Vanilla Chai Cake

Prep Time: 20

Cook Time: 35

Assembly Time: 35

Total Time: 1 30

Course: Dessert

Servings:

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* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

3x 15 cm (6-inch) cake tins, or 2x 20 cm (8 inch) cake tins (see notes)
hand mixer or stand mixer with whisk and paddle attachments
small saucepan
fine-mesh sieve
piping bag and large star tip, for decorating (optional)

Ingredients

250 ml (1 cup) milk
3 chai tea bags, or 2 tbsp loose-leaf chai tea
1 star anise, optional
300 g (2 ⅓ cups, spooned and levelled) plain flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
275 g (1 ¼ cups, packed) brown sugar
125 g (½ cup) butter, softened to room temp
3 large eggs, room temp
60 ml (¼ cup) vegetable oil
125 g (½ cup) sour cream, room temp
1 tbsp vanilla bean paste, or vanilla extract

Chai spice mix

2 ½ tsp cinnamon, plus extra for decorating
1 ½ tsp cardamom
2 tsp ginger
½ tsp allspice
½ tsp nutmeg
¼ tsp clove

Vanilla bean Swiss meringue buttercream

5 large egg whites
330 g (1 ½ cups) caster sugar, sub regular white sugar
310 g (1 ¼ cups) unsalted butter, cut into 2.5 cm (1-inch) cubes and softened slightly (see notes)
2 tsp vanilla bean paste, or vanilla extract
¼ tsp salt

Optional garnishes

cinnamon sticks
star anise

Instructions

Make the cake layers

Preheat the oven to 180°C (160°C fan/350°F). Lightly grease three 15 cm (6-inch) cake tins and line the base of each with a circle of parchment paper.
Place the milk and star anise in a saucepan. Heat, stirring frequently to prevent a skin from forming, until a few small bubbles start to form on the surface. Pour into a jar or measuring jug and add the chai tea bags. Let steep for 10 minutes, then discard the star anise and tea bags. Cool to room temperature before using.
In a medium bowl, combine the flour, baking powder, baking soda, salt, and chai spice mix ingredients.
In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy (about 3-4 minutes).
Add the sour cream, oil, eggs, and vanilla, and mix until combined.
Alternate adding ⅓ of the dry ingredients with ⅓ of the steeped milk, mixing after each addition until just combined. Repeat with the remaining ingredients. Use a rubber spatula to scrape down the bottom and sides of the bowl to make sure everything is incorporated.
Divide the batter evenly between the three cake tins and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
Let the cakes cool in their tins for about 15 minutes, then turn them out onto a wire rack to cool completely. Meanwhile, prepare the buttercream.

Make the Swiss meringue buttercream

Combine the egg whites, sugar, and salt in a heatproof bowl and set over a saucepan of gently simmering water. Make sure the water isn't touching the bottom of the bowl.
Whisk constantly until the sugar has fully dissolved. You can check by carefully rubbing a little of the mixture between your fingers. It should feel completely smooth, with no sugar granules. Alternatively, use a candy thermometer to check that it has reached 65–70°C (149-158°F).
Pour into the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer, though it will take longer). Whip on high speed until glossy, stiff peaks form and the bowl is cool to the touch. If the bowl still feels warm or your mixer overheats at any point, chill the bowl in the fridge for 5–10 minutes, then resume whipping.
If using a stand mixer, switch to the paddle attachment. With the mixer on medium speed, add the slightly softened butter a few pieces at a time, ensuring each addition is fully incorporated before adding more. Add the vanilla and mix until combined.
Turn the mixer up to high and whip the buttercream for another 3-5 minutes, until it's nice and fluffy. It's now ready to use for decorating!

Assemble the cake

Once the cake layers have cooled completely, trim and level them using a serrated knife or cake leveller, if needed.
Place one cake layer on a cake board or serving plate and spread with about ½ cup of buttercream. Repeat with the next layer, then place the third and final cake layer on top.
Cover the cake with a thin layer of buttercream. For a naked look, scrape the sides with a bench scraper to remove excess buttercream.
Transfer the remaining buttercream to a piping bag fitted with a large star tip and decorate as desired. Finish with a light dusting of cinnamon using a fine-mesh sieve held high above the cake. Optionally, garnish with cinnamon sticks and star anise.

Notes

Tin sizes: This recipe makes three 15 cm (6-inch) layers, creating quite a tall cake. You can also make this cake in two 20 cm (8-inch) cake tins. The layers will be slightly thinner and may need less time to bake. Start checking with a toothpick around the 25-minute mark.
Chai spices: The spices in this cake are based on masala chai, the Indian spiced tea. There’s no single spice blend for masala chai, but cinnamon, cardamom and ginger are common staples. Black pepper is also traditionally used for a bit of a kick, but I leave it out to keep the flavour warm and sweet. I add star anise to the milk for a subtle anise flavour, but this can also be left out if you're not a fan of anything liquorice-tasting!
Butter temperature (for the icing): Swiss meringue buttercream can be temperamental, but most problems come down to butter temperature. The butter should be soft enough to leave a slight indent when pressed with your finger, but it shouldn't look greasy or shiny. I usually take the butter out of the fridge when I start whipping the meringue, giving it around 15 minutes to soften slightly.
Storage: This cake is at its best within 24 hours, but stays moist for up to 4 days. Store covered at room temperature for up to 2 days, then transfer to the fridge. If your kitchen is warm or humid, keep it in the fridge from the start. Bring slices to room temperature before serving.
Make ahead: Completely cooled cake layers can be wrapped in cling film and foil, and frozen for up to 2 months. Defrost overnight in the fridge before assembling. The buttercream can be made up to 1 week ahead and stored covered in the fridge. Bring to room temperature, then whip until soft and fluffy again before using.

Nutrition

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