Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, lining the bottoms with parchment paper.
- 2
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, nutmeg, and black pepper until well combined.
- 3
In a separate medium bowl, whisk together oil, buttermilk, eggs, and vanilla extract until smooth.
- 4
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or by hand) until just combined and no streaks of flour remain. Do not overmix.
- 5
Divide batter evenly between the prepared pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in pans on a wire rack for 10-15 minutes, then invert onto the rack to cool completely.
- 6
While cakes cool, prepare the frosting. In a large bowl, beat softened cream cheese and butter with an electric mixer until light and fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Mix in vanilla extract and a pinch of salt.
- 7
Once cakes are completely cool, level the tops if necessary. Place one cake layer on your serving plate. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top and frost the entire cake, sides included, with the remaining frosting.
- 8
For best results, chill the cake for at least 30 minutes before slicing to allow the frosting to set. Garnish with a sprinkle of ground cinnamon or a few star anise if desired.
Baker's Tip
For perfectly level cake layers, consider using baking strips around your pans. These insulated strips help the cake bake more evenly from the edges to the center, preventing doming and ensuring easy stacking.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can! The unfrosted cake layers can be baked, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature for up to 2 days, or frozen for up to 2 months. The assembled and frosted cake keeps well in the refrigerator for up to 3-4 days.
What if I don't have buttermilk?
You can easily make a substitute for buttermilk. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill with whole milk until it reaches 1 cup (240ml). Let it sit for 5-10 minutes until it slightly curdles before using.
How do I prevent the cream cheese frosting from being too soft?
Ensure both your cream cheese and butter are softened, but not warm or melted. If the frosting feels too soft, add a bit more sifted powdered sugar or chill it in the refrigerator for 15-20 minutes before continuing to beat and frost your cake.
Can I adjust the spice level?
Absolutely! The spice blend provided offers a balanced chai flavor. If you prefer a bolder spice profile, you can increase the amounts of cinnamon, ginger, and cardamom by ¼ to ½ teaspoon each. For a milder cake, slightly reduce these quantities.
About This Recipe
Aromatic chai spices infuse this moist layer cake, perfectly complemented by a luscious cream cheese frosting. An elegant dessert, ideal for any gathering or a cozy afternoon treat.
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