Chai Spice Cake
A delightful blend of rich chocolate flavors and warm spices, perfect for gatherings or simple indulgence.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground cloves
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 0.75 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
For the Spiced Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed for consistency)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, cocoa powder, and all the spices (cinnamon, ginger, cardamom, and cloves). Whisk well and set aside.
- In another large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.
- Add the eggs one by one, mixing well after each addition. Pour in the buttermilk and vanilla extract, and mix until everything is well blended.
Baking
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cake light and fluffy.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Frosting and Assembly
- In a mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar, and continue mixing.
- Add cinnamon, vanilla extract, and milk as needed to achieve a creamy consistency.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top.
- Frost the top and sides of the cake.
Decoration and Serving
- You can add some extra sprinkle of cinnamon or cocoa powder on top for decoration.
- Slice and serve your Chai Spice Cake!
Notes
To maintain freshness, store the cake in an airtight container. Short-term: up to 3 days at room temperature. Long-term: wrap tightly and refrigerate for up to a week or freeze for up to three months.