Chocolate Ginger Teacake with Cream Cheese Frosting

Photo of a dark colored spiced teacake with white frosting with light yellow pieces of ginger sprinkled over top

Impress your friends at your next potluck with this spicy teacake with a decadent cream cheese icing

Photo of kitchen items including wooden mixing spoons, flippers, rolling pins, measuring cups, icing tips, graters, whisk, and cookie cutters, arranged on a wooden counter and viewed from above
Make sure you gather all your tools and ingredients before you start - you don't want to be scrambling mid-recipe to find something you forget!

You Will Need

  • Hand mixer
  • Stand mixer (optional)
  • 3-4 large mixing bowls
  • Mixing spoon
  • Measuring spoons and cups
  • 9 x 12 in (20 x 30 cm) baking pan
  • Parchment paper to line pan

    • Ingredients

    Cake
  • 5 chai or black teabags
  • 3/4 cup (270g) golden syrup
  • 1 1/2 tbsp fresh ginger, finely grated
  • 2 cups (300g) all-purpose flour
  • 2 tsp baking powder
  • 1/2 cup (50g) cocoa powder
  • 3/4 tsp ground ginger
  • 3 tsp mixed spice or pumpkin pie spice
  • 3 eggs, lightly beaten
  • 3/4 cup (180g) dark brown sugar
  • 3/4 cup (180ml) sunflower oil
  • 1/4 cup (55g) uncrystallised ginger, chopped

     

    • Frosting
  • 16 oz (500g) or 2 packages cream cheese
  • 1/4 cup (125g) unsalted butter, softened
  • 1 cup (120g) icing sugar, sifted
  • 2 tsp vanilla extract

    • Instructions

    1. Preheat oven to 350°F (180°C). Grease the base and sides of a 9 x 12 in (30 x 20 cm) baking pan and line it with parchment paper.

       

    2. Stir teabags, golden syrup and fresh ginger into 1 cup (250mL) of boiling water in a heat-proof mixing bowl and let steep for 3 minutes. Remove teabags, squeezing out excess liquid, and discard.

       

    3. In a second mixing bowl, sift together flour, baking powder, cocoa, ground ginger and mixed spice.

       

    4. Place eggs and sugar in a third mixing bowl and whisk with a hand mixer for 3 minutes or until sugar has dissolved and mixture has lightened. Whisk in oil until fully combined, followed by the tea mixture.

       

    5. Make a well in dry ingredients. Pour in wet ingredients and mix with a wooden spoon until just combined (be careful not to overmix). Pour batter into the pan and smooth the top.

       

    6. Bake for 35-40 minutes or until cake springs back to a light touch. Remove from heat and let cool in the pan for 15 minutes, then turn out onto a rack to cool completely.

       

    7. For frosting: While the cake is baking, place frosting ingredients in a large mixing bowl or stand mixer and beat until smooth and fully combined. Spread frosting over fully cooled cake and scatter with chopped ginger.

       

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