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–+ servings
Chai Spice Cake

Irresistibly Moist Chai Spice Cake for Fall Celebrations

This Chai Spice Cake combines aromatic spices and rich espresso buttercream, making it a perfect fall treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Substitute with all-purpose flour if needed.
  • 1 tbsp Baking Powder
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 1 tsp Ginger
  • 1 tsp Cardamom
  • 1/2 tsp Nutmeg
  • 1/2 cup Butter (Room Temperature)
  • 1 cup Brown Sugar
  • 1/2 cup Granulated Sugar
  • 3 large Eggs (Room Temperature)
  • 1 tsp Vanilla Extract
  • 1 cup Sour Cream (Room Temperature) Greek yogurt can be a substitute.
  • 1/2 cup Buttermilk (Room Temperature)
  • 1 tbsp Espresso Powder Can use freshly brewed espresso instead.
  • 1/2 cup Hot Water For dissolving the espresso powder.
For the Espresso Buttercream
  • 1 cup Heavy Cream Milk can work as a substitute.
  • 2 cups Powdered Sugar Adjust for desired frosting consistency.
For Decoration
  • 1/2 cup Caramel Sauce For drizzling on top.

Equipment

  • Stand Mixer
  • Baking Pan
  • mixing bowls
  • sifter
  • parchment paper

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C). Grease an 8-inch square or round baking pan and line the bottom with parchment paper.
  2. In a medium mixing bowl, sift together cake flour, baking powder, salt, cinnamon, ginger, cardamom, and nutmeg.
  3. In a stand mixer fitted with a paddle attachment, cream together the room-temperature butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition, then include the vanilla extract and sour cream until blended.
  5. Gradually mix in half of the dry ingredient mixture until just combined, then pour in the buttermilk and follow with the remaining dry ingredients.
  6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean. Let cool completely in the pan.
  7. To prepare the espresso buttercream, dissolve espresso powder in hot water. Cream room-temperature butter, powdered sugar, and heavy cream until smooth, then mix in espresso until fully combined.
  8. Once cooled, frost the cake with the espresso buttercream and drizzle with caramel sauce.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 200mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 25mgIron: 1mg

Notes

For best results, use room temperature ingredients and avoid overmixing. Cake can be stored at room temperature or refrigerated for up to a week.

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