Layered Tea Spice Cake (Print-Friendly Version)
# What You'll Need:
→ Chai Cake
01 -
150 g dark brown sugar
02 -
180 g butter, softened
03 -
240 g sour cream, room temp
04 -
4 large eggs, room temp
05 -
1 tablespoon ground cinnamon
06 -
330 g plain flour
07 -
60 g vegetable oil (canola works)
08 -
¾ teaspoon baking powder
09 -
150 g white sugar
10 -
1 tablespoon ground cardamom
11 -
1 tablespoon cornstarch
12 -
½ teaspoon black pepper (ground)
13 -
½ teaspoon nutmeg (ground)
14 -
1 ½ teaspoon ground ginger
15 -
¾ teaspoon baking soda
16 -
¼ teaspoon salt
17 -
½ teaspoon allspice
18 -
1 ½ teaspoon vanilla extract
→ Brown Sugar Cream Cheese Frosting
19 -
30 g dark brown sugar
20 -
115 g cream cheese, full-fat, softened
21 -
200 g butter, softened
22 -
½ teaspoon vanilla bean paste
23 -
280 g icing sugar (powdered sugar)
→ For Decoration (Optional)
24 -
Cinnamon sticks
25 -
Star anise for garnish
26 -
Dust of ground cinnamon
# Step-by-Step Directions:
01 -
Set your oven to 170°C/340°F. Line two 20 cm (8 inch) round pans with parchment paper to keep the cake from sticking.
02 -
Combine flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking soda, baking powder, and salt by sifting them into a bowl. Put aside until needed.
03 -
Using a stand or hand mixer, whip butter, white sugar, and brown sugar in a large bowl at medium-high speed for about 3 minutes until it’s pale and fluffy.
04 -
Mix one egg at a time into the creamed butter and sugar. Let each one fully blend in before adding the next.
05 -
After scraping down the bowl’s sides, mix in half of the dry ingredients on a low setting. Add the sour cream, oil, and vanilla extract next, mixing gently. Follow with the last half of the dry ingredients, stirring only until mixed to avoid overworking the batter.
06 -
Swap to a spatula and gently fold the batter a few times to ensure it’s evenly combined.
07 -
Pour equal amounts of the batter into the prepped pans. Bake for 28-30 minutes. Use a toothpick to check; if it comes out clean, they’re ready. The cakes will stay light in color even when done.
08 -
Allow the cakes to rest on a cooling rack for roughly 5 minutes before carefully removing them from their tins. Cool down fully before frosting.
09 -
If you’re using European cream cheese, press it between some paper towels to blot away extra moisture.
10 -
Sift your icing sugar to remove lumps. In a stand mixer with the paddle attachment, whip together butter, powdered sugar, and brown sugar for 3 minutes on high. Scrape everything down and mix for another minute.
11 -
Slowly blend cream cheese and vanilla bean paste into the frosting for about a minute on low speed.
12 -
Take the bowl off the mixer and stir the frosting with a spatula or wooden spoon by hand to smooth it out and remove air pockets.
13 -
Carefully trim the tops of both cooled cakes to create level layers for stacking.
14 -
Place one cake layer on a serving plate or board. Spread three heaping scoops of frosting over it evenly with an offset spatula. Put the other cake layer on top.
15 -
Cover the cake completely with frosting. For a semi-naked look, scrape the sides lightly. Dust cinnamon over the top and garnish with star anise and cinnamon sticks if you like.
# Helpful Notes:
01 -
Use a kitchen scale to weigh everything in grams for the best accuracy.
02 -
Store leftovers in an airtight container in the fridge for 2-3 days.
03 -
Bring the cake to room temperature before eating for the best taste and texture.
04 -
Cake layers stay light in color even after they’re fully baked, so don’t worry!