🍰 Spiced Vanilla Chai Cake 🍰
🌟 Layers of fluffy, moist vanilla chai cake perfectly flavored with chai tea and a homemade chai spice mix, topped with vanilla chai buttercream for the ultimate Autumn flavor palette. 🌟
Yield: 5 from 14 votes
Prep Time: 40 minutes
Cook Time: 35 minutes
Ingredients
Chai Spice Mix:
🍂 4 tsp ground cinnamon
🍂 2 tsp ground ginger
🍂 1 tsp ground cardamom
🍂 1/2 tsp ground allspice
🍂 1/4 tsp ground cloves
Vanilla Chai Cake:
🥛 1 1/4 cups (296ml) whole milk
🍵 1 chai tea bag
🥄 2 3/4 cups (290g) cake flour, sifted before measuring
🥄 2 tsp baking powder
🥄 1/2 tsp baking soda
🍂 4 tsp chai spice mix (recipe above)
🧂 1 tsp salt
🧈 1 cup (226g) unsalted butter, room temperature
🍬 1 3/4 cups (358g) granulated white sugar
🥚 3 large eggs, room temperature
🥛 1/2 cup (112g) sour cream, room temperature
🍦 1 tbsp pure vanilla extract
Vanilla Chai Buttercream:
🧈 2 cups (452g) unsalted butter, room temperature
🍬 7 cups (840g) powdered sugar
🍂 1 tbsp chai spice mix (recipe above)
🍦 2 tsp pure vanilla extract
🥛 2 tbsp whole milk, room temperature
🧂 1/4 tsp salt
Instructions
Make The Chai Spice Mix:
1️⃣ In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice, and cloves. Set aside.
Make The Vanilla Chai Cake:
1️⃣ Preheat the oven to 350°F. Prepare three 6-inch or two 9-inch cake pans by spraying the sides with a cooking spray and fitting a wax or parchment paper circle to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
2️⃣ Place the chai tea bag into a mason jar. In a small saucepan over medium-high heat, warm the whole milk, stirring constantly, until it begins to boil. Pour the boiling milk over the chai tea bag in the mason jar and let steep for 20 minutes before removing the tea bag. Allow the mixture to cool completely to room temperature before moving on.
3️⃣ Sift the cake flour and then measure by spooning and leveling it in your measuring cup. Add the cake flour, baking powder, baking soda, 4 teaspoons of the chai spice mix, and salt into a bowl and whisk to combine. Set aside.
4️⃣ In the bowl of your stand mixer, cream the butter on high for two minutes until light and fluffy. Add in sugar and continue to mix on medium-high for another two minutes, scraping down the bowl and paddle as needed. Add the eggs one at a time, then add vanilla and sour cream and mix for one minute on high, scraping down the bowl and paddle once more.
5️⃣ With the mixer on low speed, add in the dry ingredients and mix until just combined. Add the (room temperature) chai milk mixture slowly and mix until just incorporated. Scrape down the sides and bottom of the bowl and give it a few stirs to make sure there are no lumps (without over-mixing). The batter will be slightly thick but pourable.
6️⃣ Pour batter evenly into prepared cake pans (no more than 2/3 of the way full) and bake for 30-35 minutes. They're done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for five minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they're entirely room temperature before applying any frosting.
Make The Vanilla Chai Buttercream:
1️⃣ With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color, about 7 minutes.
2️⃣ Whisk 1 tbsp of the chai spice mix into the measured powdered sugar. With the mixer on low, add the powdered sugar mixture a few cups at a time, scraping down after each addition and making sure each addition is fully incorporated before adding the next one.
3️⃣ Add vanilla, milk, and salt and mix on medium-low for another two minutes until fully incorporated.
Assembly:
1️⃣ Once the Vanilla Chai Cakes have cooled completely, fill and frost the layers with Vanilla Chai Buttercream. To create the design pictured, add crushed Speculoos Cookies to the sides of the cake by placing them into the palm of your hand and gently pressing them onto the buttercream finish.
2️⃣ Fit one piping bag with Wilton Tip 4B and another piping bag with Wilton Tip 1M before filling each with Vanilla Chai Buttercream. Pipe rosettes and stars onto the top of the cake in a crescent moon shape, add some cinnamon sticks, and sprinkle more crushed Speculoos Cookies on top.
Enjoy your delicious Spiced Vanilla Chai Cake! 🎂🍂🍪
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