Chai Cake
This chai cake is a layered chai spiced cake. It is filled with a pumpkin frosting. Together they taste like a chai pumpkin spice latte.
Servings: 16 slices
Calories: 502kcal
Ingredients
Chai Cake
- 3 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1/2 tsp Cardamon
- 1/2 tsp Ground cloves
- 2 tsp Ground cinnamon
- 1 1/2 tsp Ground ginger
- 1/2 tsp Pumpkin pie spice
- 1/4 tsp Ground nutmeg
- 1/8 tsp Black pepper
- 1 cup Unsalted butter room temperature
- 1 1/2 cups White granulated sugar
- 2 tsp Pure vanilla extract
- 1/4 cup Sour cream room temperature
- 4 Large eggs room temperature
- 1 cup Buttermilk room temperature
Pumpkin Frosting
- 2 cups Unsalted butter room temperature
- 3/4 cup Pumpkin puree blotted
- 6 cups Powdered sugar sifted
- 1 tsp Pure vanilla extract
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Salt
Instructions
Chai Cake
- Preheat the oven to 350°F. Spray two 8-inch cake layers with baking nonstick spray. Line the bottoms of the pan with 8-inch parchment paper circles and spray again.
- In a medium bowl, mix the all-purpose flour, baking powder, baking soda, salt, cardamon, cloves, cinnamon, ginger, pumpkin pie spice, nutmeg, and black pepper.3 1/2 cups All-purpose flour, 2 tsp Baking powder, 1 tsp Baking soda, 1 tsp Salt, 1/2 tsp Cardamon, 1/2 tsp Ground cloves, 2 tsp Ground cinnamon, 1 1/2 tsp Ground ginger, 1/2 tsp Pumpkin pie spice, 1/4 tsp Ground nutmeg, 1/8 tsp Black pepper
- Using a mixer, beat the butter and sugar on high speed for 3 minutes. Add the sour cream and vanilla and mix until combined. On medium speed mix the eggs in one at a time.1 cup Unsalted butter, 1 1/2 cups White granulated sugar, 2 tsp Pure vanilla extract, 1/4 cup Sour cream, 4 Large eggs
- Add 1/3rd of the dry ingredients and half of the butter and mix on low speed. Add another 1/3rd of the dry ingredients and the rest of the buttermilk. Finish with the rest of the dry ingredients.1 cup Buttermilk
- Pour the cake batter evenly between the two cake pans. Bake for 25-30 minutes until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes. Then, transfer to a cooling rack. Cool the cakes completely before decorating.
Pumpkin Frosting
- In a large bowl, sift the powdered sugar. Place paper towels on the counter. Add the pumpkin puree to it and take it over the sink and squeeze out a bit of the moisture.6 cups Powdered sugar, 3/4 cup Pumpkin puree
- Using a mixer, beat the butter on high speed for 3 minutes. Scrape the bowl and add in half of the powdered sugar. Mix on low speed until combined. Add the rest of the powdered sugar and mix until just combined.2 cups Unsalted butter
- Add the pumpkin puree, vanilla, cinnamon, nutmeg, and salt. Mix on high speed until creamy.1 tsp Pure vanilla extract, 1 1/2 tsp Ground cinnamon, 1/4 tsp Ground nutmeg, 1/2 tsp Salt
Assembly
- Use a serrated knife to cut the domes off the cakes.
- Place the first cake layer down and spread 1 1/2 cups of frosting over the cake. Top with the other cake cake. The bottom of the cake should be facing up.
- Frost the cake in a light layer of frosting. Freeze for 15 minutes.
- Frost the rest of the cake.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 3 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 502kcal | Carbohydrates: 89g | Protein: 4g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 363mg | Potassium: 96mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2900IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg