This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
Congratulations! Your order qualifies for free shipping Free Shipping on U.S. Orders Over $50

Use coupon code WELCOME10 for 10% off your first order.

Cart 0

Congratulations! Your order qualifies for free shipping You are $100 away from free shipping.
No more products available for purchase

Is this a gift?
Subtotal Free
Shipping, taxes, and discount codes are calculated at checkout

Gingerbread Cake With Chai Spice Buttercream

Gingerbread Cake With Chai Spice Buttercream

Everything about this cake says holidays. It’s loaded with rich molasses and lots of wintry spices for a dose of nostalgic gingerbread flavor, then coated in silky Stash Chai Spice Tea-infused buttercream. This recipe is brought to you by Kayleigh Kosmas of Oh Honey!


Gingerbread Cake

3 c flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp powdered ginger
1/2 tsp allspice
1/2 tsp nutmeg
1 1/2 tsp cinnamon
1 cup mild or full flavor molasses
1 cup hot water
3 eggs, lightly beaten
1 c butter
3/4 cup sugar
1 tsp vanilla

Chai Spice Buttercream

Makes enough to generously frost a three-layer cake

6 bags Stash Chai Spice Tea
2 cups butter
5 1/2 cups confectioners sugar
pinch salt
2 tsp cinnamon
3-4 Tbsp milk

Cream Cheese Glaze

1/4 cup cream cheese
1/3 cup confectioners sugar
1-2 Tbsp milk

Gingerbread cake


For the cake

Preheat oven to 350º F.

Mix the flour, baking soda, baking powder, salt and spices in a medium bowl. Stir the molasses and hot water together in a bowl until dissolved. Set aside.

Beat the butter until fluffy in a large bowl, then beat in the molasses, sugar and vanilla. Slowly add the eggs, beating until smooth. Mix in the dry ingredients in three batches, stirring just until combined.

Divide batter between three 8" cake pans lined with parchment and greased and floured. Bake for about 35 minutes, until a tester comes out clean and the edge of the cake is pulling away from the pan.

Allow cakes to cool for 10 minutes in the pan before turning onto a cooling rack.

For the buttercream

Melt butter in a small saucepan and heat until just simmering. Remove from heat and submerge the tea bags for 15 minutes. Discard tea bags.

Transfer butter to a bowl and chill in the refrigerator for 20-30 minutes until opaque but still soft. Beat until very fluffy, then sift in the sugar one cup at a time, beating until smooth.

Add the salt and cinnamon and beat. Add milk a little at a time, beating between additions, until the buttercream is smooth and spreadable. Frost the cake as desired.

For the glaze

Beat the cream cheese until fluffy, then sift in the sugar and beat until smooth. Beat in milk a tablespoon at a time until slightly runny.

Spoon glaze over the top of the cake and use the back of the spoon to spread the glaze evenly and create drips down the side of the cake.

Recent Posts