Experience the cozy warmth of a Vanilla Chai Cake, perfect for autumn days. Infused with aromatic chai spices like cinnamon, cardamom, and ginger, this cake captures the essence of a fall afternoon. Ideal for gatherings, it pairs beautifully with a hot cup of chai tea.
Ingredients
– 2 ½ cups all-purpose flour
– 2 ½ tsp baking powder
– ½ tsp baking soda
– ½ tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 2 tsp vanilla extract
– 1 cup whole milk
– 2 tsp chai spice mix (cinnamon, cardamom, ginger, cloves)
– 1 tbsp loose-leaf chai tea
– Vanilla Chai Buttercream (optional)
Directions
1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and chai spice mix. Set aside.
3. Cream the butter and sugar together in a large bowl until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients and milk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the loose-leaf chai tea.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
10. Frost with Vanilla Chai Buttercream if desired and serve.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings
Notes
This Vanilla Chai Cake can be stored at room temperature for up to three days. Ensure it’s covered properly to maintain its freshness. If you plan to store it longer, refrigerate and bring it to room temperature before serving.
Cook Techniques
When creaming butter and sugar, always aim for a pale and fluffy texture. This incorporates more air into your batter, making your cake lighter. Folding the loose-leaf chai tea into the batter ensures a balanced distribution of flavors.
FAQ
Can I use store-bought chai spice mix?
Absolutely, but ensure it is a well-balanced mix to get the best flavor.
Can I substitute whole milk with a non-dairy alternative?
Yes, you can use almond milk or oat milk. However, the texture and richness might slightly differ.
Can this recipe be converted into cupcakes?
Yes, bake time will be reduced to approximately 20 minutes.
Can I add fruits or nuts to this cake?
Certainly! Walnuts, pecans, or even dried fruits can add a delightful texture.
Conclusion
Baking a Vanilla Chai Cake for your next autumn gathering will surely impress your guests. The warm chai spices not only evoke the essence of fall but also bring an aromatic experience to your table. Pair it with a warm chai tea or coffee for the ultimate cozy treat.
More Recipes Suggestions and Combination
You might also enjoy trying out other chai-flavored desserts such as Chai-Spiced Cookies or Chai Muffins. Additionally, pairing this cake with a scoop of vanilla ice cream or a drizzle of caramel sauce can elevate your dessert experience. Explore, bake, and let the warm, spicy aroma of chai fill your kitchen!
Vanilla Chai Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and chai spice mix. Set aside.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients and milk alternately to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the loose-leaf chai tea.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Frost with Vanilla Chai Buttercream if desired and serve.
