Colorful Leaves Chai Spice Cake Recipe
A recipe that Combines the rich, spicy flavors of chai tea, with a hint of vanilla and a dollop of whipped cream and caramel.
Servings: 12 slices
For the Cake
- 3 cup flour, sifted
- 2 cup sugar
- 1 cup milk
- 4 chai spice tea bags
- 4 eggs
- 2 egg yolks
- 2 tsp vanilla extract
Chai Spice Buttercream Icing
- 3 sticks butter, room temperature
- 2 Chai Spice tea bags
- 5 cups powdered sugar
- 2 tsp vanilla extract
Vanilla Caramel Whipped Cream Filling
- 2 cup heavy cream
- 0.5 cup caramel sauce
To make the cake --
Preheat your oven to 350 degrees F.
Line your cake rounds with parchment paper and a little butter.
Start by warming up your milk and adding your Chai Spice tea bags. Let steep for 10 minutes (if using loose leaf tea, strain milk) and set aside. In the bowl of a stand mixer, cream 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 buttercream --
In a medium saucepan melt butter and add your two Chai Spice tea bags, let steep for 10 minutes (strain tea from butter if using loose leaf tea). Pour butter into a small bowl and place 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 powdered sugar, about a half cup at a time, and mix until well combined.
Finally add vanilla extract and mix together. Buttercream should be a smooth, 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.
Serving: 1g | Calories: 847kcal | Carbohydrates: 116g | Protein: 7g | Fat: 41g | Saturated Fat: 25g | Cholesterol: 204mg | Sodium: 283mg | Potassium: 128mg | Fiber: 1g | Sugar: 84g | Vitamin A: 1453IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg