Happy Friday!! How is everyone? I hope you had a wonderful week. So because it is friday, I have another recipe for y’all. If you follow me on Instagram, then you would already know exactly what this week’s recipe is. Today I am giving out the secrets to my Chai Tea Fig Cake. I know, I know..spring is finally starting to peak through, and here I come with an autumn type of recipe. Oh well, if it tastes good then it shouldn’t matter, rightChai Tea Fig Cake


Actually, you might be surprised (not my Instagram followers.cough,cough) that this recipe was inspired by a tea blend that is spring inspired (weird, right?) So recently, I did a tea tasting of a fun tea blend that I thought would knock my socks off. To my surprise, I was underwhelmed by the delivery of this tea.(You can read the full review here.) Tea Forte’s Tupelo Honey Fig White tea seemed like such a tasty tea that would be perfect over ice while reading a book in the back yard, but unfortunately it didn’t do that for me. This tea was heavily on the herbal side, so it got me thinking about what I can blend it with to make it more to my liking. After a little of this and that, I decided to combine it with chai tea, but instead of drinking it, I would eat it! So to combine the flavors, and play with a few pending ideas, I decided to make this cake recipe. A moist, chai spiced cake, with a heavy dose of fig preserves. All coated in a balancing brie- cream cheese frosting and a drizzle of agave syrup and pistachio crumble.teavana tea cake ingredients

When making this recipe, I only had two options for my chai component; either a powdered chai concentrate (from an old subscription box,) or my new Teavana Dosha Chai Rooibos tea. I opted for the Teavana tea just because I knew that it was a delicious tea and it would release more flavor into my cake.

Surprise Mini Tea Review

The last time I went to the Teavana store, I was suggested this tea by one of the sales clerks. When asked what some of my favorite teas are, I started to name off quite a few. “Anything rooibos, anything floral, anything black tea, anything white tea.” So then I was asked to specify (oh boy!) “Anything rooibos, hibiscus, coconut, anything rooibos, earl grey, jasmine,anything rooibos and vanilla.” I think they got the hint by then. In result, they suggested this Dosha Chai Rooibos. It literally has a combination of most of my favorites! And I love it even more because it represents two different regions: India and Africa.

When you get your first sniff of this tea blend, I immediately describe it as a smooth, sweet and even creamy blend. This came to a shock to me considering I can literally see the cinnamon sticks in the container. For this blend to be a chai tea, it is very smooth and light. Have you ever had a chai tea blend that is just so spicy that it hurts to swallow? This does the exact opposite. This blend comes with mellow, natural components like vanilla, toasted coconut and even rose blossoms. But to add the cherry on top, this tea blend is a red rooibos base. Now we all know that rooibos is my favorite type of tea. I love it so much because not only is it herbal, but it is such a naturally sweet tea that you don’t really even need to add many components to it to make it enjoyable.  All in all, Teavana’s Dosha Chai Rooibos is one of the best chai teas I have ever had.

Rating: 5/5

Have you ever made a dessert inspired or infused by tea? Let me see your creations on Instagram with #ForeignTastebuds. Or leave me your Pinterest names in the comments below so I can see what you’re researching!


Print Recipe
Chai Tea Fig Cake
A moist, chai spiced cake, with a heavy dose of fig preserves. All coated in a balancing brie- cream cheese frosting with agave drizzle and pistachio crumble. Inspired by a tea tasting.
Chai Tea Fig Cake
Chai Tea Fig Cake
Chai Tea Milk
  1. In a saucepan on medium-high, heat milk and tea just until boiling. Remove from heat, cover and allow to steep for 15 minutes. After steeping, pour your milk/tea mixture through a sieve and set aside the liquid for use later.
    tea infusion
Chai Tea Cake
  1. In a mixing bowl, cream together butter and sugar until light and fluffy.
  2. Add eggs and vanilla one at a time; mixing thoroughly between each addition.
  3. In a different bowl, whisk together all dry ingredients; including the spices.
  4. Alternately, add the dry ingredients and chai milk into the wet ingredients while continuously mixing. Batter will be thick and may be slightly lumpy, do NOT over mix.
  5. Pour this batter evenly into 2 greased/floured 9-inch round cake pans.
  6. Bake at 350 degrees for about 40 minutes or until a toothpick comes out clean. Once finish, allow the cakes to cool completely.
  7. To make the Brie- Cream Cheese frosting, you can use your favorite cream cheese frosting recipe and just substitute half of the cream cheese for brie cheese.
    Chai Tea Fig Cake
  1. Once cakes are cooled, trim the edges and tops so that each layer is even and leveled.
  2. Start with one layer of cake on a cake stand.With a piping bag, provide a thick ring of frosting around the edge and middle of the cake. In between each ring, lather the cake with a thick layer of fig preserves. Most of the sweetness in this cake comes from the fig preserve, so layer according to taste.
    chai tea fig cake
  3. Place second cake layer on top and coat the whole cake with a crumb coating of frosting. Let chill for at least 30 minutes.
  4. Depending on your preference, once the crumb coat is chilled, you can add a second layer of frosting and a dollop of fig preserves on top.
  5. Decorate until your heart desires! I gave my cake a sprinkle of pistachio crumble around the rim and a drizzle of agave syrup all over for another layer of texture and flavor.
Recipe Notes
  • Any chai tea will work, but the stronger the spice flavor, the better!
  • Any fig preserves will work. Be sure to give your preserves a good stir until smooth before adding it to your cake.
  • I chose to use my tried and true cream cheese frosting recipe (You can find it here)
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