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Delicious Chai Spice Cake Recipe with Vanilla Frosting

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Indulge in a delightful Chai Spice Cake that captures the cozy essence of chai lattes, topped with a rich vanilla frosting. This cake is perfect for impressing guests or enjoying a comforting afternoon treat.

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 1 teaspoon ground Cinnamon
  • 1 teaspoon ground Ginger
  • 1 teaspoon ground Cardamom
  • 1/2 teaspoon ground Cloves
  • 1/4 teaspoon ground Black Pepper
  • 1/4 teaspoon ground Star Anise (optional)
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened (for Cake)
  • 1 cup Granulated Sugar
  • 3 large Eggs, at room temperature
  • 1 cup Buttermilk
  • 2 teaspoons Vanilla Extract
  • 1 cup Powdered Sugar (for Frosting)
  • 1 tablespoon Milk or Cream (for Frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper and grease the sides.
  2. In a medium bowl, whisk together your all-purpose flour, chai spices (cinnamon, ginger, cardamom, cloves, black pepper, star anise if using), baking powder, baking soda, and salt. Set this aside.
  3. In a large mixing bowl, using an electric mixer, cream together your softened unsalted butter and granulated sugar until light, fluffy, and pale in color, about 3-5 minutes.
  4. Beat in the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
  5. With the mixer on low speed, gradually add about one-third of the dry ingredient mixture to the wet ingredients, mixing until just incorporated. Then, add half of the buttermilk, mixing until just combined. Repeat with another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Be careful not to overmix.
  6. Divide the batter evenly between your prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
  7. Let the cakes cool in their pans on a wire rack for about 10-15 minutes. Then, carefully invert them onto the wire rack to cool completely before frosting.
  8. In a large mixing bowl, beat your softened unsalted butter for the frosting with an electric mixer until light and fluffy, about 2-3 minutes.
  9. Gradually add the sifted powdered sugar, about 1 cup at a time, beating well after each addition.
  10. Once all the sugar is incorporated, beat in the vanilla extract. Then, slowly add the milk or cream, 1 tablespoon at a time, until you reach your desired consistency.
  11. If your cakes have domed tops, use a serrated knife to level them for easier stacking.
  12. Place one cake layer on your serving plate or cake stand. Spread a generous layer of vanilla frosting over the top. Carefully place the second cake layer on top and spread the remaining frosting over the top and sides of the entire cake.

Nutrition

Keywords: Ensure all ingredients are at room temperature for better emulsification. Use freshly ground spices for the best flavor. If you prefer a cream cheese frosting, it pairs beautifully with the chai spices.

Find it online: https://homebitesia.com/delicious-chai-spice-cake-recipe-with-vanilla-frosting/