Craving a cozy and comforting dessert? This Chai Spiced Layer Cake with Cinnamon Frosting is a delightful twist on classic layered cake recipes, perfect for any occasion. You’ll love the warm spices and rich flavors in every bite.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a 1:1 gluten-free baking blend if needed.
- Chai spice blend: If you don’t have a pre-made blend, you can create your own with cinnamon, ginger, cardamom, and a pinch of cloves.
- Buttermilk: For a quick substitute, add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
- Cream cheese: Use full-fat cream cheese for the best frosting consistency.
Ingredients:
For the Chai Spiced Cake:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons chai spice blend
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Cinnamon Cream Cheese Frosting:
- 1 (8 ounce) package cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (as needed for consistency)
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Servings: 12 slices
- Tools Needed: Three 8-inch round cake pans, mixing bowls, electric mixer, wire rack.
Step-by-Step Instructions:
1. Prepare Your Pans and Oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles. This ensures your layered cake recipes release easily.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, chai spice blend, cinnamon, ginger, and salt. Set this aside for later.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy. This usually takes about 3-5 minutes.
4. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is combined.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
6. Bake the Cake Layers
Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
7. Make the Cinnamon Cream Cheese Frosting
While the cakes cool, beat the softened cream cheese and butter together in a large bowl until smooth. Gradually add the powdered sugar, cinnamon, and vanilla extract, beating until creamy. Add milk, one tablespoon at a time, until you reach your desired frosting consistency.
8. Assemble Your Layered Cake
Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous amount of cinnamon frosting over the top. Repeat with the remaining cake layers and frosting, finishing with a final layer of frosting on top and sides.
Variation Ideas:
- Add Nuts: Fold in ½ cup of finely chopped pecans or walnuts into the cake batter for added crunch.
- Caramel Drizzle: Drizzle a bit of caramel sauce over each frosted layer before adding the next cake layer.
- Orange Zest: Add 1 teaspoon of orange zest to the cake batter or frosting for a bright citrus note.
- Tea-Infused Frosting: Steep a chai tea bag in a few tablespoons of warm milk (then cool it) before adding to the frosting for an extra tea kick.
Storage Instructions:
Store your Chai Spiced Layer Cake with Cinnamon Frosting in an airtight container in the refrigerator for up to 3-4 days. You can also freeze individual slices, tightly wrapped, for up to 1 month. Thaw frozen slices in the refrigerator before enjoying.
Frequently Asked Questions:
Q: Can you make the cake layers ahead of time?
A: Yes, you can bake the cake layers up to two days in advance. Wrap them tightly in plastic wrap once completely cooled and store at room temperature or in the refrigerator.
Q: What if you don’t have three 8-inch cake pans?
A: You can bake two layers at a time, then clean and reuse one pan for the third layer. Adjust baking time slightly if needed.
Q: How do you know when the cake is done baking?
A: Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean, your cake is ready.
Q: Can you make this a two-layer cake instead?
A: Yes, you can use two 9-inch cake pans instead of three 8-inch pans. The layers will be thicker, so you may need to increase the baking time slightly.
Q: Why did your cake sink in the middle?
A: This can happen from overmixing the batter, opening the oven door too frequently during baking, or incorrect oven temperature.
Q: Can you use a different type of frosting?
A: Absolutely! While cinnamon cream cheese frosting complements this cake perfectly, you could also use a vanilla buttercream or even a plain cream cheese frosting.