Chai spiced cake
Bring warmth to your dessert table with this Chai Spiced Cake. Layers of aromatic chai flavors and creamy frosting make it a showstopper for any occasion.
Ingredients
For the cake
- 1 Chai cake premix
- ¾ cup unsalted butter room temperature
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk
For the frosting
- ½ cup unsalted butter room temperature
- 113 g cream cheese room temperature
- 3 ½ cups powdered sugar
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
For the cake
- Preheat oven to 160°C. Grease and line three 6-inch cake pans (or two 8-inch pans) with parchment paper. Set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes.
- Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.
- Alternate folding in the premix and the buttermilk, mixing only until combined.
- Pour batter evenly into prepared cake pans. Bake for 25-30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting. * Baking times wil vary depending on the tin used.
For the frosting
- With an electric mixer, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar, vanilla extract, and salt and whip to combine, about 1 minute more.
- Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting. I used a cake scraper to give my cake that unfinished, naked look!
- Last, top your cake with garnishes of choice
