Chai Cake with Vanilla Buttercream Frosting
Calories: 33
Adjust Servings Here: 12 servings
Description
Bring your favorite chai latte beverage to your cake with this chai cake. A light and fluffy vanilla cake batter infused with perfectly balanced chai spice mix and freshly prepared tea. Accompanied by vanilla buttercream frosting to enhance and preserve the chai flavors. The recipe is surprisingly simple and easy to make too.
Ingredients
Cake batter
- 1 cup (226 g) Unsalted butter room temperature
- 1 cup (200 g) White sugar
- 1 cup (220 g) Light brown sugar
- 4 large Eggs
- 3 cups (375 g) All-Purpose flour
- 2½ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- 2 tsp Vanilla extract
- 4 bags Black tea bags (regular tea bags)
- 1 cup (240 ml) Hot milk
- 1 tbsp Chai spice mix Homemade recipe here
Vanilla Buttercream Frosting
- 1 cup (228 grams) Butter unsalted, room temperature
- 3 cups (360 g) Powdered sugar
- 2 tbsp Whipping cream
- ½ tsp Salt
- 1 tbsp Vanilla extract
Extra
- ¼ cup (60 ml) Simple syrup (I added cinnamon, star anise and cardamom for flavor)
Instructions
Cake Batter
- Oven - Oven & Pans -Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
- Chai - Infuse the tea bags in hot milk for 10 to 15 minutes until cooled.
- Dry ingredients - In a medium bowl, combine flour with baking powder, baking soda, chai spice mix, and salt - stir or sift and set aside.
- Batter - In the large bowl of a stand mixer with the paddle attachment, cream the butter, white sugar, and brown sugar until light and fluffy
- Add the eggs one at a time, followed by the vanilla extract. Then, add the flour mixture and the infused tea in three additions.
- Pans - Divide batter equally between the prepared baking pans.
- Bake - Bake for 25 to 30 minutes or until a skewer inserted in the center comes clean. Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate.
Vanilla Buttercream Frosting
- In a large bowl of a stand mixer with the paddle attachment cream the butter until smooth. Add salt, heavy cream, and vanilla extract. Mix on medium speed.
- Then, add the powdered sugar one cup at a time. Once all the powdered sugar has been incorporated continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.Pro tip - a good buttercream needs to be whipped for at least 2 to 3 minutes if not, it will not be light and fluffy. Overwhipping can incorporate too much air as well.
Assemble
- Prepare simple syrup - cool completely before using. Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
- Level - Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
- Stack - Place a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer on top followed by more buttercream and the last layer.
- Chill - Place the cake in the fridge to chill for 10 to 15 minutes.
- Frost - Spread the remaining buttercream around and on top of the cake. Create a rustic buttercream look by simply swirling the tip of the spatula around the cake. A straight-edge spatula for the top, an off-set spatula and bench scraper for the sides work better.
- Decorate - I decorated with whole spices used in the chai spice mix for a rustic buttercream look.
Storage
- Once decorated the cake does not need to be refrigerated. It can stay at room temperature for two days or in the fridge for up to 5 days. Create a rustic buttercream look by simply swirling the tip of the spatula around the cake.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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