Chai Spice Cake with Vanilla Cream Cheese Frosting

Ingredients

• Butter

  Unsalted

  ¾ cup or 170g

• Sugar

  White, granulated sugar

  1 ½ cup or 300g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Vanilla extract

  1 tbsp or 13g

• Wheat flour

  White, all-purpose, unenriched

  2 ¼ cup or 281g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tbsp or 14g

• Salt

  Table

  1 tsp or 6g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Ginger

  Spices, ground

  2 tsp or 4g

• Cardamom

  Spices

  2 tsp, ground or 4g

• Nutmeg

  Spices, ground

  ½ tsp or 1g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 cup or 245g

• Butter

  Unsalted

  ½ cup or 114g

• Cream cheese

  4 oz or 113g

• Powdered sugars

  3 ½ cup unsifted or 420g

• Vanilla extract

  1 tbsp or 13g

• Salt

  Table

  ½ tsp or 3g

• Pistachios

  in shells - Nice!

  200g

• Sesame seeds

  Seeds, whole, roasted and toasted

  1 tsp or 5g

Directions

1. Preheat oven to 350F. Grease and line three 6-inch cake pans* with parchment paper. Set aside.
2. In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes.
3. Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.
4. In a separate bowl, combine the flour, baking powder, salt, and spices.
5. Alternate folding in the flour mixture and the buttermilk, mixing only until combined.
6. Pour batter evenly into prepared cake pans. Bake for 25-30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.
7. In a standing mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar, vanilla extract, and salt and whip to combine, about 1 minute more.
8. Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting. I used a cake scraper to give my cake that unfinished, naked look!
9. Last, top your cake with garnishes. I used blackberries, chopped pistachios, candied ginger, cinnamon sticks, black sesame seeds, and edible gold leaves!
10. Recipe by: Sarah | Broma Bakery (source: https://bromabakery.com/2019/01/chai-spice-cake-recipe.html)

Similar Foods

• Rice Cake with Lox & Cream Cheese
• Bacon Chicken Thighs With Garlic Cream Sauce
• Caramelized Banana with Rum Sauce
• Hungarian Cottage Cheese Spread
• Creamy Garlic Parmesan Brussel Sprouts with Bacon
• Vegan Chocolate Lava Cakes with Coconut Whipped Cream