Introduction

This Chai Spice Cake with Whipped Brown Sugar Buttercream is a warm, comforting dessert perfect for cozy gatherings. Infused with fragrant chai spices and layered with creamy mousse and rich buttercream, it’s sure to impress and delight. Let’s dive into making this spiced treat from scratch.

A three-layer slice of cake is shown on a white plate with a thin silver edge, placed on a white marbled surface. The cake layers are light brown and moist, separated by two thick layers of creamy white frosting. The outside of the cake is covered with smooth beige frosting, decorated on the side with small round sprinkles in red, white, blue, and orange colors, along with tiny nut pieces. In the foreground, two brown cinnamon sticks lie on the surface. A blurred second slice of cake on a matching white plate sits in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 chai tea bag
1/2 cup boiling water
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
3/4 cup sour cream
1 teaspoon vanilla extract
8 ounces white chocolate (chips or chopped)
1 1/2 cup heavy cream, divided
7 tablespoons all-purpose flour
1 1/3 cup milk
1 1/4 cup unsalted butter, room temperature
1 1/2 cup brown sugar
2 teaspoons vanilla extract
1/4 teaspoon salt

Instructions

Step 1: Place the chai tea bag in a cup or bowl and pour the boiling water over it. Steep for 15 minutes, then allow to cool completely.
Step 2: Preheat the oven to 350ºF. Line three 8-inch round cake pans with parchment paper and spray with nonstick cooking spray.
Step 3: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice, ginger, nutmeg, and cloves. Set aside.
Step 4: In a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium speed until creamy and lightened. Add eggs one at a time, mixing well after each addition. Scrape the bowl as needed.
Step 5: Beat in the sour cream and vanilla extract until combined. Gradually add the dry ingredients and mix just until incorporated.
Step 6: Add the cooled chai-infused water and mix until just combined, scraping down the bowl if necessary.
Step 7: Divide the batter evenly among the prepared pans and spread into an even layer. Bake 15-18 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 8: For the mousse, place the white chocolate and 3 tablespoons of heavy cream in a microwave-safe bowl. Heat for 30-45 seconds, then stir until smooth. Cool to room temperature.
Step 9: In a chilled bowl, whip the remaining heavy cream on high until stiff peaks form.
Step 10: Stir a quarter of the whipped cream into the melted chocolate until smooth. Gently fold this mixture into the remaining whipped cream. Refrigerate until ready to assemble.
Step 11: To make the buttercream, whisk flour and milk in a small saucepan over medium heat, stirring constantly until thick, like pancake batter. Remove from heat and cool completely in a bowl.
Step 12: Once cooled, beat the softened butter, brown sugar, vanilla, and salt in a stand mixer on medium-high until fluffy, about 3 minutes.
Step 13: Add the cooled milk mixture and beat on high for 5-7 minutes until the buttercream resembles whipped cream.
Step 14: To assemble, place one cake layer on a plate. Pipe a border of buttercream along the edge to contain the filling. Spread one-third of the mousse inside the border. Repeat with remaining layers and mousse, ending with mousse on top. Chill the cake in the freezer for 1 hour.
Step 15: After chilling, frost the cake with a layer of buttercream. Freeze for at least 30 minutes to set.
Step 16: Remove from freezer and apply the final layer of buttercream. Decorate as desired and serve.

Tips & Variations

For a stronger chai flavor, steep two tea bags instead of one and reduce the water slightly.
Use light brown sugar in the buttercream for a milder sweetness and subtle molasses notes.
If white chocolate is too sweet, try bittersweet chocolate for the mousse for a deeper contrast.
Allow the cake layers to cool completely before assembling to prevent the buttercream and mousse from melting.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. For longer storage, freeze the cake tightly wrapped for up to 2 weeks. To serve, thaw overnight in the refrigerator and bring to room temperature before slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use black tea instead of chai tea?

Yes, but you will miss the signature chai spices. To mimic the flavor, you can add cinnamon, cardamom, and ginger to black tea while steeping.

How do I make sure my buttercream is smooth and fluffy?

Make sure the cooked milk and flour mixture is completely cool before adding it to the butter mixture. Beat for several minutes on high speed to incorporate air, resulting in a light, whipped texture.