Chai Latte Poke Cake
This Chai Latte Poke Cake has a homemade moist, spice cake that's been infused with Oregon Chai® Tea Latte Concentrate. It's filled with homemade chai tea latte pudding and topped with a heavy layer of cinnamon whipped cream.
Servings: 15 pieces
Ingredients
Cake
- 3/4 cup butter melted
- 1 cup Oregon Chai® Tea Latte Concentrate
- 2 tablespoons vegetable oil
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 large eggs lightly beaten
- 2 cups cake flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Pudding
- 5 large egg yolks lightly beaten
- 1 1/2 cups whole milk
- 1/2 cup Oregon Chai® Tea Latte Concentrate
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 3 tablespoons cold butter cubed
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1 teaspoon ground cinnamon
- 3 tablespoons powdered sugar
Instructions
Cake
- Preheat oven to 350 degrees F. Spray a 9x13-inch cake pan with nonstick cooking spray.
- In a large mixing bowl, add in 2 cups cake flour, 1 1/2 cups granulated sugar, 1 1/2 teaspoons baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. Whisk until combined.
- In a microwave-safe medium bowl, add in the 3/4 cup butter. Microwave for 30 seconds to 1 minute.
- Add in the 1 cup Oregon Chai® Tea Latte Concentrate, 2 tablespoons vegetable oil, 1 cup sour cream, 2 teaspoons vanilla extract, and 2 large eggs. Whisk until smooth.
- Pour the chai latte mixture in with the dry ingredients. Whisk until everything is combined. Try to whisk out most of the lumps.
- Pour the batter into the prepared cake pan.
- Bake for 40 to 45 minutes or until it's done. Place a toothpick in the center of the cake and if it comes out clean or with moist crumbs it's done.
- While the cake is baking, prepare the pudding.
- Let the cake cool completely before doing the next step.
- Using the round handle of a wooden spoon, begin poking holes into the cake. Do 6 - 7 holes in each row and 8 to 10 rows.
Pudding
- In a bowl, add in the lightly beaten 5 large egg yolks, 1 1/2 cups whole milk, and 1/2 cup Oregon Chai® Tea Latte Concentrate. Whisk to combine. Set aside.
- In a medium saucepan, add the 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Whisk until combined. This will help prevent the cornstarch from clumping when liquid is added.
- Add about 1/2 - 3/4 cup of the milk/chai latte mixture into the saucepan and whisk until smooth.
- Add in the remaining milk/chai latte mixture and whisk.
- Place over medium heat and whisk pretty constant to prevent the pudding from sticking/ burning on the bottom of the pan and clumps forming.
- Once the pudding comes up to a boil, let it boil for 1 minute while whisking constantly. The pudding should hold the lines from the whisk.
- Place a fine mesh strainer on top of a bowl. Pour the pudding into the strainer and tap out the pudding. Avoid pushing the pudding through the strainer because the bits of eggs will push through too.
- Add the cubed 3 tablespoons cold butter to the pudding and stir until fully incorporated
- Place the plastic wrap on the surface of the pudding. Place in the fridge until it cools down.
- Add the cooled pudding into a storage bag or a disposable piping bag. Cut the corner or tip out of the bag. Make sure it isn't too big of a hole, you'll want to have control of the pudding coming out.
- Fill the holes in the cake with the pudding. Squeeze any remaining pudding on top of the cake and spread out with an offset spatula.
Whipped Cream
- In a mixing bowl, add in the 1 1/2 cups heavy whipping cream and 1 teaspoon ground cinnamon. Beat on medium with a hand mixer until soft peaks form.
- Add in the 3 tablespoons powdered sugar and continue to beat on medium until the whipped cream becomes stiff.
- Add dollops of whipped cream on the top of the pudding layer. Using an offset spatula, begin spreading out the whipped cream until it's evenly distributed and completely to the edges and corners.
- Cover and chill in the fridge to let the pudding firm up.
- Cut and serve.
Notes
Storage: Store covered with plastic wrap and the refrigerator for up to 5 days.
Nutrition
Calories: 428kcal | Carbohydrates: 47g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 154mg | Sodium: 357mg | Potassium: 128mg | Sugar: 32g | Vitamin A: 890IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 0.5mg
