SPICED VANILLA CHAI CAK

A Spiced Vanilla Chai Cake is a delicious combination of warm chai spices and fragrant vanilla. This cake is perfect for fall or cozy gatherings, with its rich layers and creamy frosting.

Ingredients

For the Spiced Vanilla Chai Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk (or brewed chai tea for extra flavor)

For the Chai Spice Syrup (Optional):

• ½ cup water
• ¼ cup granulated sugar
• 1 chai tea bag or 1 tsp loose-leaf chai tea

For the Vanilla Chai Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp heavy cream or milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground ginger
• Pinch of salt

Garnish (Optional):

• Cinnamon sticks
• Star anise
• Ground cinnamon for dusting

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Directions

1. Prepare the Spiced Vanilla Chai Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk (or brewed chai tea), beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Chai Spice Syrup (Optional):

1. In a small saucepan, combine the water and sugar. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Remove from heat, add the chai tea bag or loose-leaf tea, and let steep for 10 minutes.
3. Remove the tea and allow the syrup to cool completely.
4. Brush the cooled syrup over the cake layers for extra chai flavor.

3. Prepare the Vanilla Chai Buttercream:

1. In a large bowl, beat the softened butter until creamy.
2. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until combined.
3. Add the heavy cream or milk, vanilla extract, cinnamon, cardamom, ginger, and a pinch of salt. Beat on medium-high speed until the frosting is light and fluffy, about 3-4 minutes.
4. If the frosting is too thick, add a little more cream. If too thin, add more powdered sugar.

4. Assemble the Cake:

1. Once the cake layers are completely cool, level them by trimming off any domed tops.
2. Place one cake layer on a serving plate and brush with chai spice syrup if using. Spread a generous amount of chai buttercream on top.
3. Add the second cake layer, brush with syrup, and frost the top and sides of the cake with the remaining buttercream.
4. Smooth the frosting for a clean finish or create decorative swirls.

5. Garnish (Optional):

1. Dust the top with a light sprinkle of ground cinnamon, and add cinnamon sticks or star anise for decoration if desired.

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This Spiced Vanilla Chai Cake is the perfect treat for chai lovers, offering a warm, aromatic flavor with every bite. Let me know if you’d like to tweak the recipe or add any other flavors!