Today I’m sharing my recipe for a chai spice cake – it’s sweet, spicy and just perfect autumn.
As some of you may know, I work in a coffee shop, so I drink a lot of the drinks but my personal favourite is a chai latte. It’s a milky, sweet and spiced drink which is always good but even better when the days are a little crisp and the day light is drawing in earlier and earlier.
I really like the autumn as it’s the perfect time enjoy all of those baking spices as they’re very seasonal plus I just like them – it’s that plain and simple. If you like chai latte or that spice mix, you’re in good hands with this cake – I promise you that much.
Seeing as its the season of sharing and warmth, this cake is tall – three layers of vanilla chai cake and vanilla chai buttercream, its a winner for the season.
Anyway, lets get started, shall we?
375g butter, room temperature.
375g granulated sugar.
2 tsp vanilla extract.
4 tsp chai spice mix.
375g self raising flour.
1 tsp baking powder.
Milk (optional, only if needed to achieve the perfect consistency).
250g granulated sugar.
70g egg yolk.
500g butter, room temperature.
2 tsp vanilla extract.
2-3 tsp chair spice mix.
Blonde chocolate spread (for the drip).
Sprinkle (if you’re using them).
Before you get started on any elements of the cake, you’ll want to do some prep work. I like to start by weighing up all of the ingredients, line your 3×6 inch cake tins, get any equipment you need such as a stand mixer and preheat your oven to 180˚c/350˚f.
To start on the recipe, make the cake. Simply take the mixing bowl, then place in the butter and sugar and beat until they are lighter and fluffier in colour and consistency – around 7-10 minutes is usual for this recipe.
Once you’ve achieved the right consistency, y0u can start adding the eggs, one at a time, beating well in-between each addition – being careful not to split the mixture by adding the eggs to quickly. Don’t forget to add in the vanilla extract, mix until its full incorporated.
Give the bowl a good scraping down, just to incorporate any bits that may not have been fully incorporated earlier on.
Now you can add in the self raising flour, baking powder, salt and chai spice mix – mix on a low speed to start with, working your way up to a medium-high speed and mix until its smooth and well incorporated. Add milk at this stage, if you find its not perfect.
Split the cake batter between the prepared cake tins, spread and level it out (to ensure consistency when baking), then bake in your preheated oven for 30-35 minutes (or until a tester comes out clean when inserted into the centre of the cake – a few crumbs is also okay).
Now is the ideal time to make your buttercream, as it take a little longer than making a standard American buttercream.
So, to make the buttercream don’t forget to check out my French buttercream recipe (wrongly titled Italian buttercream) – once made, add in the vanilla extract and chai spice mix. Mix well until incorporated and colour of the buttercream. should change and become a more beige or off white colour with speckles of the ground spices.
To start the assembly of the cake, take your plate/stand/board and smear a small amount of the buttercream into the centre of it. This will act like the glue, keeping the cake secured in place. Place your first layer off cake on, pressing it down just to secure it in place.
Then you can go ahead and layer on the buttercream generously, spread and level it as best you possibly can.
Coat the entire cake in a generous layer of buttercream. Smooth and level it out as best you possibly can, you may need to go over some parts more than a few times to achieve the perfect finish.
Around the bottom edge of the cake, you can apply an uneven line of sprinkles, just to add more texture and colour.
If you’re using a drip, apply it at this stage. I cheated on this recipe and used a blonde chocolate spread that was available in a supermarket here ten the UK at the time, as part of the Christmas range. I like to let mine chill a little first and apply to a cake that has been chilled – it runs down the cake much better and is easy if your ganache/spread is a little warmer than usual.
Reserve enough buttercream to pipe on top of the cake. This is an ideal way to add height and make your cake look more professional – trust me, it works. I tried to do something different
Then to finish the cake, you’ll want to sprinkle over some of the same sprinkles that were used on the bottom edge of the cake – then you’re done. A very quick, easy and straightforward method and recipe for a gorgeous celebration cake – it’s not the most creative recipe but when it comes to flavour, it speaks for itself.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.