Description
This elegant layered cake features tender, moist cake layers infused with a warming blend of chai spices, including cinnamon, cardamom, ginger, and cloves. Each aromatic layer is generously spread with a smooth, rich cream cheese frosting, offering a delightful balance to the spiced cake. The cake is finished with a light dusting of spice, enhancing its inviting aroma and visual appeal. This baked dessert provides a comforting and sophisticated flavor profile.
Ingredients
- *For the Chai Spice Cake:*
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
- *For the Cream Cheese Frosting:*
- 12 ounces cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of ground cinnamon (optional, for dusting)
Instructions
- **Prepare Cake Layers:** Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- **Combine Dry Ingredients:** In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, nutmeg, black pepper, and salt. Set aside.
- **Cream Butter and Sugar:** In a large bowl, using an electric mixer, cream together softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- **Add Eggs and Vanilla:** Beat in eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- **Alternate Wet and Dry:** Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- **Bake Cakes:** Divide the batter evenly between the prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool Cakes:** Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- **Prepare Frosting:** While cakes cool, make the frosting. In a large bowl, beat softened cream cheese and butter with an electric mixer until smooth and creamy.
- **Add Powdered Sugar and Vanilla:** Gradually add the sifted powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract. Beat on medium-high speed for 1-2 minutes until light and fluffy.
- **Assemble Cake:** Once cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top and spread with another cup of frosting.
- **Finish Frosting:** Frost the sides and top of the cake with the remaining frosting. If desired, pipe decorative swirls on top and dust lightly with a pinch of ground cinnamon or cocoa powder.
Notes
Ensure all cold ingredients, especially butter, cream cheese, and buttermilk, are at room temperature for a smooth batter and frosting.
Do not overmix the cake batter; mix until just combined to keep the cake tender.
Allow cake layers to cool completely before frosting to prevent the frosting from melting.
For a stronger chai flavor, steep 1-2 chai tea bags in the buttermilk for 15 minutes, then remove and use the infused buttermilk.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 450
- Fat: 22g
- Carbohydrates: 60g
- Protein: 5g