What is it about colder weather that makes you want all sort of hot beverages? I love coffee (like my Pumpkin Spice Latte) – a lot – probably too much actually. I drink copious amounts of it. However, when Fall rolls around and is in full swing, I really enjoy some other hot drinks …. pumpkin spice lattes, hot cocoa, warm spiced cider, and chai tea! For the most part, you will never see me drinking those drinks when it’s warm outside – and I’m guessing most people don’t! 😉 I was introduced to chai tea a few years ago – and I have been hooked (seasonally) since then!
Some of the regular readers of my blog know I have some sort of obsession with poke cakes. I love them and have various different combinations of flavors in my head. They’re so easy to make and the flavors are only limited by your imagination! I wanted to see if I could make a Chai Spice Poke Cake – and was thrilled with the results. Definitely a perfect poke cake for late Fall and into Winter.
Although this cake isn’t from a mix, it’s still super easy to make. I do get a little help from the instant pudding mix – but I doctor it up to give it a chai twist! I hope you enjoy this as much as we did! If you’re looking for something a little non-traditional for dessert this Thanksgiving, this is a great recipe!
This Chai Spice Poke Cake is the perfect poke cake for late Fall and into winter.
- For the Cake:
- 1 cup milk
- 4 chai tea bags
- 11/2 cups cake flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 3/4 tsp. cardamom
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 1 cup sugar
- 1/2 cup (1 stick) butter
- 3 eggs
- 1/4 cup applesauce
- For the topping:
- 4 chai tea bags
- 2 cups milk
- 1 box (3.4 oz.) instant vanilla pudding mix
- 1 tub (8 oz.) Cool Whip
- Preheat the oven to 350°F. Grease and flour a 9x13-in. baking pan. Set aside.
- In a small saucepan, warm the milk just until it simmers. Remove from the heat and add the tea bags. Allow to steep for 10 minutes. Remove the tea bags and allow the milk to cool to room temperature.
- In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, nutmeg and cloves. Set aside.
- In a large bowl, cream the butter and sugar together. Add the eggs, one at a time, beating after each addition until it is combined. Scrape the bowl down, then add the applesauce. Mix just until incorporated.
- Add half of the flour mixture to the batter and mix just until combined. Add half of the chai milk, mixing on low just until combined. Add the other half of the flour mixture, beating just until combined. Scrape the bowl down and add the remaining milk. Mix until fully combined - do not over mix.
- Bake for 25-30 minutes or until the cakes tests done when a toothpick is inserted near the center. Remove from the oven. Allow to cool slightly.
- Meanwhile, in a small saucepan, warm the 2 cups of milk just until it simmers. Remove from the heat and add the tea bags. Allow to steep for 10 minutes. Remove the tea bags and allow the milk to cool to room temperature. Once cool, put the pudding mix in a medium bowl, add the chai milk and whisk until smooth.
- Poke holes all over the cake with the handle end of a wooden spoon. There is no set number but you want plenty of holes for the pudding to fill. Pour the pudding mixture over the cake, trying to fill the holes the best you can. You may need to use the back of a spoon to help push the pudding into the holes. Evenly spread the Cool Whip over the cake.
- Refrigerate at least 4 hours before serving.Store and leftovers, covered, in the refrigerator.
Thanks so much for stopping by! You can find even more poke cake yumminess over on my blog! Here are two others you may love!
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