Description

This chai cake with vanilla chai buttercream is layered with cozy spices like cardamom, cinnamon, and ginger, then topped with a creamy spiced frosting—perfect for fall and winter celebrations.

Ingredients

For the chai cake:

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3/4 cup unsalted butter, softened

1 1/2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

For the vanilla chai buttercream:

1 cup unsalted butter, softened

3 cups powdered sugar

1/2 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon ground ginger

1 teaspoon vanilla extract

2–3 tablespoons heavy cream (as needed)

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch or three 6-inch round cake pans.

In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and nutmeg.

In a large bowl, cream the butter and sugar until light and fluffy (2–3 minutes). Beat in eggs one at a time, then stir in vanilla.

Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. Mix until just combined.

Divide batter evenly into pans and smooth the tops.

Bake for 28–32 minutes, or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

For buttercream: beat softened butter until creamy. Gradually add powdered sugar, spices, and vanilla. Add cream 1 tablespoon at a time until desired consistency is reached.

Frost cooled cakes and decorate as desired. Chill to set the frosting if needed.

Notes

Add a pinch of black pepper for a stronger chai flavor.

Replace half the buttermilk with brewed chai tea for a bolder spiced cake.

Cream cheese frosting with chai spices makes a great variation.

Store covered at room temp for 2 days or refrigerate up to 5 days.

Cake layers can be made ahead and frozen for later use.

Prep Time: 25 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American