maximum flavor. Remove the bags and allow the concentrated tea to cool while you prepare the other ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all of your spices (cinnamon, cardamom, ginger, cloves, and nutmeg). This pre-mixing ensures your spices will be evenly distributed throughout the cake, giving you consistent flavor in every bite.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, using your electric mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-4 minutes. Don't rush this step – proper creaming incorporates air into the batter, which helps your cake rise and gives it a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract. Your batter should look smooth and have a pale, creamy appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients (dry-liquid-dry-liquid-dry). Mix just until combined after each addition – overmixing will develop gluten and make your cake tough.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Finally, pour in the cooled chai tea concentrate and mix just until incorporated. Your batter should be smooth and smell wonderfully aromatic from all those beautiful spices.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the batter into your prepared baking pan, smoothing the top with a spatula. Tap the pan gently on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake will be golden brown, and the edges will just begin to pull away from the sides of the pan. Be careful not to overbake, as this can dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to carefully lift it out and transfer to a wire rack to cool completely. Patience is key here – frosting a warm cake will cause your frosting to melt.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>While the cake cools, prepare your cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until completely smooth and no lumps remain, about 2 minutes. This ensures your frosting will be silky smooth.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase to medium-high and beat until light and fluffy, about 2-3 minutes. Add the vanilla extract, cinnamon, and cardamom, mixing until well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula, creating beautiful swirls and patterns if desired. The contrast between the spiced cake and tangy frosting creates a perfect balance of flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For a finishing touch, you can dust the top lightly with additional cinnamon or garnish with a few crushed cardamom pods. Slice into squares and serve. This cake actually improves with time as the spices meld, making it perfect to prepare a day ahead for gatherings.</li></ol>