Chai Latte Spiced Cake (Print)

Chai-scented cake layers, espresso notes, and silky vanilla bean buttercream create an inviting treat.

# What You'll Need:

→ Chai Spice Mix

01 - 1 teaspoon ground cinnamon
02 - ¾ teaspoon ground cardamom
03 - ¼ teaspoon ground allspice
04 - ¼ teaspoon ground ginger
05 - ¼ teaspoon ground nutmeg
06 - ¼ teaspoon ground cloves
07 - Small pinch freshly ground black pepper

→ Chai Latte Cake

08 - 1 cup (240g) whole milk, room temperature
09 - 1 teaspoon (3g) instant espresso or coffee
10 - 2 cups plus 2 tablespoons (289g) sifted flour
11 - 2 teaspoons (8g) sifted baking powder
12 - Chai spice mix (from above)
13 - ½ teaspoon (3g) sea salt
14 - ¾ cup (170g) unsalted European-style butter, softened
15 - 1 cup (213g) packed light brown sugar
16 - ½ cup (100g) granulated sugar
17 - 3 large eggs, room temperature
18 - 1 tablespoon (13g) avocado oil (or other neutral oil)
19 - 1 tablespoon (13g) pure vanilla extract

→ Frosting

20 - One batch vanilla bean buttercream

# How to Make It:

01 - Whisk milk and espresso powder together and set aside to warm up for 30-60 minutes. Whisk occasionally until espresso is dissolved.
02 - Preheat oven to 165°C. Grease and flour two 8” or 9” cake pans or three 6” pans and line with parchment paper or silicone liners.
03 - Combine all spices for the chai mix in a small bowl. Sift and whisk together flour, baking powder, chai mix, and salt. Set aside.
04 - In a stand mixer fitted with the paddle attachment, beat butter on high for 1 minute until light and fluffy. Add sugars and beat on high for 3 minutes, scraping the bowl occasionally.
05 - Add eggs one at a time, beating on medium for 30-60 seconds after each addition. Scrape the bowl, then add oil and vanilla. Mix on medium until combined.
06 - Add half the flour mixture to the wet ingredients and mix on low until just combined. Add the milk mixture and mix on low briefly. Add remaining flour mixture and mix on low until just incorporated. Gently fold in any remaining flour streaks with a spatula.
07 - Divide batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
08 - Let cakes cool in their pans for 5-10 minutes, then transfer to a wire rack to cool completely before frosting.
09 - While cakes cool, prepare vanilla bean buttercream.
10 - Fill and frost cooled cake layers as desired. Optionally, slice each cake layer in half for more frosting between layers.

# Additional Notes:

01 - Frosted cake can be stored at room temperature for 1-2 days, refrigerated for up to 1 week, or frozen for up to 1 month. Place plastic wrap directly against cut sides to keep it fresh.

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