Chai Spice Cake with Vanilla Buttercream
Chai Spice Cake with Vanilla Buttercream is a delightful dessert that combines the warm flavors of chai spices with a creamy vanilla frosting. This cake is perfect for any occasion, whether it’s a birthday, a family gathering, or just a cozy treat for yourself. The fragrant spices make every bite feel like a warm hug, and the buttercream adds a sweet, smooth finish.
Why Make This Recipe
This recipe stands out because it merges the rich tradition of chai tea with the comforting texture of a cake. The spices not only enhance the cake’s flavor but also fill your kitchen with an amazing aroma. Plus, it’s vegan-friendly, making it suitable for a variety of dietary preferences. Whether you’re a baking novice or a seasoned pro, this cake is easy to follow and sure to impress your friends and family.
How to Make Chai Spice Cake with Vanilla Buttercream
Ingredients
- 2 cups minus 2 tbsp vanilla almond milk
- 2 tablespoons apple cider vinegar
- 3 cups unbleached cake flour
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 1/2 teaspoons ground ginger
- 1 teaspoon fine sea salt
- 1 1/2 cups raw sugar (processed until fine)
- 1/4 cup canola oil
- 1/2 cup brewed chai tea
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (4 sticks) vegan butter (at room temperature)
- 3 1/2-4 cups powdered cane sugar (sifted)
- 1 vanilla bean (split down the middle and scraped)
- 1 teaspoon vanilla extract
- 1-2 tablespoons vanilla almond milk (optional)
Directions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the vanilla almond milk and apple cider vinegar. Let this sit for a few minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix the processed sugar and canola oil. Stir in the chai tea, vanilla, and almond extracts.
- Combine the wet and dry ingredients, mixing until just combined.
- Pour the batter into prepared cake pans and bake for 25-30 minutes.
- Allow the cakes to cool completely.
- For the frosting, beat the vegan butter until creamy. Gradually add in the powdered sugar, vanilla bean, and vanilla extract. If the frosting is too thick, add almond milk as needed.
- Frost the cooled cake with the vanilla buttercream.
How to Serve Chai Spice Cake with Vanilla Buttercream
Serve your Chai Spice Cake with a generous layer of vanilla buttercream on top and, if desired, a sprinkle of your favorite chai spices. This cake pairs well with a cup of tea or coffee, making it an excellent choice for an afternoon snack or dessert.
How to Store Chai Spice Cake with Vanilla Buttercream
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. Make sure to bring it back to room temperature before serving for the best flavor and texture.
Tips to Make Chai Spice Cake with Vanilla Buttercream
- Be sure to sift your powdered sugar to avoid lumps in the buttercream.
- If you want a stronger chai flavor, you can add an extra teaspoon of chai tea to the batter.
- Use a toothpick to check if the cake is done; it should come out clean when inserted into the center.
Variation
You can add nuts or dried fruits like raisins or almonds to the cake batter for a different texture. If you’d like, you can also replace the vanilla extract with other extracts, like coconut, for a unique twist.
FAQs
Q1: Can I make this cake gluten-free?
A1: Yes, you can substitute the cake flour with a gluten-free cake flour mix to make it gluten-free.
Q2: Can I use regular milk instead of almond milk?
A2: Absolutely! You can use any type of milk you prefer, including dairy milk.
Q3: What if I don’t have chai tea?
A3: You can make your own chai spice blend or use another flavored tea of your choice to give the cake a nice taste.
Chai Spice Cake with Vanilla Buttercream
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
A delightful dessert that combines the warm flavors of chai spices with a creamy vanilla frosting.
Ingredients
- 2 cups minus 2 tbsp vanilla almond milk
- 2 tablespoons apple cider vinegar
- 3 cups unbleached cake flour
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 1/2 teaspoons ground ginger
- 1 teaspoon fine sea salt
- 1 1/2 cups raw sugar (processed until fine)
- 1/4 cup canola oil
- 1/2 cup brewed chai tea
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (4 sticks) vegan butter (at room temperature)
- 3 1/2–4 cups powdered cane sugar (sifted)
- 1 vanilla bean (split down the middle and scraped)
- 1 teaspoon vanilla extract
- 1–2 tablespoons vanilla almond milk (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine the vanilla almond milk and apple cider vinegar. Let this sit for a few minutes.
- In a large bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In another bowl, mix the processed sugar and canola oil. Stir in the chai tea, vanilla, and almond extracts.
- Combine the wet and dry ingredients, mixing until just combined.
- Pour the batter into prepared cake pans and bake for 25-30 minutes.
- Allow the cakes to cool completely.
- For the frosting, beat the vegan butter until creamy. Gradually add in the powdered sugar, vanilla bean, and vanilla extract. If the frosting is too thick, add almond milk as needed.
- Frost the cooled cake with the vanilla buttercream.
Notes
Sift powdered sugar to avoid lumps in the buttercream. For a stronger chai flavor, add an extra teaspoon of chai tea to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: chai spice cake, vanilla buttercream, vegan dessert, cake recipe, holiday baking