A gentle dessert influenced by tea, featuring layers of a rich, spiced cream — it embodies the spirit of a cozy chai with each mouthful. The mixture combines milk infused with chai and a variety of fragrant spices.
Once the chill in the air arrives, I begin to long for soothing spiced goodies and warm beverages. This aromatic cake, inspired by chai, is perfect for autumn get-togethers or holiday festivities. It’s filled with comforting tastes and receives an added enhancement from milk infused with chai tea.
The base is derived from my classic vanilla-and-chocolate treat, yet this twist incorporates both butter and oil to create a delicate, soft texture. Rather than buttermilk, I chose to use sour cream along with regular milk, which is infused with chai spices through gentle simmering prior to mixing into the batter.
In conclusion, the dessert is topped with a smooth chai-infused buttercream icing. This easy American-style buttercream is simple to prepare and bursting with comforting taste. Those who cherish chai will be enamored with this recipe. Furthermore, if you have a preference for pumpkin spice tastes, my pumpkin latte cake will surely delight you too!
Ingredients Needed
- Wheat Foundation: I’ve crafted this bake exclusively using all-purpose white flour, so I recommend adhering to that.
- Dairy: Whole milk provides the finest creaminess, making it my preferred choice.
- Tea Pouch: To infuse the beverage, I immersed one pouch of spiced chai; you may allow it to brew overnight if that works better for you.
- Spices: This blend features comforting hints of cinnamon, cardamom, nutmeg, cloves, ginger, and a slight dash of allspice, incorporated into both the frosting and the cake.
- Cooking Oil: Opt for a gentle variety like sunflower, canola, or regular vegetable oil to avoid dominating the flavor.
- I opt for unsalted butter to control the level of saltiness, frequently choosing European butter for its rich creaminess and indulgent quality.
Guidelines for Each Phase
Stage One: Heat the dairy liquid in the microwave for a short time or gently simmer in a saucepan over medium heat until steam starts to rise. Place a tea bag in a cup, then pour the heated milk over it. Let it steep for roughly twenty minutes, then remove the tea bag and let the flavored milk cool down.
Stage Two: Preheat your oven to 350°F and ready two 8-inch circular cake pans by greasing them and lining them with parchment paper. In the bowl of a stand mixer with a paddle attachment, or in a large bowl with an electric mixer, mix the butter, sugar substitute, and oil, beating until the mixture is light and fluffy.
Stage 3: In a large mixing container, mix and combine all powdered ingredients thoroughly until well incorporated.
Step 4: Break the eggs one at a time, ensuring to wipe down the sides after each egg is added. Incorporate the yogurt and vanilla extract.
Step 5: Slowly incorporate the dry blend into the wet mixture in three sections, alternating with the infused spiced milk.
Stage 6: Pour the seasoned mixture into the ready baking pans. Insert them into the preheated oven and bake for 30–35 minutes, or until a skewer inserted into the middle comes out clean. Let the cakes sit in the pans for approximately 10–15 minutes before inverting them onto a wire rack to cool completely.
Step 7: Once the cakes have fully cooled, get ready to make the frosting. With a stand mixer fitted with a paddle attachment or a handheld mixer in a large bowl, blend the butter and powdered sugar on low speed until well combined. Increase the speed to medium-high and keep mixing until the mixture is thick and airy.
Stage 8: Stop the mixer, add all the spices, salt, and a dash of vanilla extract. Mix again on high until it becomes silky. Lower the speed, then gradually pour in the heavy cream until the frosting attains your desired consistency.
Put together the cake and icing and savor it!
Easy Chai Cake Topped with Spiced Frosting
Course: Food12
servings1
hour20
minutes35
minutes721
kcal1
hour55
minutesIngredients
Chai Cake
½ cup whole milk
1 bag chai tea
⅓ cup unsalted butter room temperature
1 ⅔ cup white sugar
¼ cup neutral oil
4 large eggs room temperature
3 teaspoons vanilla extract
2 teaspoons ground cardamom
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
2 teaspoons baking powder
1 ½ teaspoons kosher salt
2 ¼ cups all purpose flour
½ cup sour cream room temperature
Chai Spiced Buttercream
1 ½ cups unsalted butter room temperature
4 ¼ cups confectioner’s sugar
2 teaspoons vanilla extract
¼ teaspoon kosher salt
¼ cup heavy cream
1 teaspoon ground cardamom
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
Directions
- Transfer dairy liquid into a small pot and warm over moderate heat until active bubbling begins. Position a spiced tea sachet inside a cup, then carefully add the heated liquid. Allow infusion to continue for roughly twenty minutes. Afterward, discard the sachet and permit the flavored liquid to reach a cooler temperature. This step may be completed in advance; simply refrigerate the cup overnight if preferred.
- Adjust the baking chamber to a temperature equivalent to three hundred fifty on the Fahrenheit scale, matching one hundred seventy-five Celsius. Prepare a pair of eight-inch round tins by coating with fat and fitting them using nonstick lining, then reserve.
- Using a countertop blending machine equipped with a flat beater, whip softened dairy fat together alongside liquid fat plus crystalline sweetness at a moderate pace. Continue processing for roughly two to three minutes until the mixture appears airy with a slightly coarse texture.
- Introduce shell-bound binders individually, mixing thoroughly and clearing residue from the container after each addition.
- Blend in fragrant essence followed by cultured dairy until fully unified.
- Inside a separate small vessel, briskly combine wheat powder with chemical leavening, mineral seasoning, plus the full aromatic spice mixture.
- Incorporate roughly one-third of the dry blend into the creamed base while mixing gently. Add about half of the infused dairy liquid. Repeat this alternating sequence once more, finishing with the remaining dry portion.
- Divide the silky mixture evenly between the prepared tins.
- Place inside the heated chamber and cook for approximately thirty to thirty-five minutes, until a slender tester inserted at center emerges without residue. Allow the layers to rest inside their molds for ten to fifteen minutes, then transfer onto metal lattices so cooling completes fully.
- To prepare the topping, use a stand mixer fitted with a flat beater—or a roomy vessel paired with a portable electric tool—to combine softened dairy fat with powdered sweetness at a gentle pace.
- Once merged, raise the speed and continue whipping until the mixture becomes dense and substantial.
- Pause blending, then add aromatic essence, mineral seasoning, plus the warming spice blend. Resume mixing at a faster pace until the texture turns airy and smooth.
- Lower the setting to its minimum and gradually stream in rich liquid cream until the spread reaches a soft, workable consistency; full quantity may not be necessary.
- Layer the cooled rounds generously with the spiced frosting, then serve and enjoy.
