Go Back
–+ servings
Dirty Chai Latte Cake

Decadent Dirty Chai Latte Cake with Vanilla Bean Bliss

Experience the cozy comfort of a Dirty Chai Latte in cake form with this fluffy layer cake, infused with chai spices and espresso, topped with vanilla bean buttercream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups flour spoon and leveled
  • 1 tbsp baking powder must be fresh
  • 1 tsp salt fine sea salt recommended
  • 2.5-3 tsp chai spice mix adjust to taste
  • 1 cup butter softened, European style preferred
  • 1 cup sugar granulated or brown sugar
  • 4 large eggs room temperature
  • 1/2 cup oil vegetable or canola oil
  • 1 tbsp vanilla extract pure if available
  • 1 cup milk organic whole milk enhances flavor
  • 2 tbsp espresso powder or strong brewed coffee
For the Frosting
  • 4 cups powdered sugar sifted to prevent clumps
  • 1 tbsp vanilla bean paste for flavor enhancement
  • 1/4 cup heavy whipping cream for fluffiness

Equipment

  • mixing bowls
  • electric mixer
  • measuring cups
  • Measuring spoons
  • sifter
  • spatula
  • Cake Pans
  • wire rack

Method
 

Instructions
  1. Prepare espresso milk by mixing 1 cup of milk with 2 tablespoons of espresso powder. Stir well and let sit for 1 hour.
  2. Make the chai spice mix by combining ground cardamom, ginger, cinnamon, and nutmeg to total about 2.5 to 3 teaspoons.
  3. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
  4. Cream together butter and sugar in a large bowl until light and fluffy, about 4-5 minutes.
  5. Incorporate eggs one at a time into the creamed mixture, beating until smooth.
  6. Gradually add dry ingredients to the wet mixture in three increments, alternating with the espresso milk.
  7. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Divide and smooth batter in pans.
  8. Bake for 25-30 minutes until a toothpick comes out clean. Cool in pans for 10 minutes.
  9. For frosting, whip softened butter until creamy, gradually adding powdered sugar, heavy cream, and vanilla bean paste.
  10. Frost the cooled cake layers, adding frosting between layers and on top and sides.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Storing tips: Keep cake covered for 1-2 days at room temperature, up to a week in the fridge, or freeze for a month.

Tried this recipe?

Let us know how it was!