Vanilla Chai Cake with Coffee Buttercream Layers

For the cake:

  • 3/4 cup of unsalted and room temperature butter
  • 1 1/2 cups of sugar
  • 5 large eggs at room temperature
  • 2 1/2 cups of cake flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup of milk (I use whole)
  • 1 tbs of vanilla
  • 2 tbs of chai powder

Instructions:

  • *Cream butter and sugar together until fluffy (about 2-4 minutes on medium speed)
  • *Add eggs one at a time, beating on low speed
  • *Add the dry ingredients  (including the chai) together in a bowl and alternate adding the dry ingredients and the milk with the vanilla extract added to it on low speed so mixture doesn’t fly everywhere.
  • *Then do a final mix on medium speed to ensure it’s incorporated.

Bake at 350F for about 40 minutes – an hour or until you insert a toothpick in it and it comes out clean. (I bake in two different 6 inch pans and layer them, but if you use an 8 inch, you’ll have to it for the layers and bake longer).

For the Chai coffee buttercream layers:

  • 2 sticks (1 cup) of unsalted room temperature butter
  • 1-2 tbs milk
  • 4 cups confectioner’s sugar
  • 1 tsp of coffee extract and 1 tsp of chai powder

*Mix butter
*Slowly add in sugar and mix until well-beaten. Add extract and chai.
*Add milk *if it’s too stiff, add more, it’s it just right, you can skip the milk

For the Cream Cheese Buttercream:

  • 2 sticks of butter (1 cup)
  • 1 package of cream cheese (8 ounce)
  • 5 cups of confectioner’s sugar
  • 1 tsp of chai powder
  • 1 tbs milk

*Mix butter and cream cheese.  Slowly add in sugar, then milk and chai until well-beaten.