Ingredients:
Chai Infused Cake:
- 160 grams (1⅓ cups) of cake flour (substitute with all-purpose flour if needed)
- 10 grams (2 teaspoons) of baking powder
- 2.5 grams (½ teaspoon) of salt
- 10 grams (2 teaspoons) of ground cinnamon
- 5 grams (1 teaspoon) of ground ginger
- 5 grams (1 teaspoon) of ground cardamom
- 2.5 grams (½ teaspoon) of ground nutmeg
- 115 grams (½ cup) of unsalted butter, softened
- 110 grams (½ cup) of light brown sugar
- 100 grams (½ cup) of granulated sugar
- 2 large eggs, brought to room temperature
- 10 ml (2 teaspoons) of pure vanilla extract
- 30 grams (2 tablespoons) of sour cream, at room temperature
- 120 ml (½ cup) of buttermilk, at room temperature
Espresso Caramel Buttercream:
- 115 grams (½ cup) of unsalted butter, softened
- 240-360 grams (2-3 cups) of powdered sugar
- 15-30 ml (1-2 tablespoons) of heavy cream (milk is a fine substitute)
- 5 grams (1 teaspoon) of espresso powder
- 7 ml (½ tablespoon) of hot water
- Caramel sauce for topping
Directions:
- Preheat your oven to 165°C (325°F). Grease and line an 8-inch square or round baking pan.
- Sift together the flour, baking powder, salt, cinnamon, ginger, cardamom, and nutmeg. Keep this mixture aside.
- In a mixer with a paddle attachment, cream the butter and both sugars until the mixture becomes pale and fluffy, which should take about 3 minutes.
- Introduce the eggs one by one, blending well after each. Stir in the vanilla and sour cream. The mixture may appear split at this stage, but there's no need for concern.
- Alternate adding the dry ingredients with the buttermilk to the creamed mixture, starting and ending with the dry. Mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes. Check for doneness with a toothpick - it should come out clean.
- For the frosting, dissolve the espresso powder in hot water. Whip the butter, powdered sugar, and heavy cream in a mixer until smooth. Adjust the consistency with more sugar or cream as needed. Blend in the espresso mixture once cooled.
- When the cake is cool, frost with the espresso buttercream. Finish by drizzling caramel sauce and use a spoon to create swirling patterns on the frosting.
Additional Advice:
- For a cinnamon twist to the frosting, skip the espresso and mix in a teaspoon of cinnamon with your butter and powdered sugar.
- As with many baking recipes, room temperature ingredients are crucial. Set out eggs, sour cream, buttermilk, and butter ahead of time.
- For accuracy in measurements, especially with flour, weigh your ingredients in grams. If you're without a scale, spoon the flour into the measuring cup for a light, airy result.
This Warm Spiced Chai Cake with its decadent Espresso Caramel Frosting is a cozy and luxurious treat, perfect for those who love a touch of coffee with their sweets. Enjoy!
