Chai Cake with Ginger-Orange Buttercream Icing


It’s time to celebrate! I finally registered my domain name – yes, doughmydear is henceforth technically exclusive and untouchable. When Pavan and I were racking our brains for a blog name that is relevant to everybody, catchy and more importantly, synonymous to baking, several ideas were whizzing across at the speed of a lightning bolt – some good, some not very and some, extremely lame.

The name suggestions happened over a course of 2-3 days and one night, Pavan very unexpectedly, blurted out “doughmydear.” A childhood rather blaringly influenced by The Sound of Music had to manifest itself in some way and so it did. Thanks Pavan, for all those wonderful summers you spent with your cousins watching the film, again and yet again.


And thus came into existence my blog that I hold very dear to my heart and of course, Pavan became the official christener, for new things in need of an identity, like spike, our car.

So a celebration called for a cake (obviously), but I was leaning towards something simple and small. I narrowed in on a Victoria sponge because I felt like a teatime cake. But I chanced upon this wonderful recipe for “Chai Cake” on Delicious Magazine and just like that, I was sold.

If I wanted to have a piece of cake with tea, I might as well try and make a cake with tea, I thought.  And there is nothing better tasting than a cup of chai steeped in spices. Though the recipe of the cake is borrowed from Delicious Magazine, I managed to try out something different with the frosting – ginger-orange buttercream.

The idea of chai, some ginger and orange just sounded right in my mind. The cake is rather perplexingly beautiful – on the one hand you are teased by this subtle pungency, from cinnamon, cloves, ginger and cardamom and suddenly you are hit by this zing from orange zest. Think of a cup of masala chai, if you will, and imagine that it has shape shifted into a cake with orange icing – that is your chai cake with ginger-orange buttercream frosting.



For the cake

For the frosting

  • 200 g (1 cup plus 2 tbsp) butter, softened
  • 300 g (2 cups) icing sugar, sifted
  • 2 tbsp honey
  • ½ tbsp orange zest
  • ½ tsp fresh ginger, grated



  • Preheat the oven to 180 C. Line two 7 inches round cake tins with parchment paper. Set aside.
  • For the cake, combine all the dry ingredients (including the spice powders) in a bowl.  Mix and set aside.
  • Bring the chai powder and 75 ml cup of water to the boil. Take off heat, strain the chai and discard the dregs. Set the brew aside.
  • Now, in a bowl, beat the butter and sugar for 5 minutes with an electric beater. Add eggs one at a time and continue to beat. Fold in the dry ingredients, little by little, and cut and fold till all the ingredients are combined.
  • Finally, add the prepared brew to the batter and fold to combine.
  • Pour the batter in two equal halves, into the prepared tins and bake for 30 minutes until brown and risen.
  • Once the cakes are done, allow them to cool on a wire rack.
  • For the icing, sift the icing sugar on a parchment paper. Lightly beat the softened butter until fluffy. Add the icing sugar, little by little and beat for 5 minutes until smooth and fluffy. Add honey, orange zest and fresh ginger and beat for 2 more minutes.
  • Plop half the buttercream over one cake. With an offset spatula spread the butter cream, making sure the edges are left untouched. Sandwich with the other cake on top. Pour the remaining buttercream on top and spread it smoothly again.
  • Refrigerate until serving. Before serving, leave the cake at room temperature for half an hour.



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