Chai Spice Cake - Ginger Snaps Baking Affairs (2024)

Thischai spice cakeis a three layered moist cake that has a blend of homemade chai spices mixed into the cake batter. The outside of the cake is frosted with a vanilla spice buttercream frosting. You will absolutely love all of the fall flavor in this perfect cake!

This vanilla chai cake has all of the classic flavors of your favorite chai spice mix. I used a combination of 6 different spices to create the perfect chai flavor.

The vanilla frosting compliments this cake so well as I added a few spices to that as well. I love making this cake during the fall and winter seasons!

Looking for more fall recipes? Then check out these: caramel cinnamon rolls, apple crisp bars, and spice chocolate cake.

Why You'll Love This Cake

• It's filled withwarm spices.
• Thecake layersare soft and moist.
• It's easy to make using justmixing bowls.
• The buttercream is smooth and has thebest vanilla flavor.
• It's aperfect dessertto serve for the holidays!

Any chai lover has got to try this cake! I've never been a huge fan of that flavor, but this cake is now one of my favorites!

All of the spices combined inside of this tender cake makes it so good!

Ingredients Needed

Here are some notes on the ingredients we'll be using. For the full list of ingredients, look at the recipe card below.

• Flour:I used all-purpose flour
• Spices:I used a combination of cinnamon, ginger, cardamom, nutmeg, cloves, and black pepper to create my own chai blend.
• Oil:You can use either vegetable or canola oil.
• Eggs:A combination of both eggs and egg whites are used to create a stable, but moist crumb.
• Yogurt:Use plain or vanilla yogurt. If you don't have yogurt, you could substitute it with sour cream.
• Milk:I used 2% milk, but feel free to use your milk of choice, such as coconut milk or even oat milk.

Instructions

Here are the step by step instructions on how to make this chai layer cake.

Step 1: Dry ingredients.In a medium bowl,whisk together the flour, baking powder, salt, cinnamon, ginger, cardamom, nutmeg, cloves, and black pepper. Set aside.

Step 2: Wet ingredients.In alarge bowl, whisk together the sugar,oil, eggs, egg whites, yogurt, and vanilla extract until thoroughly combined.

Step 3: Combine the ingredients.​Alternately add the flour mixture and milk, starting and ending with the flour (flour, milk, flour) and mixing just until combined.

Step 4:Bake the cake.Divide the batter amongst the three preparedcake pansand bake for 23-28 minutes.

Let the cake cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.

Step 5: Make the frosting.Using an electric mixer,beat together the butter on med-high speed until light and creamy (2-3 minutes).Add the powdered sugar, heavy whipping cream, vanilla extract, cinnamon, cardamom, and nutmeg and mix on low speed until combined.

Then beat on high for an additional 1-2 minutes until smooth and creamy.

Assembling The Cake

Make sure the cake layers are completely cooled before assembling and decorating.

Place one cake layer on acake standor serving plate and spread about ⅔ cup of frosting.

Repeat with the second layer. Top the cake with the last layer and spread on about ¼ cup of frosting. Frost and smooth the outside of the cake with a thin crumb coat (I used myoffset spatulaandcakescraper).

Place the entire cake in the freezer for 10 minutes to chill. Then, finish frosting the whole thing and decorate the top.

I used theWilton 6Bto pipe a border with the remaining frosting on top of the cake.

Storage Tips

Keep any leftover cake slices in an airtight container in the refrigerator for up to 5 days.

You could also wrap the individual pieces of cake in plastic wrap before placing it into the refrigerator. This helps to keep the cake moist.

Expert Baking Tips

• Cake Pans:This recipe calls for three6-inch cake pans. Line each pan with parchment paper and non-stick spray.
• Measuring Flour:To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
• Room Temperature Ingredients:Any ingredient that needs to be at room temperature should be taken out of the refrigerator at least 1 hour before you want to bake. Do not skip this step! It's super important so that the ingredients can incorporate properly.
• Dividing the Batter:To make sure I evenly divide up the batter amongst the cake pans I use a ½ measuring cup to scoop the batter into each pan. I count as I go and then switch to a tablespoon as I get less and less batter.
• Crumb Coat:This is where we add a thin layer of frosting on the cake in order to catch the crumbs and keeps them secure. You’ll want to chill the cake in the refrigerator or freezer for 10 minutes after the crumb coat has been put on before the final frosting layer.
• Cake Decorating Tools: I like to use aturntable,cake scraper, and anicing spatulato help assist me when assembling a cake.

Recipe FAQs

If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me onInstagramand check out myPinterestfor even more recipe ideas.

It brings me so much joy to see you make my recipes. 🙂

Happy Baking!

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