Published: · Modified: by Brooke Homec · This post may contain affiliate links · 6 Comments
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This dirty chai spice cake is a moist cake filled with chai spices and topped with an espresso buttercream swirled with caramel sauce. The flavors are warm and not too strong.
Dirty chai spice cake is such a good taste of fall flavors without using pumpkin. The chai spice is subtle and pairs so well with the light espresso taste in the buttercream. It's like the cake version of the ever popular Starbucks drink.
If you're looking for other lightly spice treats you should also try my cinnamon chai blondies, my favorite snickerdoodle cookies, or my gingerbread cake with cream cheese frosting.
WHY YOU WILL LOVE THIS
CHAI SPICES: I love the warmth that these chai spices give to this tender cake.
SINGLE LAYER: An easy cake without having to worry about layers.
ESPRESSO CARAMEL BUTTERCREAM: This buttercream has so much flavor.
INGREDIENT NOTES
- CAKE FLOUR: This will give the cake a softer and lighter crumb, but all-purpose flour is fine if that's all you have.
- CARDAMOM: This is one of the spices that stands out in a chai mix.
- BUTTER: Make sure your butter is room temperature
- BUTTERMILK: You can substitute regular milk if needed.
- ESPRESSO POWDER: I buy mine in the baking aisle.
- CARAMEL SAUCE: I use a jarred sauce from trader joes.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat oven to 325°F. Grease and line a 8" square or round baking pan. Set aside.
STEP TWO: In a medium bowl sift together cake flour, baking powder, salt, cinnamon, ginger, cardamom and nutmeg. Set aside.
STEP THREE: In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
STEP FOUR: Add in the eggs, one at a time, beating between additions. Mix in the vanilla extract and sour cream. Don't panic if the batter looks curdled.
STEP FIVE: Mix in half the dry ingredients, followed by buttermilk, and then remaining half of the dry ingredients. Mix only until combined.
STEP SIX: Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out free of wet batter. Allow to cool completely before frosting.
STEP SEVEN: In a small bowl mix together hot water and espresso powder and set aside. In a standing mixer with a paddle attachment, cream the butter, powdered sugar and heavy cream together for about 2 minutes until all smooth. Add more or less powdered sugar and cream to get a nice thick consistency. Pour in cooled espresso and mix together. Frost cooled cake. Take caramel sauce and using the back of a spoon dip the caramel and make wave motions over the top of the buttercream to create little swirls of caramel throughout.
EXPERT BAKING TIPS
This cake would also be great with a cinnamon buttercream. If you'd prefer that omit the water and espresso and add 1 teaspoon cinnamon when mixing the butter and powdered sugar.
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, sour cream, and butter and buttermilk out of the fridge an hour or two before I start baking, depending on how cold the house is.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Can I make this into a layer cake?
Yes, you can double this recipe and make it into a 2 or 3 layer cake. Decrease baking time if making into 3 layers, and add a few minutes if making it into 2.
Why is it important to use room temperature ingredients?
When you use room temperature ingredients for baking this allows all the ingredients to mix together better, and it will in fact give a higher rise on your cake.
Can I make this cake ahead of time?
Yes, you can make both the cake and the buttercream ahead of time. Wrap your cooled cake in plastic wrap and place into the freezer until ready to frost and serve. Frosting can also be made ahead and stored in the freezer in an airtight container.
STORING AND FREEZING
You can store this dirty chai spice cake at room temperature for 3-4 days. Just cover with plastic wrap or store in an airtight container. Do not store cake in the fridge, it will dry it out.
FREEZING
Cake may be stored in an airtight container in the freezer for 3-4 months. Or you can wrap and freeze individual slices and pull out as needed to thaw.
OTHER FALL RECIPES TO TRY
Cinnamon Rolls with Apple Pie Filling
Pecan Chocolate Chip Cookies
Pumpkin Chocolate Chip Muffins
For more yummy treats follow me on instagram@thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave astar reviewbelow!
Dirty Chai Spice Cake
Brooke Homec
This dirty chai spice cake is a moist cake filled with chai spices and topped with an espresso buttercream swirled with caramel sauce. The flavors are warm and not too strong.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 30 minutes mins
cooling 30 minutes mins
Course Dessert
Cuisine American
Servings 12
Calories 361 kcal
Ingredients
Chai Spice Cake
- 1⅓ cups cake flour all-purpose will work as well
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- 1 teaspoon cardamom
- ½ teaspoon nutmeg
- ½ cup butter room temp
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temp
- 2 teaspoon vanilla
- 2 tablespoon sour cream room temp
- ½ cup buttermilk room temp
Espresso Caramel Buttercream
- ½ cup butter room temp
- 2-3 cups powdered sugar
- 1-2 tablespoon heavy cream milk will also work
- 1 teaspoon espresso powder
- ½ tablespoon hot water
- caramel sauce for swirling on top
Instructions
Preheat oven to 325°F. Grease and line a 8" square or round baking pan. Set aside.
In a medium bowl sift together cake flour, baking powder, salt, cinnamon, ginger, cardamom and nutmeg. Set aside.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes.
Add in the eggs, one at a time, beating between additions. Mix in the vanilla extract and sour cream. Don't panic if the batter looks curdled.
Mix in half the dry ingredients, followed by buttermilk, and then remaining half of the dry ingredients. Mix only until combined.
Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out free of wet batter. Allow to cool completely before frosting.
In a small bowl mix together hot water and espresso powder and set aside. In a standing mixer with a paddle attachment, cream the butter, powdered sugar and heavy cream together for about 2 minutes until all smooth. Add more or less powdered sugar and cream to get a nice thick consistency. Pour in cooled espresso and mix together. Frost cooled cake. Take caramel sauce and using the back of a spoon dip the caramel and make wave motions over the top of the buttercream to create little swirls of caramel throughout.
Notes
This cake would also be great with a cinnamon buttercream. If you'd prefer that omit the water and espresso and add 1 teaspoon cinnamon when mixing the butter and powdered sugar.
Cakes will have the best results if made with room temperature ingredients. I like to pull my eggs, sour cream, and butter and buttermilk out of the fridge an hour or two before I start baking, depending on how cold the house is.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 361kcalCarbohydrates: 49gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 316mgPotassium: 68mgFiber: 1gSugar: 38gVitamin A: 566IUVitamin C: 0.1mgCalcium: 77mgIron: 0.5mg
Tried this recipe?Let us know how it was!
