Spiced Layers (Printable Version)
# What You'll Need:
→ Chai Cake
01 -
180 g softened butter
02 -
150 g white sugar
03 -
150 g rich brown sugar
04 -
4 big eggs at room temp
05 -
330 g plain flour
06 -
1 tablespoon cornflour
07 -
1 tablespoon cardamom powder
08 -
1 tablespoon cinnamon powder
09 -
1 ½ teaspoon ginger powder
10 -
½ teaspoon allspice powder
11 -
½ teaspoon freshly grated nutmeg
12 -
¼ teaspoon cracked black pepper
13 -
¾ teaspoon baking powder
14 -
¾ teaspoon bicarbonate of soda
15 -
½ teaspoon table salt
16 -
240 g room temp sour cream
17 -
60 g neutral cooking oil
18 -
1 ½ teaspoon vanilla flavoring
→ Brown Sugar Cream Cheese Frosting
19 -
200 g softened unsalted butter
20 -
280 g icing sugar
21 -
30 g dark muscovado sugar
22 -
115 g full-fat soft cheese at room temp
23 -
½ teaspoon real vanilla bean paste
→ For Decoration (Optional)
24 -
A sprinkle of cinnamon powder
25 -
Whole star anise pods
26 -
Sticks of cinnamon bark
# How to Make It:
01 -
Heat your oven to 170°C/340°F regular setting. Line two 20 cm (8 inch) cake tins with baking paper.
02 -
Combine and sift the plain flour, cornflour, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, bicarbonate of soda, and salt in a bowl. Put aside.
03 -
In a big bowl with a handheld mixer or in your stand mixer bowl, beat the butter with white and brown sugars for 3 minutes until pale and fluffy.
04 -
Drop in the eggs one by one, mixing well after each one goes in.
05 -
Wipe down the bowl sides. Pour in half the flour mix and stir on low until barely mixed. Add your sour cream, oil, and vanilla, then stir gently. Add the last of the flour mix and blend just until combined, don't overmix.
06 -
Use a spatula to fold everything together one last time to make sure it's all blended.
07 -
Split the cake mix between your 2 prepared tins and bake for about 28-30 minutes. Check with a skewer until it comes out clean. Remember, these cakes stay pretty pale even when they're done.
08 -
Let the cakes rest on a wire rack. After 5 minutes, take them out of the tins and let them cool completely.
09 -
For European cream cheese, wrap it in paper towels to soak up any extra moisture.
10 -
Sift your icing sugar first. In the stand mixer with paddle, whip the butter, icing sugar, and brown sugar together for 3 minutes on high. Scrape the bowl and mix another minute.
11 -
Drop in the vanilla paste and cream cheese. Mix with the butter slowly for 1 minute.
12 -
Take the bowl off the mixer and stir the frosting by hand with a spoon or spatula to get rid of air bubbles.
13 -
Trim the domed tops off your cakes so they're flat.
14 -
Put the first cake layer on your plate or board. Drop 3 big dollops of frosting on top and spread it out evenly. Place the second cake on top.
15 -
Cover the whole cake with a thin frosting layer. Clean up the sides for a rustic naked look if you want. Top with cinnamon dust, star anise, and cinnamon sticks if you're feeling fancy.
# Additional Tips:
01 -
For the best results, weigh your stuff with a digital scale in grams instead of using cups.
02 -
Keep your finished cake in a sealed container in the fridge for up to 3 days.
03 -
Let the cake sit out for a bit before eating so it's not too cold.
04 -
Don't worry if your cake seems really pale when done, that's normal.