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.
Infuse the tea bags in hot milk for 10 to 15 minutes until cooled. Tip - If you like it stronger you can use 4 tea bags or instant tea powder but do not leave it longer than 20 minutes as the tea can impart a bitter flavor
In a bowl, combine flour with baking powder, baking soda, chai spice mix, and salt - set aside.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars until light and fluffy
Add the eggs one at a time, followed by the vanilla extract.
Next, add the flour mixture and the infused tea in three additions.
Divide batter equally between the prepared baking pans. Tip - I like to use cake strips to ensure my layer cakes bake flat.
Bake for 30 to 35 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 bowl of a stand mixer with the paddle attachment cream the butter until smooth.
Add salt, fresh cream and vanilla – mix a minute longer, until well combined
Then, add the powdered sugar one cup at a time
Once all the powder sugar has been incorporatedContinue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.
The cream in the mixture will whip and give you almost stiff peaks.Tip- If the buttercream is too soft, you haven't whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)
Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
Using a bread knife or cake leveler cut the domes off the cake layers
Then top the second cake layer on top followed by more buttercream and the last layer.
Place the cake in the fridge to chill for 10 to 15 minutes. Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
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