Best Fluffy Chai Spiced Layer Cake with Vanilla Bean Frosting
A moist, tender chai-spiced layer cake infused with real chai tea and warm spices, finished with a smooth vanilla bean buttercream for the ultimate cozy dessert.
Ingredients
For the Chai Cake
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter softened
- 3 large eggs room temperature
- 1 cup whole milk
- 2 chai tea bags
- 2 teaspoons vanilla extract
For the Vanilla Bean Frosting
- 1½ cups unsalted butter softened
- 4 cups powdered sugar
- 1 tablespoon vanilla bean paste or vanilla extract
- 2 –3 tablespoons heavy cream
Instructions
- Infuse the milk: Heat the milk until steaming but not boiling. Add chai tea bags, steep for 10 minutes, then remove bags and let the milk cool completely.
- Prepare the pans: Preheat oven to 350°F (175°C). Grease and flour two 8-inch round or square cake pans.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and all spices until evenly combined.
- Reverse cream: Add softened butter to the dry mixture and beat until it resembles coarse sand.
- Add wet ingredients: Whisk eggs, vanilla, and cooled chai milk together. Gradually add to the batter, mixing on medium speed until smooth.
- Bake: Divide batter evenly between pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in pans for 10 minutes, then turn out onto a rack to cool completely.
- Make frosting: Beat butter until creamy. Add powdered sugar gradually, then vanilla bean paste and cream. Beat until light and fluffy.
- Assemble: Frost one layer, stack the second on top, then frost the top and sides evenly.
Notes
Tips & Variations
- Cupcakes: This recipe makes about 24 cupcakes. Bake at 350°F for 18–20 minutes.
- Extra depth: Add 1 tablespoon instant espresso powder to the dry ingredients for a deeper “dirty chai” flavor.
- Frosting texture: If too soft, add more powdered sugar. If too stiff, add cream one teaspoon at a time.
- Spice control: Reduce cloves slightly if you prefer a milder spice profile.
Storage
- Store the frosted cake in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days and bring to room temperature before serving for best texture.
- Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.