Dirty Chai Spice Cake
Dirty Chai Spice Cake Recipe
Welcome to the delicious world of Dirty Chai Spice Cake! This delightful dessert combines the rich flavors of chai spices with a moist and fluffy cake base, perfect for any occasion. As you take your first bite, you’ll experience the warm notes of cinnamon, cardamom, and espresso, making it a unique treat that’s both comforting and indulgent. This cake is not just a dessert, but an experience that transports you to your favorite café with every slice.
Why Make This Recipe
There are plenty of reasons to dive into this Dirty Chai Spice Cake! First and foremost, it offers a wonderful blend of spices that provides a cozy warmth, reminiscent of the beloved chai latte. It’s also a unique twist on traditional cakes, making it perfect for gatherings, celebrations, or simply to enjoy with a cup of tea or coffee at home. Plus, with its creamy frosting swirled with caramel, it’s sure to impress your family and friends.
How to Make Dirty Chai Spice Cake
Follow these simple steps to create your very own Dirty Chai Spice Cake. From mixing the batter to frosting the cake, you’ll find the process easy and rewarding.
Ingredients
- 1⅓ cups cake flour (or all-purpose flour)
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp cardamom
- ½ tsp nutmeg
- ½ cup butter (room temperature)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 2 tbsp sour cream (room temperature)
- ½ cup buttermilk (room temperature)
- 2-3 cups powdered sugar
- 1-2 tbsp heavy cream (or milk)
- 1 tsp espresso powder
- ½ tbsp hot water
- Caramel sauce for swirling on top
Directions
- Preheat your oven to 325°F (160°C). Grease and line an 8" square or round baking pan. Set it aside.
- In a medium bowl, sift together cake flour, baking powder, salt, cinnamon, ginger, cardamom, and nutmeg. Set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 3 minutes).
- Add the eggs one at a time, mixing well between each addition. Then, mix in the vanilla extract and sour cream. (Don’t worry if the batter looks curdled at this point.)
- Gradually mix in half of the dry ingredients, followed by the buttermilk. Finally, add the remaining dry ingredients, mixing only until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
- In a small bowl, mix together hot water and espresso powder and set aside. In a standing mixer, cream together the butter, powdered sugar, and heavy cream until smooth (about 2 minutes). Adjust the consistency with more powdered sugar or cream as needed, then add the cooled espresso and mix until fully incorporated.
- Frost the cooled cake with the espresso buttercream. Drizzle caramel sauce on top, swirling it with the back of a spoon to create beautiful patterns.
How to Serve Dirty Chai Spice Cake
Serve this incredible Dirty Chai Spice Cake with a cup of aromatic chai tea or coffee for the perfect pairing. You can also add a dollop of whipped cream or a sprinkle of extra spices on top for an appealing presentation.
How to Store Dirty Chai Spice Cake
To keep your Dirty Chai Spice Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it for longer, consider refrigerating it, where it will last for about a week. Be sure to let it come to room temperature before serving for the best flavor!
Tips to Make Dirty Chai Spice Cake
- Ensure all your ingredients are at room temperature for a smoother batter.
- Don’t overmix the batter once the dry ingredients are added to maintain a light texture.
- Adjust the spices according to your taste preferences.
Variations
Feel free to experiment with this recipe! You can substitute almond flour for a gluten-free version or add chocolate chips for an extra chocolatey kick. Additionally, swap caramel for white chocolate or a fruit compote if you want a different flavor profile.
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, all-purpose flour will work well, though cake flour provides a lighter texture.
2. Can I make this cake ahead of time?
Absolutely! You can bake it a day or two in advance and store it in an airtight container.
3. What can I use if I don’t have buttermilk?
You can make a quick substitute by mixing ½ cup of milk with 1 tablespoon of vinegar or lemon juice, letting it sit for about 5 minutes until it thickens slightly.
Enjoy baking and sharing this delightful Dirty Chai Spice Cake with your loved ones!
Dirty Chai Spice Cake
Ingredients
Cake ingredients
- 1⅓ cups cake flour (or all-purpose flour)
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp cardamom
- ½ tsp nutmeg
- ½ cup butter (room temperature)
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 2 tbsp sour cream (room temperature)
- ½ cup buttermilk (room temperature)
Frosting ingredients
- 2-3 cups powdered sugar
- 1-2 tbsp heavy cream (or milk)
- 1 tsp espresso powder
- ½ tbsp hot water
- Caramel sauce for swirling on top
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease and line an 8" square or round baking pan.
- In a medium bowl, sift together the cake flour, baking powder, salt, cinnamon, ginger, cardamom, and nutmeg. Set aside.
- In a standing mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 3 minutes).
- Add the eggs one at a time, mixing well between each addition. Then, mix in the vanilla extract and sour cream.
- Gradually mix in half of the dry ingredients, followed by the buttermilk. Finally, add the remaining dry ingredients, mixing only until just combined.
Baking
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting.
Frosting
- In a small bowl, mix together hot water and espresso powder and set aside.
- In a standing mixer, cream together the butter, powdered sugar, and heavy cream until smooth (about 2 minutes).
- Adjust the consistency with more powdered sugar or cream as needed, then add the cooled espresso and mix until fully incorporated.
- Frost the cooled cake with the espresso buttercream and drizzle caramel sauce on top, swirling it with the back of a spoon.
