Spiced Layer Cake (Print Version)
# Ingredients:
→ Chai Cake
01 -
180 g butter, room temperature
02 -
150 g granulated sugar
03 -
150 g dark brown sugar
04 -
4 large eggs, room temperature
05 -
330 g all-purpose flour
06 -
1 tablespoon cornstarch
07 -
1 tablespoon ground cardamom
08 -
1 tablespoon ground cinnamon
09 -
1 ½ teaspoon ground ginger
10 -
½ teaspoon ground allspice
11 -
½ teaspoon ground nutmeg
12 -
¼ teaspoon ground black pepper
13 -
¾ teaspoon baking powder
14 -
¾ teaspoon baking soda
15 -
½ teaspoon salt
16 -
240 g sour cream, room temperature
17 -
60 g vegetable oil (e.g., canola oil)
18 -
1 ½ teaspoon vanilla extract
→ Brown Sugar Cream Cheese Frosting
19 -
200 g butter, room temperature
20 -
280 g powdered sugar
21 -
30 g dark brown sugar
22 -
115 g full-fat cream cheese, room temperature
23 -
½ teaspoon vanilla bean paste
→ For Decoration (Optional)
24 -
Ground cinnamon for dusting
25 -
Star anise
26 -
Cinnamon sticks
# Instructions:
01 -
Preheat the oven to 170°C/340°F conventional oven. Prepare two 20 cm (8 inch) baking pans with parchment paper.
02 -
Sift together the all-purpose flour, cornstarch, cardamom, cinnamon, ginger, allspice, nutmeg, black pepper, baking powder, baking soda, and salt. Set aside.
03 -
In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, granulated sugar and brown sugar. Mix on medium/high speed for 3 minutes until light and fluffy.
04 -
Add the eggs one at a time into the mixture, mixing until combined after each addition.
05 -
Scrape down the sides of the bowl. Add half the flour mixture and mix on low speed until just combined. Add the sour cream, vegetable oil, and vanilla extract and mix until just combined. Add the remaining flour mixture and mix until combined, being careful not to overmix.
06 -
Using a rubber spatula, give the batter a gentle fold to ensure all ingredients are combined.
07 -
Divide the batter between the 2 prepared baking pans and bake for 28-30 minutes or until a cake tester comes out clean. Note that these cake layers stay very light in color and won't look browned when done.
08 -
Let the cakes cool on a cooling rack. After 5 minutes, gently remove from the cake tins and let cool completely.
09 -
If using European cream cheese, place it between a few pieces of paper towels to remove any excess water.
10 -
Sift the powdered sugar. In your stand mixer using the paddle attachment, cream the butter, powdered sugar, and brown sugar for 3 minutes on high speed. Scrape down the sides and mix for another minute.
11 -
Add the vanilla bean paste and cream cheese. Mix with the butter on low speed for 1 minute.
12 -
Remove the bowl from the stand mixer and beat the frosting by hand with a spatula or wooden spoon to remove any air bubbles.
13 -
Cut the tops of the cake layers to create flat surfaces.
14 -
Place the first cake layer on your serving dish or cake board. Add 3 big scoops of frosting and spread evenly with an offset spatula. Add the second cake layer on top.
15 -
Cover the cake with a thin layer of frosting. Scrape down the sides for a naked look if desired. Decorate with a dusting of cinnamon, star anise, and cinnamon sticks if desired.
# Notes:
01 -
For precise results, it's recommended to weigh your ingredients using a digital scale in grams.
02 -
Store the cake in an airtight container in the refrigerator for 2-3 days.
03 -
Before serving, allow the cake to come to room temperature for the best flavor and texture.
04 -
The cake layers will remain light in color even when fully baked.