Description
This Dirty Chai Latte Cake offers a sophisticated blend of aromatic chai spices and robust coffee, creating a unique and comforting dessert experience. The moist, spiced cake layers are generously enrobed in a creamy, coffee-infused frosting, finished with a delicate dusting of spice and whole cinnamon sticks for an elegant presentation. Each slice delivers a harmonious balance of warm spice and rich coffee notes, perfect for any occasion.
Ingredients
- For the Cake:
- All-purpose flour: 2 ½ cups
- Granulated sugar: 1 ¾ cups
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: ½ teaspoon
- Ground cinnamon: 1 ½ teaspoons
- Ground cardamom: 1 teaspoon
- Ground ginger: ½ teaspoon
- Ground cloves: ¼ teaspoon
- Large eggs: 3
- Unsalted butter, melted and cooled: ½ cup (113g)
- Buttermilk: 1 cup
- Strong brewed coffee or espresso, cooled: ½ cup
- Vanilla extract: 1 teaspoon
- For the Coffee Cream Cheese Frosting:
- Cream cheese, softened: 8 ounces (226g)
- Unsalted butter, softened: ½ cup (113g)
- Powdered sugar, sifted: 4 cups
- Strong brewed coffee or espresso, cooled: 2 tablespoons
- Vanilla extract: 1 teaspoon
- Pinch of ground cinnamon (optional)
- For Garnish:
- Cinnamon sticks
- Ground cinnamon or finely ground coffee
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line the bottoms with parchment paper.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground cardamom, ground ginger, and ground cloves.
- In a separate medium bowl, whisk together the large eggs, melted and cooled unsalted butter, buttermilk, strong brewed coffee or espresso, and vanilla extract.
- 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. Be careful not to overmix.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 28-32 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely.
- For the Coffee Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and softened unsalted butter with an electric mixer until smooth and creamy.
- Gradually add the sifted powdered sugar, beating until the frosting is light and fluffy.
- Beat in the cooled strong brewed coffee or espresso, vanilla extract, and optional pinch of ground cinnamon until well combined and smooth.
- Once the cakes are completely cool, level them if necessary using a serrated knife. Place one cake layer on a serving plate or cake stand. Spread about one-third of the frosting evenly over the top.
- Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake, creating a smooth or rustic finish.
- Garnish with cinnamon sticks and a light dusting of ground cinnamon or finely ground coffee before serving.
Notes
Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for optimal mixing and a smooth batter and frosting.
Do not overmix the cake batter; overmixing can lead to a tough cake texture. Mix until just combined.
Allow the cake layers to cool completely before frosting. Warm cakes will melt the frosting.
For an extra rich coffee flavor, consider using espresso powder dissolved in a small amount of hot water instead of brewed coffee.
Store leftover cake in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 480 kcal
- Fat: 22g
- Carbohydrates: 68g
- Protein: 6g