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Chai Spiced Cake with Vanilla Cream Cheese Icing

Chai Spiced Cake with Vanilla Cream Cheese Icing

Recipe by Jason Tomlinson
See more of Jason’s creations: instagram.com/jasontomlinsonn

FOR THE SPONGE:
170g unsalted butter, room temperature
325g granulated sugar
4 large eggs, room temperature
1tbsp vanilla extract
535g cake flour
1tbsp baking powder
1tsp salt
1tsp ground cinnamon
2tsp ground ginger
2tsp ground cumin
1tsp ground nutmeg
250ml buttermilk

FOR THE ICING:
125g unsalted butter, room temperature
125g cream cheese, room temperature
625g powdered sugar
1tbsp vanilla extract
1tsp salt

Method

Preheat oven to 180°C. Prepare cake tins with parchment paper. Set aside.

In a bowl cream the butter and sugar until light and fluffy, about 2 minutes.

Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.

In a separate bowl, combine the flour, baking powder, salt, and spices.
Alternate folding in the flour mixture and the buttermilk, mixing only until combined.

Pour batter evenly into prepared cake pans. Bake for 25-30 minutes, or until a knife inserted in the center of the cakes comes out clean. Allow to cool completely before frosting.

In a bowl cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the powdered sugar, vanilla extract, and salt and whip to combine, about 1 minute more.

Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting. I used a spatula to give my cake that unfinished, naked look! 

Last, top your cake with garnishes. I used blueberries,edible flowers ,chopped hazelnuts and cinnamon sticks.