Chai Spiced Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Chai Spice Mix:</li><li class="ingredients-single-item">2 tsp ground cardamom</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp ground cloves</li><li class="ingredients-single-item">1/2 tsp ground allspice</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">350g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, at room temperature</li><li class="ingredients-single-item">For the Chai Buttercream:</li><li class="ingredients-single-item">3 black tea bags (preferably strong breakfast tea)</li><li class="ingredients-single-item">60ml hot milk</li><li class="ingredients-single-item">350g unsalted butter, softened</li><li class="ingredients-single-item">500g powdered sugar, sifted</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">Remaining chai spice mix from above</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Wire cooling racks</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease three 20cm (8-inch) round cake pans and line the bottoms with parchment paper. Mix all the chai spice ingredients in a small bowl and set aside. This homemade spice blend will infuse your cake with authentic chai flavors and aromas.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and 2 tablespoons of the chai spice mix (reserve the remaining spice mix for the frosting). Whisking the dry ingredients separately ensures they'll be evenly distributed throughout your batter for consistent leavening.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until light and fluffy. This extended creaming creates tiny air pockets in the butter that will expand during baking, giving your cake a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently to ensure everything is well combined. Adding eggs individually prevents the batter from curdling and helps maintain the air you've incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Beat in the vanilla extract. Then gradually add the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients (3 additions of dry, 2 of buttermilk). Mix just until combined after each addition. This alternating method prevents overmixing while allowing the batter to properly absorb the liquid.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly between the prepared pans. Smooth the tops with an offset spatula. Tap the pans gently on the counter a few times to release any large air bubbles which could create tunnels in your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back when lightly touched. Don't open the oven door before 20 minutes as the temperature drop can cause the cakes to sink.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Let the cakes cool in their pans on wire racks for 10 minutes before turning out to cool completely. This brief cooling period allows the cake structure to set so they won't break when removed from the pans.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cakes cool, prepare the chai buttercream. Steep the tea bags in the hot milk for 15 minutes, pressing them occasionally to extract maximum flavor. Remove the bags, squeezing out excess liquid, and allow the milk to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Beat the softened butter in your stand mixer on medium speed until creamy and pale, about 3-4 minutes. The butter needs to be soft enough to incorporate air but still hold its shape - the ideal temperature is around 18-19°C (65-68°F).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Gradually add the powdered sugar, about 120g at a time, beating well after each addition. Then mix in the vanilla, salt, the remaining chai spice mix, and the cooled tea-infused milk. Beat on medium-high speed for 3-4 minutes until light and fluffy. If the frosting seems too soft, refrigerate for 15 minutes before using.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Level the cooled cake layers if necessary by trimming the domed tops with a serrated knife. Place one layer on your serving plate or cake turntable and spread about 1/4 of the buttercream evenly on top. Repeat with the second layer and another 1/4 of buttercream.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the final layer on top and apply a thin crumb coat of frosting over the entire cake. Refrigerate for 20 minutes to set this layer, which seals in any loose crumbs and provides a clean base for your final layer of frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>After the crumb coat has set, apply the remaining buttercream, creating decorative swirls on top if desired. For a beautiful finish, hold your offset spatula at a slight angle against the sides while rotating the cake stand to create smooth sides.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>For the best flavor, let the assembled cake sit at room temperature for 1-2 hours before serving. This allows the spices to meld and the cake to soften slightly. The cake can be stored at room temperature in a cake keeper for up to 3 days - the spice flavors will actually intensify over time!</li></ol>