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Spiced Vanilla Chai Cake

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The aromatic spices in a cup of chai are unreal and totally reminiscent of Autumn. So when we decided to bake up those spices in cake form, not only did the kitchen smell amazing, but this Spiced Vanilla Chai Cake tasted like an Autumnal dreamscape! It’s the perfect cake for welcoming the changes of the season whether you’re a tea lover or not.
Course Dessert
Cuisine Indian
Diet Vegetarian
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes

Ingredients

Chai Spice Mix

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cardamom
  • ½ tsp ground allspice
  • ¼ tsp ground cloves

Vanilla Chai Cake

  • 1 ¼ Cups (296ml) whole milk
  • 1 chai tea bag
  • 2 ¾ Cups (290g) cake flour sifted before measuring
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 4 tsp chai spice mix recipe above
  • 1 tsp salt
  • 1 Cup (226g) unsalted butter room temperature
  • 1 ¾ Cups (358g) granulated white sugar
  • 3 large eggs room temperature
  • ½ 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
  • ¼ tsp salt

Instructions

Make The Chai Spice Mix

  • In a small bowl, whisk together the cinnamon, ginger, cardamom, allspice, and cloves and set aside.

Make The Vanilla Chai Cake

  • Preheat the oven to 350°F. Prepare three 6-inch or two 9-inch cake pans by spraying the sides with a cooking spray (Baker's Joy is my favorite) and fitting a wax or parchment paper circle to the bottom of the pan. Alternatively, you can grease and lightly flour the pans.
  • 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.
  • 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.
  • In the bowl of your stand mixer (a handheld mixer works fine too!), cream the butter for on high for two minutes until it’s 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.
  • 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.
  • 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

  • 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.
  • Whisk 2-3 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.
  • Add vanilla, milk, and salt and mix on medium-low for another two minutes until fully incorporated.

Assembly

  • 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. Then, 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.

Notes

Make It Ahead:

The chai milk mixture can be made ahead and stored in an airtight container in the refrigerator for up to one week. When you’re ready to use it, bring it back to room temperature before adding it to the cake batter.
The cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days. Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.
The Vanilla Chai Buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.

Making Cupcakes Instead

This recipe makes 24 cupcakes.
 1) Prepare cupcake liners/patty pans – I liked cutting parchment paper to fit into my regular muffin pans to avoid extra use of butter or oil.
2) Make batter as instructed above.
3) Use a 1/4 cup measuring cup to scoop batter into the centre of each cupcake liner. Fill each at least 3/4 full.
4) Bake at 350°F (180°C) for 20min or until centre of cupcake springs back to the touch.
5) Wait to cool before icing. NOTE: HALF of the frosting required for the cake above is plenty for the cupcakes. 

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