Colorful Leaves Chai Spice Cake Recipe

This weather is all about cozy sweaters, gathering with family and friends. One of my favorite holiday treats is a Chai Spice Cake.

Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

This weather is all about cozy sweaters, gathering with family and friends, and, well, let’s be honest, lots and lots of desserts.

I, Brandi absolutely love this time of year and look forward to the yummiest flavors of the season.

One of my favorite holiday treats is a Chai Spice Latte. And making this into a delicious dessert was like a dream.

Combining the rich, spicy flavors of chai tea, with a hint of vanilla, and a dollop of whipped cream and caramel, I couldn’t resist.

As always, I like to add a splash of bold color whenever I can. So a cascade of edible rainbow colored leaves will make this cake the centerpiece of our dessert table.

The Falling Leaves Chai Spice Cake will surely make your guests swoon too…

Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

Ingredients & Tools Needed To Make The Wafer Paper Leaves & Fondant Decor

2.5 pounds of white fondant

Black gel food coloring

Edible wafer paper

Petal dusts — In a variety of colors

Food dedicated paint brushes

2 tbs vegetable oil

2 tsp water

8″ round cake pans

Piping bag with large plain round decorating tips

Large boba straws — If making a double barrel cake layer cake

Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

How To Make The Edible Leaves

Now for the fun part!

From your wafer paper sheets, cut out your favorite fall leaf shapes. I cut out a variety of shapes, as well as a couple different sizes.

If you have a craft cutting machine you can use that to make this process a little easier. (I used the lowest setting and a new blade with my cutter).

To color your leaves, dip your paintbrush in the vegetable oil. You just need a little bit. Then, dip in your first petal dust color and brush on your leaf.

If the petal dust becomes too hard to paint with, you can dip your brush in a little more oil.

Repeat this process for all of your leaves. I made about 30 leaves. That was more than enough to play with, but honestly, they’re kind of fun to make and I could have made them for days.

To add dimension, brush a very small amount of water on your leaves and allow to dry before using. Make sure not to use too much water, as your wafer paper will begin to melt.

 Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

How To Assemble The Layers Of The Chai Spice Cake

Let’s put it all together!

After your cakes have cooled completely, level and split your cakes.

If you like bigger layers like I do, you can bake a double cake recipe for four thick layers.

Fill your piping bag fitted with the plain round decorating tip with the Chai buttercream and pipe a ring of buttercream on your bottom layer.

Next, evenly fill buttercream ring with caramel whipped cream and add your next layer.

Fill each of your layers and crumb coat your cake with buttercream.

Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

If you’ve made a double barrel cake, measure your boba straws, mine were 7”, and insert into your cake.

You’ll want about five straws to support your cake layers. Place cake in the fridge to allow filling and crumb coat to harden.

Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

Prepping Your Fondant

While your cake is in the fridge, you can prep your fondant.

Measure the height and circumference of your cake. Mine was 7 ¼” x 22 ½”.

You’ll be rolling out two rectangles of fondant ¼” thick, one for each half of your cake.(Divide the circumference of your cake to get the length of each of your fondant pieces).

Remove your cake from the fridge and frost with an even layer of buttercream.

Then, gently wrap each fondant piece around your cake, trim fondant with a sharp knife if needed.

For the top fondant piece cut an 8” circle from your rolled fondant and place on top of your cake, again, trimming where needed.

Smooth fondant around your cake.

To finish, you can paint your fondant with polka dots using black gel food coloring and a clean food only paintbrush.

Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

Finally, decorate your Chai Spice Cake with your fall leaves, attaching them to your cake with a little buttercream. Whew!

We’re done and it looks amazing.

When you’re making your cake don’t forget to set aside a little piece of snack cake from the scrapes so you can get a preview of all the yum flavors.

This is the most important part, you’ve worked hard and the baker should always get the first taste!

Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

The Chai Spice Cake is so my new favorite, and I can hardly stand it. The flavors taste amazing for sure.

But those colorful fall leaves are definitely the show stopper. I’m in love and kinda want to put them on everything!

I know this cake might look too pretty to eat. But cakes are meant to be eaten. Because, you know, it’s cake and your guests will ooh and ahh all day.

 

Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth  Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

Colorful Leaves Chai Space Cake

Colorful Leaves Chai Spice Cake Recipe by top Houston lifestyle blogger Ashley Rose of Sugar and Cloth

Colorful Leaves Chai Spice Cake Recipe

Print Recipe
5 from 1 vote
A recipe that combines the rich, spicy flavors of chai tea, with a hint of vanilla and a dollop of whipped cream and caramel.
Prep Time1 hr 10 mins
Cook Time40 mins
Total Time2 hrs 30 mins
Course Desserts
Cuisine Cake

Equipment

  • Parchment paper
  • Cake pans
  • Medium saucepan
  • Mixer
  • Food dedicated paint brushes
  • 8" round cake pans
  • Piping bag and round tip
  • Large boba straws

Ingredients

For the Chai Spice Cake (makes two 8" rounds):

  • 3 cup flour sifted
  • 2 cup sugar
  • 2 1/2 tsp baking powder
  • 2 stick butter room temperature
  • 1 cup milk
  • 4 Chai Spice tea bags
  • 4 eggs
  • 2 egg yolks
  • 2 tsp vanilla extract

For the Chai Spice buttercream icing:

  • 3 stick butter room temperature
  • 2 Chai Spice tea bags
  • 5 cup powdered sugar
  • 2 tsp vanilla extract

For the vanilla caramel whipped cream filling:

  • 2 cup heavy cream
  • 1/2 cup caramel sauce

For the decor:

  • 2 1/2 lb white fondant
  • 2 tbsp vegetable oil
  • 2 tsp water
  • Wafer paper
  • Petal dusts  in a variety of colors

Nutrition

Serving: 1g | Calories: 590kcal | Carbohydrates: 70g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 251mg | Potassium: 132mg | Fiber: 1g | Sugar: 50g | Vitamin A: 1154IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Servings: 20
Calories: 590kcal

Instructions

To make the Chai Spice Cake:

  • Preheat your oven to 350 degrees F.
  • Line your 8" cake rounds with parchment paper and a little butter.
  • Start by warming up your milk and adding your Chai Spice tea bags. Let it steep for 10 minutes (if using loose leaf tea, strain milk) and set aside.
  • In the bowl of a stand mixer, cream the butter and sugar on medium until light and fluffy.
  • Add eggs and egg yolks one at a time to the butter mixture, making sure each egg is well incorporated before adding the next. You should end up with a light and fluffy yellow mixture.
  • In a separate bowl, sift together flour, baking powder and baking soda. Next, alternate adding your flour mixture and milk tea to the egg mixture, beginning and ending with the flour. Once everything is combined, add the vanilla extract and mix well.
  • Evenly divide your batter into your cake pans and bake cakes at 350 degrees F for 32-38 minutes. You can insert a toothpick into the center of your cake to check for doneness, when it comes out clean, your cakes are done.  Let cakes cool completely before leveling and decorating.

To make the Chai Spice buttercream icing:

  • In a medium saucepan, melt butter and add your two Chai Spice tea bags. Let it steep for 10 minutes. If using loose leaf tee, strain tea from butter.
  • Pour the butter mixture into a small bowl, and place it in the fridge until it firms up a bit.
  • Once butter has firmed up, add to your stand mixer bowl and cream butter on medium speed. Add the powdered sugar (about a half cup at a time) and mix until well combined.
  • Add vanilla extract and mix together. The buttercream should be a smooth and spreadable consistency.

To make the caramel whipped cream filling:

  • In the bowl of a stand mixer fitted with the whisk attachment, whip heavy cream on high until you have stiff, fluffy peaks. Be careful not to overmix, as your whipped cream will start to fall apart.
  • Gently fold in caramel sauce.

To assemble the Chai Spice Cake:

  • After your cakes have cooled completely, level and split your cakes. If you like bigger layers like I do, you can bake a double cake recipe for four thick layers. 
  • Fill your piping bag fitted with the plain round decorating tip with the Chai Spice buttercream icing and pipe a ring of buttercream on your bottom layer. 
  • Evenly fill buttercream ring with caramel whipped cream and add your next layer.
  • If you’ve made a double barrel cake, measure your boba straws, mine were 7”, and insert into your cake. You’ll want about five straws to support your cake layers.
  • Place cake in the fridge to allow filling and crumb coat to harden. While your cake is in the fridge you can prep your fondant. 

To decorate your cake with fondant and polka dots:

  • Measure the height and circumference of your cake. Mine was 7 ¼” x 22 ½”.
  • Roll out two rectangles of fondant ¼” thick, one for each half of your cake. Divide the circumference of your cake to get the length of each of your fondant pieces.  
  • Gently wrap each fondant piece around the side of your cake. Trim fondant with a sharp knife if needed.
  • For the top fondant piece, cut an 8” circle from your rolled fondant and place on top of your cake, again, trimming where needed. Smooth fondant around your cake.  
  • To finish, you can paint your fondant with polka dots using black gel food coloring and a clean food only paintbrush.  

To make your edible leaves:

  • From your wafer paper sheets, cut out your favorite fall leaf shapes. I cut out a variety of shapes, as well as a couple different sizes. If you have a craft cutting machine you can use that to make this process a little easier. (I used the lowest setting and a new blade with my cutter).
  • To color your leaves, dip your paintbrush in the vegetable oil. You just need a little bit. Then, dip in your first petal dust color and brush on your leaf.  If the petal dust becomes too hard to paint with, you can dip your brush in a little more oil.
  • Repeat this process for all of your leaves. I made about 30 leaves.
  • To add dimension, brush a very small amount of water on your leaves and allow to dry before using. Make sure not to use too much water, as your wafer paper will begin to melt.
  • Decorate your cake with your fall leaves by attaching them to your cake with a little buttercream.
KEYWORD: caramel, chai, diy cake, Fondant, Layer Cake, sugar and cloth, vanilla

Don’t forget to share your Chai Spice Cake with us on Instagram using the hashtag #sugarandclothloves. Looking for more quick and delicious recipes? Find them all right here with a few bites to go along with them!

4 thoughts on “Colorful Leaves Chai Spice Cake Recipe”

  1. Hi there, Making this cake right now! Only think is that it doesn’t mention how much butter to put in the cake itself? Please do let me know. Thank you x

    Reply
    • Hi Claudia! Sorry about that. We just revised and simplified the recipe card so everything is easier to follow along! For the cake, you will need 2 sticks butter at room temperature. For the buttercream, you will need 3 sticks butter. Let us know if you have anymore questions and please let us know how it turns out! XOXO

      Reply
  2. I can’t get over how pretty this cake is! I really love the colorful leaves. I also love that it’s chai spice cake since I do love me a chai spice latte in the fall and winter.

    -Helen
    http://www.sweethelengrace.com

    Reply

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