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Decadent Dirty Chai Spice Cake: 1 Amazing Recipe

Dirty Chai Spice Cake
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A moist and flavorful Dirty Chai Spice Cake infused with warm chai spices and a hint of espresso, topped with a rich espresso caramel buttercream. Perfect for cozy fall gatherings.

Ingredients

Scale
  • For the Cake:
  • 2 cups Cake Flour (all-purpose flour can be substituted)
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 1 teaspoon Cardamom
  • 1/2 teaspoon Nutmeg
  • 1 cup Butter (room temperature)
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 3 large Eggs (room temperature)
  • 2 teaspoons Vanilla Extract
  • 1 cup Sour Cream (room temperature)
  • 1 cup Buttermilk (room temperature)
  • 2 tablespoons Espresso Powder (or strongly brewed espresso)
  • 1/2 cup Hot Water
  • For the Espresso Buttercream:
  • 3 cups Powdered Sugar
  • 1/2 cup Heavy Cream
  • 1/4 cup Caramel Sauce

Instructions

  1. Preheat oven to 325°F (163°C). Grease and line an 8-inch baking pan with parchment paper.
  2. Sift together cake flour, baking powder, salt, cinnamon, ginger, cardamom, and nutmeg in a medium bowl.
  3. In a stand mixer, cream butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each. Blend in vanilla extract and sour cream.
  5. Gradually mix in half of the dry ingredients, then the buttermilk. Add remaining dry ingredients and mix until just combined.
  6. Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  8. Dissolve espresso powder in hot water and set aside to cool.
  9. Prepare buttercream: Cream butter, powdered sugar, and heavy cream until smooth. Mix in cooled espresso.
  10. Frost the cooled cake with espresso buttercream and swirl in caramel sauce.

Notes

  • Ensure all refrigerated ingredients are at room temperature for best results.
  • Sift dry ingredients to avoid lumps and aerate the mixture.
  • Do not overmix the batter to ensure a tender cake.
  • Allow the cake to cool completely before frosting.
  • For dairy-free, substitute buttermilk and sour cream with plant-based alternatives.
  • For gluten-free, substitute cake flour with almond flour.

Nutrition

Find it online: https://sarecipe.com/dirty-chai-spice-cake-recipe/