As you step into the sweet embrace of a cozy kitchen, the aroma of warm spices wafts through the air, bringing back memories of rainy afternoons spent with loved ones savoring every bite of dessert. The Spiced Vanilla Chai Cake is like a gentle hug—in every slice, you’ll find the nostalgia of home, a hint of comfort, and a whole lot of love baked right in.
Why make this recipe?
This delightful cake isn’t just a dessert; it’s an experience that wraps you in the warmth of cherished memories while inviting you to create new ones. The combination of warm chai spices and smooth vanilla gives this cake a heartwarming charm, making it perfect for family gatherings, cozy celebrations, or simply those moments when you need a little sweetness in your day.
How to make Spiced Vanilla Chai Cake
Ingredients:
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cardamom
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1 1/4 Cups (300ml) whole milk
- 1 chai tea bag
- 2 3/4 Cups (290g) sifted cake flour* (DIY recipe in notes)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 4 tsp chai spice mix (recipe above)
- 1 tsp salt
- 3/4 Cup (170g) unsalted butter, room temperature
- 1 2/3 Cups (333g) granulated white sugar
- 3 large eggs, room temperature
- 1/2 Cup (120g) sour cream, room temperature
- 1 Tbsp pure vanilla extract
- 2 Cups (452g) unsalted butter, room temperature
- 7 Cups (840g) powdered sugar
- 1 Tbsp chai spice mix (recipe above)
- 2 tsp pure vanilla extract
- 2 Tbsp whole milk, room temperature
- 1/4 tsp salt
- 5 Biscoff cookies, ground into crumbs
Directions:
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Make The Chai Spice Mix: In a small bowl, whisk together the ground cinnamon, ginger, cardamom, allspice, and cloves until well blended. This fragrant spice mix will transform your cake into a little piece of heaven.
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Make The Vanilla Chai Cake: Start by preheating your oven to 350°F (175°C). Start by brewing the chai tea in warm and fragrant milk, letting it steep as you blend the flavors. In a separate bowl, sift together the flour, baking powder, baking soda, 4 teaspoons of your chai spice mix, and salt. In a big mixing bowl, cream together the room temperature butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then blend in the warm chai-infused milk, sour cream, and vanilla extract until smooth and luscious. Slowly mix the dry ingredients into the wet, making sure to combine them without overmixing.
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Make The Vanilla Chai Buttercream: In a stand mixer, beat the butter until creamy, then gradually add the powdered sugar until fluffy. Mix in the remaining chai spice, vanilla extract, and a splash of milk until you reach a smooth, spreadable consistency.
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Assembly: Once your cake has cooled completely, slice it into layers and spread a generous amount of that fluffy buttercream between the layers and on top. Decorate with crunchy Biscoff crumbs for that delightful texture.
How to serve Spiced Vanilla Chai Cake
Slice the cake into generous pieces to serve, letting each bite whisper tales of warmth and love. Pair it with a hot cup of tea or a good ol’ glass of milk for a sweet experience that everyone will remember. It’s the kind of dessert that brings family together around the table.
How to store Spiced Vanilla Chai Cake
Store any leftover cake in an airtight container at room temperature for up to three days, or pop it in the fridge for a bit longer—though I doubt it will last that long with how delightful it is! You can even wrap individual slices in plastic wrap and freeze them for those days when you need a little taste of home.
Tips to make Spiced Vanilla Chai Cake
- For an extra boost of spice, feel free to add a pinch more of your chai spice mix to the cake batter or buttercream.
- Make sure to have all your ingredients at room temperature—it makes for better mixing and a fluffier cake!
- If you want to serve this cake for a special occasion, don’t hesitate to decorate it with seasonal fruits or edible flowers for a lovely touch.
Variations
If you’d like, try making a layered version with your favorite jam or fruit filling for a refreshing twist. A touch of chocolate drizzle or chocolate buttercream could also elevate this cake into chocolate chai heaven!
FAQs
1. Can I use a different type of flour for this cake?
While cake flour is recommended for the fluffiness of this cake, you can substitute it with all-purpose flour, keeping in mind that the cake will be slightly denser.
2. What if I can’t find chai tea bags?
You can use loose chai tea and strain it into the milk, or simply add a blend of the chai spices directly into the milk to infuse the flavor.
3. How can I make this cake gluten-free?
A gluten-free flour blend can be used in place of regular flour. Just ensure you follow the brand’s instructions and adjust the liquids as necessary.
With every bite of this Spiced Vanilla Chai Cake, you’re not just tasting dessert; you’re delighting in a fond memory, a family tradition, and the joy of sharing food with those you love. So gather your loved ones, check your pantry, and whip up this heartwarming confection that is sure to leave a smile on everyone’s face. Happy baking!
Spiced Vanilla Chai Cake
Ingredients
Method
- In a small bowl, whisk together the ground cinnamon, ginger, cardamom, allspice, and cloves until well blended.
- Preheat your oven to 350°F (175°C).
- Brew the chai tea in warm milk, letting it steep.
- Sift together the flour, baking powder, baking soda, chai spice mix, and salt in a separate bowl.
- In a big mixing bowl, cream together the room temperature butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the chai-infused milk, sour cream, and vanilla extract until smooth.
- Slowly mix the dry ingredients into the wet, ensuring not to overmix.
- In a stand mixer, beat the butter until creamy.
- Gradually add the powdered sugar until fluffy.
- Mix in the remaining chai spice, vanilla extract, and a splash of milk until smooth.
- Once the cake has cooled completely, slice it into layers.
- Spread a generous amount of buttercream between the layers and on top.
- Decorate with ground Biscoff crumbs.