A delightful mini chai cake recipe featuring warm spices like cinnamon, ginger, cardamom, and nutmeg in both the cake and the buttercream, perfect for fall desserts or a cozy treat. This recipe yields a small 6-inch cake.
For the Chai Cake:
1. Steep 1–2 chai tea bags in warm milk for 5–10 minutes. Let the chai-infused milk cool slightly.
2. In a bowl, whisk together all-purpose flour, baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp cardamom, and 1/4 tsp nutmeg.
3. In a separate large bowl, cream together 1/4 cup unsalted butter, vegetable oil, and granulated sugar until the mixture is light and fluffy.
4. Add the 2 large eggs one at a time, mixing well after each addition. Stir in 2 tsp vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the chai-infused milk, until the batter is just combined. Be careful not to overmix.
6. Pour the batter into a greased 6-inch cake pan.
7. Bake at 350°F (175°C) for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool completely in the pan before attempting to frost it.
For the Chai Buttercream:
1. In a mixing bowl, beat 1/2 cup unsalted butter until it is light and fluffy.
2. Gradually add 2 cups powdered sugar, 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp cardamom, 1/4 tsp nutmeg, 1 tsp vanilla extract, 1–2 tbsp heavy cream, and a pinch of salt.
3. Beat until the buttercream is smooth and fluffy.
To Assemble:
1. Once the cake is completely cooled, frost it generously with the chai buttercream.
2. Slice and enjoy your chai cake. 🤎
