Dirty Chai Spice Cake
A delightful dessert that combines the rich flavors of chai spices with a moist and fluffy cake base, perfect for any occasion.
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.
Notes
Ensure all your ingredients are at room temperature. Don’t overmix the batter once the dry ingredients are added to maintain a light texture. Feel free to experiment with substitutions such as almond flour for a gluten-free version or adding chocolate chips.